Singapore's pig blood curd demand still outpacing supply two months after ban lifted
With one abattoir in Thailand still the sole approved source, hawkers and supermarkets say they are receiving fewer cartons than they order.
Singapore's demand for pig blood curd remains higher than the available supply, two months after the ban on its import was lifted. Only one Thai abattoir, Bangkhla Pig Slaughterhouse, is currently approved to supply heat-treated pig blood products. Despite scaling up imports from 6,000 packets to as many as 20,000 packets per week, CP Foods, the exclusive importer, is not seeking additional sources due to production capacity and safety standards.
The Singapore Food Agency (SFA) oversees the import, and initial shipments arrived in May and June. Retailers such as Cold Storage and Giant have sold out of initial stock, while Sheng Siong and FairPrice keep the product off their online platforms due to limited supply. Hawkers report daily inquiries, with some traveling from far away to secure the product.
Traditional dishes like kway chap and char kway teow, which traditionally used pig blood, have seen a resurgence in popularity. Despite high demand, the product is only available in physical stores, with restocking occurring every fortnight.
Written by urgent.news from Channel News Asia's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
