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Banana ketchup or banana sauce is a popular Philippine fruit ketchup condiment made from mashed banana, sugar, vinegar, and spices. Its natural color is brownish-yellow, but it is often dyed red to resemble tomato ketchup. Banana ketchup was made when there was a shortage of tomato ketchup during World War II, due to lack of tomatoes and a comparatively high production of bananas.
In Filipino households, this condiment is used on many assorted dishes - omelettes (torta), hot dogs, hamburgers, 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).
In 1942, banana ketchup was first mass-produced commercially by Magdalo V. Francisco, Sr. who founded the brand name Mafran (a portmanteau of his given name) which he registered with the Bureau of Patents. Francisco sought funding from Tirso T. Reyes to expand his business and thus, the Universal Food Corporation (UFC) was formed 1960.