Halal Food Industry Research Articles

Chemical Composition of Acid Soluble Collagen (ASC) Isolated from Indonesia Local “Kacang” Goat Skin (<i>Capra aegagrus hocus</i>)

Collagen from the local "Kacang” goat skin is a natural raw material in the halal food industry in Indonesia. This study aims to isolate acid-soluble collagen (ASC) from “Kacang” goat skin and characterize its chemical properties. The collagen was derived from one-year-old goat skin and cured in acid condition for 48 hours at 4°C to eliminate meats, fat, and hair. The cleaned skins were treated at 1:10 (w/v) of 0.1 M NaOH for 0, 24, and 48 h at 4°C. It was then neutralized in distilled water and extracted with 0.5 M acetic acid at a 1:10 (w/v) ratio for 24, 48, and 72 h at 4°C. The yield of ASC was 21%, characterized by chemical composition, soluble protein, differential scanning calorimeter (DSC), and protein molecular weight. The chemical composition of ASC was 11.15% (moisture), 9.04% (protein), 0.98% (fat), and 0.052% (ash). ASC has the highest collagen solubility in NaCl 5% at pH 2. ASC also has thermal stability with a low profile pattern of molecular weight. In conclusion, “Kacang” goat skin from Indonesia might be used to make a value-added product because it has a high moisture content and low fat level.

Pengaruh Literasi Halal, Religiusitas, Halal Awareness Terhadap Minat Beli Konsumen pada Restoran Bersertifikat Halal pada Generasi Z di Jabodetabek

This research aims to investigate the influence of halal literacy, religiosity, and awareness of halal on consumer buying interest in halal certified restaurants in the Jabodetabek area, with a focus on Generation Z. Data was collected through a survey targeting 162 respondents using a scale of 1 to 6. Testing was carried out using the Smart PLS V.3 analysis tool and the Structural Equation Modeling (SEM) analysis approach. The results of the analysis show that halal literacy has a positive but not significant influence on consumer buying interest, while religiosity and halal awareness will have a positive and significant influence on consumer buying interest. These findings indicate that religious understanding and awareness of halal play an important role in influencing consumer shopping behavior, especially in the context of halal certification. The implications of these findings can help halal food and beverage industry stakeholders in developing more effective marketing strategies to attract and retain their potential customers amidst increasingly fierce competition in the industry.

Impact of Halal Supply Chain Management on Halal Integrity in Malaysia's TVET Food Industry

Ensuring the integrity of halal food is among the concerned issues of many Muslim consumers around the world especially on the authenticity of halal food products status. They are keen to know all the activities involved whether the products they purchase are genuinely halal along the supply chain. Although the issue of halal integrity is widely discussed within the halal food industry, the factors attract the attention of both the academic and halal practitioners remain ambiguous. Thus, this paper intends to assess the existing halal food supply chain management (HFSCM) and its influence on halal integrity assurance (HIA). Using quantitative approach, an industry pilots were empirically experimented to test the concepts and provide practical solutions for halal industry players to optimize their HIA in food and beverages (F&B) industries. The survey data was acquired from 121 halal F&B industries. Multiple linear regression technique was used to analyze the data. It was found that the HFSCM of F&B industries have a direct impact on HIA. The findings are set out to argue that new solutions are required to reduce the vulnerability for better optimization of HFSCM thus enhancing the HIA. Significantly, this study seen Technical and Vocational Education and Training (TVET) is critical in ensuring the sustainability of HFSCMspecially to cater demands among Muslim population.

Adaptation of Islamic Finance to the Performance of MSMEs in the Halal Food Industry

