FRANKLIN BAKER COMPANY

(1846–1923) was a flour miller in and started the business's desiccated coconut business in 1894 after he received a cargo of fresh from in payment for a consignment of he exported. Baker searched for a buyer for the coconuts, and became convinced there was an untapped market for coconut. He came across a small business in Arch Street, Philadelphia, which was about to fold. Mr. Thereafter, Franklin Baker Jr. Looking for a primary source of coconuts, he went to the Philippines. Mesa, Manila. This gave birth to the Franklin Baker Company of the Philippines. During the Second World War, the San Pablo plant sustained heavy damage due to the bombings. Operations were thus moved back to the United States to ensure continuity of the business. In 1964, the U. S. processing facility was moved from Hoboken to. In 2004, Kraft sold the Franklin Baker industrial product lines to the investment company. The company, with three manufacturing plants in the Philippines, two warehouses and an office in the US processes over 1. 6 million coconuts per day. In its long history, Franklin Baker has exported coconut to several countries around the world for many decades and has worked closely with some of the world’s biggest food and beverage brands. These days, the firm’s three production plants are also a global supplier of coconut water, virgin coconut oil, coconut flour and private label retail products. This has been achieved by listening to feedback from customers and developing variants of desiccated coconut, from regular and toasted to sweetened. Most important, of course, is the high-grade quality of the company’s products, which is a direct result of innovating processes over a long period of time. The firm is also ahead of the game in product and process verification capabilities, operating microbiology and chemistry laboratories that are accredited to ISO 17025 standards. Its pathogen detection system uses an automated method that features polymerase chain reaction (PCR) technology to detect presence of Salmonella and Listeria, amplifying a target DNA sequence and subsequent polymerization. This advanced system is more sensitive (detecting more microorganisms) and results are out much faster (less than 24 hours) compared to other microbiological methods. “We take great care of the quality of our products, from the time the coconuts are harvested until they are packaged and delivered to our customers,” says Ferdinand. “Aside from being Grade AA & AA+ BRCGS certified which confirms our commitment to maintaining the highest standards of food safety, product quality, and regulatory compliance, we have minimal customer complaints relative to the volume that we produce. We are the gold standard in terms of desiccated coconut as indicated in our BRCGS Global Food Safety Standard (BRCGS), which is adopted by over 22,000 sites in more than 130 countries. Our policies and procedures provide a backbone towards a strong compliance related to product and packaging quality, which are in accordance to strict regulatory, company and customer requirements. ” Aside from third-party certifications such as Non- GMO Project Verified, Fair Trade USA, BRCGS, USDA, JAS, and UE Organic, ISO 9001:2015, ISO 22000:2018, HACCP, FDA Philippines, GMA-SAFE, AB PAO Accredited Testing Laboratory, SEDEX, Kosher and Halal certifications, Franklin Baker holds the 2016 – 2023 Award of Excellence, American Master of Taste & Gold Medal Endorsement, as well as the 2018 – 2023 Beverage Champion by Chefs in America. “We are able to contribute in a meaningful way to the community and the farmers that we work with. I think that resonates very well with the people. We have shareholders on the board and a management team who genuinely want to take care of our business partners, particularly the farmers. ” Since sustainability is a priority for the company, Franklin Baker has initiated projects that not only enable farmers to earn more and become better businessmen, but also increase their awareness of climate-related practices. Improving operations and innovating its practices is a natural process for a business that has been leading the way in its field for more than 125 years. It was this strength in finding new solutions and adapting to change that allowed Franklin Baker to continue operating throughout the pandemic. “We are excited to venture into the coconut milk and cream market,” revealed Ferdinand. “We are developing packages and solutions for customers in this area, and of course we have done well with what we have previously produced for the market. With the Russian-Ukrainian war in Europe, high levels of inflation, and uncertainty in the markets, it may not seem like the ideal time for any company to be making grand plans for the future. “There are a lot of developments in these areas, which favor the future of what we do. We are still a sunrise industry – and I think this industry is ripe for product innovation. Already known for quality, reliability and innovation in the industry, we intend to be more known as an advocate and champion of sustainability in the future. ”. Sourced from the freshest nuts, our wide range of products are processed in state-of the-art facilities, ensuring freshness, safety, and reliability. We take pride in our legacy of quality, adhering to the highest standards of food safety and quality, including USDA Organic, Non-GMO, Fair Trade, and ISO. Our continuous pursuit of innovation, backed by our R&D and technical expertise, has earned us the trust and loyalty of our customers, as we continue to provide them with value-based services. * Two plants. Five awardees. Congratulations to our TOWER Awardees for Diamond Plant's back-to-back recognition and securing a milestone first win for Emerald Plant! DIAMOND PLANT Mark Felnor Butaya, Michael Norman Dasalla, Ronald Quinones EMERALD PLANT Elsworth "Aragoy" Gempesaw, Krish Syrus Micabalo A heartfelt salute to our awardees for turning challenges into opportunities and setting the standard for operational excellence. * Labor Day is more than a celebration—it’s a day to recognize the people who show up, work hard, make things happen and plant the seeds of progress for our nation. Happy Labor Day from Franklin Baker! 🧡

• The Philippine coconut industry is at a turning point. With issues like reduced yields, aging trees, and fragmented farms, the industry’s future depends on strategic investments in farmers, innovation, and sustainable practices. Let’s work together to build a stronger and more resilient coconut industry for the years ahead. * Franklin Baker San Pablo, Laguna plant is looking for dedicated individuals to be part of our team. Submit your resume to today!