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Frozen Pork Piano Bones



Frozen Pork Piano Bones

Looking for a solution to improve the binding of your product? Pork Carcass and Pork Cuts contains a high level of proteins and collagen that helps to upgrade the binding of your product.

An additional advantage is the amazing taste that skin brings along in your recipe. On top of this, when working with high valued raw materials this 100% natural product will drive your cost down.

Freezing process: IQF & BQF

Packaging: 10kg/15kg/20kg Master Carton

Certification: HACCP, ISO

Delivery: From full container load 40FCL ≈ 27Metric Tons +/- 2%

The Eat Frozen Pork campaign in Singapore was initiate by the Singapore government in late 1984 as a means of encouraging Singaporeans to partake in frozen, as opposed to fresh, pig meat.

Target at predominantly Singaporean Chinese, the campaign tied in with the shutting down or relocation of all pig farms in the country.

The government’s initiative was not considerably successful, with mix reaction from the people.

In 2008 it was brought back and subsumed under the Frozen Meat Public Education Programme.

Frozen Pork Piano Bones

The campaign was officially introduce in November 1984.[3] To promote frozen pork as a healthier and cheaper alternative to fresh pork, island-wide talks on pork were organise and about one million copies of a cookbook dedicate to frozen pork dishes were distributed to the public.

.[2] Notably, Goh Keng Swee deliver an extensive speech on frozen pork during a parliamentary session in March 1984.

[6] Other ad hoc events to promote the campaign include an “Eat Frozen Pork” poster contest[7] and a “roving display” of frozen pork.[8] A “frozen pork hotline” was specially establish to give consumers a platform for expressing their thoughts on the frozen meat.[9] The line is now defunct.[10]

Singapore once had a burgeoning pork industry, which use to yield S$300,000,000 annually.[1]

By 1985, there were at least 520 pig farms situate within the island-state, to keep up with the citizens’ demand for fresh pork. Most of the consumers were of Chinese ethnicity.[2]

However, Singapore’s status as a land-scarce nation could not allow for the sheer number of pig farms and thus in mid-1984 the government began closing down or relocating these farms.

[2] Stricter sanitation guidelines were also impose on the farm owners.[3] By 1990, the number of pig farms in Singapore had already been reduce to 22,[4] with neighbouring country Indonesia supplying the majority of the country’s fresh pork.[5] To minimise reliance on overseas imports of fresh pork, the government decided to promote an alternative – frozen pork.[3]