Prahok, a fermented fish paste, is made from fish like these ones.
By Khmerization
Source: CEN
Producers of Siem Reap prahok, the most famous of all brands of Khmer prahok, a fermented fish paste, have complained that the Siem Reap prahok industry is facing collapse after there is a lack of local and international markets, reports Cambodian Express News.
Mrs. Prum Hong, president of Siem Reap Association of Prahok Producers, said markets for Siem Reap prahok in Phnom Penh as well as across the country are too small that cannot support the sustainability and the survival of Siem Reap prahok. She said Phnom Penh markets only ordered about 100 kilograms of Siem Reap prahok per month which barely can support the industry.
She said currently, her association have 50 members who are struggling to revive the dying industry as more Khmers have opted out of eating or using prahok in their cooking as they become more affluent. She said her members are appealing to the authority to help them find more local and international markets for this famous Cambodian brand of prahok.
She said Siem Reap prahok is facing stiff competititon from low quality prahok which sells between 5000-6000 riels ($1.25-$2.50) per kilogram, while Siem Reap prahok needs to sell for about 12,000 ($4) per kilogram in order to cover all the costs of producing it.
She said Siem Reap prahok is made from scaled fish, produces less smell and is free of all chemicals.
Currently, Siem Reap prahok has been on sale in grocery stores around the world where a large Khmer population are living. In Australia, France, Canada and the United States, Siem Reap prahok are on sale in Asian grocery stores but the label on the products said "Made in Thailand" or "Made in Vietnam", instead of the "Made in Siem Reap" or "Made in Cambodia" label.
Siem Reap prahok is the most famous brand of Cambodian fermented fish paste which is used for eating and cooking by many Cambodians. However, recently, there are reports that as the population become more affluent, they have opted out of eating or using prahok in their cooking.
Mrs. Prum Hong, president of Siem Reap Association of Prahok Producers, said markets for Siem Reap prahok in Phnom Penh as well as across the country are too small that cannot support the sustainability and the survival of Siem Reap prahok. She said Phnom Penh markets only ordered about 100 kilograms of Siem Reap prahok per month which barely can support the industry.
She said currently, her association have 50 members who are struggling to revive the dying industry as more Khmers have opted out of eating or using prahok in their cooking as they become more affluent. She said her members are appealing to the authority to help them find more local and international markets for this famous Cambodian brand of prahok.
She said Siem Reap prahok is facing stiff competititon from low quality prahok which sells between 5000-6000 riels ($1.25-$2.50) per kilogram, while Siem Reap prahok needs to sell for about 12,000 ($4) per kilogram in order to cover all the costs of producing it.
She said Siem Reap prahok is made from scaled fish, produces less smell and is free of all chemicals.
Currently, Siem Reap prahok has been on sale in grocery stores around the world where a large Khmer population are living. In Australia, France, Canada and the United States, Siem Reap prahok are on sale in Asian grocery stores but the label on the products said "Made in Thailand" or "Made in Vietnam", instead of the "Made in Siem Reap" or "Made in Cambodia" label.
Siem Reap prahok is the most famous brand of Cambodian fermented fish paste which is used for eating and cooking by many Cambodians. However, recently, there are reports that as the population become more affluent, they have opted out of eating or using prahok in their cooking.
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