AEB Sponsors Competition in Hong Kong


The AEB sponsored a pastry competition during mid September in Hong Kong.  Contestants were given three hours to create four different types of éclair using U.S. table eggs, liquid eggs and dried egg products. 


Vivian Wong of the Shangri-La Hotel placed first in the competition.


For the period January through July Hong Kong was the leading importer of table eggs with 25.1 million dozen shipped valued at $24.7 million representing a unit price of $0.98 per dozen.


The American Egg Board is working in collaboration with USAPEEC to increase imports of egg products to countries in Asia.  Local demonstrations and competitions represent a significant promotional benefit for producers.