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IRRI & Cambodia: Their New Deal

Posted by James Plamondon on August 04, 2016 . 0 Comments

You can find, here, a PDF of the recently-signed deal between Cambodia and IRRI (the International Rice Research Institute). So far as I know, it's not available in the Internet anywhere else, as of this writing.

IRRI has been active in Cambodia for decades, doing great work, including the development (with CARDI) of Phka Rumduol (as described here).

Last month, IRRI signed a new deal with the Cambodian government. Although this was mentioned in the press as being a milestone, the deal itself wasn't made publicly available.

Being a naturally curious person, I wondered: What does this new deal involve, exactly? I couldn't find the agreement on the Internet anywhere, so I emailed IRRI and asked for a link to the deal-defining document, or for a copy thereof. After making sure that it was OK to do so, IRRI's Rona Niña Mae Rojas-Azucena was kind...

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Cambodian Rice: It's Niche, or Nothing

Posted by James Plamondon on August 02, 2016 . 0 Comments

Like I was saying: In Cambodia's rice industry today, it's niche, or nothing.

From today's Phnom Penh Post: Gloomy forecast for Cambodia's rice sector

Cambodia is getting squeezed out of the commodity rice export market. Its profitable sales volumes are steadily falling to zero, driving a consolidation in the industry.

If prices fall even a little further after that consolidation -- just 10% -- then Cambodia's profitable sales volume will be zero. Nada. Zip. Zilch.

Yet there is hope.

A 20' container of premium Cambodian jasmine rice sells, FOB at Sihanoukvile, for a gross revenue of less than $19,400 ($970/ton, 20 tons in a 20' "dry" container). Of that, perhaps $2,000 is profit (at most; probably more like $1,000 after all overheads, debt service, taxes, etc.).

Alternatively, a 20' refrigerated container of consumer-ready 2lb bags of same rice, refrigerated...

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Angkor Malis: Stronger Together

Posted by James Plamondon on July 30, 2016 . 0 Comments

This is my second post on the subject of why Cambodia should use the name "Angkor Malis" as its common "quality brand" (as proposed by the Cambodia Rice Federation) and not "Phka Rumduol" (as proposed by Cambodia's Ministry of Industry and Handicrafts).

The first post was on why the Khmer name Phka Rumduol was completely unsuitable as a brand name in the English language (Lick my Pump It!).


Angkor Malis is a good brand name because it embraces all premium Cambodian Jasmine Rice varieties, not just one variety.

Cambodians are justifiably proud that Cambodian Jasmine Rice won The Rice Trader™'s "The World's Best Rice™" competition three years in a row (2012, 2013, and 2014), and was the top-scoring jasmine rice in 2015 (with the non-fragrant Californian Calrose™ winning "The World's Best Rice" title that year).

However, they consistently overlook the fact that The Rice Trader names the winning rice...

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Cambodian Rice: Race to the Top

Posted by James Plamondon on June 30, 2016 . 0 Comments

A Strategy for a Sustainably Profitable Cambodian Rice Industry

Cambodia’s rice industry needs a new strategy—fast!—to (a) avoid the imminent collapse of Cambodia’s rice industry; (b) avoid the increased poverty and political unrest that could follow; and (c) renew the international community’s flagging interest in helping Cambodia’s rice industry solve its tactical problems.

This article describes one possible new strategy, named “Cambodian Rice: Race to the Top.” It’s goal is to ensure that Cambodia’s rice industry is sustainably profitable whether global commodity rice prices rise or fall and whether Cambodia’s infrastructure costs are lowered or not.

The strategy begins with an international competition to develop new rice-based food products that increase the profitability of the Cambodian rice industry.

XPRIZE Competition

Over two decades, the Continue Reading »

Does Freezing Maintain the Quality of Jasmine Rice?

Posted by James Plamondon on May 27, 2016 . 0 Comments


Many scientific experiments have already demonstrated conclusively when it comes to preserving the special qualities of jasmine rice (flavor, fragrance, and tenderness) during storage, the colder the storage temperature, the better the preservation (all else being equal), to at least -20°C (the lowest temperature studied).

These experiments include, but are not limited to:

  • Goufo 2010: Some factors affecting the concentration of the aroma compound 2-acetyl-1-pyrroline in two fragrant rice cultivars grown in South China
  • Yoshihashi 2004: Effect of Storage Conditions on 2-Acetyl-1-pyrroline Content in Aromatic Rice Variety, Khao Dawk Mali 105
  • Piggott 1991: Changes in Physicochemical Properties of Rice during Storage
  • Yokoe 2006: Determination of Shelf Life of Milled Rice Stored at Different Temperatures
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ASEAN-US Connect

Posted by James Plamondon on February 17, 2016 . 0 Comments

This could be very good for Cambodia.

Perhaps it could help bring quick-freezing technology to Cambodia!  Currently, more than a dozen refrigerated containers leave Cambodia every day...empty!...having brought refrigerated goods into the country. Because there is no quick-freezer here, they have nothing to take out.

Frozen jackfruit chips? Frozen durian? Frozen vegetables? Frozen jasmine rice? Frozen...anything?

These refrigerated containers are already coming into Cambodia every day...they just leave empty!  Perhaps ASEAN-US Connect could help Cambodian entrepreneurs access American quick-freezing technology, and help Cambodia build its outbound cold chain.

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De-commoditize Cambodian Jasmine Rice to Increase Sales and Margins

Posted by James Plamondon on February 03, 2016 . 0 Comments


Do you export Cambodian Jasmine Rice?
Watch this video, and learn how to earn more money.

Two versions, both with English-language narration, with written text in:

Enjoy... and share!    :-)


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