/sf

National Marine Fisheries Service

fig fig SOUTHWEST REGION 300 S. Ferry Street Terminal Island. CA 90731

THE MARKET FOR SEAFOOD

by

Dan B. Strombom

OCTOBER 1986

ADMINISTRATIVE REPORT 86-12 fig

• L "This report is used to ensure prompt dissemination of preliminary results, interim reports, and special studies to the scientific community. This paper may later be published in a modified form to include more recent information or research results. Contact author if additional information is required. sm n THE SINGAPORE MARKET FOR SEAFOOD

by

Dan B. Strombom Fishery Development Specialist National Marine Fisheries Service Terminal Island, CA 90731

October 1986

noaa central library

JUN 7 2017

National Oceanic & Atmospheric Administration US Dept of Commerce TABLE OF CONTENTS

Page Summary ...... iv I. Market Size ...... 1 II. Market Segments ...... 2 III. Sources of Supply A. Domestic Production ...... 2 B. Imports ...... 3

IV. Practical Aspects of Exporting to Singapore ...... 7 V. Conclusions ...... 10 References Cited ...... 12 Appendix 1: Trade Leads-Food & Hotel Asia, 1984 ..... 13

l LIST OF TABLES Page

1. Seafood Production and Trade, 1979-83 ...... 1 2. Nominal Catches, 1979-83 ...... 3 3. Major Seafood Commodity Imports by Country of Origin, 1983 ...... 4 4. U.S. Seafood Exports to Singapore, 1981-85 ...... 8 LIST OF FIGURES

Page

1. Sketch Map of Singapore 6

111 SUMMARY

Singapore, with a population of 2.5 million and per capita annual seafood consumption of over 40 kilograms, consumes about 110,000 metric tons of seafood per year. Imports supply over 80 percent of this amount. Large quantities of seafood also enter Singapore for transshipment to other countries. Principal supplying countries include Indonesia, Malaysia, India, China, the U.S.S.R., ano Japan. The United States dominates imports of fish fillets, but is a very minor supplier of other seafood commodities.

Opportunities for expanding U.S. exports to Singapore lie mainly in high-valued species, which are in demand by hotels and restaurants catering to foreign visitors. This market currently is somewhat depressed, however, due to too rapid construction of new hotels. Hotels are cautious in their purchases of all food items as they attempt to minimize losses. Another market which is expanding is that for convenience foods as housewives are entering the workforce in increasing numbers.

IV I. Market Size

Although a small country with a population of about 2.5 million, Singapore is one of the heaviest consumer countries of seafood. Per capita consumption equals over 40 kilograms of fish and shellfish annually, with total consumption amounting to about 110,000 metric tons (mt) (FAO, 1985). Domestic fisheries provide only 14-19 percent of the country's market, leaving 81-86 percent to imports.

Singapore's demand for seafood appears to be reaching a mature stage with the total market size growing slightly but not consistently. The 1970s was a period of strong growth in demand for seafood. Per capita consumption grew from 27 kilograms in 1967 to 42 kilograms by 1977 (Anon., 1968; Infofish, 1984). This can be ascribed largely to the rapid expansion of Singapore's economy. In the 1970s, real Gross Domestic Product rose at an average rate of more than nine percent (International Trade Administration, 1983). Seafood consumption followed the rises in personal income very closely. Since the economy of Singapore slowed down in response to the worldwide recession in the early 1980s, seafood consumption has been relatively stable (Table 1).

Table 1. Seafood Production and Trade , 1979-83. (Unit = mt)

1979 1980 1981 1982 1983

Production 16,932 16,044 16,112 19,346 19,549

Imports 156,558 161,557 168,255 175,076 159,396

Exports 64,462 72,510 71,534 79,389 77,845

Consumption 109,028 105,091 112,833 115,033 101,100

Source: FAO (1985)

A second factor in the current year-to-year variations in total demand is the number of tourist arrivals. The skyline of downtown Singapore has changed dramatically in the past decade due to the large number of international class hotels being constructed. Many of these projects were started in the late 1970s when tourism was expanding very rapidly. For example, from 1978 to 1981, the number of foreign visitors increased from 2.05 million to 2.82 million, a 38 percent rise (Ministry of Culture, 1984). However, this rate was not sustained and there is a consequent high vacancy rate throughout the hotel industry. This has led to cautious buying of all food items by the hotels as they attempt to minimize losses.

