The “Kampong Som Dried Shrimp” from coastal provinces will be registered as a national geographical product by the Ministry of Commerce in order to promote Cambodian culture, traditions, and customs.
According to Soun Vichea, head of the Secretariat of the National Committee for Intellectual Property and Director of Intellectual Property at the Ministry of Commerceis getting ready to register the “Kampong Som Dried Shrimp” as a Geographical Indication (GI) in Cambodia.
In the province of Preah Sihanoukville, the working team held a workshop on the identification of suitable products for developing the brand name of the “Kampong Som Dried Shrimp.”
The session was attended by Ministry of Agriculture, Forestry, and Fisheries representatives as well as traders and producers of dried shrimp in Preah Sihanoukville province.
One of the products that the ministry wants to register as a national geographical product is dried shrimp, Vichea said.
“Kampong Som Dried Shrimp, Koh Kong Dried Shrimp, and Siem Reap Fish Prahok,” which are Cambodian fishery products, are among the geographical or collective brands that the Ministry of Commerce is looking into registering in the fisheries sector with the aid of development partners, Vichea said.
Geographical Indication refers to a name, symbol, or other indication that is used to indicate a geographical origin and can be used to identify a product as originating from that region if the product’s quality, reputation, or other attributes are mostly attributable to that region.
The Kampot pepper, Kampong Speu palm sugar, Koh Trong pomelo, and Mondulkiri wild honey are among the few products currently recognized in Cambodia as having a geographical indication.
Additionally, the collective brands “Kuy Teav Phnom Penh,” “Ambok Kampong Thom,” and “Preah Vihear Rice” have been registered by the Department of Intellectual Property of the Ministry of Commerce.
Other products that the government intends to register as geographical indications include “Kampot Salt and Kampot Flower of Salt,” “Kampot Fish Sauce,” and “Takeo Lobster.”
Source: Khmer Times