Skip to main content

Rebisco Goes Global

Rebisco is not just a brand of cookies and biscuits, it is a brand that has been a part of our lives when we were growing up and is now a part of our children's lives. In fact, this is one of the brands that is a like a family to us.


The brand has also penetrated other markets outside the country- China, U.A.E., Saudi Arabia, Hong Kong, Taiwan, South Korea, and Myanmar, and has been steadily establishing itself in those countries.

"Wherever there are Filipinos, we have a market for Rebisco products because our snacks represents a piece of home," Rebisco President Jonathan C. Ng said. "At the same time, the shared love for food is a universal language that transcends boundaries, languages and cultures. While we bring our diverse portfolio of products to a wider market, we also want to put the Philippines on the global map as a maker of world-class snacks."

Top export favorites include Ding Dong, Hansel, Fudgee Barr, Rebisco Sandwich, Dowee Donut, Cupp Keyk and Choco Mucho.

"For countries such as U.A.E., Saudi Arabia, Canada, USA, and Taiwan, the main consumers are our overseas Filipinos as these countries are top OFW and Filipino migrant destinations," said Jonnel Mangubat, Head of Rebisco International Business Group. "As for China, Hong Kong, South Korea, and Myanmar, we primarily cater to the mainstream aka local consumers. Thus, our products could be found in their supermarkets and wholesalers where local consumers go to."

"We localize our portfolio and promotions based on the unique consumer needs per country," Mangubat added. "While some distributors directly approach us due to our company's popularity, we mainly enter new markets through participation in international trade missions and food exhibits. As soon as we see market potential and product acceptance, as indicated primarily by consistent orders, we follow through with significant investment in sales and marketing initiatives in order to maximize the business potential."

Another key factor for the success of Rebisco's international market is the opening of its manufacturing facility in Vietnam in 2015. This is a strategic location and has been continuously producing cakes, biscuits, wafer and cream paste for domestic and top export markets like China and Myanmar, and has now expanded its shipment to Hong Kong and Singapore. Top-selling brands are Doowee, Krim Stix and Rebisco Extreme.

And as the company marks its 55th year milestone, it sees a bright future both here and for its international expansion.



Comments

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.