According to Isi G. Laureano, the creator, owner, and only employee of the two sauce brands, the Philippines is home to a wide selection of fruits and vegetables that are available for consumption.
“Why use imported stuff? It’s more authentic if we use local ingredients from local producers and we can help promote [local products] all over the world,” she said.
Haynayan Ketchup is an all-natural ketchup sauce which she made spicy for an added kick.
Laureano uses locally sourced ketchup components such as tomatoes, chilis, onions, and garlic in making her signature blends of spicy ketchup sauces.
“I usually research and ask friends who are in the industry. I have farmer friends and culinary friends that are very generous in helping me out, [and] I help them out too,” she said.
USING CROPS IN SEASON Laureano also experiments with seasonal crops in making some of the ketchup brands’ signature blends.
When they are in season, her sauces may include crops like radish, strawberry, pineapple, banana, and kamias. The other ingredients that she uses come from the provincial markets she frequently visits to find new products to create sauces with.
Haynayan Ketchup’s most popular products are the Spicy Diwata and Spicy Bathala series, which is composed of banana ketchup, ghost chili ketchup, radish ketchup, and pineapple ketchup.
SEASONAL SAMPINIT SAUCE
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