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Japan to assist Cambodia in developing vegetable production chains

Lim Nary / AKP Share:
The dignitaries at the signing ceremony. Photo supplied

The Ministry of Agriculture, Forestry and Fisheries and Yamato Green Co., Ltd have entered a memorandum of understanding (MoU) on Safe Vegetable Development for Domestic Market and Export.

The MoU was signed here this morning under the witness of Veng Sakhon, Minister of Agriculture, Forestry and Fisheries and Mikami Masahiro, Ambassador of Japan to Cambodia.

Speaking on the occasion, Mr Sakhonn said the signing ceremony clearly reflected the commitment of the Government of Japan in supporting, both financially and technically, the development of vegetable production in Cambodia to meet market demands.

In the current global COVID-19 crisis, he underlined, it is a golden opportunity for Cambodian farmers to change from family-based production to commercial production, i.e. from farmers to agro-farmers.

The Minister expressed his conviction that under the MoU, the vegetable production chains in Cambodia will be modernised and Cambodia’s competitiveness will be enhanced in international markets.

Founder and President of Yamato Green Co., Ltd. Dr. Nabeshima Katsuhito pledged to use all his company’s potential and resources to improve the vegetable productivity in Cambodia and to ensure supply, quality and safety to meet the market demands and export standards.

Ten companies will take part in comprehensively developing the vegetable production chains according to their expertise, he said, stressing that farmers are indispensable partners toward the success of this development plan.

According to the Ministry of Agriculture, Forestry and Fisheries, the MoU is aimed at strengthening the friendship ties and cooperation between Cambodia and Japan through agricultural development, at reinforcing and expanding cooperation in investment and development of vegetable production from growing, processing and packaging to exporting to domestic and foreign markets, at promoting the quality and safety of vegetables and the sustainability of quantity supplied, and at building capacity of producers.

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