Via FnBReport
“We were a consolidator for a long time, primarily involved with institutional buyers,” explains Michael Edward Lim, one of the company vice presidents. “We knew our chocolate was good. People have been asking us for the longest time where they can buy our products, so we started out by experimenting with our tablea. People liked it so we started looking for other products.”The chocolate-covered mango craze was also starting at the time, so they decided to give it a try.
“In the export market, China came first. But there’s a lot of red tape in their government. Our seller there wants to put the product online, in their version of Amazon. In Guam, we are found in tourist centers. They initially tried someone else’s brand but our retailer called us because we had better packaging, which in turn, has a better response with the Japanese tourists.”
His success lies in their quality and ability to innovate. This has led to a good local following and a possibility of going international.
According to Magsaysay, while they are confident about the product, there are many challenges they face. The ice cream is made in the Philippines, and they have to comply with the different tests, certificates, and permits needed for each country. “We also have to have our ingredient list translated to the local language of the country we are going to enter. In terms of temperature, our ice cream has to be in -25 degrees cold chain.
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