In response to media enquiries on the surge in pork prices, the Health, Welfare & Food Bureau has said that the local fresh pork supply comes from local and Mainland live pigs, with the latter accounting for 80 per cent.

Chilled pork has gained popularity among consumers since its introduction from the Mainland last August. It has grown from 10,440kg imported daily at the initial stage to 24,600kg. The rise was as high as 135 per cent. Compared with the same period last year, the increase was as high as 160 per cent after taking into account the supply of chilled pork from other regions.

In May last year, the Government launched the voluntary surrender scheme for pig farms and 244 of the 265 farms in Hong Kong submitted applications. When they stop rearing pigs, there will be a drastic fall in local fresh pork supply.

However, just like other major international cities, chilled and frozen pork has been gaining wide acceptance in Hong Kong. Coupled with an increase in Mainland live pigs to meet market demand, the overall pork supply in Hong Kong will remain stable.

The Government will closely monitor pig diseases on the Mainland and continue to liaise with authorities there to ensure safety standards.