Population growth should have a comparatively small impact on seafood consumption trends. An official program to stabilize

1 the population has been successful and growth rates are now only 1.2 percent per year (Ministry of Culture, 1984).

Aside from Singapore's own demand for seafood, U.S. exporters should consider possibilities of sales to other countries in the region using Singapore as a central shipping point. As shown in Table 1, a large portion of seafood brought into Singapore is reexported. Particularly close ties exist between Singapore and other members of the Association of Southeast Asian Nations (ASEAN). These countries include Thailand, Malaysia, Indonesia, the Philippines, and Brunei.

II. Market Segments

Singapore's populace is a mixture of ethnic Chinese (76 percent), Malays (15 percent), Indians (7 percent), and others (2 percent). While differences in the traditional life styles of these groups are still apparent, the process of rapid modernization in the country has begun to cause a degree of cultural homogenization. For example, old ethnic neighborhoods have been largely razed and most residents now live in public high rise complexes assigned to occupants without regard to race. Many apartment complexes have been built outside the central urban area with supermarkets and other services at the ground level. At the same time, nevertheless, central public food markets continue to thrive and most cater to traditional tastes.

For seafood, ethnic background is less important than income in determining market segments, although some exceptions can be found. For example, rabbit fish (£.ig.anus canaliculatis.) is a traditional ceremonial food during the Chinese New Year celebra­ tions (Kitson and Maynard, 1983). Retail markets in more affluent neighborhoods stock the higher valued fresh fish, such as grouper, pomfret and snapper. Lower valued fresh fish, salted or dried products, and limited quantities of inexpensive frozen fish predominate in less affluent areas.

Singaporeans' preferences in seafood clearly favor fresh fish and a few specialty dried products, such as shark fin, squid, shrimp, abalone, and oysters (Maynard, 1983). Frozen seafood has not found wide acceptance in home consumption. However, supermarkets which cater to the foreign expatriate community carry a variety of frozen products, including salmon, trout, cod fillets, and fish cakes. Moreover, future trends in consumption of frozen seafood should be monitored as women with families are entering the work force in increasing numbers (International Trade Administration, 1983), which should result in a growing demand for conveniently prepared foods in general.

Major hotels concentrated in the center of Singapore City are the most important users of high-valued frozen seafood. The more generally sought items include white-fleshed fillets, lobster and scallops.

2 III. Sources of Supply

A. Domestic Production

Despite Singapore's historical position as a fishing village, fishing plays only a very minor role in the country's present-day economy. Not only have many people left fishing to find more lucrative employment in other occupations, but those fisheries that do exist have suffered from coastal landfills and pollution. A wide variety of fish and shellfish are taken by Singaporean fishermen, but, as is typical in tropicau fisheries, no single species dominates the total harvest. In 1983, shrimp constituted the largest catch category, followed by marine catfish, threadfin (Nernipterus spp.), lizardfish (Synodont idae), and goatfish (Upeneus spp.) (Table 2).

Table 2. Nominal Catches, 1979-83. (Unit = mt)

P.npn i ps 1979 1980 1981 19iS2 1983

Shrimp 1,093 1,112 1,193 1,489 1,667 Marine catfish 304 308 381 710 770 Threadfin 428 381 483 629 7 56 Liza rdfish 371 309 416 549 671 Goatfish 332 331 391 383 647 Skates 422 292 496 478 538 Jack crevalles 301 342 392 575 534 Squid 347 303 357 507 503 Croakers 438 337 405 546 486 Others 12x826 12.329 11,598 13,480 12.977

Total 16,932 16,044 16,112 19,346 19,549

Source: FAO (1985)

parts in U.S. catches. Exceptions are: jack crevalles, croakers, mullets, squid, and hairtail ("cutlassfish"). The best season to attempt exporting these species would be during the Northeast monsoon season, November through February, when the general supply of fish caught throughout the region is lowest due to rough weather at sea.

