For food sold to Muslim consumers, a halal certificate is often as important as the product itself. In many markets, buyers will not even ask for a price without it. In some countries, it is now a legal requirement. This guide explains the basics for exporters and importers.
What Is Halal Certification?
Halal certification confirms that a product, and the way it is made, follows Islamic dietary rules. A recognised halal certification body checks the ingredients, the production process, cleaning, storage and transport, and makes sure halal and non-halal materials are kept apart. If everything meets the standard, it issues a certificate and allows the use of its halal logo.
Why It Matters in Trade
- Market access: many buyers in the Gulf, Southeast Asia and other Muslim-majority markets ask for it as standard.
- Legal rules: some countries now require halal certification by law for many food products.
- Trust: a recognised certificate gives retailers and consumers confidence.
Indonesia’s Mandatory Halal Rules
Indonesia, the world’s largest Muslim-majority country, has a halal product law (Law No. 33 of 2014). The national halal agency, BPJPH, now manages halal certification. Under the current timeline, mandatory halal certification for imported food and beverages applies from 17 October 2026, after an earlier deadline was postponed.
Key points for exporters to Indonesia:
- Certificates from foreign halal bodies are accepted only if that body is approved by BPJPH for the product type.
- The Indonesian importer registers the foreign certificate in BPJPH’s online system and receives a registration number.
- The halal label on the pack must show the Indonesian halal logo and the registration number.
- Non-halal products can still be sold, but they must be clearly labelled as non-halal.
- Some inherently halal raw materials are on a positive list and do not need certification. Check whether your product is on it.
Rules and lists change, so always confirm the current position with your Indonesian importer or BPJPH before you ship.
Halal in Pakistan
Pakistan has a federal Pakistan Halal Authority (PHA), set up to oversee halal standards and the halal status of food in local trade and at the import and export stage. For exports, the most important point is simple: your certificate must be accepted by the importing country. A certificate that is perfect for one market may not be recognised in another, so ask your buyer which certification bodies they accept before you start.
Do Spices and Rice Need Halal Certificates?
Plain, single-ingredient plant products such as whole spices and rice are naturally halal. Even so, many buyers still ask for a halal certificate, because contamination and processing aids can matter, and some markets require it for all packaged food. Blended spices, seasonings and processed foods are more likely to need full certification, because they contain several ingredients.
For more on these products, see our guides on basmati and non-basmati rice, Indonesian pepper and Indonesian cloves.
How to Get Ready
- Ask your buyer which halal bodies and logos they accept.
- Choose a certification body that is recognised in your target market.
- List every ingredient and processing aid, with supplier documents.
- Keep halal and non-halal materials separate in storage and transport.
- Plan time for the audit before your first shipment.
- Add the halal certificate to your shipping documents. See our export documents checklist.
Work with Rawaani Global
When you send us an inquiry, tell us if you need a halal certificate and for which country. We will make sure the supplier can provide the right documents before you order. Request a quote here.
Source: Indonesian halal requirements as summarised by Australia’s DFAT.