Wendy Hui, Straits Times 20 Aug 09;
DINERS might have to give suckling pig the chop if a severe shortage of imports forces up the price of the delicacy.
Stocks have been badly hit by an outbreak of foot and mouth disease in China.
Around 600 tonnes of suckling pigs were imported into Singapore last year from five farms in various Chinese provinces, according to the Agri-Food and Veterinary Authority (AVA).
But only 191 tonnes came in from January to July this year, after the disease led to the suspension of imports from Hunan, Jiangsu and Shandong provinces in recent months.
A farm in Zhejiang province is now the lone approved exporter, but The Straits Times understands that this outlet deals mostly with the domestic market. Its last export was made in 2005.
'Our last consignment was in July, when we imported about 6,000 suckling pigs,' said Mr Liew Yew Fah, managing director of Pin Corporation, which used to handle almost 20,000 suckling pigs a month when supplies were readily available.
'We have no choice but to wait the suspension out,' added Mr Liew.
Some importers blame the shortage on tough AVA criteria for meat imports, which include strict hygiene and sanitary requirements, and stringent inspections. 'Some of the farms are not interested (in exporting to Singapore) because they need to spend money upgrading (their facilities) to meet AVA standards; they'd rather cater to domestic demand,' said one importer.
A check with five restaurants found that while orders for suckling pigs are still being taken, two are considering raising prices if supplies stay tight.
The dish is costly, with prices starting from around $128, and is normally eaten at Chinese wedding banquets or Chinese New Year. It is often used as an offering during the Hungry Ghost Festival.
Said the manager of a well-known Chinese restaurant in Orchard Road: 'Different importers are saying different things. Ours has been quite honest, saying he has stocks for now, but we expect prices to go up.'
A spokesman for Tiong Bahru Roasted Pig Specialist said they are selling the dish at the same price despite a 10 per cent increase in cost. 'It depends on our supplier - if he raises the cost, we're going to have to raise the price of our suckling pigs too.'
Some suppliers and restaurants are turning to alternatives, such as golden pigs - small pigs that weigh between 5kg and 25kg - of which about 275 tonnes were imported between January and July.
Mr Darren Toh, director of Yan Chuan Roaster, said he encourages clients to order golden pigs instead, given the dwindling suckling pig supplies. 'Although the taste and texture of suckling pigs cannot be replaced, golden pigs are bigger so even though they cost more, customers are getting more for their money,' he said. So far, he has secured about 200 to 300 orders for golden pigs this month.
But some connoisseurs of suckling pigs are unfazed by the current shortage. Student Low Sin Yee, 20, said: 'I will continue to eat suckling pig if the price goes up marginally, but if it gets too expensive, I'll just eat roast pork.'