B. Imports Singapore's high demand for seafooo is supplieo predominantly by imports. Given the country's central location in southeast Asia, it is not surprising that major suppliers are the neighboring countries of Malaysia, Indonesia, and Thailano (Table 3). Imports from Indonesia are not reported in official statistics, however they are acknowledged to be important (Anon., 1968). These countries supply most of the fresh or chilled

3 Table 3. Major Seafood Commodity Imports by Country of Origin 1983 (Q = Quantity in mt, V = Value in US $1,000)

Country of % US Share Commodity Origin V V

Marine fish Fresh or chilled Thailand 9,579 7,380 Malaysia 18,244 6,099 Hong Kong 815 1,261 Others 609 1,736 — — Total 29,247 16,476

Tuna, frozen Taiwan 15,556 29,651 Japan 783 1,290 Maldives 780 528 Others 951 1,150 — Total 18,077 32,619

Other marine fish, frozen U.S.S.R. 9,470 3,819 Thailand 2,211 2,033 Japan 814 1,337 Others 958 1.337 0 0 Total 15,282 10,702

Fish fillets, frozen Thailand 279 352 U.S.A. 270 868 33.8 45.9 New Zealand 74 216 Others 177 456 Total 800 1,892

Shark fin, dried or salted Hong Kong 224 1,989 India 212 3,124 Japan 119 1,669 Others 495 6,369. Total 1,050 13,151 ------

Prawns & shrimp, fresh/frozen Malaysia 5,569 5,011 Thailand 4,307 6,397 Burma 1,046 5,178 Others 1.851 9,651 0.5 2.0 Total 12,773 26,237

Cuttlefish & squid, fresh/frozen U.S.S.R. 8,888 6.540 Malaysia 4,294 2,859 Others 625 . 1,QZZ — Total 13,807 10,476

4 Table 3 (cont'd)

Country of % US Share Commodity Oriqin V V _

Mackerel, canned Japan 884 948 China 296 244 Others 118 126 Total 1,298 1,318

Sardines, canned Japan 4.985 5,252 Chile 373 334 Peru 193 162 Others .. 135. 215 Total 5,686 5,963

Tuna, canned Malaysia 55 131 U.S.A. 19 100 15.7 27.5 Taiwan 18 26 Others 2! 106 Total 121 363

Note: 1. Values based on US$ = S$2.11 2. U.S. share listed as 0 signifies less than one percent.

Source: Dept. of Statistics, Ministry of Trade & Industry, Singapore, 1984. fish and shellfish consumed in Singapore, a category which accounts for about 80 percent of retained imports. Because Singapore does not impose tariffs on imports, most of the fresh or chilled seafood is delivered directly from foreign transport or fishing vessels to the major wholesale fish market in Jurong (Figure 1). Some fish dealers with supply contracts to hotels and restaurants also maintain separate facilities (Kitson and Maynard, 1983).

For dried seafood or frozen imports, Singapore is more of a regional trading center than a consumer. Dried products are imported mainly from Malaysia, India, China and Japan, but 85 percent of this trade is reexported through Singapore to Hong Kong, Malaysia, and other Asian countries. The most important retained dried products are anchovy, cuttlefish and squid, oysters, and shark fin. The only country outside Asia which has exported significant quantities of dried seafood to Singapore is Canada, which supplied 28 percent of imported dried squid in 1980. Canada also is reported to be the major supplier of smoked

5 Singapore

of

map

Sketch

1:

FIGURE

6 salmon. Singapore imports about 24 mt of smoked salmon each year, of which 15 mt are reexported (Maynard, 1983). The market for smoked salmon appears to be stable as the same level of retained imports of this product was reported in 1967, although reexports were only 3 mt at that time (Anon., 1968). For frozen seafood imports, the U.S.S.R. and Thailand supply the largest quantities. The strength of Soviet imports arises from a joint venture with a local company under which Soviet' distant-water fishing vessels operating in the region land their catches in Singapore for processing and packaging. Most of these products are reexported. Retained frozen imports come mainly from China, Hong Kong, and India; these countries are important suppliers of such high-valued fish as white pomfret, Chinese pomfret, and threadfin. New Zealand exports some frozen fish to Singapore, notably John Dory to be used in curry dishes (Kitson and Maynard, 1983) . The United States is a very minor supplier in most import categories, with the exceptions of frozen fish fillets and canned tuna. In 1983, the U.S. was the leading supplier of frozen fish fillets in terms of value, second in terms of quantity (Table 3). In this same year, the U.S. had a canned tuna market share of 15.7 percent, reported to be 15.7 mt. From 1981 to 1985, total U.S. exports of seafood to Singapore fell from 401 mt, valued at $2.3 million to 205 mt, valued at $879 million (Table 4). Most U.S. exports were erratic in this period with considerable year-to-year fluctuations.

