A new local product – powdered Khmer prahok – is set to make its debut in the European market. The innovation was recently showcased in a gourmet dish to highlight its culinary potential and appeal.

The meticulously plated dish featured a fusion of Western culinary techniques and Southeast Asian flavours.

Prahok, a fermented fish paste renowned for its bold and distinctive taste, has been skillfully incorporated into this elegant presentation in its new powdered form, demonstrating its versatility and appeal beyond Cambodian cuisine.

The dish, adorned with colorful dollops of sauces and garnished with delicate edible flowers, highlighted the sophistication and creativity of the chefs.

The export initiative aims to introduce the unique flavours of Khmer prahok to European palates, promising an exciting culinary experience that bridges cultural tastes.

Shetty Seetharama Thombathu, chief technical advisor of the UN Industrial Development Organization (UNIDO), said that the prahok flour was processed with the utmost care. 

"At first, [Eang and I] thought to use milk powder to deodorise the prahok or as a base to make it a powdered product," he said. 

"But we [realised] that milk powder can cause reactions in some consumers. Therefore, we decided to use rice flour, which is definitely suitable for consumers," said Thombathu.

The introduction of prahok to the European market presents both opportunities and challenges. 

Cambodian producers face stiff competition from neighbouring countries such as Thailand and Vietnam, which have already established a presence in international markets with their own traditional products. 

Thai fish sauce and Vietnamese nuoc mam, for example, are well-known and widely used in global cuisines.

“However, Khmer prahok has unique qualities that can set it apart,” said Hay Ly Eang, president and CEO of Confirel, creator of the dry mix. 

“Its distinctive flavour profile, combined with the convenience of a powdered form, offers something new and exciting for European chefs and consumers,” he added.

Moreover, the rigorous certification processes and quality standards that prahok powder meets, such as Hazard Analysis and Critical Control Points (HACCP) and the Cambodia Quality Seal (CQS), ensure that it is safe and reliable for international markets.

Im Rachna, spokeswoman for the Ministry of Agriculture, Forestry and Fisheries, mentioned the Value Chain Investment Support – Fast-Track Scheme (VCIS-FTS) has benefited 28 enterprises, with 17 achieving CQS certification. 

She said four ventures with potential for EU export are receiving support to implement HACCP and digital traceability systems.

“In collaboration with relevant institutions and partners, the ministry is actively promoting CQS-certified products in international markets,” she highlighted. 

Thombathu noted that for these processed goods to be marketed in Europe, CQS should be recognised and comply with pending procedures under European law. 

Though many local labels are appearing on European shelves, Cambodian fishery products need more time before they can be formally exported to the EU.

From tradition to innovation

Prahok has been a staple in Cambodian kitchens for centuries, known for its robust taste and rich nutritional content. 

Traditionally made from fermented fish, prahok is integral to Khmer cuisine, often referred to as its "soul". 

Despite its deep-rooted cultural significance, it has remained relatively unknown outside Southeast Asia. 

However, this is about to change with the introduction of this innovation by Confirel, a Cambodian company dedicated to rural development and the global promotion of local products.

The company, founded by Eang in 2001, aims to uplift the country’s rural communities by offering the best local products to the world. 

Prahok is not a new product; research indicates that Khmer prahok has been used since the 7th century,” said Ly Eang. “Unfortunately, due to the war, Cambodia did not develop a product that embodies Cambodian identity.

He said the Prahok Powder Processing Project sought to convert traditional Khmer prahok – a staple in Khmer cuisine – into a premium, easily storable product.

Through the initiative, the company ensures that this traditional delicacy is preserved while enhancing its palatability, ease of use, hygiene and versatility, making it suitable for both Khmer and international culinary applications.

With products ranging from palm sugar to Kampot pepper, Confirel has established a strong reputation for quality and sustainability. 

“The company was the first in Cambodia to receive HACCP certification and has multiple international organic certifications,” said Eang. 

HACCP and CQS certifications guarantee that prahok powder adheres to high safety and quality standards, making it suitable for export to the European market. 

“The implementation of a digital traceability system, as part of the project, ensures transparency and quality control from production to the end consumer, bolstering the credibility and marketability of Khmer prahok globally​,” he said. 

The enterprise is building a new facility for prahok powder production and is one of 50 enterprises receiving Value Chain Investment Support (VCIS) from CAPFish-Capture, which also assists with a digital traceability system to ensure product quality.

The unique appeal of Khmer prahok

The powder represents a significant evolution from the traditional paste. It retains the unique, pungent flavour that prahok is known for, but in a form that is easier to store, use and integrate into various culinary creations. 

“The powder format also reduces the intense smell, making it more appealing to a broader audience,” Eang said.

“Available in different strengths and flavours, such as lime and galangal, prahok powder caters to diverse culinary tastes,” he said.

The product is not just about convenience; it is about preserving a crucial element of Cambodian heritage while making it accessible and attractive to international consumers. 

The development of the mix is supported by the CAPFish-Capture initiative, a collaboration between UNIDO and the Fisheries Administration (FiA), and funded by the EU. 

The project aims to boost the country’s post-harvest fisheries sector, creating jobs, increasing incomes and promoting food safety standards.

It provides vital investment in equipment, technical assistance and training to ensure that prahok powder meets the rigorous food safety standards required for international markets.

Market challenges

Thailand's food exports, including fish paste, have been on the rise, driven by the improving economy and expanding markets. 

“In 2023, food exports reached 1.31 trillion baht [over $36 billion), with a projected increase in 2024. While China remains Thailand's largest market, there has been significant growth in exports to Europe,” according to Nation Thailand. 

The source said the key to this expansion has been the ability to meet the stringent quality and sustainability standards required by the EU​.

Vietnam has also been making strides in exporting fish paste and other agricultural products to Europe, bolstered by the EU-Vietnam Free Trade Agreement (EVFTA) which came into force in 2020. 

“In 2022, Vietnam’s total exports to the EU reached $46.83 billion, marking a 16.7 per cent increase from the previous year,” said WTO Center. 

However, Vietnamese exporters must navigate strict EU standards on quality, renewability and food safety to maintain and grow their market presence. 

Khmer Prahok to hit shelves in Europe

Confirel, optimistic about the market potential of the powder, participated in a business-matching event organised by CAPFish-Capture in Paris in October 2023, where it received positive feedback on promoting the product as uniquely Cambodian. 

“This approach aims to attract not only the Cambodians diaspora but also Europeans eager to explore new flavours,” said Eang. 

“In addition to prahok powder, Confirel plans to expand its product range to include other fish products, such as fish sauce and dried fish,” he said. 

Eang highlighted that these products will be sourced from local post-harvest fisheries, reprocessed, packaged and distributed from the company’s facility in Phnom Penh. 

This cluster development approach aims to lift small businesses and create more profitable opportunities for local farmers and processors.

To maintain a steady supply of prahok paste, the enterprise employs two supply-chain models: purchasing CQS-certified prahok paste and 'semi-products' from processors in the short term, and directly sourcing raw materials from predominantly women-led producer groups in the long term.