A recent case concerning the origin of fermented tofu in Hong Kong has sparked curiosity about where these products are actually made. The South China Morning Post investigated four producers, finding that Tai Ma Sauce Company is the only one entirely producing in Hong Kong. Other businesses were reluctant to disclose their production details.
Kui Lee Sauce and Preserved Fruit, a century-old brand, initially stated that their production was on the mainland but labeled their tofu as a “product of Hong Kong.” Kung Wo Beancurd Factory lists Hong Kong as the “country of origin” on their labels but did not confirm if the entire process is local.
The importance of determining origin, as per local laws, lies in the substantial change a product goes through during production. Lawyer Eric Chan Pak-ho explained the criteria and significance of this distinction, shedding light on the complexities of origin labeling in food production.
Additional reporting by Oscar Liu and Jess Ma
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