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SINGAPORE: With the Dragon Boat Festival coming up in June, the traditional rice dumplings will be costlier this year.
That is because the price of glutinous rice, the main ingredient in the dumplings, has gone up by 15 per cent in the past three weeks.
Other ingredients have also become more expensive, pushing up overall costs by as much as 60 per cent compared to the same period in 2007.
Helen Lim, owner of rice dumpling shop Kim Choo Kueh Chang, said: "If prices continue to rise, we won't be able to take it. Prices of ingredients have also gone up - such as sugar."
Some suppliers said exporters are holding back their stock of the sticky grain because they prefer to trade in the more lucrative white rice instead.
The price of white rice has reached record highs in recent weeks.
Some importers said they will not greatly increase their stocks of premium grade rice as they prefer not to store them for too long a time. Often, importers prefer to sell their rice stocks as soon as they reach Singapore to ensure quality.
Importers said that imported rice can last up to three years given the right storage facilities. But in homes, the shelf-life of the grain is much shorter because the heat and humidity can ruin its quality.
Lim Ek Kwong, Operations Manager of rice company See Hoy Chan, said: "For example, you cannot keep your rice under the sink and near to the cooking places. Try not to store your rice in the storeroom because (there is) no ventilation."
One consumer added: "We can't keep the rice for too long because after three months, the insects (will appear) and it's going to spoil, and it's a waste of money also."
"I think they're overreacting don't you think? Because a lot of assurances have been given out so there’s not much of a (supply) problem," said another lady.
Importers also warn that rice that has been kept for too long will lose its natural moisture, which in turn, will affect its taste. - CNA/vm
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