IV. Practical Aspects of Exporting to Singapore In terms of regulated procedures, it is a fairly simple matter to export seafood to Singapore. There are no tariffs assessed. Required shipping documents are a commercial invoice, bill of lading or airway bill, packing list, import declaration, and insurance documents. Labels should specify country of origin. Lastly, only processed foods are subject to inspection by the Ministry of Health. Quotations given in U.S. or Singapore dollars, c.i.f. Singapore are preferred. Note also that Singapore has adopted the metric system. English is one of four official languages and nearly all businessmen are fluent in English. As appropriate for its status as a major center for trade, banking services are of the highest caliber. A number of U.S. banks have branches in Singapore. These include American Express International, Bank of America, Bank of New York, Chase Manhattan, Citibank, and First National Bank of Boston. The Singapore dollar is a free floating currency, but compared to many foreign currencies, it has been stable in relation to the U.S. dollar.

7 Table 4. U.S. Seafood Exports to Singapore, 1931-85 (Q = Quantity in mt, V = Value in U.S.$1,000)

JL2£1______1212______12S2____ 1984 1985 Product______0 V Q V Q V Q V V Salmon, Frozen Chinook 7.4 54.6 1.2 8.6 1.5 8.4 3.3 20.4 5.9 21.9 Chum 2.4 10.2 3.3 15.3 — — 10.4 40.1 22.7 104.6 Sockeye 3.0 20.7 15.4 76.7 8.3 31.3 17.2 97.6 8.7 57.2 Others 28.0 136.2 23.6 106.3 17.2 59.1 0.8 3.0 16.5 79.0 Canned Chum 5.6 20.5 1.3 4.6 1.3 3.9 0.5 3.0 — — Pink 18.3 69.5 11.3 27.4 19.4 59.8 11.8 41.7 15.9 46.2 Sockeye 6.6 30.1 8.2 43.8 4.8 24.2 1.7 8.1 0.7 3.4 Others 26.7 91.7 19.1 82.3 15.8 65.8 23.5 77.5 0.7 3.0 Other fish Frozen 15.3 40.0 6.2 23.7 37.4 78.5 149.6 310.2 17.5 41.2 Fillets 103.1 287.9 196.1 563.1 62.9 239.7 65.5 273.8 36.2 140.1 Sticks 67.7 199.2 0.2 0.6 0.2 0.7 0.4 1.2 41.8 123.7 Dried/smoked 40.1 239.9 10.7 69.4 1.5 10.1 1.1 30.3 — — Shrimp Fresh 2.3 12.6 12.4 88.4 0.4 1.2 Frozen 15.7 77.8 1.7 28.0 9.8 159.0 2.3 18.9 Canned 0.2 1.5 3.0 21.3 — — 1.1 30.3 2.3 18.5 King crab H 00 Frozen 9.4 94.1 11.3 157.1 8.7 160.0 4.5 81.3 • 23.7 Snow crab Frozen 0.4 3.3 1.7 26.9 14.2 179.5 1.5 152.4 4.4 59.7 Other shellfish Frozen 14.5 189.0 27.0 271.2 18.2 256.3 11.7 153.7 2.1 18.9 Canned 35.4 732.9 4.5 81.7 80.6 845.6 15.2 333.1 0.6 11.0 Squid Frozen 7.4 20.9 0.1 2.0 — ______—

Total 401.4 2,296.0 365.7 1,684.0 311.3 2,182.5 330.0 1,664.2 205.2 878.6

Source: U.S. Dept, of Commerce, Bureau of Census

8 For genera] discussion purposes, the Singapore dollar is worth approximately U.S. $0.45, (as of March, 1986.) Stable, long-term relationships characterize business dealings in Singapore, so such a commitment should be taken into consideration by American exporters attempting to enter the market. One opportunity for meeting buyers is the Food & Hotel Asia trade show held biannually in the spring of even-numbered years at the World Trade Center at the outskirts of Singapore City. This show has grown to become the largest food show in Southeast Asia and attracts buyers from throughout the region. The U.S. Department of Agriculture, Foreign Agriculture >>i

