Hong Kong

HONG KONG

Market Overview

  • Largest market for U.S. table eggs in 2016, taking 27% of total exports
  • A key market for U.S. egg products
  • 2016 U.S. eggs & egg products export value exceeded U.S. $38 million
  • Annual per capita egg consumption high at 230

Table Eggs

  • 99.9% of demand met by imports
  • Annual imports exceed 2 billion pieces
  • China – largest supplier with 50+% share
  • U.S. – second largest, around 25% and returning to pre-AI share
  • Other suppliers include Spain and Japan

Egg Products

  • Annual Consumption – around 3,000 tons
  • Fourth largest export market for egg products
  • Overall demand for egg products has grown
  • Liquid Eggs – over 95%; growing in popularity with HRI sector for safety and convenience benefits
  • Dried Egg Powder – limited usage; mostly by pasta manufacturers, yet prefer shell eggs for better flavor
  • More interest in Dried Egg Whites, but too expensive
  • Bulk pack is another constraint
  • U.S. – largest supplier; used to take 40-50% share (pre-AI), but dropped to 15% in 2015; taking time for U.S. egg products to regain lost market share after AI in 2015
  • Major Competitors – Canada, Belgium, Japan, Australia
  • 2015 AI crisis paved way for European egg products
  • Europe supplies 15-20% lower priced vs. U.S.
  • Longer shelf life for U.S. chilled liquid egg vs. European products

Market Opportunity

  • While bakery sector takes about 25% of egg consumption, U.S. eggs and egg products usage is relatively low
  • Lack of knowledge among bakery chefs on advantages of using U.S. eggs and egg products, especially dried egg products, in various baking applications
  • U.S. egg products usage also low across Hotel, Restaurant and Institutional (HRI) and bakery sectors due to inadequate product knowledge as to their economic value
  • Hong Kong presents tremendous opportunities to rebuild market share to pre-AI levels and expand sales, especially to those who can capture the benefit of premium quality, safety and functionality of U.S. egg products
  • Also, change consumer perception that eggs are high in cholesterol by increasing consumer awareness of the nutritional and quality attributes of U.S. eggs

Key Export Markets

PRIORITY KEY MARKET EVALUATION/SELECTION CRITERIA

The priority key countries of Hong Kong, Mexico, Japan, Middle East, South Korea and the Caribbean were identified as the result of 2016 research, “Market Priorities and Strategies to Rebuild and Expand U.S. Egg and Product Exports.” Funded by the Indiana Soybean Alliance and Ohio Corn Marketing Program, evaluation criteria were:

  • Markets that are already the egg industry’s top customers with the potential to increase volume, and
  • New markets with the characteristics to become significant egg and egg products purchasers.

The AEB & USAPEEC will strengthen export demand for U.S. eggs and egg products through a myriad of programs, such as:

  • Trade Missions & Reverse Trade Missions (RTMs)
  • One-on-One Producer/Buyer Meetings
  • International Trade Shows & Culinary Demonstrations
  • Training Seminars
  • Menu Development
  • New Product Research & Development
  • Trend Tours
  • Trade Policy Monitoring

 

Regulatory Resources

FAQS

Store shell eggs in a refrigerator on an inside shelf in their original carton, because eggs can absorb refrigerator odors.

Egg products should be stored according to manufacturers’ instructions, which will vary by product type and format. All egg products should be used well within expiration dates.

Dried eggs should be kept cool at less than 50°F (10°C) to maintain quality.

Frozen products should be stored at or below 0°F (-17°C) and show no signs of having been thawed.

Refrigerated egg products should be kept at or below 40°F (4°C).

Fresh shell eggs can be kept refrigerated in their carton for up to 12 weeks beyond the pack date. Quality losses should be insignificant if the eggs are refrigerated as soon as possible after purchase from a refrigerated case. Hard-cooked eggs can be kept in the refrigerator for up to one week.

The risk of food poisoning from eggs is highest with raw and lightly-cooked dishes. It’s best not to serve raw or lightly-cooked dishes made with eggs.

Eggs are an all-natural, high-quality protein powerhouse. One large egg is a good or excellent source of 8 essential nutrients, high-quality protein and antioxidants, all for 70 calories.

No. Shell color is determined by the breed of hen and is not related to quality, nutrients, flavor or cooking characteristics. Download PDF

Refrigeration maintains overall egg quality and functionality. It also extends the shelf life of eggs. Refrigerated eggs retain moisture longer, which ensures their safety because fewer microbial issues arise. Download PDF

Eggs supply foods with more than 20 functional properties, including aeration, binding, coagulation, emulsification, foaming and whipping to name just a few. Not only do they have all this functionality, egg ingredients perform these functions under rigorous processing conditions in modern food manufacturing. Download PDF

Value-Added Egg Products

U.S. egg products are available in many convenient, premixed, precooked and ready-to-use formats. Value-added products can streamline preparation for both foodservice operators and food product manufacturers.

Benefits:

  • Convenient: Easy to handle and use both in foodservice applications and on food production lines.
  • Consistent Quality: Each product portion is made to the same specifications with the same ingredients. Portion controlled.
  • Portion Controlled: Individual products are premeasured into consistent serving sizes.
  • Reduce Waste: Use only as much as needed. Products are all the same size, no need to trim to fit.
  • Product Flexibility: Offers consistency and portion control for various ready-to-heat menu items or packaged foods.
  • Customizable: Many value-added egg products can be customized with add-ins to fit local preferences.
  • Quick Preparation Solution: Heat and serve ready-made products.
  • Shorten Production Time: Premade products can be dropped into production lines without further preparation.
  • Pasteurized by USDA mandate: Per government regulation, all U.S. egg products are pasteurized to eliminate food-borne illness such as Salmonella.

