I'm having a research/market study about "bagol consumption of calamay makers in jagna"
I just wanted to know about the calamay makers' preference of cocoshell/bagol.
what are the process in cleaning the bagol. are there existing suppliers.
anything that you think would help in my topic please.
i also wanted to know why they are using the red ribbon/paper in the packaging of kalamay?
thank you.
I just wanted to know about the calamay makers' preference of cocoshell/bagol.
what are the process in cleaning the bagol. are there existing suppliers.
anything that you think would help in my topic please.
i also wanted to know why they are using the red ribbon/paper in the packaging of kalamay?
thank you.