Service sponsors an American food exhibit at the show. B participating in the official block of booths, an exporter ca c take advantage of assistance in logistics and advance publicity, and will pay less for shipment of goods and fees than by going independently. For further information, contact: Export Programs Division- Foreign Agriculture Service U.S. Department of Agriculture Room 4945 - South Building Washington, D.C. 20250 Telephone: (202) 447-6343 Another promotion option is to make use of the U.S. government facility at the International Marketing Center to exhibit products and meet with invited buyers. One potential problem in using the Center is the question of availability of cold storage and display freezers. The U.S. facility is located at: U.S. Regional Trade Center International Marketing Center First Floor, Malayan Credit House 96 Somerset Road Singapore 0923 Telephone: 737-3100 For other assistance or information, contact: U.S. Export Development Office 111 North Bridge Road No. 15.01, Peninsula Plaza Singapore 0617 Telephone: 336-3100 Additional assistance may be obtained from: Singapore Trade Development Board Los Angeles World Trade Center, Suite 170 350 South Figueroa Street Los Angeles, CA 90071 Telephone: (213) 617-7358/9

9 V. Conclusions In the spring of 1984, Sunee C. Sonu of the National Marine Fisheries Service, Southwest Region, and the author participated in the Food & Hotel Asia trade show in Singapore to promote exports of seafood from the west coast. Species displayed included: salmon (chum and silver), smoked king salmon, sablefish, canned and whole Pacific mackerel, white croaker, Dungeness crab, Pacific whiting, and Hawaiian He.ter.oca.rp.us. shrimp. Trade leads obtained at the show are given in Appendix 1. Of these, salmon, crab, and shrimp products received the most interest. This may have been due to the nature of most visitors to our booth, who were interested in food appropriate for the international-class hotel and restaurant trade. Other exhibitors confirmed our suspicions that many potential seafood importers in Singapore would not be likely to attend such a trade fair without an invitation. Silver and sockeye salmon were reported by several visitors to be the preferred salmon species. Salmon observed in supermarkets were available in steaks or headed and dressed. The lox-style smoked salmon was well received by visitors, and this is a product which most of the top restaurants have on their menus. Competition apparently comes mainly from Canada. Interest in Dungeness crab was for picked meat. However, several buyers told us that there are plentiful supplies of inexpensive local crab and the Dungeness is not known well enough to command premium prices. The Hawaiian shrimp similarly attracted widespread attention, but is probably not competitive in price with products coming from neighboring countries. Whole frozen flatfish and rockfish did not appeal to many buyers. Singaporeans' preference for fresh fish limits frozen fish demand to only those familiar species. However, prepared fillets or portions were said to be in constant demand. Sablefish was not a familiar species to any of the visitors, although a few expressed a desire to receive samples of fillets. The remaining products displayed did not evoke any significant response. In addition to the species exhibited, inquiries were made for scallops, rock lobsters, squid, and king crab. When discussing opportunities for expanding U.S. seafood exports to Singapore with visitors to the show, two major impediments were raised. First, buyers usually require small, but steady supplies of fish in order to meet customers’ needs while

10 avoiding inventory problems. Thus, selling through an agent cannot be avoided in Singapore.

Second, shipping costs play a signi ficant part in competitive advantage. U.S. exporters must sear ch for the lowest shipping rates available as competitive imports come from regions that have less distance to travel than from the west coast.

11 REFERENCES CITED

Anon., 1968. Singapore's fishing industry. U.S. Fish & Wildlife Service, Bureau of Commercial Fisheries, Foreign Fisheries Leaflet #159. 10 pp. FAO, 1985. Yearbook of fishery statistics, 1983. Food and Agriculture Organization of the United Nations, Rome. Vol. 56. Pag. var. Infofish, 1984. Annual per capita consumption of fish and shellfish for human food by region and country, 1975-1977 average. Infofish Trade News, No. 4/84. International Trade Administration, 1983. Foreign economic trends and their implications for the United States - Singapore. International Marketing Information Series, FET 83-011. 20 pp. Kitson, G. and J. Maynard, 1983. High-valued finfish (Hong Kong, Singapore, and Tokyo). ADB/FAO Infofish Market Report, Vol. 8. 25 pp. Maynard, J., 1983. Dried fish markets in Asia. ADB/FAO Infofish Market Report, Vol. 7. 54 pp. Ministry of Culture, 1984. Singapore, facts and pictures 1984. Toppan Printing Co. Pte. Ltd., Singapore. 221 pp. Ministry of Trade & Industry, 1984. Major seafood commodity imports by country of origin, 1983. Dept, of Statistics. Singapore. U.S. Dept, of Commerce, Bureau of Census. U.S. fisheries exports by product and destination. Annual compilations, 1982-1986.

