Page 40 - THEi Student Applied Research Presentations 2024
P. 40

OPPORTUNITIES AND CHALLENGES OF
                                              DRY-AGED BEEF PRODUCT IN HONG KONG

                                              MARKET


                                              ABSTRACT


                                              RESEARCH BACKGROUND

                                              In Hong Kong's dynamic market, the introduction of dry-aged beef presents both
                                              significant opportunities and notable challenges. This project explores the feasibility of
                                              integrating this niche product, known for its enhanced flavor and tenderness, into the
                                              local culinary scene. It highlights the effects and methods of dry aging, to find out how
                                              this product can accommodate the Hong Kong market.
    CHAN CHAK LAM
                                              METHODOLOGY

    BA (Hons) in Culinary Arts and            This research employs a literature review, by collating numerous articles to obtain
    Management                                data. Data are analysed and the summary for different aspects is made.
    Department of Hospitality and Business
    Management                                FINDINGS
                                              Preliminary findings indicate a growing interest among high-income earners in Hong
                                              Kong towards premium meat products, suggesting a favorable market for dry-aged
    OBJECTIVES                                beef. However, challenges such as high import costs and lack of consumer awareness
                                              are  significant  barriers  to  consume  dry-aged  beef.  Strategic  partnerships  and
                                              educational campaigns are recommended to lower market entry. Mind maps have been
    The primary objective of this study       constructed to show suggestions for dry aging and the culinary industry.
    is  to  assess  the  potential  market  for
    dry-aged beef in Hong Kong. This study    ABOUT THE INVESTIGATOR
    focuses  on  proving  the  benefits  of  dry
    aging, providing methods of dry aging     I am a final year student in Culinary Arts and Management at THEi. I am passionate
    and suggestions to the industry for this   about cooking. I am always satisfied to see people consuming the food I cook, and the
    dry-aged beef market.                     smile they wear. I hope that I can become a successful chef, and able to become famous
                                              on social media so that I can teach more people about cooking. Under the guidance of
                                              my FYP supervisor, Dr. Vicky LEUNG, I hope it can contribute to the culinary industry.






































      40    Student Applied Research Presentations 2024                                                                                                                                              Student Applied Research Presentations 2024
   35   36   37   38   39   40   41   42   43   44   45