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Enrolment of new palm sugar producers

All palm sugar producers in Kampong Speu palm sugar Geographical Indication area are not yet engaged in the GI quality approach.

Whereas the demand for high quality Kampong Speu palm sugar (GI) is increasing, Kampong Speu Palm Sugar Promotion Association (KSPA) has started a campaign to enrol more palm sugar producers. From October to December 2020, 83 new palm sugar producers have joined the association and took the commitment to comply with the quality requirements of the Protected Geographical Indication.

In total, there are now 150 producers engaged in the production of GI Kampong Speu Palm Sugar. They are harvesting the sap from 3,637 sugar palm trees with an estimated potential of production of about 250 tons annually.

Training palm producers on the GI Book of Specifications and distribution of producers’ books

To make sure all Kampong Speu palm sugar producers are fully compliant with the quality requirements,​ Kampong Speu Palm Sugar Promotion Association (KSPA) provides training and coaching to all of them on the production methods and quality requirement (based on the Book of Specification of Kampong Speu Palm Sugar Geographical Indication). At the same time, KSPA also prepare and distribute the “book of producer” to each member to record sugar production and sales, as part of the traceability requirements. Up to end of March 2021, KSPA distributed the books of producer all 150 members and has trained all of them on production and traceability.

Promotion of Kampong Speu Palm Sugar in promotion event in Siem Reap

From 26th to 28th of January 2021, KSPA participated in the exhibition co-organized in Siem Reap by the Ministry of Tourism, the Ministry of Environment and the Ministry of Agriculture, Forestry and Fisheries.

Kampong Speu palm sugar has been showcased on KSPA booth during those three days.

Our Brand Ambassador

Interview with chef Sakal Phoeung

Le Corto Restaurant, Ho Chi Minh City

President of Escoffier Vietnam

Maitres Cuisiniers de France

How do you know Kampong Speu palm sugar?

When I was a child, my uncle worked on sugar palm farms. During the dry season, he climbed to the top of the palm trees to collect the sap. Sometimes I would go with him and help him carry the sap-filled bamboo tubes back home. There my aunt would heat the sap until it thickened and turned to a caramel color.

Since Kampong Speu palm sugar obtained PGI status, it has become a product known to chefs. I love its flavor and smell.

How would you describe this product, its qualities, its uniqueness?

First of all, it is a product typical of the Cambodian terroir. Then it’s a natural product. We collect the sap, we heat it and it becomes sugar. That’s all. Nothing is added to it and it is unrefined, so completely natural. And finally, Kampong Speu palm sugar tastes of caramel with a very extraordinary hint of vanilla that sets it apart from all other sugars.

How do you use Kampong Speu palm sugar in your cooking? What does it bring that is different?

Of course, I often use it for my pastries. But I also use it in my sauce recipes to add a subtle sweet and vanilla aroma that doesn’t overwhelm other flavors. Kampong Speu palm sugar is perfect for bringing an exotic touch to fusion cuisine dishes.


Kampong Speu palm sugar: Protected Geographical Indication
Produced naturally from the sap of the inflorescences of the sugar palm tree (Borassus flabellifer, or Palmyra Palm), Kampong Speu palm sugar owes its delicate flavors to its particular terroir and to the traditional know-how of Cambodian peasants. The Protected Geographical Indication gives you the guarantee of the origin and quality of this exceptional sugar.

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