Research Originality: The findings of this research will contribute to the Islamic finance literature by answering the research gap between the relationship between MSME adaptation of Islamic finance implementation and MSME performance and providing practitionerinsight for policymakers and MSMEs in the halal food industry.Research Objectives: This study aims to determine the adaptation of Islamic finance to the performance of MSMEs in the halal food industry. Research Methods: The method used a quantitative and explanatory approach. The number of samples in this study was 212 MSME units taken by simple random sampling (SRS). The number of samples in this study is based on the needs of the analytical tools used. The analysis technique used is the structural equation model (SEM) approach with the help of the LISREL program.Empirical Results: The main findings show that halal industry MSMEs that adapt to Sharia finance tend to have a higher level of innovation than those that do not. Data shows that financing by Sharia principles enables MSMEs to allocate their resources more effectively, strengthening their ability to innovate in products and services. Innovations carried out by halal industry MSMEs that adopt a Sharia financial approach are more consistent with Sharia values, which leads to increased acceptance by Muslim consumers.Implications: MSME halal industry managers may consider adopting Islamic finance strategies as part of their business plans. This adoption includes using Sharia financing, investing according to Sharia principles, and managing their finances according to Sharia values. Managers also need to actively develop networks and collaborate with other stakeholders, including Sharia financial institutions, educational institutions, and other companies in the halal industry ecosystem.JEL Classification: D14, G21, L25How to Cite:Gunarto, M., & Yanti, P. (2024). Adaptation of Islamic Finance to the Performance of MSMEs in the Halal Food Industry. Etikonomi, 23(2), 369 – xx. https://doi.org/10.15408/etk.v23i2.34271.

Analisis Sertifikasi Halal Tape Singkong untuk Meningkatkan Pemasaran UMKM Kuliner di Kampung Tape Desa Candi Binangun Kecamatan Sukorejo Kabupaten Pasuruan

This Halal certification is the process of obtaining halal certification through several levels of inspection to prove that the raw materials, manufacturing processes, and halal product assurance system of a company meet the established standards. Halal certification guarantees the benefit and well-being of the community. This research aims to examine the importance of halal certification in improving the marketing of culinary Micro, Small, and Medium Enterprises (MSMEs) and the impact of marketing MSME products after being certified halal, specifically cassava tape, in Kampung Tape, Candi Binangun Village, Sukorejo, Pasuruan Regency.The research method used is descriptive qualitative with data collection techniques through surveys, interviews, and observations. The results showed that halal certification plays an important role in increasing consumer confidence and opening up new market opportunities for MSMEs. The halal certification process is relatively easy to do online and free of charge, with support from the village government. After halal certification, cassava tape marketing experienced an increase in turnover and product attractiveness. MSME actors consistently use halal-certified raw materials to support business growth. Thus, halal certification has a positive impact on improving the marketing of culinary MSMEs in Kampung Tape, expanding market share, and increasing product competitiveness in the halal food and beverage industry.

Strategies to Inelasticize the Halal Food Industry in Indonesia

This research has three main objectives. First, to analyze the potential and prospects of the halal food industry in Indonesia. Second, analyze the elasticity of the halal food industry in Indonesia. Finally, formulate a strategy to inelasticize the halal food industry in Indonesia. The research approach used in this study is mixed methods, which combines quantitative and qualitative research. There are several important findings in this study. First, the potential and projection of the halal food industry in Indonesia, which is based on estimates for 2021, continues to grow. Second, the factors that influence the demand for halal food in Indonesia are income, price, advertising, and halal labeling, and the highest -lowest short-term elasticity values are price elasticity, halal labeling, advertising, and income. Finally, the strategy to inelasticize the halal food industry in Indonesia is divided into two, namely priority strategies and supporting strategies. Priority strategies include: Maintain the stability of people's income; Increase production efficiency (technical efficiency and price efficiency); Improve the quality of Human Resources (HR) and technology improvement; Application of tax incentives; Improving the quality and quantity of advertising; Socialization of halal labeling; Halal certification management; Development of halal supply; Development of halal logistics. Supporting strategies consisting of Need for innovation in the development of halal food industry products; Guarantee of legal certainty and quality of halal food products; Increased ease of location and access; Service innovation; Improved facilities.

Halal Food Development Strategy: Preliminary Study

Indonesia is the country with the largest Muslim population in the world and is ranked first for consumers of food and beverage products halal. The large Muslim population with the value of food and drink consumption The largest halal food in the world has not been able to become a driving force for Indonesia to increasing the production of halal food and drinks. The country's large Muslim population provides a market for halal products, creating strong domestic demand that can drive growth and innovation in the industry. Indonesia's commitment to halal certification and regulations also makes Indonesia a leader in ensuring the integrity and authenticity of halal products, thereby further enhancing its reputation in the global market. The aim of this research is to identify strengths, weaknesses, opportunities and threats facing the large-scale halal food and beverage industry Indonesian small and medium enterprises and formulate industrial development strategies Indonesian halal food and drinks. To identify strategies for developing halal food products in Indonesia using SWOT analysis. The approach taken is a desk study approach where secondary data is obtained from various journal articles, statistical report data, reports from government agencies related to food, electronic news and other secondary data.

