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WorksheetsFood Imports
Total questions: 19
Worksheet time: 10mins
Name
Class
Date
1.
Which government agency is responsible for food safety and security in Singapore?
a)
Singapore Food Agency (SFA)
b)
Ministry of Health
c)
Enterprise Singapore
d)
Agri-Food and Veterinary Authority (AVA)
2.
What percentage of Singapore’s food is imported?
a)
50
b)
70
c)
90
d)
10
3.
From which country does Singapore import most of its chicken?
a)
Thailand
b)
Australia
c)
Brazil
d)
Malaysia
4.
Which of the following is NOT a key import partner for Singapore?
a)
China
b)
Brazil
c)
Canada
d)
Malaysia
5.
What is Singapore’s goal for local food production by 2030?
a)
10
b)
20
c)
30
d)
50
6.
What percentage of Singapore’s leafy vegetables is produced locally?
a)
10
b)
14
c)
26
d)
30
7.
What strategic measure does Singapore use to ensure food supply during crises?
a)
Stockpiling essential food items
b)
Importing only from one country
c)
Reducing food consumption
d)
Increasing food exports
8.
Which type of local produce contributes 26% to Singapore’s food supply?
a)
Hen shell eggs
b)
Fish
c)
Leafy vegetables
d)
Rice
9.
Which country is a major supplier of rice to Singapore?
a)
China
b)
Thailand
c)
Malaysia
d)
Indonesia
10.
How many countries does Singapore import food from?
a)
50
b)
100
c)
170
d)
230
11.
What initiative does Singapore aim to achieve with its “30 by 30” goal?
a)
Reducing food consumption by 30%
b)
Exporting 30% of food
c)
Importing 30% more food
d)
Producing 30% of its own food by 2030
12.
Which of the following is NOT a strategy Singapore uses to ensure food security?
a)
Banning all food exports
b)
Diversifying import sources
c)
Stockpiling essential foods
d)
Investing in local farming
13.
What percentage of fish consumed in Singapore is produced locally?
a)
10
b)
20
c)
30
d)
40
14.
During the COVID-19 pandemic, Singapore secured food from how many countries?
a)
50
b)
90
c)
153
d)
172
15.
Which agency is responsible for negotiating food import deals for Singapore?
a)
Ministry of Trade and Industry
b)
Ministry of Education
c)
Singapore Food Agency
d)
Agri-Food and Veterinary Authority
16.
What challenge does Singapore face in boosting local food production?
a)
Poor Weather
b)
Excessive food demand
c)
Lack of farmers
d)
Limited Land Space
17.
What does the term “food diversification” mean in the context of Singapore?
a)
Increasing food variety locally
b)
Importing food from a wide range of countries
c)
Switching to only one type of food
d)
Reducing food imports
18.
Which type of food does Singapore stockpile to ensure resilience during a crisis?
a)
Fruits
b)
Poultry
c)
Vegetables
d)
Rice
19.
How did Singapore manage its food supply during the COVID-19 pandemic?
a)
By stockpiling and diversifying food imports
b)
By increasing local production to 50%
c)
By banning food exports to other countries
d)
By reducing food prices drastically
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