The document discusses trends in the Japanese egg market and egg production. It provides background data on egg consumption in Japan compared to other proteins. It then discusses several topics related to the Japanese egg market including: table egg and processed egg markets; popular egg brands and value-added eggs; egg color and pigmentation; and functional foods using eggs like anti-H. pylori IgY to potentially fight stomach ulcers. The document is authored by Hajime Hatta from Kyoto Women's University and provides an overview of the Japanese egg industry and research on new egg applications.

1. The Japanese egg market:
Trends and Expectations
Hajime HATTA Kyoto Women’s University

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. Egg Science
Forum in Japan
(2011)

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. 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. 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. Exporters to Japan in 2012
(Volume: MT as shell egg)

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. 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
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. 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. 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. Major Layers in Japan
White Leghorn Rhode Island Red

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. 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. Yolk color in Japanese table egg market
( Japanese Egg Standard Trade Conference,2013 )
DSMYolkColorFanNo.

17. 17
The yolk color differs by region
DYCF 12-13
DYCF 11-12
DYCF 11-12
DYCF 13-14

18. Egg yolk pigmentation in Japan
Paprika extract products
Canthaxanthin

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. 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. Iodine Enriched Egg

22. Vitamin D & E Enriched Eggs

23. DHA & Vitamin E Enriched Egg

24. DHA and -carotene Enriched Egg

25. CoQ10 Enriched Egg

26. Rice Fed Hen’s Egg (Kyoto Egg)

28. Folic Acid Enriched Egg

29. More than 1500
egg brands have
been overflowed.

30. 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

31. 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 -

32. 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.

33. 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.

34. Delivery of Liquid Eggs

36. Microwave Processed Egg

37. Processed and Drying Egg Sheet

38. Long Boiled Egg

39. 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

40. Difference of Gelling Temperatures
Albumen
Egg yolk
Gelling
Start
Very soft gel Firm
Gel
Gelling
Start
Firm
Gel
Hot spring
Temperature

41. Hot Spring Egg

42. 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.

43. 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.

44. 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

45. Out side albumen is hard boiled while yolk is
not gelled inside
(HYOUTEI Type Boiled Egg)

46. Reversed Boiled Egg (yolk inside out)

47. 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

48. Functional Food using Hen’s Egg
(a clinical aspect to fight stomach
ulcer bacteria and dental caries)

49. 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

50. Preparation of Specific Antibodies
Antigen
Antigen
Antigen
Blood
Egg Yolk
c.f.g.
c.f.g.

51. Active and Passive Immunization

52. 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

53. (Scanning Electron Microscope Image )
“Helicobacter pylori” editied by Dr.Kamiya
Helicobacter pylori
Helicobacter pylori

54. 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

55. (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(%)

56. 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

57. Anti-urease IgY
Anti-urease IgY
urease
mucin layer
stomach
epithelial cells
Preparation of Anti-urease IgY
Preparation of the IgY

58. 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

59. 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)

60. 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)

61. Shelf life of an Anti-urease IgY fortified Yogurt
K. Horie, et al., J. Dairy Sci. , 87, 4073-4079 (2004)

62. IgY

63. 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

64. 13C-Urea
Determination
of 13CO2
Stomach
Lung
Urea Breath Test
13C-Urea
H. pylori
UBT

65. Human Volunteer Teat

66. 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

67. 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

68. 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

69. 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.

70. Streptococcus mutans

71. Mechanism of dental plaque formation and caries
S. mutans Insoluble
glucanglucosyltransferase
S. mutans
Absence of IgY Presence of IgY
Sugar
Plaque
Formation

74. Specificity of Anti-S.mutans IgY

75. Aggregation of S.mutans with IgY
Control IgY
Specific IgY
againt S.mutans

77. Caries Score
ContentofIgY(%)
Effect of fortification of anti- S. mutans IgY in chocolate
for prevention of caries in Rats.

78. 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

79. S. mutans
S. mutans
Sariva Sariva

80. H. Hatta et al, Caries Res., 31, 268-274 (1997)

81. Anti-caries IgY Fortify Products

82. Immune Eggs in 21st Century