Paco Magsaysay explains how milk from a local dairy farm became Carmen’s Best, and what changed as the product moved into more Filipino households.
Carmen’s Best began with fresh milk from its own dairy farm and grew into a gourmet ice-cream brand sold through shops, ecommerce, and retail partners. Paco discusses the product choices, setbacks, and distribution decisions behind that move from farm-based idea to consumer brand.
By turning its access to fresh local milk into a clear product, then building the channels needed to reach more customers.
The product promise has to survive larger production, wider distribution, and more places for customers to buy.
Carmen’s Best is a Filipino gourmet ice-cream brand made with fresh milk from its own local dairy farm. Customers can buy through its shops, online store, and retail partners.
