COCOA RICOA was the pioneer product of the Philippine Food Industries, Inc. when it bgena its operations in the chocolate processing and manufacturing plant along EDSA in Mandaluyong in 1956. The brand became a traditional favorite for chocolate lovers, using COCOA RICOA for the chocolate breakfast drinks, cakes, custards, ice cream, cookies and other chocolate-based goodies.
The product was advertised heavily in color ads that often carried recipes to promote its varied usages, although the chocolate powder was mostly used for hot and cold drinks. COCOA RICOA was also produced in blocks, and in sweetened powder and syrup form, for versatility of use.
It attained such popularity that in 1962, a thematic campaign was launched to create a”bandwagon effect” for the brand. “Everybody Loves Cocoa Ricoa” featured every member of a Filipino family attesting to COCOA RICOA’s flavorsome, chocolatey appeal as used in their specific favorite choco treat: Lola for her “champorado”, Lolo for his “Chocolate Español”, Mama for her chocolate cake, and so on.
Today, COCOA RICOA is still being produced, led by its COCOA RICOA Breakfast Powder, still in its familiar, but modernized deep turquoise packaging by Commonwealth Foods, Inc, which has owned the brand since 1968. COCOA RICOA is one of the few trailblazing, locally-produced chocolate product brand that has survived the test—and taste—of times, inspite of the greater availability of imported brands in the Philippine market, proof that after all these years, “Everybody loves COCOA RICOA!”
