Picking the right option: Consumers are increasingly turning to dry foods that come with a longer shelf life and help them save on expenses in the long run. — LOW LAY PHON/The Star
PETALING JAYA: Consumers are increasingly turning to dry foods, resulting in a noticeable drop in the sales of fresh food items, say industry players.
Malaysian Bakery, Biscuit, Confectionery, Mee and Kuey Teow Merchants Association president Chaang Tuck Cheong said sales of fresh kuey teow noodles and chee cheong fun (rice noodle rolls) had seen a decline of 10% to 20%.
Consumers now prefer dry noodles for home cooking due to their longer shelf life, which helps to save on expenses, he added.Chaang said that over the past two years, sales of fresh kuey teow noodles had consistently decreased despite a growing population in the country.
“A kilogram of dried noodles can last an individual a long time, and many people are choosing to have these for both breakfast and lunch to save on costs.
“Our production of fresh kuey teow noodles and chee cheong fun has reduced due to decreased demand,” he said in an interview.
Federation of Sundry Goods Merchants Associations of Malaysia president Hong Chee Meng said its members had also observed an increase in the sale of dried noodles.
This trend, he said, was more prevalent among larger households, which opted for home-cooked meals to save on expenses.Pointing to the decreasing purchasing power of consumers and the 10% reduction in business volume for sundry stores, he said there was a need for the government to promptly address issues like the depreciation of the ringgit as well as to attract more foreign investments to stimulate domestic consumption.
Petty Traders and Hawkers Association president Datuk Rosli Sulaiman said there had been a 30% decline in sales of ready-to-eat food at hawkers stalls.
He attributed this decrease to the rising cost of food, which had led to reduced portion sizes and higher prices.
“Whether it’s noodles or rice, food is getting more expensive. Ordering a plate of white rice with curry chicken now costs RM15, making life more burdensome for the rakyat,” he said.
Rosli also disagreed with the suggestion that people cook at home to save on expenses, pointing out that this affected hawkers and restaurants, and it could be more cost-effective for some individuals or couples to eat out.
Urging the government to find ways to lower prices, he said that people now chose simpler meals when dining out.
“Previously, a meal would consist of rice, seafood, chicken and vegetables.
“Nowadays, they tend to choose white rice with a single type of meat and vegetables, with less focus on beef, lamb or seafood,” he said.
Federation of Malaysian Consumer Associations (Fomca) secretary-general Datuk Paul Selva Raj reminded consumers not to stockpile dry food as a long-term solution because these items have their own shelf life.
“We can see that the cost of living is increasing and the government’s first step should be to prevent further food price hikes.
“Fomca can only advise consumers to be savvy shoppers and choose best-value food items,” he said.
