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Le développement des boucheries et snacks halal agréés AVS, entre logiques commerciales et religieuses

Abstract : "This paper seeks to identify what is at stake in the transition from "ethnic to ethical" claimed by some French halal meat certification organizations, particularly by AVS (At Your Service). This formula postulates that consumers evolved in three decades from a position of confidence to a general mistrust engendered by the industrial character of slaughterhouse practices. This formula also summarizes the objective of the AVS certification organization: to provide consumers with products in which they can trust again, thanks to traceability processes that guarantee the ethical and religious qualities of meat. Based on qualitative data, our work discusses the role – allegedly dominant- of consumers' choices. We demonstrate the pioneer role of butchers in offering halal products in which they invest meanings, but without succeeding in recreating trust. We highlight a dynamic tension between what an industrial sector can offer, and consumers who are suspicious of the same sector but who have to be part of its mechanisms." (source éditeur)
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https://halshs.archives-ouvertes.fr/halshs-02142063
Contributor : Publications Umr Prodig <>
Submitted on : Tuesday, May 28, 2019 - 1:32:51 PM
Last modification on : Friday, June 12, 2020 - 5:38:04 PM

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Alice Franck, Jean Gardin. Le développement des boucheries et snacks halal agréés AVS, entre logiques commerciales et religieuses. Anthropology of Food, Anthropology of Food, 2019, ⟨10.4000/aof.9473⟩. ⟨halshs-02142063⟩

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