Mornings at
in Lim Chu Kang begin with routine checks to keep its one million hens healthy.
A stay-in veterinarian checks the birds’ temperatures using sensors. Anything above 41 deg C means the hens are stressed, prompting a dose of vitamin C. Probiotics are added regularly to their feed to strengthen their immunity, and their feed is sent to lab tests to detect toxins or bacteria.
By keeping its flock healthy, N&N ensures a steady supply of fresh, high-quality eggs that help feed the nation.
While Singapore imports over 90 per cent of its food, local farms like N&N egg farm serve as a buffer against supply disruptions.
According to the Singapore Food Agency (SFA), Singapore now sources food from 187 countries a…
Mornings at
in Lim Chu Kang begin with routine checks to keep its one million hens healthy.
A stay-in veterinarian checks the birds’ temperatures using sensors. Anything above 41 deg C means the hens are stressed, prompting a dose of vitamin C. Probiotics are added regularly to their feed to strengthen their immunity, and their feed is sent to lab tests to detect toxins or bacteria.
By keeping its flock healthy, N&N ensures a steady supply of fresh, high-quality eggs that help feed the nation.
While Singapore imports over 90 per cent of its food, local farms like N&N egg farm serve as a buffer against supply disruptions.
According to the Singapore Food Agency (SFA), Singapore now sources food from 187 countries and regions, up from 140 two decades ago, while also strengthening local production as a buffer against disruption. In 2024, the average person consumed about 370 eggs according to SFA, with
local farms supplying 34 per cent of the total
, up from 31.9 per cent in 2023.
Here is a look at how local producers are supporting Singapore’s broader push for greater food resilience.
N&N can produce one million eggs a day at full capacity, says its chief executive officer Ma Chin Chew.
PHOTO: N&N
Spanning 11.6ha, N&N is one of three local egg farms in Singapore. It produces about 800,000 eggs daily, most of which go to clients such as McDonald’s and Subway.
Its pasteurised eggs, sold under the Egg Story brand, are also available at major supermarkets. Beyond retail and food service supply, the company also produces pasteurised liquid egg whites and marinated soft yolk eggs.
Automation helps Mr Ma’s team collect the 800,000 eggs daily with fewer than 10 workers on the packing line. Sensors and X-ray detectors identify cracks, sort the eggs by weight and grade, and flag any defects – before 87 delivery staff fan out to stock supermarket shelves by lunchtime.
Beyond fresh eggs, N&N also produces pasteurised liquid egg whites and marinated soft yolk egg products.
PHOTO: N&N
While local eggs cost slightly more than imports, Mr Ma, who’s the chief executive officer of N&N, says consumers value freshness, since local eggs go from farm to supermarket within hours.
A commitment to safe, high-quality eggs led him to invest $14 million in 2010 in a patented technology that pasteurises eggs in a hot-water bath without cooking them – the first and only such system in Singapore. Mr Ma estimates that the method now treats about 100,000 eggs every day under the Egg Story brand.
“Eggs are porous, so bacteria like salmonella can easily enter,” he explains. “We wanted to eliminate that risk without using chemicals. As producers, we must ensure eggs are safe for consumers.”
Mr Ma credits the SFA’s funding and guidance for helping his farm grow. “Government support gives us the confidence to innovate,” he says. Ultimately, he hopes consumers appreciate the effort behind every egg. “They may be cheap, but each one represents the hard work of hens, farmers, drivers and retailers,” he adds.
A fourth-generation vegetable farmer, Dave Huang began experimenting with greenhouse systems in 2015 to modernise his family’s farming roots.
PHOTO: SPH MEDIA
Step into
farm in Lim Chu Kang and you will see rows of leafy greens growing under a vast glass roof – not a single patch of soil in sight.
Here, vegetables grow on automated tracks that glide through the greenhouse as sensors monitor their growth and regulate the flow of nutrient-rich water that feeds them. Sunlight streaming through the glass panels provides natural light.
At the heart of the operation is an automated mobile gulley system that adjusts plant spacing as crops grow – eliminating the need for walkways or manual labour. The system also recycles more than 80 per cent of its water, making the farm both efficient and eco-friendly.
“The system is programmed with predefined spacing for each growth stage so no one needs to move between rows to make manual adjustments,” says Mr Dave Huang, director of Green Harvest. “This greatly reduces manpower requirements and land use.”
Operational since 2023, this greenhouse farm spans 2ha and produces up to 4,000kg of leafy vegetables daily, such as xiao bai cai, dou miao, basil and salad greens. Its produce is stocked at FairPrice, Sheng Siong, Cold Storage, Giant and Lazada, and served in hotels and restaurants across Singapore.
Green Harvest is a joint venture between Kok Fah Technology Farm and Teambuild Construction Group. Mr Huang, 40, is a fourth-generation farmer who wants to reimagine farming for the future. “We began experimenting as early as 2015, setting up a greenhouse with Kok Fah Technology Farm to study different cultivation systems,” he recalls.
