CAMBODIAN RICE TODAY
Rice is grown and harvested in a broad swathe of land that runs west to east across the country. The six provinces shown below yield the most popular varieties of White Gold, as rice is known here. Around one-third of the crop comprises varieties of the most valuable fragrant Jasmine Rice.
Cambodia grows many types of rice, and it is divided into two main types: Fragrant Rice and White Rice. There are two main categories of Fragrant Rice.
Premium Jasmine Rice is grown in the wet season and is highly prized for its extra-long grain, soft texture and a distinctive flavor that exudes a strong, natural scent. The most popular name is Phka Malis (Malis=Jasmine) with varieties such as Phka Rumduol, Phka Romeat, Phka Rumdeng, Somali and Neang MalisTM
Other Fragrant Ricevarieties are grown in the dry season and include Sen Kra Ob and Sen Pidao. These dry season varieties are long-grained, tender and aromatic. Although they share much with their wet season cousins, their scent is milder.
There are many types of White Rice, some of which are grown in the wet season and others that favor the dry season. This is the type of rice that feeds most people in Cambodia
Premium White Rice is grown in the wet season, and among the most popular types are Ginger Rice, Phka Knhey and Phka Chan-Sen Sar. Once cooked, these varieties typically have a soft consistency.
White Rice is grown in both the wet and dry seasons, and has a firmer bite once cooked. Some of the better-known types are Pearl Rice, Neang Khon, Reang Chey, Ponla Pdao and Neang Minh
DEVELOPMENT OF CAMBODIA’S RICE SECTOR
It was not until 2008 that Cambodia exported its first measurable milled rice surplus in modern times. Since then impressive developments have taken place at all levels of the rice supply chain, with the rapid increase in exports one of the most visible results.
FROM FARM TO FORK
Export development starts in the field: the Seed Multiplication Project provides access to higher-quality seeds of the most valuable fragrant rice. This leads to improved yields and a more homogenous crop. Thus, income increases along the supply chain beginning with the farmers who now earn more from each crop.
THE MILLING
Newer rice mills are highly automated, computer-controlled facilities with increased capacities. Improved quality management helps meeting international standards. Rice husk gasifiers contribute to more economical power generation.
DRIVING SUCCESS ON THE WORLD STAGE
Cambodia’s rice exports meet stringent inspection and certification requirements, thereby allowing access to key markets such as the EU, China and the United States. In recent years Cambodian rice exporters participated in important international trade fairs and conferences such as The Rice Trader’s World Rice Conference (TRT-WRC) and THAIFEX – World of Food Asia. They embark on Country missions to meet with buyers and distributors in new markets and foster personal relationships to realize the export potential of Cambodia’s White Gold.
WHY CAMBODIAN RICE?
Driving exports means giving customers what they want. Consumers in Europe, for example, insist on rice of the highest quality while others demand specialty products. Cambodia’s rice satisfies both.
FULFILLING EXPECTATIONSOF QUALITY
· Cambodian rice “is green”: it is naturally grown, is not genetically modified, and is grown with limited use of chemical fertilizers and pesticides.
· Organic certifications are on the rise, as are certifications for Fair Trade.
· Rice mills are obtaining various quality management and food safety certifications such as ISO, HACCP and GMP.
· Valuable varieties such as the award-winning premium Jasmine Rice have been DNA-mapped, which means their purity and authenticity can be guaranteed.
FULFILLING THE DEMAND FOR SPECIALTY
· Parboiled rice is popular in Europe and Africa. To meet this demand, Cambodia’s first parboiling facility opened in early 2013, and more are planned.
· High-value varieties such as Cambodia’s award-winning premium Jasmine Rice fill a valuable niche market.
· Fortified rice, which is enriched with minerals and vitamins, is not yet in commercial production in Cambodia but is the subject of a trial project with the World Food Programme
Cambodia knows that to keep consumers satisfied requires an unrelenting focus on food safety, while DNA analysis guarantees the purity and authenticity. Meanwhile, marketing efforts center on promoting Cambodia’s exceptional Premium Fragrant Rice, which lies at the heart of the Kingdom’s greatest culinary dishes.
RICE – A MIRACLE CROP Few people know that rice can produce an astonishing diversity of products – far more than ends up on your plate. Looking ahead, scientific advances mean that silicone extracted from rice husk could one day be used in battery electrodes, while another GM-variety of rice is the source of a life-saving vaccine.
More readily available are consumables such as rice milk, rice paper and rice bran oil, and even building materials such as rice-husk bricks. And for the adults, let’s not forget the variety of rice-derived alcoholic beverages. Among these is the novelty Sombai, a delicious rice rum infused with local spices and fruits, the perfect way to toast the success of Cambodia’s White
Gold. Cheers! Or as we say, “Sokpheap La’or!” – “To Your Good Health!”
.png)
.png)
.png)
.png)
.jpg)
.jpg)
.jpg)
.png "Taing Eang Hout")
.png "Nexus Capital Investment")
.png "CC & VM International")
.png "Krawanh Battambang Rice Investment")
