Could Ajka Be the Next Frontier of Halal?: Halal Food

Abstract

Halal and Tayyib have been extensively studied in halal food research, leaving gaps in the current body of knowledge. Against this backdrop, this chapter delves into the concept of Ajka within the context of Quranic teachings, primarily focusing on its significance in the Halal food industry and secondarily in other research domains of halal issues. It emphasizes that Ajka represents an enhanced version of Halal and Tayyib, incorporating spiritual elements and connecting various stakeholders in the halal business. Notably, thematic analyses result in the ‘RAI' (Rejection, Acceptance, and Improvement), ‘HAP' (Haram Avoidance Points), and ‘GAPP' (Green Products, Actions, Processors, and Processes) frameworks to address the Ajka food concept for both managerial and academic implications that can boost Halal food from organic and greener lenses.