Manufacturer's awareness of halal product (dry vegetable mixture), placement and marketing

Abstract

The aim of the research is focused on researching the perception of the quality of products based on dried vegetables, which influences the consumer to buy halal food products. Three halal products based on dried vegetables DO-DO spice, Vegedor and Tajna-supplement to vegetable dishes were used for the research. Halal product status was examined through composition, specification of raw materials, supervision of the procurement process, validation of the production process and verification of the composition of finished products. Hygienic-toxicological, technological, nutritional-physiological, sensory, and market-consuming quality factors were considered. The content of iodized table salt as a basic carrier is different in the analyzed samples. The conducted analyzes determined that Vegedor and Tajna-supplement to vegetable dishes have a salt content of up to 56%, while DO-DO spice has a 60% content. If we compare the max. permitted content of salt in spices, we can conclude that Vegedor and Tajna-supplement to vegetable dishes have 4% less table iodized salt than allowed. By reducing the share of table salt, the producer focuses on the health of consumers if the WHO recommendation on the necessary reduction of daily salt intake is taken into account. The share of other raw materials in a homogeneous mixture is inherent in the nature of the spice produced. The obtained results, determined HrCCP points indicate that DO-DO spice, Vegedor and Tajna, in addition to halal status, also have functional properties for the end user.