Eggs are a breakfast staple, served as jazzed-up creations at trendy cafes or as soft-boiled versions at the neighbourhood kopitiam.
It is thus no wonder that the consumption of eggs in Singapore has risen steadily over the years, although some people avoid what they believe is a “cholesterol-rich” food.
Consumers are spoilt for choice as they can take their pick from pasteurised eggs, omega-3 eggs or carrot eggs, to name a few.
A check with the Agri-Food & Veterinary Authority (AVA) shows that the yearly per capita consumption of hen eggs has risen from 291 eggs in 2006 to 338 eggs last year.
Around 76 per cent of the eggs eaten here are imported mostly from Malaysia, while farms in Singapore supply the rest.
Local supplier Seng Choon Farm produces 540,000 eggs a day or 11 per cent of the daily consumption here. It expects to raise daily production to 600,000 eggs next year. A spokesman said the farm can produce up to 750,000 eggs a day.
Another major player, Chew’s Agriculture, produces half a million eggs daily for the Singapore market, up from 300,000 in 2010.
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