“The fermented white tofu was not produced by Liu Ma Kee, authorities said. It was imported from another manufacturer,” he said on a radio program.
Liu said his family started importing tofu about 30 years ago because they couldn’t meet stricter waste management regulations.
He added that even though expensive processing equipment had been installed, the acid water, which is a by-product of making raw fermented tofu, could not be diluted into water before being disposed of.
However, he said his parents at the time hoped to maintain the business, so they chose to import raw tofu from the mainland.
Liu insisted that their products were still manufactured in Hong Kong, as “acknowledged in government documents”.
He added that the entire manufacturing process still involves five to six more procedures, including further fermentation, seasoning and bottling, which are carried out in the city.
However, Liu admits some customers may still misunderstand that the product is made in Hong Kong from start to finish.
The company came under further criticism after food safety authorities revealed on Saturday that it had been importing preserved tofu rather than producing it itself, and reselling it with additives added under poor hygiene conditions.
Her shop in Yau Ma Tei was abruptly closed last week, with a family member challenging the government’s findings in a television programme and blaming authorities for “sending the shop to hell overnight” and destroying customers’ trust in the brand.
Liu said Monday that his mother was frustrated after years of persistence in running her business.
“I would like to apologize to the staff of the Food Safety Center. We are sorry. We, Liu Ma Kee, have done a lot but we overreacted in our response,” he said.
He said that producing fermented tofu is not as easy as people imagine, plus the hot weather in the city makes the production and storage process even more difficult.
“In the absence of preservatives, it is very difficult not to go overboard. [of bacteria levels],” Liu said, adding that water vapor caused by rising temperatures also affects product quality.
Liu also said he could not guarantee that shops had enough air conditioning and warned that the city’s high temperatures presented challenges.
He added that his mother made the decision to close the family business, while admitting that the recent saga was a “breaking point”.
According to Liu, his business has become more challenging as more shops in the wet market have closed.
However, his latest response has not been able to win the sympathy of netizens who vented their complaints on the company’s social media accounts.
“They should admit it if there is a mistake. Closing the business is not the best way, at least they should respond to customers who want a refund,” said internet user Zycas Lee.
“That fermented tofu was not made by you. How can you be so shameless to claim that it was made by you?” said another user, Kevin Cheung.
“They should have admitted it 30 years ago. They’ve been lying for 30 years,” said a user named Jade.
“There’s nothing wrong with selling processed foods, but their products are overpriced and they lie. They have an integrity problem.”
