Palm | Kelapa Sawit

David Ee Straits Times 29 Jan 13;

FIRST, Singapore had SG Fish - locally farmed fish that Minister for National Development Khaw Boon Wan championed last month.

Now it could have SG Crab.

Researchers at Temasek Polytechnic (TP) have embarked on a two-year project to improve the survival rate of young mud crabs, whose adults go into what many consider to be Singapore's national dish - chilli crab.

They aim to make them sustainable enough so that they could be farmed here to supply local seafood restaurants - which currently rely on imports.

Singapore imported over 6,000 tonnes of crabs last year, according to figures from the Agri-Food and Veterinary Authority. They did not have figures specific to mud crabs.

Resorts World Sentosa is committing $20,000 to the project through its Marine Life Fund, which supports marine conservation and research efforts.

The polytechnic's researchers will focus on optimising conditions for mud crab larvae survival, by removing nitrates - a product of their waste that accumulates in the water.

They intend to do this by introducing single-celled plants - called phytoplankton - into the water to absorb the nitrates as nutrients. TP aims to have this water recirculation system developed by early 2015.

This might then pave the way for interested farmers to farm mud crabs successfully in our waters, said the manager for aquaculture research at TP's School of Applied Science Wee Kok Leong.

At least four fish farmers have told him that they are keen to take on crab farming to diversify their businesses, he added.

"There are also a lot of people interested in continuing to consume mud crabs. It's a species that is very topical, very desirable, so it would have maximum impact if we do it well."

Seafood importers could also benefit from a cheaper local supply of crabs, he said.

Mr Alvin Tay, 56, who owns CJ Life Seafood Company, imports mud crabs from Sri Lanka, Indonesia and the Philippines.

A kilo that cost $15 five years ago now costs close to $20, he said, adding that the lack of a local supply meant foreign exporters charge a premium.

He backed the idea of local crab farms to lower his costs, but was sceptical that farmed crabs would match the quality of imported wild-caught crabs.

"Quality is still the most important thing," he said.