Pork blood curd by Thailand's CP Foods available in S'pore in 1-2 months' time

Pork blood products can be imported into Singapore again after a 27-year ban.

However, the products from Thailand will only hit the shelves in Singapore in the next one to two months, according to a spokesperson for CP Foods, which stands for Charoen Pokphand Foods Public Company Limited.

Singapore imposed a ban on the import and consumption of such products 27 years ago in 1999, during the outbreak of the Nipah virus.

Stringent conditions

A CP Foods press release on Apr. 2 said the pasteurised pork blood curd, or blood tofu, being made available in Singapore was only possible through a "fully compliant regulatory pathway".

"This reflects significant advancements in food safety science, hygiene controls, and traceability systems," CP Foods added.

It also noted that it is the first company to introduce the product under current import and regulatory requirements administered by the Singapore Food Agency (SFA).

As part of its stringent process, the pork blood products are produced by collecting the pig's blood in controlled environments, heat treated and pasteurised, undergo routine microbiological testing and verification while adhering to strict cold chain management, which also allow for full traceability and recall readiness.

“CP Foods has been selling packaged pig blood curd in Thailand for many years. The pig’s blood undergoes high-temperature treatment and pasteurisation, and the packaging is similar to the boxed tofu commonly found in Singapore," the spokesperson added.

What is it?

Coagulated pork blood is soft and tofu-like in texture, with the ability to absorb flavours in soups, stews, and hot pots.

It is found in Asian cuisines.

Pork blood is also said to be nutrient-dense with bioavailable heme iron, zinc and selenium, and is also a source of protein.

Top photo via CP Foods