Pig’s blood set to return to S’pore after nearly 30 years
Pig’s blood, which has been banned in Singapore for nearly 30 years, is set to make a comeback after the Singapore Food Agency’s (SFA) announced on April 1 that it has approved imports of heat-treated pig blood products from a certified slaughterhouse in Thailand.
According to Lianhe Zaobao, the approved facility, Bangkhla Pig Slaughterhouse, is located in Chachoengsao province in eastern Thailand and also exports pork and meat products to markets such as Vietnam and Hong Kong.
Banned since 1999 Nipah outbreak
Singapore banned the collection of pig and duck blood from local slaughterhouses during the Nipah virus outbreak in 1999.
According to the National Centre for Infectious Diseases (NCID), more than 200 pig farmers in Malaysia were infected with acute encephalitis during the outbreak, while Singapore recorded 11 cases in March 1999, one of which resulted in death.
Since then, local production ceased and no imports were approved.
The sale of pig’s blood was deemed illegal, although there were cases of individuals continuing to do so. In 2022, a woman was fined $8,000 for possessing and selling illegally imported pig blood curd online.
SFA: Safe if properly processed
In response to queries from Lianhe Zaobao, SFA said it regularly reviews its policies as part of food safety management.
It has since determined that pig’s blood can be safely consumed if its collection and processing meet food safety requirements. This in line with standards adopted by other foreign regulatory agencies, SFA said.
SFA conducted an assessment after receiving an application from Bangkhla Pig Slaughterhouse, and found that its facilities, production processes and quality controls met Singapore’s standards.
This includes ensuring that only blood from healthy pigs is used, and that it is processed and stored under appropriate conditions.
As of April 1, heat-treated pig blood products from Bangkhla Pig Slaughterhouse are approved for sale in Singapore.
Each imported batch must also be accompanied by a health certificate issued by Thailand’s Department of Livestock Development.
SFA added that food safety is a shared responsibility, and advised consumers to purchase from licensed retailers and ensure food is thoroughly cooked.
Available in one to two months
CP Foods Singapore is an importer for these products.
Speaking to Lianhe Zaobao, its managing director Ye Shu Fen (transliterated) said the company had begun discussions with SFA about importing pig’s blood one to two years ago.
She added that CP Group has sold packaged pig’s blood from the same Thai slaughterhouse for several years, with the product sterilised at high temperatures and packaged like boxed tofu.
The products are expected to be available in Singapore in one to two months, after import documentation, distribution channels and packaging are finalised.
Food sellers and consumers excited
Zhou Zhi Wei (transliterated), 47, who sells Teochew braised duck and kway chap at Chinatown Complex Food Centre, said he was excited by the news.
“Being able to eat pig’s blood locally again is so exciting,” he said, adding that it is an important ingredient in dishes such as kway chap and pig’s organ soup.
A fan of blood-based dishes, he said he often seeks them out when travelling overseas and plans to introduce pig’s blood at his stall once it becomes available.
Retiree Wei De Yan (transliterated), 65, recalled helping to slaughter a pig at home when he was in secondary school, where the blood would be collected and set with salt into tender curds.
While he occasionally eats it in Malaysia, he said the texture “never feels the same”.
Both men said they were not concerned about safety, stressing that proper handling is key.
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