Confirel’s prahôk powder on the export track

It was following a meeting with the Minister of Agriculture on February 1 that prahôk was selected by the Kinal Foundation as the theme for the 2023 Thnot d’Or. “We want prahôk, an essential symbol of Cambodian cuisine becomes our flagship in the world of international gastronomy”, Minister Dith Tina had explained during this meeting to Dr Hay Ly Eang, president of the Kinal Foundation but also of Confirel.

As soon as this meeting was over, Dr. Hay and the Confirel Research and Development team set to work to move forward in this direction and resulted in the development of a powdered prahôk intended to be used like parmesan cheese to bring a typical Khmer touch to Western recipes such as omelettes, pizzas, etc.

This new product has been the subject of an international patent application to the National Institute of Industrial Property in France, Dr. Hay announced to the press on the sidelines of the Thnot d’Or final.

A few days after this final, the Minister once again received Dr. Hay Ly Eang, to advance a little further on the path of exporting prahôk.

“The Ministry of Agriculture wants to go as far as possible in supporting the export of this product, both in the areas of research, production techniques and marketing. The government will help private companies to find financing at attractive rates to bring the production of prahôk on an international scale. Prahôk honors Khmer culture and traditions and everyone in Cambodia must support Khmer products,” the minister assured.

While the development of the formulation of Confirel’s prahôk was rapid, Dr. Hay explained to the Minister that in-depth studies were still needed to finalize the marketing of this new product. Like the minister, he wanted the Ministry of Agriculture to actively contribute to the mobilization of all resources, in particular human resources, to achieve this and to be fully invested in the promotion of Khmer prahôk abroad.