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The japanese egg market trends and expectations-hatta- village neuf 2013

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The Japanese egg market trends and expectations- Hatta, H. Presented at DSM Customer Event: Exploring the benefits of feed carotenoids for egg quality, Village Neuf, France, 2013.

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The japanese egg market trends and expectations-hatta- village neuf 2013

  1. 1. The Japanese egg market: Trends and Expectations Hajime HATTA Kyoto Women’s University
  2. 2. Hajime HATTA, Ph.D., Professor of Department of Food and Nutrition, Kyoto Women’s University 1) Graduated from Osaka City University 2) TAIYO KAGAKU Co. LTD. (18 years) 3) Kyoto Women’s University (16 years~) 4) Chairman of Egg Science Forum (10yr~)
  3. 3. Egg Science Forum in Japan (2011)
  4. 4. Egg Industry in Japan 1) Market Size, Consumption, Price 2) Table Eggs Market at Present 3) Processed Eggs Market 4) Functional Food of Hen’s Egg ( a clinical aspect to fight stomach ulcer bacteria and dental caries )
  5. 5. Background data to catch up on Egg Industry in Japan Beef : 6.0 KG Pork : 11.9 KG Chiken : 11.4 KG Egg : 16.6 KG Fish : 56.6 KG Milk : 31.8 KG Consumption / Capita Feed Production / year Broiler : 3,794,000 MT Layer : 5,842,000 MT Breeder: 290,000 MT Based feed Corn & Soybean Meal Mash feed Self-Sufficiency Ratio Broiler meat : 79.1 % Egg : 95.4 % (per a year) Population Broiler : 107,000,000 Layer : 175,000,000 Human: 127,000,000
  6. 6. Domestic egg production vs. Imported eggs 1.9 2.0 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 imported egg volume Domes c egg produc on (eggs, Million MT)
  7. 7. Exporters to Japan in 2012 (Volume: MT as shell egg)
  8. 8. 1996 1998 2000 2002 Canada 171 182 188 185 USA 238 245 258 254 Germany 222 225 223 217 France 260 261 264 248 Italy 221 222 219 223 Netherlands 175 178 180 184 England 168 170 173 176 Sweden 196 193 197 187 Japan 337 324 328 329 Australia 154 156 155 152 International Egg Commission Egg Consumption per capita 2008 181 248 212 248 224 182 183 197 334 196
  9. 9. Distribution of Eggs Distribution of EggsDistribution of Eggs in Japan About 2.5 million tons / year Home use Table Eggs Processing Food Service
  10. 10. 10 Egg distribution chart in Japan Layer Farm Feed Miller Grading Packing center Distributo r Retailer / Consumer Food manufacturer Fast-food chain 3,300 TraderImported egg 200 - 300 Supermarket Business relationship Restaurant 5% 95% Selling Most egg farms produce table eggs (shell eggs).
  11. 11. Egg price & feed cost in Japan (JPY/kg) 35 40 45 50 55 60 65 70 100 150 200 250 300 350 400 1980 1985 1989 1993 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 Feed cost farmer's price whole sale price retail price
  12. 12. Table Eggs Since about 50% of the annual egg consumption has been estimated in the Table Eggs market. It is quite a big market in Japan, however the average egg price has been low enough for egg producers either quit business or go further. In this situation these days, Japanese producers have challenged to develop many egg brands, in other words value-added eggs.
  13. 13. Major Layers in Japan White Leghorn Rhode Island Red
  14. 14. 0.0 10.0 20.0 30.0 40.0 50.0 60.0 70.0 80.0 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 White Brown Tint Egg Shell Color of Table Eggs Tint 13.7% Brown 30.0% White 56.3% Japan PS Association 2009 Jan, January – December 2009 = Estimate by JPSA Egg Shell Color White Brown Tint 1998 73.2 18.0 8.8 1999 69.9 19.7 10.4 2000 71.9 17.9 10.2 2001 72.1 18.4 9.5 2002 70.0 20.3 9.7 2003 65.0 23.7 11.3 2004 66.2 24.2 9.6 2005 63.7 26.9 9.4 2006 64.4 23.2 12.4 2007 63.2 29.3 7.5 2008 56.3 30.0 13.7 2009 59.4 26.4 14.2
  15. 15. Importance of Egg Yolk Color in Japan Yolk Color Fan The yolk color fan has been widely used in Japan. It has developed in 1967 based on the color tone of Canthaxanthin.
