Rosa Ferinčević, Mario Pašalić i Gabrijela Joha
Episode · #543
HALAL BUSINESS INFO Rosa Ferinčević, Mario Pašalić i Gabrijela Joha
Guest Rosa Ferinčević, Mario Pašalić i Gabrijela JohaHosted by Boris ŽivkovićMay 3, 2026
Rosa Ferinčević, Mario Pašalić i Gabrijela Joha
About this episode
What you'll hear in this conversation
The idea of halal certification often brings to mind food, cosmetics, or perhaps banking. But what about a children's playroom? Or specialized cleaning products? This conversation explores how three Croatian entrepreneurs—Gabrijela Joha of Bijesna glista, Rosa Ferinčević of Marine Lab Opus, and Mario Pašalić of Studio Nine—approached the halal standard not as a narrow compliance issue, but as a stamp of quality, a pathway to new markets, and a statement of inclusion. You’ll hear how a standard rooted in Islamic tradition can offer unexpected commercial advantages, streamline operational processes, and redefine what it means to be a 'clean' product or service in today’s diverse economy.
Insights from the conversation
What to take from this episode
01
Bijesna glista, a children's playroom, became the first in Croatia and the region to receive halal certification. The move wasn't driven by a specific demand, but by a decade of observing diverse clientele and a desire to offer an inclusive environment. Sometimes, the most valuable market expansion comes from anticipating inclusion, not waiting for a direct request.
02
Rosa Ferinčević of Marine Lab Opus received direct inquiries from Dubai, a market that exclusively sought halal products. Rather than seeing halal as a barrier, she recognized it as a quality standard akin to ISO. When a new market demands a specific certification, it's often a signal to adopt a new quality benchmark, not just a regulatory hurdle.
03
Studio Nine's cleaning products were already alcohol-free, a prerequisite for halal certification. This existing product characteristic meant the certification process was largely a matter of documentation and verifying raw material suppliers, not reformulation. Sometimes, the path to a new market opens because your product already aligns with its core principles, making certification a confirmation, not a reinvention.
04
Gabrijela Joha describes the halal menu for children's parties as 'healthier food,' without antibiotics or additives found in many imported goods. While rooted in religious dietary laws, the halal standard often implies a higher degree of purity and natural ingredients. The perceived benefit of 'healthier' food can attract a broader customer base beyond the initial target demographic.
05
The certification process for Bijesna glista involved creating an approved menu for children's birthdays using a list of permitted halal ingredients. This seemingly restrictive requirement led to a single menu for all children, regardless of background, fostering a sense of unity. Defining a 'halal option' for one group can simplify operations and create a universally accepted offering for everyone.
06
Marine Lab Opus, already holding ISO certification, found the halal certification process largely involved mirroring existing documentation. Many quality certifications share fundamental principles around raw material origin and production cleanliness. Having an existing, rigorous quality system means subsequent certifications often build on established practices rather than requiring entirely new frameworks.
07
Gabrijela Joha approached the local imam, Alen Crnkić, with her idea for a halal playroom. He was 'delighted' and guided her to the certification center. When entering a new cultural or religious market, the first step isn't always to find a consultant, but to engage directly with community leaders. Their support and guidance can be the most effective shortcut to understanding and navigating new standards.
08
Studio Nine had to prove that all raw materials from their suppliers were also halal-certified or compliant. Achieving a specific certification often extends beyond your own production, requiring a full audit of your supply chain. The standard you adopt for your finished product becomes a standard you demand from your entire ecosystem.