Cost of food – Don’t cook up prices

NST,Sunday June 20, 2010

I learned from my brother in 1982 that the average cost of ingredients for a dish at a Chinese
restaurant in Australia was 30 percent of the price.

Therefore, I am not surprised when the New Sunday Times reported that the cost of a dish was only
one third of the price.

As long as it is easy for anyone to sell cooked food, prices will remain reasonable.

The authorities should not allow traders to form cartels and make it difficult for new businesses to
compete in the food industry.

Exploitation happens when demand far outstrips supply in events that draw huge crowds.
The authorities must ensure that the organisers, traders and hawkers do not rip off the public.

YS Chan

Kuala Lumpur