Role of the Association

Kampot-Kep Salt Overview
Kompot-Kep salt has been registered as a Geographical indication(GI) in Cambodia in April 2023,which is a form of intellectual property protection similar to that given to Champagne in France or Parma Ham in Italy.This GI status recognizes the unique qualities of the saslt that are specifically attributable to its geographical origin within Kampot and Kep provinces of Cambodia.Here's a brief overview of what make Kampot-Kep GI salt special:

  • Unique Geographical Origin: Kampot-Kep salt benefits from the specific climatic conditions and environment of the region. The coastal breezes and moderate humidity,coupled with high evaporation rates during the dry season,are ideal for natural and traditional salt farming
  • Traditional Production Method: The salt is harvested using age-old technique that involve filling shallow ponds with seawater and allowing the sun and wind to evaporate the water ,leaving behind crystalline salt. This method ensures a natural and gradual formation of salt crystals,which is believed to enhance the salt's flavor and texture.
  • Distinctive Quality and Characteristic: The GI status also underscores the distinct flavor, texture, and quality of the salt, which cannot be replicated in other regions. This includes a clean, bright taste and a crunchy texture that enhances the flavor of foods without overpowering them.
  • Economic and Cultural Significance: The recognition through GI status helps protect the livelihood of local salt farmers by preserving traditional methods and promoting the salt's unique qualities. It also boosts the region’s economy through higher market value and tourism. 
  • Sustainability and Preservation: GI status often encourages sustainable practices to maintain the quality and reputation of the product. For Kammot-Spot salt, this means encouraging environmentally-friendly practices in salt production and preserving traditional methods passed down through generations.
    In summary, Kampot-Kep GI salt is not only only a product of unique flavor and high quality but also an important cultural and economic asset for Cambodia ,deserving of recognition and protection.

    The Salt Fields
    Salt forms cover around 4,721 ha of which 3,726 ha located in Kampot province and 995 ha is in Kep province.  There are around 200 salt farms which are owned by 200 families.Not all are registered with AGIKSP at present, but more salt farms are joining AGIKSP one year after the other to benefit of the quality control and be entitled to use the GI name.All salt field are not used to produce salt.In 2020,  there was only 3,606 ha which equal to 76% of the total salt field land size were used to produce salt.Salt Production vary from year to year ,depending on meteorlogical conditions:

  • 2014-2016: The average salt production is  153,300 MT per year
  • 2017-2019: The average salt production is 33,430 MT per year
  • 2020: The total salt production is 96,390 MT per year
  • 2021: The total salt production is 75,000 MT per year
  • 2022: The total salt production is ........ MT per year
  • 2023: The total salt production is ........ per year

    Kampot-kep Salt Producers
    Currently, 11 families are producing Kampot-Kep Salt. One family exploits around 12 ha per season. In total, 133.5 ha of salt fields are exploited for GI salt  Producers have learned salt production technique from their parents. The know-how is transmitted from generation to generation. Most often, three or four family members are participating in the production, and each one has an important to play. Traditionally ,men managed the salt field and carried salt from the salt plan to the warehouse while women were responsible for collecting the salt and selling the salt.In general ,one family produces around 200 tons of salt per year which can generate an income of around 10,000 USD to 13,000 USD Dollars per season. Whereas sea salt is produced in the dry season, from December to May, most of the families are growing rice in the wet season. Quite often,Their young adult children are also working in the city.


    • The Terroir of Kampot-Kep Salt 

  • Kep: is the name of one province in the Kingdom of Cambodia. In the beginning, Kep was a town which was established by Royal Decree dated 31st December 1992. After that, through Royal Decree on 22 December 2008, Kep town become Kep province.
  • Kampot is one of the 25 province names in the Kingdom of Cambodia.
    In the Kampot-Kep salt production areas, there are rich in mangrove forest, which is conducive to seawater quality that is crucial raw materials used for the production of coarse salt and salt flower. According to the soil analysis results on the 7 zones of Kampot-Kep salt production, it is clearly reported that the soil of the nurse salt pan is a sandy loam type. This type of soil is affected to the special quality of Kampot-Kep salt as described in point 4 of the Book of Specification.   
    In Cambodia at present, there is only Kampot-Kep which produces salt. The climate in Kampot-Kep, which is connected to the South China Sea, provides a favorable environment for the production of Kampot-Kep salt by using the hot sun. Kampot-Kep salt has a special quality that is linked with geographical area and the know-how of the producers, depending on the types of salt.

    History of Kampot-Kep Salt

  • The result of the study on the “history and unique quality of Kampot-Kep salt” confirmed that Salt production in Cambodia has had its history for thousands of years. Some evidence and documentation reported that the salt has been existed/produced in Cambodia since the 7th century. 
  • Based on the reports, 03 types of salt are produced: coarse salt, boiled salt, and salt flower. Among all the types of salt, boiled salt is the oldest or oldest salt, with evidence that this type of salt has been produced in Cambodia since the 13th century. Salt production by boiling seawater is a special know-how of producers in Kampot-Kep. Interviews with older producers with many years of experience in Kampot-Kep salt production confirmed that the type of boiled salt had been produced since the French Colonization Period (between 1863 and 1953) and this technique continued until Sangkum Reastr Niyum era (between 1954 and 1970). Later, this technique was discontinued as producers turned to the production of coarse salt instead by drying the seawater with sunlight in the fields/pans and producing fine salt (similar to Boiled salt) instead.
  • Some documents reported that salt has been produced in Kampot-Kep since the French colonial period (between 1930-1940). In 1945, the total production of Kampot-Kep salt was less than 10,000 tons/year while the local demand was about 16,000 – 17,000 tons/year.