Singapore has lifted a 27-year [1] ban on the import of heat-treated pig blood products, bringing pig blood curd back to local markets.
The return of the delicacy marks a significant shift in food safety regulations and the restoration of a traditional culinary ingredient for hawkers and diners. Because the product was unavailable for nearly three decades, its reentry has triggered a surge in demand that currently exceeds the available supply.
The Singapore Food Agency (SFA) issued a circular on April 1, 2024 [2], which approved the imports. The products began appearing on shelves in early June 2024 [3]. The original ban was established during the 1998-99 Nipah virus outbreak to prevent the spread of disease. Officials said that heat-treated pork blood is safe for consumption, paving the way for the ban to be overturned [3].
Currently, the supply chain is narrow. There is only one approved foreign supplier for the product, an abattoir located in Thailand [4]. This limitation has led to pig blood curd selling out quickly at supermarkets and hawker centres across the city-state [3].
Local hawkers, who rely on the curd for specific traditional dishes, have faced challenges securing consistent stock. The high demand from both commercial kitchens and home cooks has put pressure on the single Thai source [4]. Despite the shortage, the product remains a highly sought-after item as consumers embrace the return of the long-absent ingredient.
“The original ban was imposed during the 1998-99 Nipah virus outbreak”
The current shortage illustrates the vulnerability of Singapore's food security when relying on a single-source supplier for specific ingredients. While the lifting of the ban satisfies cultural and culinary demand, the SFA will likely need to approve additional suppliers to stabilize the market and prevent price volatility driven by the scarcity of the product.
