NEW ROCKFORD, N.D. -- Halal to a Muslim is analogous to kosher for Jewish consumers, but there are some differences, according to Adnan Aldayel, of Dakota Halal Inc.:
- Animals in the halal system are not fed animal byproducts at all and there is minimal use of antibiotics. The Kosher system places no similar restrictions on animal production, except that both preclude the feeding of pork.
- Kosher has various levels of quality, based on religious compliance. Halal has no such system.
- There are no synthetic growth hormones or "implants" allowed among Aldayel's suppliers. This means cattle are on feed for 6 percent to 9 percent longer than conventionally fed cattle.
- Halal requires that a person in the faith conduct the slaughter, but it doesn't have to be an Imam, or an Islamic leader. As long as they follow other halal protocols, the slaughtering person can be a practicing Christian, Jewish person or Muslim if they are "people of the book" -- descendants of the God of Abraham. Kosher requires killing under supervision of a rabbi.
- While halal itself doesn't require it, Aldayel's certification of halal production requires that the animal be fed on a "natural" diet means no animal byproducts.
- The person slaughtering the animal must pronounce the name of the God. It is preferred the animal is not stunned before slaughter.
