Despite the accolades and local love for hawkers, though, the culture has faced challenges in recent years. Hawkers are ageing – the average vendor is 59 – and there are few young Singaporeans keen to adopt a profession that entails 14-hour shifts. The cost of raw ingredients is also rising, but the average dish price is kept low so that people of all incomes can afford it – meaning profit margins can be small.Olivia Lee (The Guardian)