The owner of a renowned family-run fermented bean curd brand, Liu Ma Kee, admitted on Monday that it started importing fermented bean curd 30 years ago instead of producing its own, with the product being sold after seasoning and repackaging.
Jay Liu Fong-yip, a grandson of the family-run brand, told a radio program this morning that Liu Ma Kee had not manufactured the white fermented bean curd for the past years after its factory in Hong Kong failed to keep up with tightened sewage regulations.
His comments came after the Centre for Food Safety said last week that the brand did not produce its own fermented bean curd, with the center…