- Singapore's Jurong Frog Farm breeds American bullfrogs for consumption
- Frogs are very popular food in Asia; at least 15 million are eaten in Singapore alone each year
- A lucrative byproduct is hashima, the oviducts of female frogs which are promoted for their health benefits
Singapore (CNN)The drink appears to be a simple iced tea but on closer inspection contains the delicate anatomy of an American bullfrog.
The female frog's fallopian tubes -- or more correctly oviducts -- are said by practitioners of Traditional Chinese Medicine to promote stronger lungs and clearer skin.
Recent demand has been rising for the supplement in Singapore, according to Chelsea Wan, a self-declared "frogologist" at Jurong Frog Farm, a family-run business in Singapore's Kranji Countryside.
"This is a big paradigm shift from (the) old belief that hashima can only be harvested from frogs living in mountains in the northern regions of China," says Wan, who's trying to reinvent a tradition of the past for the future.
Traditionally, hashima comes from the Changbai Mountain wood frog, a rare frog species that hibernates for more than 100 days. They're also known as snow frogs, which gives hashima its alternative name of "snow jelly."
According to Han Bing, who works with the Beijing-based Hope Institute of Chinese Medicine, hashima is rarely used in clinical treatment, partly because it's so hard to source. As a result, it's also considered a luxury product reserved for the rich.
At the Jurong Frog Farm, thousands of American bullfrogs cluster in shallow water in concrete pens. They're sorted not by age but by size. As soon as they reach one kilogram they're transferred to a fridge so they start to hibernate before they are slaughtered.
The meat is then packaged and shipped to local restaurants and supermarkets. At the same time, the hashima is extracted and either dried or processed to be sold as bottled "Premium Hashima with American Ginseng."
American bullfrogs are favored because of their size and the texture of the meat. However in Singapore's hot and humid climate they're difficult to breed. At the farm, the mortality rate is 80% at every stage of their life cycle, from egg to tadpole to adult frog.
"It takes a very long time, about seven to eight months from the egg to go to the adult stage. Because it's a very long life cycle we need to import to be able to supply (the market)," says Jackson Wan, a member of the Jurong team.
Asia has a huge appetite for frogs. Singapore alone is thought to chew through at least five million kilograms of frog flesh each year.
That equates to around 15 million frogs each year, according to David Bickford, assistant professor at Bickford Lab, at the Environmental Science Group at the National University of Singapore, who's an expert on frog populations and threats.
The figure is based on the most recent data, from 2009, on international trade from the United Nations. By now, the figure is likely to far higher, Bickford says. And even then it doesn't include local trade.
"Across the world that number is gargantuan. I think I was quoted back when the paper first came out in 2009 saying there could easily be over one billion frogs a year that people are eating and I wouldn't back away from that. That's a pretty solid number."