The increase in the cost of performing the Haj, which is also a result of the rise in the price of raw materials in Saudi Arabia, does not affect the quality of food served to Malaysian pilgrims for the 1444 Hijrah Haj season, said Malaysian Haj delegation head Datuk Seri Syed Saleh Syed Abdul Rahman.

In fact, he said that Tabung Haji (TH) prepared 42 different menus this year, compared to 28 last year, to provide Malaysian pilgrims with a variety of options.

To offset the increase in the price of raw materials, Syed Saleh stated that TH utilised food preparation innovations such as using premixed spices from Malaysia as well as engaging the services of local caterers that have modern equipment.

“Of course there is an impact on raw material and labour costs because they (caterers) also need many workers to prepare and distribute the food.

“However, by using the premixed spices, we can slightly reduce the number of workers in the kitchen and the need for equipment such as those used for chopping onions and cutting vegetables,” he told reporters after visiting three premises that prepare packed meals for haj pilgrims here.

According to him, the cost of performing the Haj for a Muassasah pilgrim increased by about eight per cent to RM30,850 this year, compared to RM28,632 in the previous year.

Meanwhile, Syed Saleh said that for this year, TH had selected eight local catering companies with licences and certificates recognised by about 10 Saudi Arabian authorities to ensure food quality and hygiene.

He said that 18 experienced chefs were also brought in to provide Malaysian haj pilgrims with a taste of home.

Syed Saleh said more than two million packs of food are expected to be distributed to Malaysian pilgrims throughout this hajj season.

He added that as of last Tuesday (June 6), a total of 287,241 packs of food had been prepared, of which 133,690 were distributed to Malaysian pilgrims in Madinah and 153,551 in Makkah.

Source: BERNAMA News Agency