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De viande halal à halal food: comment le commerce halal s'est développé en France

Abstract : This article describes and analyzes the development of halal markets in France using results from studies carried out south-west region on the production of halal fresh meat. Based on the theory of conventions, for which the qualification of a product is a continuous process throughout its lifecycle, the author shows how, through social, economic conventions halal markets and products have evolved and have even modified the definition of halal. One passes from a design of halal where the act of slaughtering is of primary importance to a format where halal becomes synonymous with purity. This new design accompanies a profound change of the organization from halal circuits to distinct and separate channels. The predicted future entry of major retailers into this sector should be accompanied by a reflection on the rights of halal consumers to protection and to access to information.
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Contributor : Florence Bergeaud-Blackler <>
Submitted on : Sunday, December 3, 2006 - 9:05:33 PM
Last modification on : Monday, March 23, 2020 - 12:14:04 PM
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  • HAL Id : halshs-00007165, version 1



Florence Bergeaud-Blackler. De viande halal à halal food: comment le commerce halal s'est développé en France. Revue Europeenne des Migrations Internationales, Université de Poitiers, 2005, 21 (3), pp.125-147. ⟨halshs-00007165⟩



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