July 11, 2007

Hong Kong's wider pork supply may mean diminished quality

The quality of fresh pork in Hong Kong may decrease if supplies continue to increase, according to swine farmers and legislators.

Tommy Cheung Yu-yan, who chairs Hong Kong's Legislative Council's food safety and environmental hygiene panel, said the government should extend more support and introduce a long-term policy on agriculture in the country. He said the process of introducing more mainland fresh pork suppliers should have already begun.

The legislator also urged the government to have more suppliers from the mainland for the public to have "many options".

Currently, Ng Fung Hong - owned by mainland-backed China Resources (Holdings) and which has been operating in Hong Kong for more than four decades - holds the monopoly on live pig imports into the SAR.

However, lawmaker Wong Yung- kan representing the agriculture and fisheries sector, said once the market opens to more pork imports, it would be more difficult to ensure its quality with more suppliers. He added domestic hog farmers are already facing tough competition in chilled pork and introducing more fresh pork suppliers will only add more pressure and make matters worse.

Hui Wai-kin, vice chairman of the Hong Kong Pork Traders' General Association, said local pork could ease the shortage and the government should as well establish farms in the mainland to ensure a continual supply at steady prices.