MA's Kitchen

1985 | A dream takes root

In rural Dambulla, a young couple running a backpackers' lodge kept hearing the same thing from their international guests. They loved Sri Lankan curries but couldn't find the fresh, quality spices to cook them back home. That observation became a business. Rooted in principles the founder had absorbed during an apprenticeship in Japan, among them a genuine care for employees and a belief in long-term relationships, they set up MA's Tropical Food Processing Pvt Ltd. The goal was clear from the start, to bring the authentic taste of Sri Lanka to kitchens around the world.

1986 | Beyond borders

Within a year, our products were crossing borders. The first international shipment left the Dambulla factory, and the team grew fast to keep pace with demand at home and the new challenge of exporting Sri Lankan flavour to foreign markets.

1995 | Welcome, Happy Home

We expanded our family of flavours by acquiring Happy Home. This allowed us to fulfill a long-held goal of providing complete meal solutions, adding chutneys, pickles, and pachadis to our shelves.

2003 | Setting the Standard

We became the first company in Sri Lanka to receive SQF certification. This milestone formally recognised our commitment to food safety and quality systems.

2004 | Pure & Natural

We launched our organic certified range, marking a major step in our sustainability journey. Our team worked alongside local farmers to bring traditional growing methods in line with global organic standards.

2006 | Tropical Perfection

With the acquisition of our Minuwangoda facility, Produce of Paradise joined the family. Specialising in premium coconut milk, this strategic addition perfectly complemented our spice range, offering customers everything they need for authentic Asian cooking.

2013 | Healing Through Food

Following the end of Sri Lanka’s civil war, we established North Lanka Family Foods Pvt Ltd in the Northern Province by reviving a closed dairy project in Kilinochchi. Working closely with local farmers, the project focused on rebuilding livelihoods and creating long-term opportunities within the region. This later developed into the Iyakachchi manufacturing facility, producing flavoured milk, edible oils, and peanut butter using locally sourced ingredients including milk, sesame, and peanuts. The project became a major step in our growth journey and strengthened our focus on local sourcing and community partnerships. This marks the start of a decade of accelerated growth.

2014 | Ethical Commitment

Our longstanding commitment to ethical trading practices received formal recognition through FLOCERT Fair Trade certification. This achievement provided customers with verified assurance of our ethical practices and reinforced our dedication to fair partnerships with farming communities.

2017 | Doubling down

We embarked on our most ambitious expansion to date, doubling the capacity of the Dambulla factory. The modernized facility integrated new technology to prepare our production lines for the next generation of food innovation.

2018 | The Launch of Pepper Valley

The Pepper Valley brand was born in Matale, bringing MA's Kitchen's flavour expertise to premium specialty meat products and demonstrating our versatility across food categories.

2021 | Artisanal Innovation

North Lanka moved into handcrafted cheese. Drawing on Dutch techniques and combining them with fresh Sri Lankan milk and purpose-built aging rooms, we produced artisanal cheeses that could genuinely hold their own against international benchmarks.

2025 | 40 Years of MA's Kitchen

Today, we celebrate 40 years of impact with a renewed promise to be "The Good Company." Through sustainable sourcing and community partnerships, we continue to set the standard for good quality, good food, good people, and good impact. As we look toward the future, our mission remains unchanged, sharing the authentic flavours of Sri Lanka with the world, one tasteful moment at a time.