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Strategic Market
Profile Report (SMP)
China/HK - Beef
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Market Overview
Beef
U.S. beef exports to Hong Kong in 2007 increased 206% over 2006 levels, reaching 9,635 mt – with exports still limited to boneless beef from cattle less than 30 months of age. The much anticipated resumption of U.S. beef trade to Mainland China was not realized in 2007; however, it is believed some frozen U.S. beef and offal entered into China from third country markets. U.S. beef shipments to Hong Kong for the first seven months of 2008 have shown a slight drop, which reflects a decrease in transshipments. The absence of U.S. beef from the Mainland China market since the end of 2003 has led to the development of more grain-fed beef programs in China. Australia has also taken advantage of the absence of U.S. beef to make market share gains, especially in the hotel and retail sectors. Australia Wagyu also gained a foothold in the niche high end market (especially in Hong Kong), supplanting to some extent the demand for U.S. prime product.
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Strategic Market
Profile Report (SMP)
China/HK - Pork
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Pork
China/Hong Kong was the largest growth market for U.S. pork exports in 2007, with a 91% increase in exports over 2006 levels, reaching 169,160 mt valued at $271 million. This represented 12% of all U.S. pork exports. Despite the growth, it was a challenging year for U.S. exporters as the market was seriously disturbed by a shortage of Chinese pork, and the ractopamine issue created new access problems. While there has been no official resolution to the ractopamine issue, China remains a lucrative export market for suppliers of ractopamine-free product. During the first eight months of 2008, China/Hong Kong was the largest volume export destination for U.S. pork products, reaching 307,903 mt, an increase of 249% over the same time period in 2007. Increasing domestic hog supply, large stocks of imported pork, and anti-inflationary releases of U.S. pork from the China’s strategic reserves have already driven prices down. Import demand is expected to soften for the remainder of 2008, however high production costs in China will translate into a long-term increased competitiveness of imports in the foreseeable future.
Strategic Market Profile: Greater China - Pork (PDF)
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Traditional Hot Pot Dishes Made Better With U.S. Beef
During the fall season, Hong Kong restaurateurs are fiercely scrambling for the multi-million dollar hot pot market. Hot pot is a simmering metal pot of stock at the center of the dining table used to cook thin slices of frozen meat and fresh vegetables. This method of cooking is especially popular during the fall and winter months. This prompted USMEF to sponsor a hot pot promotion at Cafe De Coral, the No. 1 fast food chain with more 130 outlets in Hong Kong. The giant chain prominently features U.S. grain-fed beef for the promotion, which is expected to last until the end of November and may extend to Christmas, if feedback remains positive. A preliminary survey revealed that most customers who tried the menu were impressed with the high quality of U.S. beef. At least two containers of U.S. Choice-grade beef short ribs are being used for this promotion.
At Maxim's, Hong Kong's largest food and beverage corporation and restaurant chain, USMEF helped the restaurant conduct a hot pot promotion following Chef Jay McCarthy’s chef seminar demonstrating underutilized U.S. beef cuts. According to Maxim’s beef importer, the chain already has sold more than 20 metric tons (mt) (more than 44,000 pounds) of U.S. chuck-eye roll and placed another order for 20-30 mt of U.S. beef.
USMEF Insight Articles
Chinese Leadership Concerned Over Soaring Food Prices
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Copyright 1996-2009 U.S. Meat Export Federation
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