Predicting the intention of small meat-based food businesses to continue implementing halal food standards

Purpose This study aims to investigate key determinants influencing the intention of small meat-based food businesses to continue implementing the halal food standard (HFS). In addition, this study examines the mediating role of owner commitment and identifies necessary conditions for HFS continuance intention. Design/methodology/approach The study integrates the technology–organization–environment (TOE) framework and the expectation-confirmation model (ECM) to explain HFS continuance intention. Using a survey from small halal-certified meat-based food businesses, this study applies partial least squares structural equation modeling (PLS-SEM) and necessary condition analysis (NCA) to analyze the data. Findings The PLS-SEM results indicate that HFS continuance intention is driven by environmental factors (regulation, competition, and perceived consumer demand) and satisfaction, with owner commitment mediating the effects of perceived benefit, compatibility, regulation, and competition on continuance intention. NCA results further demonstrate that perceived benefit, owner commitment, and all environmental variables are necessary conditions for HFS continuance intention. Research limitations/implications The findings of this study may be context-specific to the research area, which could limit their generalizability. Originality/value This research extends the literature on agri-food certification systems through novel contextual, theoretical, and methodological contributions. Contextually, it examines a specific topic. Theoretically, it expands the applicability of ECM to the HFS context through a unified framework, TOE–ECM. Methodologically, it combines sufficiency and necessity perspectives to differentiate between the driving and necessary factors of HFS continuance intention.