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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
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