  16. 16. Yolk color in Japanese table egg market ( Japanese Egg Standard Trade Conference,2013 ) DSMYolkColorFanNo.
  17. 17. 17 The yolk color differs by region DYCF 12-13 DYCF 11-12 DYCF 11-12 DYCF 13-14
  18. 18. Egg yolk pigmentation in Japan Paprika extract products Canthaxanthin
  19. 19. L: Canthaxanthin R: Paprika extracts DSM Yolk Color Fan = 14 Paprika extract vs. Canthaxanthin Corn : 60% CR:75g/ton feed CY:25g/ton feed Corn : 60% Corn Gulten Meal: 4% Paprika extracts: 2.5kg/ton feed Canthaxanthin Paprika extracts Change of yolk color in boiled eggs prepared by boiling for 12 minutes
  20. 20. Carotenoid registration status in Japan Carotenoids Registered as Since Food application Canthaxanthin Feed additives 2002 Under registration Citranaxanthin Non registered *Citranaxanthin couldn’t show any safety data to Japanese government in the past. Therefore, it doesn’t allow to use in Japan.
  21. 21. Iodine Enriched Egg
  22. 22. Vitamin D & E Enriched Eggs
  23. 23. DHA & Vitamin E Enriched Egg
  24. 24. DHA and -carotene Enriched Egg
  25. 25. CoQ10 Enriched Egg
  26. 26. Rice Fed Hen’s Egg (Kyoto Egg)
  27. 27. Folic Acid Enriched Egg
  28. 28. More than 1500 egg brands have been overflowed.
  29. 29. Nutrients General Egg (per 100g) Nut. Fortified Egg (+ more) Niacin 0.1 mg +1.7 mg Pantothenic Acid 1.45 mg +0.83 mg Biotin 25 g +6.8 g Vitamin A 140 g +68 g Vitamin B1 0.06 mg +0.15 mg Vitamin B2 0.43 mg +0.17 mg Vitamin B6 0.08 mg +0.15 mg Vitamin B12 0.9 g +0.3 g Vitamin C 0 mg +12 mg Vitamin D 1.8 g +0.75 g Vitamin E 1.6 mg +1.2 mg Folic Acid 43 g +30 g Zn 1.3 mg +1.05 mg Ca 51 mg +105 mg Fe 1.8 mg +1.13 mg Cu 0.08 mg +0.09 mg Mg 11 mg +38 mg Iodine 18 g +240 g DHA 100 mg +60 mg -linolenic Acid 36 mg +22 mg The table shows minimum additional nutrient values in the enriched eggs registered by the Japan Fair Trade Commission. (March 27th, 2009) Registered Mark
  30. 30. Multi Vitamins Anti-Oxidant Egg (Vitamin A, E, B12 and Canthaxanthin Enriched) Kinds of Nutrients (Content / 100g edible) Average Contents in general egg OVN Increment Requirement to be registered (+ more) Vitamin A retinol equivalent 150 g 220 g + 70 g + 68 g Vitamin D + 2 5OH-D3 1.8 g 2.4 g + 0.6 g + 0.75 g Vitamin E Total tocopherol 1.6 mg 3.8 mg + 2.2 mg + 1.2 mg Vitamin B1 0.06 mg 0.08 mg + 0.02 mg + 0.15 mg Vitamin B2 0.43 mg 0.38 mg - 0.05 mg + 0.17 mg Vitamin B12 0.9 3.6 g + 2.7 g + 0.3 g Pantothenic Acid 1.45 mg 1.86 mg + 0.41 mg + 0.83 mg Canthaxanthin - 0.17 mg + 0.17 mg -
  31. 31. Egg Processing Next topics are relating to an egg processing. I had been in charge of R &D in an egg company for almost 18 years. I introduce processed eggs briefly, and then focus on unique boiled eggs in which I have researched several years. There are many different kinds of boiled eggs, some of them you have not seen ever. I have developed these in my laboratory at Kyoto Women’s University.
  32. 32. Grouping for Processed Eggs Liquid Eggs (whole, albumen, egg yolk) Frozen (whole, albumen, 10% sugared Yolk) Sugared & Concentrated Egg (whole, Yolk) Enzyme Treated Egg ( protease, lipase ) Powdered Egg (spry drying, mostly imported) Isolated Egg Components (lysozyme, lecithin etc.) Boiled Eggs, Omelet, Mayonnaise, Crape etc.
