As eggs are being imported from the United States due to the outbreak of the bird flu in South Korea, eggs will be on dinner tables this weekend.
Confectioneries and bakeries, which had difficulties securing eggs, are also positively reviewing the imported processed eggs. Consumers’ choice will be of interest.
Han Ji-yi has more.
Avian influenza has turned eggs into a rarity, and the government has decided to import a total of 6.4 million eggs by Jan. 18.
Following this decision, domestic confectioneries and bakeries are also preparing to use processed eggs, such as imported frozen eggs and egg powder.
Lotte Confectionery, which has been using only Korean eggs in their products, has decided to import 15 tons of processed eggs from China on Jan. 24.
As the supply of Korean eggs is not stable, they plan to mix imported eggs with other existing ingredients, and if there are no big issues, they will consider using them as substitutes.
Haitai Confectionery and Orion are also paying close attention to the status of the Korean egg supply.
SPC Group of Paris Baguette and CJ Foodville of Tous Les Jours are still standing by because they cannot be assured of the quality of the imported eggs.
This is because they concluded that there might be problems regarding the expiration date, despite the government’s decision to shorten the customs process by about a week.
<Employee of Bakery Company> “Processed egg products go through very complicated customs processes when imported. Even if we ordered them now, the process of receiving and using them requires only minimal inspections.”
The aftermath of the bird flu has led confectionery and bakery companies to consider using imported processed eggs, but it is questionable whether consumers will choose products made with imported eggs.
Han Ji-yi reporting for Yonhap News TV.
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