PHNOM PENH: (Bernama) It was an unusual gathering of food specialists at an expo in the Cambodian capital.
Chefs, spice growers, food artisans and entrepreneurs came together with a shared ambition to elevate Khmer cuisine and Cambodia's little-known spices from local favourites into internationally recognised brands.
Their vision is to rebrand Cambodia through its food, creating new export opportunities for farmers, generating higher incomes for rural communities and establishing a stronger national identity in the global marketplace.
Their aspiration was fully displayed at the three-day Cambodia Food Market Trade Fair 2026 at the Diamond Island Exhibition Centre in Phnom Penh, which opened on Friday.
"This expo is very important to promote Khmer products and bring together chefs, producers and entrepreneurs to jointly build a Cambodian food brand for both the local and international markets.
"Today, about 70 to 80 per cent of food products sold in Cambodia are imported. We want to increase the share of locally produced goods to around 30 per cent so that more economic value stays within the country,” Almond Hospitality Chief Executive Officer Luu Meng told Bernama.
Blessed with a favourable tropical climate, Cambodian farmers produce a wide range of high-quality agricultural products, including pepper, palm sugar, lemongrass, galangal, turmeric, star anise and cinnamon.
The country harvests between 17,000 and 20,000 metric tonnes of pepper annually, exporting about US$31 million (RM127 million) worth of the spice last year.
Its Kampot pepper, known for its aroma and flavour, is one of Cambodia's premium agricultural exports.
Despite this potential, Cambodian food products continue to struggle for visibility in international markets, often overshadowed by more established brands from neighbouring Southeast Asian countries.
At home, supermarkets are dominated by imported fast-moving consumer goods (FMCG), limiting opportunities for local producers.
A January 2022 report by International Development Enterprises (iDE), titled "SMEs and Food Processing Markets in Cambodia”, identified several structural weaknesses that hamper the industry's growth.
The study found that Cambodia's food processing sector remains in its infancy, facing major challenges including a shortage of technical expertise, weak product development, inadequate storage and packaging systems, and limited industrial support for food processing machinery, maintenance and food testing.
These shortcomings make it difficult for local businesses - most of which are family-owned enterprises with financial limitations - to compete with larger regional manufacturers.
Organisers say the trade fair is designed to help address many of these obstacles by exposing local producers to international standards, modern technologies and industry best practices.
"This expo will educate businesses on food safety standards, hygiene practices and HACCP (Hazard Analysis and Critical Control Point) certification so their products can compete in global markets," said Luu Meng, who is also a well-known Cambodian entrepreneur and chef.
He said Cambodia's food processing industry has the right ingredients to move further up the value chain by transforming raw agricultural produce into premium branded products with higher export value.
The expo showcases a diverse range of products, including fresh agricultural produce, processed and canned foods, FMCG, beverages, textiles and handcrafted jewellery, highlighting Cambodia's diverse small and medium-sized enterprises. - Bernama
