A meeting with an international expert on Halal certification was held within the framework of a scientific project by ATU scientists

As part of the implementation of project No. DP23692324 «Commercialization of Innovative Technologies from Triticale Varieties in the Production of National Pasta Products (Kespe, Noodles, Lagman) with Enhanced Functional Properties» a working meeting was held with the international expert Mr. Mehmet Bayar, Food Engineer / Lead Auditor and Technical Committee Member of GİMDES, on issues related to Halal certification of products.

The meeting took place at the production facility of «Bal Halal» LLP, where the key stages of the certification procedure, international requirements and standards applied to products, as well as the specifics of organizing production processes in accordance with Halal standards, were discussed.

Special attention was paid to issues of production control, ensuring the traceability of raw materials and finished products, compliance with sanitary and hygienic regulations, and the implementation of an internal audit system. The participants discussed mechanisms for preparing the enterprise for certification, documentation requirements, storage and logistics conditions, as well as further steps aimed at increasing the export potential of the innovative product «National Pasta Products».

It should be noted that the first stage of the certification audit has been successfully completed.

Obtaining the Halal certificate opens new opportunities for «Bal Halal» LLP and the «National Pasta Products» project in international markets. This will provide access to regions where Halal certification is a mandatory standard, such as the Middle East and Southeast Asia, and will significantly expand the customer base.

Certification will also contribute to improving product quality and increasing consumer trust, making the products more competitive. The implementation of an internal audit system and strict production standards will ensure the stability and efficiency of processes, which in the long term will lead to the optimization of production costs and further improvement of product quality.

We would like to express our special gratitude to Ms. Rimma Danabaevna Tazhibayeva, Executive Director of «Bal Halal» LLP, and to the Science Fund JSC for their cooperation and support in the implementation of the project.