Author: President

A chicharon brand entering a new market rarely stumbles because the product is wrong; it stumbles because the route to ...

Sending chicharon into Asian markets is less a frying problem than a packaging and paperwork problem. The snack itself is ...

Choosing a chicharon supplier on price alone is how buyers end up with inconsistent crunch, off-odours or batches that fail ...

Launching a chicharon brand without owning a fryer is now entirely normal. Contract packing, or co-packing, lets a founder or ...

Halal certification appears on more chicharon specification sheets every year, but the term needs careful handling. Traditional chicharon is made ...

Chicharon quality control is often reduced to a single question: does it crunch? In practice, crunch is the visible result ...

Pork-skin snacks have travelled a long way from the neighbourhood stall. Across the last decade they have become a genuine ...

Choosing between a supplier in the Philippines and one in China is one of the first decisions a chicharon buyer ...

Selling chicharon direct to consumers removes the retailer’s shelf and replaces it with a courier’s sorting belt, a mailer and ...

Seasoning is where a chicharon line earns its repeat purchase, and also where the most complaints originate. A flavour can ...