Cambodia’s traditional fermented fish paste, known as “Prahok,” has been granted a geographical indication (GI) status.
The product, specifically from Siem Reap province, joins the ranks of other Cambodian GI products like Kampot pepper and Kompong Speu palm sugar.
The Ministry of Commerce and Ministry of Agriculture, Forestry and Fisheries are working together to boost the product’s market potential and competitiveness.
A Taste of Tradition
Prahok is a staple ingredient in Cambodian cuisine, with roots dating back to the ancient Angkor Wat era.
Its unique flavor and production process have made it a beloved condiment across the country.
The GI status recognizes the product’s distinct characteristics and its connection to the Siem Reap region.
Economic Benefits and Conservation
The GI status is expected to improve the livelihoods of local producers and promote Cambodian products globally.
It is also seen as a way to preserve traditional production methods and the environment.
The success is attributed to a collaborative effort between national institutions and a project funded by the European Union.
The GI designation differs from a regular trademark, as it highlights a product’s origin and unique features, such as its taste, texture, and production process.
This distinction can make the product stand out in the global market, potentially boosting its value and appeal.