  33. 33. Delivery of Liquid Eggs
  34. 34. Microwave Processed Egg
  35. 35. Processed and Drying Egg Sheet
  36. 36. Long Boiled Egg
  37. 37. Hard boiled Soft Boiled Hot-spring Egg HYOTEI Egg From Water Boil 10 min. From Water Boil 5 min. 70-75 15-20 min. From Boiling Water, 5.5 min. Cool in Ice Bath
  38. 38. Difference of Gelling Temperatures Albumen Egg yolk Gelling Start Very soft gel Firm Gel Gelling Start Firm Gel Hot spring Temperature
  39. 39. Hot Spring Egg
  40. 40. How to cook HYOUTEI Type Eggs of boiling water for 4 eggs. 4 eggs were put in the boiling water directly and keep boiling and gently rotating eggs for exactly 5.5 minutes.
  41. 41. After eggs were boiled 5.5 minutes, remove eggs in ice cold water as soon as possible. Peel the shell. Both side of albumen gel were sliced. Cut half and keep on the knife without flowing out the yolk inside carefully, then turn over.
  42. 42. Mechanism to Make HYOUTEI Egg Boiling water 100 5.5 min. Boiling 100 Heat energy is penetrating through egg shell Boiling 100 Firm gelling Is occurred above 80 C from the surface to inside Egg yolk dose not Gel under 65 C Boiling 100
  43. 43. Out side albumen is hard boiled while yolk is not gelled inside (HYOUTEI Type Boiled Egg)
  44. 44. Reversed Boiled Egg (yolk inside out)
  45. 45. Change inside Egg during Fertilization Fertilized Egg 0 day Incubation for 3-4 days Watery Yolk inside out Incubation 38 The rupture of yolk membrane Watery yolk Penetration Water from Albumen Thick Albumen Watery yolk is mixed with thin albumen Thick Albumen
  46. 46. Functional Food using Hen’s Egg (a clinical aspect to fight stomach ulcer bacteria and dental caries)
  47. 47. Sialic Acid Yolk membrane Chalaza Egg shell Ca carbonateShell Membrane Egg yolk Antibody (IgY) Egg yolk lipid Lecithin Egg white Albumen Lysozyme Embrio, Transgenic chicken Fe-binding protein Pharmaceutical Applications of Eggs
  48. 48. Preparation of Specific Antibodies Antigen Antigen Antigen Blood Egg Yolk c.f.g. c.f.g.
  49. 49. Active and Passive Immunization
  50. 50. Passive Immunization Studies using IgY IgY against bacterial pathogens Anti- S, mutans IgY Placing on the market, Functional Tablet Anti- H. pylori IgY Placing on the market, Functional Yogurt and Tablet Sweet Anti- E. tarda IgY Placing on the market, Functional Feed for Cultured Eel Anti- P. acnes IgY Volunteer test has been done in a clinic IgY against viral pathogens Anti- Influenza Virus IgY (Placing on the market, Anti-ful Mask Anti- Human Rotavirus IgY Volunteer test has been done at Bangladesh with WHO Anti- Rabies Virus IgY Animal test
  51. 51. (Scanning Electron Microscope Image ) “Helicobacter pylori” editied by Dr.Kamiya Helicobacter pylori Helicobacter pylori
  52. 52. 0 10 20 30 40 50 60 70 80 90 100 Age %withanti-H.pyloriIgG Latent pacients (60 milion) Asaka M. et al., Gastroenterolory 102, 760-766 (1992) Rate of subjects having anti-H.pylori IgG Rate of incidence
  53. 53. (Nakajima, Aoyam, 1995) Gastric ulcer Duodenal ulcer Years after bacteria elimination using antibiotics (15 ) (17 ) (15 ) (17 ) 0 20 40 60 80 100 0 1 2 3 4 5 6 () 0 20 40 60 80 100 0 1 2 3 4 5 6 Rate of Recurrence of Gastric and Duodenal Ulcer in Patients with or without H. pylori elimination Without (n=15) Rate of recurrence Without (n=17) Without (n=15) Without (n=17) Rateofrecurrence(%)
  54. 54. Enzyme Activity Adhesive Facter ( ) NH3 Urea Urease Gastric Acid NH3 How H. pylori survives and infects in stomachHow H. pylori survives and infects in stomach ( )Icatlo.F.C.Jr,et al J Bio.Chem.vol 273 No.29 1998 Urea Mucin Layer in Stomach H. pylori FunctionsH.pyloriurease Urease Gastric Acid Gastric Acid