12 Appendix 1 Trade Leads - Food and Hotel Asia, 1984

Buyer Interest Ahura Mazda Marine PTE Ltd. Shrimp C.F. Bharucha, Exec. Director 111 North Bridge Road #08-25 Peninsula Plaza Singapore 0617 Telex: RS 22768 OPTIMS

Airfresh Trading Co. Dungeness crab, shrimp Jason Chua 130, Owen Road Singapore 0821 Telex: RS 24350

A.M. Abdullah Sahib & Co. Shark fins N.M. Mohamed Ameen, Mng. Director 107-A, Market Street G.P.O. Box 19 Singapore 9000

Balkis Services PTE, Ltd. Dungeness crab, groundfish, Fong Cheng Kee, Director frozen salmon 2 Battery Road, 03-01 Malayan Bank Chambers Singapore 0104 Telex: 2505765

British & Eastern (M) Ltd. Dungeness crab, canned mackerel, Rod Murchinson, Mng. Director shrimp 70-A, Yio Chu Kang Road P.O. Box 90 Paya Labar Post Office Singapore 9154 Telex: RS 25277 BETS

Butterworth Iceworks Sdn. Bhd. Shrimp 85, Beach St. Penang, Malaysia Telex: PENZZ MA 40022 Saw Hai Earn, Exec. Director

Cafe De Coral International, Ltd. Dungeness crab Rm. 1209 Park-in Commercial Ctr. 56 Dundas Street Kowloon, Hong Kong Louis Chow Chee Ming, Director

13 Buyer Interest

Changi Int'1 Airport Services Dungeness crab P.0. Box 4 Singapore Changi Airport Singapore 9181 Telex: CIAS RS 25354

Chrisvic PTE Ltd. Dungeness crab, groundfish, Victor H.T. Lim canned mackerel, frozen salmon, 44 Jalan Merah Saga 01-52 smoked salmon, shrimp Chip Bee Gardens Singapore 1027

Chujitsuya City Dungeness crab, groundfish, Clarence Wong canned mackerel, frozen salmon, Malaysia Sdn. Bhd. smoked salmon, shrimp Jalan SS22/21 Damansara, Jayn, P.J. Malaysia

CIAS Airport Services Smoked Salmon P.O. Box 4 Singapore Changi Airport Singapore 9181 Walter M. Baumgartner, Food Mgr.

Cold Storage Trading PTE Ltd. Dungeness crab, groundfish, Michael S.L. Wee, Trading Exec. canned mackerel, frozen salmon, Retail Division smoked salmon Empire Dock, Keppel Road Singapore 0409 Telex: RS 23818

Crown Prince Hotel Dungeness crab, frozen salmon, Haminah Sak'in, Purch. Mgr. smoked salmon, shrimp Magazine Road #03-18/19 Central Building Singapore 0105 Telex: 2281911 CROWN

E. Faye Investment Ltd. Canned salmon G.P.O. Box 485 Suva, Fiji Telex: 2141 TWNHOUSE FJ Dayanand Damodar, Mng. Director

Fitzpatrick's Food Supplies Ltd. Shrimp Andrew S.K. Tan, Sales Rep. 2 Enterprise Road, Jurong Singapore 2262 Telex: RS 21960

14 Buyg.r Interest Gerdau PTE Ltd. General Interest Bruce M. Barnes, Mkt. Mgr. #24-16A International Plaza Anson Road Singapore 0207 Telex: RS 24502 Greenmead Trading Co. Shrimp Blk 8 Jalan Kukoh #01-37 Singapore 0316 Telex: RS 24822 Highly Sea Products Sdn. Bhd. Frozen Salmon Defu Lane 10, Blk. 25 #01-206 Singapore 1953 Frank K.K. Chia, Director Hock Bee Frozen Food Enterprises Dungeness crab, frozen Richard P.L. Peh, Mng. Director salmon 10, Fishery Port Road Singapore 2261 Telex: RS 36355 HOCKBE Hotel and Catering Supplies Smoked Salmon 4437 Durban 4000 R.S.A. South Africa Telex: 622790 S.A. K. Foreman, Director Interpac (Malaysia) Sdn. Bhd. Dungeness crab, groundfish, Philip Ng, Sales Exec. smoked salmon, shrimp 468-8A Jalan Ipoh P.O. Box 11032 Kuala Lumpur 13-04 Malaysia Telex: MA 30411 Jainab & Sons PTE Ltd. Canned mackerel Henry Tan, Purch. Mgr. No. 249 Jalan Kayu Singapore 2879 Jardine Matheson Holdings Ltd. Canned mackerel Joseph Chia, Aviation Manager 4, Shenton Way #17-00 Shing Kwan House Singapore 0106 Telex: 24485 JARDINE