MCDM Application on Indonesia Halal Food Development Strategy

This study tries to find strategies for the development of the halal food industry in Indonesia with one of the MCDM approaches, namely ANP. Based on the experts' answers, the results show that the biggest weight in the development of halal food in Indonesia is the strategy of strengthening the halal value chain ecosystem (0.33). Next are aspects of strengthening the local market (0.25) and aspects of institutional effectiveness (0.19). Last but not least is the product diversification strategy (0.16). Based on the results of this study, regulators can develop policies that support the establishment of halal centers as part of strengthening the value chain ecosystem. This can be done by providing fiscal incentives, technical assistance, and licensing that facilitate the establishment of halal centers. Then, regulators are expected to further encourage the standardization of domestic halal products by developing policies that facilitate the standardization process, including standard development, certification, and supervision of halal products.

Internal and External Factors on the Performance of Halal Food MSMEs in Bekasi Regency

This study analyzes the performance of halal food MSMEs in Bekasi Regency. Internal factors of information technology and external factors of cooperation influence the performance of MSMEs. The unit of analysis in this study amounted to 100 halal food MSME players in Bekasi Regency. The findings in this study further strengthen the findings of previous studies where internal factors of information technology affect the performance of MSMEs with a p-value of 0.009 and external factors of cooperation affect the performance of MSMEs with a p-value of 0.000. This study further strengthens previous findings regarding information technology and cooperation. This research is new to previous research conducted on the halal food industry in the Bekasi district. The selection of internal variables with the Resource Base View (RBV) and Market Base View (MBV) theories is a novelty in this study.

Awareness and Acceptability of Pre-Certified Halal Foods to Non-Muslim Students among Secondary Schools

Multiculturalism is increasingly shaping contemporary societies, yet food, a fundamental human necessity, often becomes a point of cultural and belief-based contention. The halal food industry has grown significantly, garnering support both locally and internationally. However, this burgeoning sector faces challenges related to establishing standardized regulations that acknowledge its role in nation-building and promote cultural diversity. This study aimed to assess the awareness and acceptance of pre-certified halal food among non-Muslim students across secondary schools in Lambayong, Sultan Kudarat. Employing a descriptive survey research design, the study utilized a researcher-developed questionnaire administered to 350 students selected through simple random sampling from seven identified schools in Lambayong, Sultan Kudarat. Findings indicated that despite Lambayong's diverse population, most respondents demonstrated awareness and positive perceptions of pre-certified halal food. However, some community elders and church leaders expressed reservations about allowing younger generations to consume such food. The study also observed that while many vendors and proprietors were Muslim, not all adhered to the practice of wearing hijab (for Muslim women), and some lacked necessary cooking equipment like gloves and hairnets. Furthermore, certain halal establishments were found to have inadequate sanitation and pest control measures. Ultimately, the study concluded that there exists a moderate relationship between respondents' awareness and their acceptance of halal food. Recommendations include schools collaborating with barangay and local government units to monitor the hygiene of nearby restaurants and canteens. Additionally, halal food establishments should prioritize enhancing their sanitation practices and hygiene protocols to ensure compliance and consumer confidence.

Gravity model of trade approach: what drives Indonesia’s seafood export and its halal market potency in OIC (Organization of Islamic Cooperation) countries

