Well it's the RSPCA that dictate the procedures for slaughtering animals, they don't like the Kosher method but accept the halal method.
As for other hala products, there little difference. A company can get Halal certification simply by not using any alcohol based cleaners ect in their factories. It's nothing sinister.
Now when we talk about a market, mums and dads and joe blow in the street are only part of the equation. The primary producers, processors and every one else involved is part of the market.
Lets say you produce wiggets and are selling 1000 per week in the local market but you have the capacity to produce 2000. Some one comes along and says that they will buy 800 wiggets per week off you in an export market but they have to be Halal certified. Your fixed costs hardly change but you nearly double your turnover, why would you not do it?