The farm is also pesticide-free, relying on innovative methods to protect its crops. Large fans create a positive-pressure environment that blocks external air and insects, while biological control techniques – such as ultraviolet light traps that activate at night – further help keep the greenhouse pest-free. With these technologies in place, Green Harvest achieves up to five times the yield of traditional farms, all while using less water and manpower.
Once harvested, vegetables are vacuum-chilled, stored in cold rooms and delivered in refrigerated trucks to supermarkets for maximum freshness.
PHOTO: SPH MEDIA
The journey from greenhouse to grocery shelf takes less than 24 hours. Once harvested, the vegetables are quickly chilled in a vacuum pre-cooling machine, bringing their temperature down from 30 deg C to between 2 deg C and 6 deg C. Then, they are stored in cold rooms and sent off in refrigerated trucks to supermarkets.
By keeping everything local, Green Harvest avoids the days-long journey imported produce makes from overseas farms to stores, reducing its carbon footprint and keeping greens fresher for longer.
“Local vegetables are slightly more expensive, but public response has been positive,” says Mr Huang. “Sales increase every year, giving the company greater confidence to expand operations.”
Encouraged by the success of the first farm, Green Harvest has already secured land for a second greenhouse, which will be near the first site. It will begin construction in the first quarter of next year and start operations by 2027.
“The experience gained from building Green Harvest has been invaluable for the team,” says Mr Huang. “The new farm will be faster, steadier and more efficient.”
Singapore Aquaculture Technologies’ chief executive officer Dirk Eichelberger says the data gathered through smart farming helps keep stress levels low in fish, preserving quality in taste, texture and appearance.
PHOTO: SINGAPORE AQUACULTURE TECHNOLOGIES
Four to five times a week, Dr Dirk Eichelberger indulges in what he calls “calming therapy” – but it does not take place at a spa.
Instead, the chief executive officer of
Singapore Aquaculture Technologies
(SAT) spends his mornings off the coast of Pasir Ris, visiting the company’s four floating fish farms. Each spans about 2,000 sq m and holds up to 20 tanks teeming with fish.
Feeding the fish by hand is the most rewarding part of his day. “When I throw in the feed and they swarm up, it’s very satisfying,” he says. “It’s relaxing – almost meditative.”
Behind the scenes, technologies ensure that the same calm extends to fish stocks.
Sensors constantly monitor the tanks’ oxygen and temperature levels, while new systems are being developed to analyse the microbiome in the water. The goal is to understand what causes stress and how it affects fish health and quality.
“Fish have immune systems similar to humans,” explains Dr Eichelberger. “When they’re stressed, their cortisol levels rise, making them more vulnerable to disease. It affects everything – texture, colour, fat content and taste.”
Even overcrowding can cause stress. “If tanks are too full, smaller fish can feel bullied,” he says. “You can’t talk to fish, so you rely on data — their swimming patterns and feeding behaviour tell you if something’s wrong.”
Cameras powered by artificial intelligence estimate fish length and track size distribution across tanks. When size gaps become too wide – for example, one fish growing three times larger than another — the team separates them to ensure smaller fish can feed and grow.
Data-driven analysis also helps the team trace the root causes of disease outbreaks. Waste management is fully integrated: Drum filters remove faeces and uneaten feed, which can be repurposed as fertiliser for or single-cell protein to be fed to chicken.
“Reducing disease and mortality makes aquaculture more sustainable,” says Dr Eichelberger. “It’s all part of food security.”
SAT farms tropical species favoured by locals, such as red snapper, barramundi and grouper.
PHOTO: SINGAPORE AQUACULTURE TECHNOLOGIES
SAT farms only tropical species popular with Singaporeans such as red snapper, barramundi and grouper, sold under its brand name BluCurrent. Depending on the species, fish take six months to a year to reach what Dr Eichelberger calls “table size” (850g) – some barramundi grow up to 8kg.
Each harvest, processing and delivery follows a strict cold chain. Fish are processed during the day and delivered to Jurong Fishery Port by late afternoon. Within 24 hours, they are on chiller shelves in supermarkets or in restaurants.
Dr Eichelberger moved from Germany to Singapore in 1996 as an economist, never expecting to run a fish farm. In his 40s, he and chemist Michael Voigtmann combined their expertise to start SAT.
“We wanted an innovative, sustainable way to produce protein for a growing population,” he recalls. “Fish fit perfectly – they’re rich in protein, commercially viable and can be farmed sustainably with the right technology.”
Today, Dr Eichelberger finds satisfaction not just in running the farms but in enjoying their harvest. He eats more home-cooked meals now, often using the fish from his farm. “Freshness is key for food lovers,” he says. “You can taste the difference in fish that’s been harvested locally.”
Support local farms and enjoy fresher food by looking out for these logos
When shopping, keep an eye out for the SG Fresh Produce logo which indicates freshness, quality, and sustainable Singapore-grown farming.
The Farm-to-Table Recognition Programme recognises hotels, restaurants and caterers that use at least 15 per cent local produce.
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