PurposeThis study aims to unveil the variables that drive Indonesia’s seafood exports to organization of Islamic cooperation (OIC) countries, including a deeper analysis to understand the factors that affect Indonesia’s potential for halal seafood exports, and attempts to validate Linder’s hypothesis, which might occur as part of the determinants of Indonesia’s seafood exports, as well as one of the variables that can affect Indonesia’s potency of halal seafood exports based on economic scale similarities and relative factor endowments.Design/methodology/approachUsing Poisson regression by pseudo maximum likelihood, this study applies the theory of trade gravity and Linder’s hypothesis of Indonesia’s seafood exports to OIC countries and its halal market potency over the 30 years observation period from 1992 to 2021, with 47 countries importing Indonesia’s seafood products during the observation period based on United Nations Comtrade statistics.FindingsThe variables that drive Indonesia’s seafood exports are the situation of the economy between Indonesia and its trading partners, the population of importing countries and the common understanding of language. On the other hand, the adjusted-Muslim GDP of importing countries, the adjusted-Muslim GDP of Indonesia and the number of Muslim inhabitants of importer countries are the factors that affect Indonesia’s potential for halal seafood exports. The study also validates the presence of Linder’s hypothesis in Indonesia’s seafood export and could hint Indonesia’s potential for halal seafood exportsResearch limitations/implicationsOwing to the absence of an Harmonized System code that explicitly accommodates trade in halal commodities, especially in halal seafood exports, it will be more accurate if data are available in the future as material for further studies. Future studies may also consider per capita consumption of seafood, food safety standards and the level of food security from OIC countries as variables that might also influence Indonesia’s seafood exports in an approach analysis using the gravity theory of trade.Practical implicationsThis study is part of the authors’ efforts to encourage a greater contribution of the fisheries sector to Indonesia’s GDP by identifying the factors that drive seafood exports, which have so far only been around 2%–3% and have never reached more than 4% in the past two decades. While Indonesia is blessed with extraordinary marine biodiversity and hopes of being the leader of the halal food industry, the fisheries sector is expected to contribute.Originality/valueUnlike previous studies that used the approach of the gravity model of trade on food exports, this study is specifically in the field of seafood exports, takes Indonesia as the main object of research and also examines Linder’s hypothesis as part of the analysis to identify what drives Indonesia’s seafood exports in the OIC countries market and fill the scant of studies highlighting the factors that could drive halal food exports, specifically in seafood.

The nexus between halal industry and Islamic green finance: a bibliometric analysis

PurposeThis scholarly paper aims to explore the interconnections between the halal industry and Islamic green finance while also offering valuable insights and recommendations to various stakeholders, such as government bodies, national planning boards, financial institutions and researchers, concerning the realm of Islamic green finance.Design/methodology/approachIn total, 783 studies have been indexed in Scopus. However, within the field of economics and business, encompassing the period from 2009 to 2022, only 182 documents meet the specified criteria, which use the “halal AND industry” term from the journal source type. This study uses the VoSViewer software to comprehensively map, synthesize and analyze the available data.FindingsNotably, research endeavors dedicated to the halal industry have shown a consistent upward trend. The research encompasses five prominent thematic areas, specifically halal certification, consumers of halal products, halal food, the halal industry and the halal food industry. The findings also highlight the existence of a relationship between the halal industry and Islamic green finance, suggesting that Islamic financial institutions possess significant potential to attract investor interest in the halal industry through the application of Islamic green finance, a practice already underway in several countries worldwide.Practical implicationsThe findings of this study can serve as a valuable reference for the government and national planning board, enabling them to effectively incorporate the advancement of the halal industry in tandem with Islamic green finance as a pertinent means of funding, which holds significant relevance in attaining the Sustainable Development Goals. Moreover, finance institutions are presented with a favorable prospect to foster the growth of Islamic financial instruments, thereby bolstering their role in facilitating the development of the halal industry sector.Originality/valueThis scholarly investigation represents the inaugural bibliometric study delving into the intricate dynamics between the halal industry and Islamic green finance. Significantly, it sheds light on the profound correlation existing between these domains, thereby providing substantial evidence to substantiate their interrelatedness.

Role of Extrinsic and Intrinsic Religiosity on Muslim Consumer Purchase Intention Toward Religiously Sanctioned Food

Differences in religious beliefs can impact the choices people make, the products they select, and the satisfaction they derive from life. Food plays a crucial role in this as it often catalyzes interaction among diverse social and religious groups. For instance, in Islam, dietary laws are clear regarding what is considered Halal (permissible) and Haram (forbidden). Consequently, the surge in demand for halal products has mirrored the expansion of the halal food industry. However, the level of religiosity among Muslims can vary based on their upbringing and exposure to social norms and values. Previous literature has mostly examined religiosity as a determinant of an individual's religious commitment to Halal-certified food products, with very few studies exploring the role of the dimensions of religiosity in influencing consumer purchase intentions for such products. Therefore, this study aims to provide a clear understanding of how various dimensions of religiosity influence the intention of Muslim consumers, especially those living in non-Muslim countries, to purchase halal-certified food products. To achieve this, the study employed an online survey methodology, collecting 291 usable responses from Muslims in China. The research framework used the Theory of Reasoned Action and utilized Smart PLS 4.1.0.2 version and SPSS Statistics Version 27 for data analysis. The findings revealed several significant relationships. The study demonstrated that the intrinsic religiosity of a Muslim consumer has a substantial effect whereas extrinsic religiosity has an insignificant impact on the attitude of a consumer. Moreover, consumer attitude significantly influences the intention of Muslim consumers to purchase religiously sanctioned food. The Country of origin has moderated the relationship between consumer attitude and intention to buy religiously sanctioned food for Muslim consumers living in non-Muslim states. The insights provided by this study are expected to be valuable for policymakers, including government bodies and certification organizations, as well as foreign investors and global marketers, as they seek to develop or revise their strategies for targeting Muslim consumers in non-Muslim states when it comes to halal-certified food products.

