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backSmartAgriCambodia: Why processing and packaging matter for Cambodia’s future?
Cambodia’s agriculture is a limitless source of various plant-based food commodities and their value chain all the way to the costumers is full of hurdles how to prolong their shelf life and how to process them so that they get to the plate in their best form possible. And in which cover, because packaging is not just about looks – it is about culture, sustainability and market success. These were the key messages from the recent five-day training on “Processing, Storage, Packaging & Marketing of Plant-Based Products” held at the National University of Battambang (NUBB). The training brought together 30 professionals and students from Cambodia’s agrifood sector to explore how better processing and packaging can transform local food systems. This training was organized as part of the SmartAgriCambodia: Advancing Sustainable Agriculture in Battambang project. Lessons were delivered by experts from the Czech University of Life Sciences Prague, Faculty of Tropical AgriSciences (FTZ), including Dr. Olga Leuner and Dr. Petra Chaloupková, who shared their knowledge on postharvest handling, food safety, packaging technologies, and marketing strategies tailored for tropical environments. The program combined theory with practice through 10 thematic sessions and hands-on workshops. Topics ranged from postharvest physiology and packaging design to consumer behaviour and market adaptation. Interactive tools like Mentimeter and Kahoot kept participants engaged, while group work encouraged creative problem-solving. Teams analyzed how to adapt packaging for local needs, considering cultural preferences, economic constraints, recycling challenges, and export requirements. Products like dried mango, fermented fish (nem), and dried fish from Battambang province were at the center of discussions. Key challenges identified included shelf life, plastic waste management, and the urgent need for consumer awareness on sustainable packaging.
