| Abstract | The majority of Hong Kong-made cookware and kitchenware is exported. The local market is saturated with mainly low end products from China, Taiwan and the Republic of Korea. Due to a shortage of labour and rising wages, local makers have shifted part of their production to China, Indonesia and other South East Asian countries. Most of the local firms position themselves in the middle end market. For non-stick aluminium cookware, Hong Kong has an edge over Taiwan, and Korea in quality and design and enjoys a cost advantage over western suppliers. |
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