Best Rice To Be Decided In National Competition


The Cambodian Rice Federation (CRF) will host a competition on Wednesday to determine the finest rice in Cambodia, with the winning brand representing the Kingdom at the ninth edition of the World’s Best Rice Competition Program, which will take place a few days later in Macau.

Cambodia’s fragrant rice was voted word’s best from 2012 to 2014. KHMER TIMES / CHOR SOKUNTHEA

The rice varieties that will be considered during the national contest are premium fragrant rice, fragrant rice and long grain white rice, according to a statement released yesterday by the CRF. 

Cambodian rice variety Phka Rumduol, often called phka malis or Cambodia jasmine rice by millers and traders, won the competition from 2012 to 2014, but lost its crown in 2015 to a rice variety from California. Last year, a Thai brand from Chiang Mai took home the coveted accolade at the eight edition of the event.

RCF vice-president Hun Lak said millers from across the country will submit their finest products for consideration in the national competition, with seven millers sending in varieties of Cambodia’s famous fragrant rice. “We will test each one for external appearance and taste,” he said. “All companies are required to submit their premium rice. We require that they send their most recently harvested, high-quality rice. No effort will be spared in choosing the best of the best to represent the kingdom at the international level.” 

Song Saran, the CEO of Amru Rice, a leading miller and exporter, said the competition is of the highest importance for rice-producing nations. “It reflects the development of the rice farming sector of each country and it helps improve farming, seeding, equipment and exports,” he said. “This competition will help Cambodian rice attain international recognition.” 

From January to September 2017, Cambodia exported nearly 422,000 tonnes of milled rice, an increase of 16.7 percent compared with the same period last year, according to official figures.

This article was originally published in the Khmer Times.

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