Besides being scared of falling ill from consuming pork infected with blue-ear pig disease, customers are now facing disorder in the cooking market.

Despite being certified as safe by veterinary organisations, many pork butchers in infected areas such as Hung Yen, Hai Duong, Thai Nguyen, Thai Binh and Ha Noi are struggling to find customers.

In Bac Ninh and Ha Noi, butchers in big markets are going out of business. However, retail shops in residential areas are enjoying customer confidence.

Two butchers in Tu Liem District’s Tai Chinh Apartment proudly said that they slaughter pigs at home instead of ordering them from slaughterhouses. That way, they can ensure the quality of the meat. Asked how they know which pigs are uninfected, one butcher, Tuyet, said that she observes the pigs carefully, checking their skin to see if its healthy and monitors just how active the animals are.

Tran Tuan, another butcher Ha Noi’s Hoai Duc District, insisted that he never sells infected meat simply because all his customers are also his neighbours.

“Since the epidemic broke out, I have not brought pork from the market, I buy it at Tuan’s store,” said Tran Thi Hong Tham from the hamlet.

But like Tuyet, Tuan’s knowledge of blue ear pig disease is only based on experience and observation. When they find out that the disease can only be diagnosed through medical tests, butchers and customers suddenly feel worried.

Meanwhile, pork management in the market is still difficult to control.

“We haven’t had any reports of uncertified pork being sold in the market so we haven’t fined any butchers,” said Nguyen Hong Bao, deputy director of Ha Noi’s market watch department.

In fact, both customers and market water staff are finding it difficult to uncover violations because vets certify good pork by stamping the pig’s rump. Once the animal has been slaughtered and chopped up, this makes it difficult to examine the meat and identify its origin.

Moreover, the fines for violations are very small. Uncertified meat worth less than VND500,000 (US$26.3) only incurs a fine of between VND50,000 ($2.6) and VND100,000 ($5.2) according to Article 16, Decree 40 dated April 2009.

Realising that customers are changing their eating habits, butchers selling other kinds of meat have been quick to take advantage.

Butchers in infected provinces have increased the price of beef, chicken, seafood and tofu by at least VND10,000 ($0.5) per kilo.

“We do not dare to eat pork so even if other food costs more, we have to accept it,” said Tran Thi Anh from Dinh Du Hamlet, Van Lam District, Hung Yen Province.

A survey by the Gia dinh va Xa hoi (Family and Society) newspaper shows that since the end of April, the price of beef, chicken and seafood in Ha Noi has also increased vigorously. Leading the race are prawns that have gone from VND170,000 ($8.9) per kilo to 220,000 ($11.5), followed by cuttlefish that have increased by VND 20,000 ($1) per kilo.

“The price of pork has been reduced to as low as it can go at VND8,000-10,000 ($0.4-0.5) per kilo of fat and VND40,000-45,000 ($2.1-2.3) per kilo of lean meat but there are still only a few customers,” said Nguyen Phuong Lien, a butcher in Ha Noi.

As the pork butchers complain, the other butchers can’t hide their excitement.

“It is rare for us to sell well like this. The demand is high, supply is not enough, therefore, the increased price is obvious,” one of them said.

“If people wish to continue to eat pork, they must be careful where they buy it. They should go to butchers with safety certificates, choose fresh meat and cook it thoroughly,” said To Long Thanh,deputy director of the veterinary diagnosis centre, Veterinary Department of the Ministry of Agriculture and Rural Development.

Viet Nam Standards and Consumer Association advised customers to buy food in small quantities or go to supermarkets with fixed prices and better quality meat.

Source: VNS