Perspectives of Maranao People at Zamboanga del Sur about Halal Food

This study provides insights into the broader context of religiosity and cultural and societal aspects of Halal consumption from the viewpoints of Maranaoans in Zamboanga del Sur, Philippines. It highlights the growing interest in Halal food markets around the world and its particular significance to the Maranaoan community, which is primarily Muslim living in a multicultural environment. It emphasises how strategic it is to comprehend how people thinks about Halal cuisine to promote inclusion and Filipino economic development within the Halal food industry. The study conducted in-depth interviews with Five Maranaoan respondents using a qualitative technique. The results were interpreted using thematic analysis, with an emphasis on the participants' knowledge, attitudes, and behaviours as well as the socio-cultural and religious elements impacting their views on Halal food. The findings highlight the value of cultural identity, community cohesion, and religious observance while revealing a deep regard for Halal culinary customs. However, they also point to difficulties, including the lack of awareness among non-Muslims in the area and the accessibility of Halal-certified goods and labelling. The participants conveyed their wish for Halal practices to be more widely acknowledged and respected in the community and the local food business. This study has numerous implications. Understanding the Maranaoan perspective on Halal food can help stakeholders and policymakers create inclusive policies and marketing strategies that address the ethical, cultural, and religious aspects of the Halal food sector. Furthermore, increasing the availability and understanding of Halal food can foster economic opportunities and social cohesiveness inside and outside the Maranaoan community. This study adds to the body of knowledge regarding cultural identity, religious eating customs, and the dynamics of Halal food consumption in multicultural environments. Keywords: Custom; Halal Food; Inclusiveness

Hybrid Features for the Identification and Categorization of Skin Cancer

The halal food control system is one of the critical aspects that need attention in sustaining the Malaysian halal industry. In practice, the existing halal food control system involves the roles of several stakeholders and is implemented independently according to their respective jurisdictions. No integrated control mechanism coordinates the roles of all stakeholders, thus resulting in fraud cases to easily happen in the industry. To effectively coordinate these roles, an integrated halal food control system must be developed. Therefore, this concept paper aims to discuss the roles of stakeholders involved in the halal food control system and to propose a conceptual halal food stakeholder control system model based on the objectives of the Islamic law framework. Information for this paper is gathered based on a literature review of previous studies related to the halal food control system. The conceptual model is expected to be a reference and guideline for all stakeholders involved and will serve as a theoretical foundation for future research in this area. Additionally, it can enhance consumer trust in Malaysia’s halal certification and support the country’s goal of becoming a leader in the global halal food industry.

Halal food sustainable traceability framework for the meat processing industry

Purpose This study aims to propose a framework for Halal Food Sustainable Traceability, with the purpose of investigating the implementation of traceability and sustainability within organizations operating in the halal food industry as well as exploring the impact of these practices on organizational performance. This study examines the meat processing sector in Indonesia, focusing on medium to large-scale industrial operations. The rationale for this investigation stems from Indonesia’s substantial potential in the competitive worldwide halal food industry. Design/methodology/approach The research framework has been developed by an extensive review of relevant literature, with a specific emphasis on the cycle of the halal food sustainable traceability framework. This cycle encompasses four key stages, including the roles played by authorities, the process of standardization, the implementation phase and the importance of collaboration. The study analyses and validates data using partial least square-structural equation modeling and empirically tests the theoretical framework using 109 Indonesian halal food industry data. Findings The research identifies potential obstacles and difficulties that may arise during different phases of the halal food sustainable traceability framework. Concerns regarding authority, standardization, implementation and collaboration are among these. In addition, strategies for overcoming these obstacles are deliberated upon, including knowledge sharing, transparency, ongoing reporting and strategic collaboration. Originality/value The present study introduces a Halal Sustainable Traceability Framework that incorporates the principles of halal, traceability, sustainability and their effects on organizational performance. This study offers significant perspectives on the difficulties and resolutions pertaining to the traceability and sustainability of halal food in Indonesia.

