An overview of budu production in Kelantan from halal and policy aspects

• Main Authors: Mohd Shoid, Nursyamimi Zawani, Zakaria, Zalina, Nor, Adibi M.
• Format: Article
• Published: Faculty of Syariah and Law, Islamic Science University of Malaysia (USIM) 2022
• Subjects: BP Islam. Bahaism. Theosophy, etc; HD Industries. Land use. Labor
• Online Access: http://eprints.um.edu.my/44138/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85166195009&doi=10.33102%2fmjsl.vol10no1.386&partnerID=40&md5=6ec604ab7407f23560ce12447615eefe

Budu or fish sauce is a traditional food of the East Coast communities in Peninsular Malaysia that is produced through a fermentation process between 6 to 12 months in the covered containers known as unprocessed budu. Meanwhile, the processed budu is prepared by grounding coarsely unprocessed budu b...