Pinakamasarap Corporation "Marca Piña"

From soy sauce to vinegar to oyster sauce, marca piña has been a staple in Filipino households since the 1940s. Today, Marca Piña sells quality products to more than 40 countries around the world, exporting his 40 foot containers full of his proud Filipino products nationally and internationally. Pinyakamasarap is one of the few companies that manufactures 100% naturally fermented vinegar in-house. The acidity is natural, and there is no bitterness peculiar to artificial ice acid.

The story begins with a father, mother and son who move from Sorsogon to Metro Manila in search of better opportunities in the big city. The original plan after World War II was to make ketchup. During this time, squash or calabasa, rather than expensive tomatoes, were used to make ketchup. Ketchup is another kind of condiment that Filipinos developed a taste for during the American occupation. The first batch was too wet to flow like water. On the other hand, the second batch was too thick to come out of the bottle.Two failed batches of Calabasa Ketchup were enough to turn around. So I decided to make soy sauce instead. However, making soy sauce turned out to be more complicated. The production of soy sauce required a constant temperature, salt concentration, controlled growth of the koji mold, and more importantly, a long time to ferment a unique flavor that perfectly suited the Filipino palate. Finally, in the late 1940s, the first batch was manufactured and sold. This first batch was made in the family's small backyard in Grace Park, Caloocan. The soy sauce mix was fermented for about a year before it was deemed good enough to sell. I have remained loyal to them ever since.