15 Buyer Interest

Jedstar Trading Co. Dungeness crab, shark fins Tan Him Him Willie 288-A, Macpherson Road Singapore 1334 Telex: RS 36066 NWEST

K Trading Co. Canned mackerel John F.H. Chew, Mng. Director Blk 708, #07-311 Clementi West, Street 2 Singapore 0512

K.F.M. Fisheries Pty, Ltd Dungeness crab, frozen salmon, Metropolitan Markets smoked salmon Wellington Street West Perth Western Australia, 6005 Telex: AA93620 George M. Kailis, Director

King Kee Trading Sdn. Bhd. Frozen Salmon No. 13, Road 78 Kepong Baru, Kuala Lumpur Malaysia Low Yow Kong, Mng. Director

Lee Brothers Dungeness crab, groundfish, Tan Hai Yong, Mkt. Mgr. canned mackerel, frozen salmon, 23 Chin Bee Ave., Jurong smoked salmon, shrimp Singapore 2261 Telex: RS 23578 LEEPROC

Mollie Aquariums Trading Co. Dungeness crab, groundfish, David G.H. Lee, President canned mackerel, frozen salmon, P.O. Box 611 smoked salmon Kallang Basin Post Office Singapore 9133 Telex: RS 24876 CONCO

Ngoh Thiam Huat Foodstuffs Supplier Dungeness crab, groundfish, Norden Ngoh frozen salmon, smoked salmon, Blk 51, Old Airport Road, 01-123M shrimp Singapore 1439

PosCom PTE Ltd. Canned Mackerel Albert Teo 30B, Blk 1085, Eunos Ave. 7A Singapore 1440 Telex: RS 33484 MONUNI

16 Buyer Interest

P.T. Angkasa Citra Sarana Dungeness crab Catering Services Halim Perdanakusuma Int'l Airport Jakarta, Indonesia Telex: 48161 ACS IA-SITA HLPHHGA

Rock Lobster Distributing PTE Ltd. Lobster- Safwoun Toutounji, Dir. Int'l. Sales 865, Mount Batten Road #06-28, Shopping Centre Singapore 1543 Telex: RS 50031 CFFWDS

Serra Enterprises Lobster Andy E. L. Tan 45 Lorong N Telok Jurau Singapore 1542

Singapore Airport Terminal Services Smoked Salmon 55, Airport Boulevard P.O. Box 3 Singapore Changi Airport Singapore 9181 Michael Ang, Supplies Officer

Singapore Food Industries PTE Ltd. General interest Lim Kwang Liang, General Manager 234, Pandan Loop Singapore 0512 Telex: RS 26090

Subang International Airtel Dungeness crab 3rd FI., Kompleks Airtel Fima Kuala Lumpur International Airport, Subang Selangor, Malaysia Telex: MA 37964 AIRTEL

Subang View Hotel Dungeness crab Subang Jaya Selangor, Malaysia Sawami Jaafar, Asst. Food Mgr.

17 Buver Interest

Sunny Fishery Corp., Ltd. Groundfish, frozen salmon Christina Tang, Trade Mgr. 101 Cecil Street #24-12 24th FI., Tong Eng Bldg. Singapore 0104 Telex: RS 24077

Sykt. Al-Rizquo (M) Sd. Bhd. Dungeness crab, shark fins Hj. Sallehuddin Abdullah, Director No. 3 Jalan SS2/64 Sea Park, Petaling Jaya Malaysia

Tenneco PTE. Ltd. Dungeness crab, groundfish, Tan Hai Chue, Director canned mackerel, frozen salmon, 151 Chin Swee Road 02-24 smoked salmon Manhattan House Singapore C316 Telex: RS 37858 A/B ALVIZO

TGIF PTE Ltd. Lobster Yuen Yu Tai #04-44/50 Scotts Road Singapore 0922

Wilayah Foods Suppliers Dungeness crab Goh Beng Chai 8, Jalan Segambut Lentang P.O. Box S-67 Kuala Lumpur, Malaysia

Yun Thye Co. Dungeness crab, groundfish, Wong Mien Chong frozen salmon, smoked salmon, 408-418 Hong Lim Complex, shrimp Blk 531 Upper Cross St. Singapore 0105 Telex: RS 20344 NABIT

18