Manufacturer's awareness of halal product (dry vegetable mixture), placement and marketing

The aim of the research is focused on researching perception quality products based dried vegetables, which influences consumer to buy halal food products. Three vegetables DO-DO spice, Vegedor and Tajna-supplement vegetable dishes were used for research. Halal product status was examined through composition, specification raw materials, supervision procurement process, validation production process verification composition finished Hygienic-toxicological, technological, nutritional-physiological, sensory, market-consuming factors considered. content iodized table salt as a basic carrier different in analyzed samples. conducted analyzes determined that have up 56%, while spice has 60% content. If we compare max. permitted spices, can conclude 4% less than allowed. By reducing share salt, producer focuses health consumers if WHO recommendation necessary reduction daily intake taken into account. other materials homogeneous mixture inherent nature produced. obtained results, HrCCP points indicate Tajna, addition status, also functional properties end user.