Banana ketchup (or banana sauce) is a popular Philippine fruit ketchup condiment made from banana, sugar, vinegar and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. Banana ketchup was first produced in the Philippines during World War II due to a lack of tomatoes but a comparatively high production of bananas.[1][2]
In Filipino households, this condiment is used on many assorted dishes: omelettes (torta), hot dogs, hamburgers, french fries, fish, charcoal-grilled pork barbecue and chicken skewers, fried chicken and other meats.
It is exported to countries and territories where there is a considerable Filipino population (United States, Spain, Canada, United Kingdom, Saudi Arabia, Kuwait, Hong Kong, France, Switzerland, Australia, New Zealand, and United Arab Emirates).
Filipina food technologist Maria Y. Orosa (1893–1945) is credited with inventing the product.[3][4][5]
In 1942, banana ketchup was first mass-produced commercially by Magdalo V. Francisco Sr.[6] who founded the brand name Mafran (a portmanteau of his given name and surname)[7] which he registered with the Bureau of Patents.[citation needed] Francisco sought funding from Tirso T. Reyes to expand his business and therefore the Universal Food Corporation (UFC) was formed in 1960.
The ketchup factory is part of Anthony Bourdain’s Fremont.[clarification needed][citation needed]
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