  55. 55. Anti-urease IgY Anti-urease IgY urease mucin layer stomach epithelial cells Preparation of Anti-urease IgY Preparation of the IgY
  56. 56. Aggregation of H. pylori by an Anti-urease IgY Anti-urease IgY H. pylori positive Anti-urease IgY Antigen-Antibody Reaction Aggregated H. pylori EliminationAggregation of H. pylori
  57. 57. Heat Stability of the Anti-H. pylori urease IgY Residualactivity (%) 20 40 80 60 100 0 0 10 20 30 Time (min.) 60 65 70 80 K. Horie, et al., J. Dairy Sci. , 87, 4073-4079 (2004)
  58. 58. PH Stability of the Anti-H. pylori urease IgY Time (hour) Residualactivity(%) 20 40 60 80 100 0 0 1 2 3 4 5 6 7 K. Horie, et al., J. Dairy Sci. , 87, 4073-4079 (2004)
  59. 59. Shelf life of an Anti-urease IgY fortified Yogurt K. Horie, et al., J. Dairy Sci. , 87, 4073-4079 (2004)
  60. 60. IgY
  61. 61. Volunteers 174 (Average age 32.7±10.5) were tested by UBT . H. pylori negative (UBT<3.0 ‰) 134 (77.0%) positive (3.0 <UBT<30 ‰) 24 (13.8%) most positive (UBT>30‰) 16 (9.2%) Test. Group (16 subjects) Yogurt fortified with IgY Base yogurt fortified with the pasteurized egg yolk containing an anti- H. pylori urease IgY was used. A total of 400 ml yogurt (4g egg yolk = 40 mg IgY) was consumed daily for 3 month. Volunteers were tested every month with Urea Breath Test (UBT) and stool antigen test. Human Clinical Test in Japan
  62. 62. 13C-Urea Determination of 13CO2 Stomach Lung Urea Breath Test 13C-Urea H. pylori UBT
  63. 63. Human Volunteer Teat
  64. 64. 0 1 0 2 0 3 0 4 0 5 0 6 0 7 0 8 0 9 0 UBT p <0.001 p <0.001 Yamane etal., J. Food Dev. Vol.38 No.11 Changes of UBT Values Changes of UBT Value UBTValue‰ Start 1 month 2 month 3 month
  65. 65. 0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6 1.8 2.0 p <0.001 0.001<p <0.005 p <0.001 Cutoff Value Vol.38 No.11 Changes of an ELISA Value for H. pylori in Stool Change of the stool antigens ELISAValue(A.405nm Start 1 month 2 month 3 month Yamane etal., J. Food Dev. Vol.38 No.11
  66. 66. 0% 20% 40% 60% 80% 100% 12 Vol.38 No.11 Feel gastric pain always Feel gastric pain several in a day No pain Questionnaire Data for Symptom gastric pain Questionnaire Data Start 1 month 2 month 3 month Yamane etal., J. Food Dev. Vol.38 No.11
  67. 67. Japan Functional Yogurt Fortified with Anti-H. pylori IgY Product yogrut All products were fortified with pasteurized egg yolk containing Anti-H. pylori (urease) IgY.
  68. 68. Streptococcus mutans
  69. 69. Mechanism of dental plaque formation and caries S. mutans Insoluble glucanglucosyltransferase S. mutans Absence of IgY Presence of IgY Sugar Plaque Formation
  70. 70. Specificity of Anti-S.mutans IgY
  71. 71. Aggregation of S.mutans with IgY Control IgY Specific IgY againt S.mutans
  72. 72. Caries Score ContentofIgY(%) Effect of fortification of anti- S. mutans IgY in chocolate for prevention of caries in Rats.
  73. 73. Mouth rinse solution Test mouth rinse: 1% anti-caries IgY, 10% sucrose Controlmouth rinse: 1% control IgY, 10% sucrose Experimental design for mouth rinse test (11 volunteers) Streptococci S. mutans Sampling saliva (Before rinse) Sampling saliva (After rinse) Mouth rinse (1st.) 10ml, 1minute Mouth rinse (2nd.) 10ml, 1minute Time 12:00 14:00 Protocol Evaluation Before rinse Streptococci S. mutans After rinse 10:00
  74. 74. S. mutans S. mutans Sariva Sariva
  75. 75. H. Hatta et al, Caries Res., 31, 268-274 (1997)
  76. 76. Anti-caries IgY Fortify Products
  77. 77. Immune Eggs in 21st Century

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