Valarie Tan, Channel NewsAsia 22 Feb 08;
SINGAPORE: As disclosed in the Budget statement last Friday, Singapore will import food products from more countries to fight inflation and keep prices affordable.
For example, the Agri-Food and Veterinary Authority (AVA) has given the green light for pork to be imported from Chile and the Philippines from this year, and seafood lovers can expect oysters and fish all the way from Namibia.
About 90 percent of meat, seafood and eggs on supermarket shelves in Singapore are imported from places like Finland, Argentina and Sweden.
Dr Paul Chiew, deputy director, Veterinary Public Health, AVA, said: "Any establishment and sources that can meet AVA's animal food safety and health requirements will be accredited to export to Singapore.
"This is expected to bring enhanced free market competition, with more choices for the traders and for the consumers. And with this accreditation, we will enhance Singapore's resilience in terms of supply such that when there is a source that's down with some food safety hazards, we can always turn to other alternative food sources."
The strategy was put to test in 2003 when the bird flu outbreak in Malaysia caused major disruptions in egg supply, and prices skyrocketed to 60 cents per egg.
To moderate prices, AVA approved Australian eggs to be imported. Even though the items travel a longer distance to get to Singapore, AVA said they do not necessarily cost more.
Dr Chiew explained: "Relative to import of goods from nearby sources, the import of goods from faraway places comes in larger container loads and usually by sea. Through larger economies of scale and in terms of cost per unit, this works out to be quite competitive."
At NTUC Fairprice, the prices of frozen seafood and meat imports are 20 percent to 50 percent cheaper than fresh ones.
The supermarket chain said chilled fresh meat retains its quality for three to five days, while frozen meat can be kept for between three months and a year.
But not all consumers are swayed by the lower prices and longer shelf life.
One said: "I'll consider it. I just don't think that it has the flavour. I don't think it has as good a quality."
"It's harder to cook. You have to handle it correctly. If not, bacteria can infect it," said another.
NTUC Fairprice said that generally, the demand for fresh and chilled food is relatively higher than the demand for frozen ones. But the sale of frozen food has gone up by at least 10 percent last year.
"Frozen is better... fresher. They are processed immediately after being harvested from the sea," said a customer.
Another said: "They are cheaper! Sometimes they're on offer, so I'm happy."
The AVA has lined up a series of activities to encourage Singaporeans to turn to frozen food products as cheaper alternatives.- CNA/so
Singapore importing more frozen meat
Channel NewsAsia 23 Feb 08;
SINGAPORE: Singapore is importing more frozen meat like chicken and pork today compared to eight years ago.
According to the Agri-Food and Veterinary Authority of Singapore (AVA), import numbers have risen by between seven and 20 percentage points, with the import of frozen pork seeing the highest increase.
Frozen pork import was 38 percent in 2000 and last year, it stood at 58 percent. Frozen chicken import was 55 percent in 2000, but rose to 62 percent last year, while frozen beef import went up to 91 percent last year from 84 percent in 2000.
AVA has launched a new campaign to encourage more Singaporeans to switch from chilled meat to frozen meat.
The campaign will educate consumers on areas like how to handle, store and cook frozen meat.
Frozen chicken and pork are about 15 to 20 percent cheaper than chilled ones. In fact, some cuts like chicken drumsticks and wings could be cheaper by about 50 percent.
Tng Ah Yiam, director, Integrated Purchasing, NTUC Fairprice, said: "In the last six months, we've seen an increase of 15 percent for sale of frozen meat and an increase of nearly 25 percent for frozen chicken parts."
At the launch of the AVA campaign, Minister of State for National Development, Ms Grace Fu, pointed out that contrary to popular belief, frozen meat is as tasty and nutritious as chilled ones.
"If there are alternatives that give us the same value for less, I think in this time of rising inflation, it's good that we have choices for consumers," she said.
Currently, food stalls and restaurants are still the main users of frozen meat. Experts said if you are not cooking the meat immediately after you buy it, it is best to get the frozen ones because they can be kept for as long as six months in the freezer.- CNA/so
AVA hopes S'poreans will warm to frozen meat
Shuli Sudderuddin, Straits Times 24 Feb 08;
GO FROZEN and save money in the process.
That was the message from the Agri-Food and Veterinary Authority (AVA), when it launched its Frozen Meat Public Education Campaign yesterday.
Given rising food prices, frozen meat is a good alternative to fresh meat, says the AVA, with celebrity chef Violet Oon on hand to prove the point by whipping up several dishes using frozen meat.
There will be a roadshow to teach the public how to buy, handle, store and cook frozen meat.
Ms Grace Fu, Minister of State for National Development, speaking at the event, urged Singaporeans to take the frozen route.
'People are still resistant to using frozen meat because they think it is less tasty and wholesome. This is not true,' she said.
She said about 58 per cent of the chicken and pork consumed in Singapore today is frozen.
At least two supermarkets report that, in the past six months, more Singaporeans have been buying cheaper frozen products.
At Sheng Siong, a fresh chicken costs about $5.60 while a frozen one is only $4.
NTUC FairPrice said sales of frozen pork and beef have risen by 15 per cent in the past six months while frozen poultry sales jumped 25 per cent.
In conjunction with AVA's campaign, FairPrice yesterday started offering discounts on frozen meat products.
Ms Eileen Poh, 26, who works in marketing, said she does not mind frozen meat.
'It is much cheaper and also more convenient because some frozen parts are conveniently boneless,' she said.
