| Company | : | Casa Carmela Kitchen |
| Contact Person: | : | Milagros (Millie) L. Kilayko, Jean Torres (Manager) |
| E-mail Address | : | casacarmela_kitchen@yahoo.com |
| Website | : | |
| Business Address | : | 54 Lizares Avenue, Bacolod City, Negros Occidental, Philippines |
| Contact Number(s) | : | (6334) 435 4460 , (+63) 917 300 8736 , (+63) 917 300 7482 |
| Fax | : | (034)435-3072 |
| Work Force | : | 9 employees |
| Primary Raw Material | : | flour, muscovado, bangus, squid |
| Industry Classification | : | Food |
| Affiliates | : | Association of Negros Producers |
Profile
Casa Carmela is proud to be first in introducing various tropical fruit flavors into the classic piaya.
The newest piaya innovation is the crisp and thin piaya, both in the traditional muscovado filling, in other tropical fruit fillings, and in its cocktail cracker form. The tiny bite-size piaya crackers without sugar have become the perfect match to pates and dips. Improved package designs are depictive of how the company has given an upbeat and contemporary touch to a traditional Negrense delicacy.
Casa Carmela started as, and is still, a home-based business. Its strength lies on its capability to innovate and reinvent, as well as in its attractive package designs.
It is the winner of the 2006 ANP Bulawan Product Excellence Competition for the Food Sector. The ANP Showroom is its primary display area and its initial testing ground. It is also through the Negros trade fairs that it has found other buyers who now display its product lines.