Prediction of the performance of halal food industry using a system dynamics simulation model

Purpose This study aims to develop a system dynamics (SD) simulation model to forecast the performance of the Indonesian halal industry to verify whether decision-making has been properly executed to increase the contribution of the success factors. Design/methodology/approach This study establishes a SD-based model using three subsystems, namely, the halal assurance and certification process, the government and the export–import subsystem. Findings The best scenario is the third scenario or the combined scenario of providing facilities to accelerate the micro-, small- and medium-sized enterprises (MSMEs), carrying out halal certification, reducing the time for the certification process, increasing the number of the halal auditor and increasing the awareness from enterprises (both MSMEs and large enterprises) to carry out halal certification because of the internal and external motivations. Research limitations/implications First, the demand for certification of the type of food product is acquired using the number of SMEs and large companies. Second, the model does not include the government budget as a constraint. Practical implications This study provides essential insights into implementing the best policies that can increase the performance of the halal industry. Social implications This study revealed that relevant policy scenarios could be built after simulating and analyzing each scenario’s effect on the halal industry’s performance. Originality/value This study will enrich the scientific insight related to institutional theory and resource-based view, as those theories identify success factors associated with the performance of the halal food industry. This study will also enrich the scientific insight related to system dynamic methodology, as it is used to model the performance of the halal industry.

Ranking and rating halal-certified restaurants in Malaysia: an application of AHP

PurposeThe purpose of the study is to measure the performance level of halal compliance practices by the halal-certified restaurants in Malaysia and rank and rate them based on several dimensions of halal compliance.Design/methodology/approachA total of 320 halal restaurants were surveyed. The absolute measurement approach of the analytic hierarchy process (AHP) was applied to rank and rate the restaurants. Finally, ANOVA and independent t-test were applied to assess if there is any significant difference in halal compliance performance between different groups of the respondents.FindingsThe AHP application resulted in only 19 restaurants (5.94%) achieving an “Excellent” rating. A significant difference has been observed between different groups of the respondents regarding their halal compliance performance.Research limitations/implicationsAn onsite audit and ranking of all the restaurants in Malaysia were beyond the scope of the study. The research was able to rank only 320 restaurants across Malaysia.Practical implicationsThe findings and methodology of the study will provide policymakers with a clear roadmap for establishing a comprehensive rating system in the fields of the halal food industry to enhance the quality and integrity of the halal food management system.Originality/valueTo the best of the authors’ knowledge, this is the first time an empirical approach, like AHP, has been used to determine how Malaysia’s halal-certified restaurants stack up against one another. Similar studies can be carried out in other sectors of the halal industry as well as in similar context.

A Conceptual Stakeholder-Based Model of Malaysia Halal Food Control System

The halal food control system is one of the critical aspects that need attention in sustaining the Malaysian halal industry. In practice, the existing halal food control system involves the roles of several stakeholders and is implemented independently according to their respective jurisdictions. No integrated control mechanism coordinates the roles of all stakeholders, thus resulting in fraud cases to easily happen in the industry. To effectively coordinate these roles, an integrated halal food control system must be developed. Therefore, this concept paper aims to discuss the roles of stakeholders involved in the halal food control system and to propose a conceptual halal food stakeholder control system model based on the objectives of the Islamic law framework. Information for this paper is gathered based on a literature review of previous studies related to the halal food control system. The conceptual model is expected to be a reference and guideline for all stakeholders involved and will serve as a theoretical foundation for future research in this area. Additionally, it can enhance consumer trust in Malaysia’s halal certification and support the country’s goal of becoming a leader in the global halal food industry.

Marketing Opportunities for the Malaysia Halal Food Industry in the Middle East and North Africa (MENA) Region

Marketing Opportunities for the Malaysia Halal Food Industry in the Middle East and North Africa (MENA) Region