CAMBODIA: Pepper Farmers Get Ready for their Champagne Moment

A woman dries Kampot peppercorns in the sun near Kampong Trach town, Kampot province, southern Cambodia. (Credit:Robert Carmichael/IPS)

By Robert Carmichael

PHNOM PENH, Dec 8 (IPS) - Under a shady trellis of rice sacks in the province of Kampot in southern Cambodia, 42-year-old Nuon Yan tends his crop of pepper vines.

Small-scale farming is a tough occupation, with prices and weather unpredictable and the cost of inputs high. But Nuon Yan knows a good idea when he sees one. When he heard about an opportunity to double the money he was making from black pepper, he jumped at it.

That opportunity is to register the prized variety of pepper that he and neighbouring farmers grow – known as Kampot Pepper – for Geographical Indicator, or GI, status. Kampot pepper is highly regarded by some chefs in Europe and the United States as one of the world’s finest pepper varieties.

If the term GI sounds unfamiliar, the concept itself is much better understood, says Jean-Marie Brun, an advisor at GRET, a French non- governmental organisation involved in getting Kampot pepper its GI status.

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