 

SCRAMBLED EGG MIX,
COOK-IN-BAG, SCRAMBLED EGGS

HARD-BOILED EGGS
(WHOLE, CHOPPED, DEVILED)

PRECOOKED EGG PATTIES

OMELETS (PLAIN, FILLED)

QUICHE MIX

FRENCH TOAST, PANCAKES, WAFFLES (FROZEN, MIXES)

STORAGE

Egg product handling and storage vary by product type and manufacturer. Be sure to follow specific manufacturer product instructions. Always keep products at suggested temperatures and use well within the expiration dates.

 

DOWNLOADS FOR YOU

Value-Added U.S. Egg Products (PDF)

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Find a Supplier

Interested in buying U.S. eggs and/or U.S. egg products? Please fill out the form below and we will send your request to U.S. egg exporters.

 

U.S. Shell Eggs

Washed, sanitized, packed and shipped within hours of laying, superior U.S. egg quality and safety are maintained through refrigeration. U.S. shell eggs come in a variety of sizes, colors, grades, production methods, and packaging formats.


Benefits:

  • Nutrition powerhouse: All-natural, nutrient-rich source of high-quality protein. Satiating, low-calorie, familiar, well-liked food.
  • Versatile: Fit into any daypart. Eggs have 20+ functional characteristics from emulsification to binding, leavening and browning.
  • Consistent quality: Ensured via U.S. government oversight and monitoring.
  • Safety: Due to strict food safety regulations, U.S. egg production is governed by the following food safety regulations:
    • Egg Safety Rule (2010)
    • 1999 FSIS ruling – egg refrigeration and labeling rule
    • U.S. Dept. of Commerce 1990 Sanitary Food Transportation Act


Quality assurance measures:

  • Stringent USDA disease-prevention standards
  • USDA inspection & grading
  • Washing and sanitizing
  • Refrigeration across supply chain
  • Quality control from packing to delivery

DOWNLOADS FOR YOU

U.S. Egg Grades (PDF)

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U.S. Egg Sizes (PDF)

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U.S. Egg Types (PDF)

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U.S. Shell Eggs (PDF)

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Did You Know? White and Brown Eggs Have the Same Nutrients (PDF)

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Did You Know? Refrigeration Matters (PDF)

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U.S. Egg Products

Safe. Nutritious. Functional.

Per government regulation, all U.S. egg products are pasteurized to eliminate food-borne illnesses such as Salmonella.

Benefits of U.S. Egg Products – Dried, Frozen, Liquid/Refrigerated:

  • Ease of use: Ready to use – whether liquid or dried egg compatible with mechanized portioning systems in food plants, or ready-to-heat and -serve, precooked egg entrees.
  • Convenient: Minimal equipment required, simple cleanup, and except for packaging materials, no waste disposal.
  • Economy: Reduced handling, minimal shipping cost and elimination of breakage, result in reduced-cost formulations. Eggs are one of the most economical complete protein sources available.
  • Safety: Pasteurized to destroy Salmonella and other bacteria.
  • Minimal storage space:
    • 100 lb. dried egg white solids equal about 28 cases (360 large shell eggs per case) of shell egg whites.
    • 100 lb. dried whole egg solids equal approximately 10 cases of large shell eggs.
    • 30 lb. frozen eggs equal about 22 dozen large shell eggs.
  • Uniformity: Customizable to specifications for consistent performance in formulations.
  • Quality/Stability: Virtually indistinguishable from U.S. shell eggs in nutritional value, flavor and functional properties. With proper storage, these qualities remain throughout shelf life.

DOWNLOADS FOR YOU

U.S. Egg Equivalents Shell Eggs to Frozen/Liquid or Dried Eggs (PDF)

DOWNLOAD US

DOWNLOAD A4

U.S. Egg Products (PDF)

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DOWNLOAD A4

Value-Added U.S. Egg Products (PDF)

DOWNLOAD US

DOWNLOAD A4

Korean Downloadable Resources

PDFs

U.S. Egg Equivalents Shell Eggs to Frozen/Liquid or Dried Eggs (PDF)

DOWNLOAD

U.S. Egg Products (PDF)

DOWNLOAD

20+ Uses for High-Quality U.S. Eggs and Egg Products (PDF)

DOWNLOAD

U.S. Egg Product Packaging Formats (PDF)

DOWNLOAD

Did You Know? Refrigeration Matters
(PDF)

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Videos

 

EGGS 101 – Korean Subtitles

 

CRYSTALLIZATION – 결정현상제어

 

EGG WHITE FOAM – 난백거품만들기

 

YOLK EMULSION – 난황유제

 

REFRIGERATED DESSERTS – 냉장디저트

 

AERATION – 공기혼합, 볼륨감주기

 

COAGULATION – 응고

Traditional Chinese Downloadable Resources

PDFs

U.S. Egg Grades (PDF)

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U.S. Egg Sizes (PDF)

DOWNLOAD

U.S. Egg Types (PDF)

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Exports Resource Guide (PDF)

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U.S. Shell Eggs (PDF)

DOWNLOAD

U.S. Egg Equivalents Shell Eggs to Frozen/Liquid or Dried Eggs (PDF)

DOWNLOAD

Value-Added U.S. Egg Products (PDF)

DOWNLOAD

Did You Know? White and Brown Eggs Have the Same Nutrients (PDF)

DOWNLOAD

U.S. Egg Product Packaging Formats (PDF)

DOWNLOAD

20+ Uses for High-Quality U.S. Eggs and Egg Products (PDF)

DOWNLOAD

Did You Know? Refrigeration Matters (PDF)

DOWNLOAD

U.S. Egg Product Packaging Formats (PDF)

DOWNLOAD