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