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Hong Kong economy
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Liu Ma Kee fermented tofu debacle: what products can claim the ‘Made in Hong Kong’ label?

  • Company’s closure after scandal over its product’s origin casts spotlight on difference between ‘produced in Hong Kong’ and ‘Made in Hong Kong’

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Jars of Liu Ma Kee fermented bean curd. The famous local brand has admitted importing fermented bean curds. Photo: Sam Tsang
Lo Hoi-ying

A century-old fermented tofu business that imported bean curd from mainland China while saying its products were local has raised concerns about labelling products as Hong Kong made, but the food industry said officials should strengthen checks instead of tightening the laws.

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Liu Ma Kee, a 119-year-old producer of fermented tofu which closed abruptly a week ago, admitted to importing its fermented bean curd from the mainland for 30 years while only being involved in post-processing, despite marketing themselves as locally produced.

Liu Ma Kee’s bean curd was sold in jars with labels showing it was a Hong Kong brand but which did not indicate its place of origin.

While legislation does not mandate food products be labelled with their countries of origin, experts said falsely claiming a product was locally produced could violate laws.

Thomas Ng Wing-yan, chairman of the Hong Kong Food Council, told the Post it was more important to step up checks than tighten the law.

Businesses holding the “Made in Hong Kong” mark have their local factories licensed by food safety authorities. Photo: Jelly Tse
Businesses holding the “Made in Hong Kong” mark have their local factories licensed by food safety authorities. Photo: Jelly Tse

“The current laws are sufficient, but authorities can step up on checks and increase sampling to make sure businesses are not going against regulations,” he said.

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