Home' Trinidad and Tobago Guardian : January 26th 2017 Contents permitted a renaissance of pepper in
Kampot. ... This not only recogniz-
es the singularity of this pepper but
helps protect it from imitations," says
Nathalie Chaboche, a Frenchwoman
who with her Belgian husband, Guy
Porre, owns La Plantation, where
pepper plants entwine 20,000 posts
on a rolling green landscape fronted
by the Gulf of Thailand.
The couple, who started the en-
terprise four years ago after lucrative
careers in the computer industry, aim
to boost production from six tons last
year to 50 tons in 2018.
They intend to grow without weak-
ening quality control or endangering
Kampot's status as a "premier cru," a
French term for wine and other pro-
duce signifying impeccable quality
--- and hefty price.
Kampot red pepper was recently
selling in Germany for as much as 378
euro per kilogram (US$185 per pound),
compared to an average import price
of about US$8 for one kilo in Europe
for Vietnamese pepper.
The farm-gate price for the three
pepper varieties---red, white and black
---averages around US$10 per pound.
Believed to have originated in
southern India, pepper became a
widely traded item across Asia and
Pepper farming in Cambodia was
first recorded by a Chinese traveler in
the 13th century, and energized cen-
turies later by French colonialists. By
the early 1900s, annual production
peaked at 8,000 tons.
War disrupted the industry and
after their 1975 victory, the mur-
derous Khmer Rouge turned farm-
ers into slave laborers. Deeming the
"king of spice" too decadent for their
ultra-revolution, the regime left plan-
tations to decay.
A Japanese aid worker, Hironobu
Kurata, pioneered a revival in the mid-
1990s, but the scars of the Khmer
Rouge era took long to heal.
As late as 2000, only two tons were
grown annually, but now about 450
farms produce Kampot pepper.
Most belong to the Kampot Pepper
Promotion Association, which assists
in price-setting and marketing while
policing strict standards, including
adherence to organic practices.
Cultivators use methods tested over
700 years, with some injecting new
Sorn Sothy, a former teacher and
social worker, tries to reproduce the
jungle environment native to the
pepper plant on her small plantation.
•Continues on Page B21
guardian.co.tt Thursday, January 26, 2017
TRINIDAD & TOBAGO POLICE CREDIT UNION
CO-OPERATIVE SOCIETY LIMITED NO. 251
NOTICE OF THE SPECIAL GENERAL MEETING
Notice is hereby given that a Special General Meeting of the Trinidad & Tobago Police
Credit Union Co-operative Society Limited will take place at the Auditorium, Trinidad &
Tobago Bureau of Standards, #2 Century Drive, Trincity Industrial Estate, Macoya, on
Wednesday 15th February, 2017 beginning at 5:00 p.m. promptly.
1. NATIONAL ANTHEM
3. MANDATE FOR BUILDING FLAGSHIP OFFICE AT #33-35 EMR, SAN JUAN
4. MAXIMUM LIABILITY RESOLUTION
5. CLOSING REMARKS
attendance at any of our Branches. On the day of the meeting, registration commences
at 4:00 p.m. and ceases at 5:00 p.m. Members are required to be seated by 4:45 p.m.
ALL ATTENDEES ARE REQUIRED TO PROVIDE IDENTIFICATION FOR REGISTRA-
TION ON FEBRUARY 15, 2017.
By Order of the Board
Cambodia's 'perfect pepper' conquering world's taste buds
A nearby sea, flanking
mountains, a quartz-rich
soil: It's the perfect spot on
earth, devotees say, to yield a
product they describe in that
rapturous vocabulary usually
reserved for fine wines: "aris-
tocratic, virile, almost aphro-
disiacal," with subtle notes of
caramel,gingerbread and mild
Celebrity chefs from Paris to
Los Angeles swear by Kampot
pepper, a southwestern Cam-
bodian spice with a tragic past
that is now reclaiming its global
pre-eminence. It is also proving
to be "black gold" for some of
its once-impoverished farmers,
thanks in part to Kampot pepper
last year being awarded a Protect-
ed Geographical Indication by the
This identifies unique products
--- like Stilton cheese, Champagne
or Darjeeling tea --- as originating
in a very specific region.
So far Kampot pepper pro-
duction is a mere dusting --- just
70 tons last year. Vietnam, the
world's top pepper producer,
churned out some 145,000 tons
of the spice. But more plantations
are springing up while Kampot
quality is rated as high as ever
and hitherto slack markets, like
the United States, are getting
hooked on the spice. A New York
chef has even concocted a Kampot
pepper ice cream while Michelin
three-starred French chef Olivier
Roellinger rhapsodizes about its
"olfactory richness" and broad
spectrum of flavors.
The spice's EU designation "has
In this Nov. 23, 2016 photo, Sorn Sothy poses with some of her products at her plantation in
Kampot, Cambodia. Cambodia's Kampot pepper is enjoying a renaissance, aided by special
protection from the European Union in 2016.
La Plantation pepper are ready for export to France, in Kampot, Cambodia.
In this Nov. 23, 2016 photo, a worker sorts through the pepper by hand in Kampot,
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