Cambodia Conducts Post-Harvest Training to Enhance Vegetable Quality and Market Value

The Department of Agriculture in Preah Sihanouk Province, Cambodia, on September 3, 2026, organized a training session on post-harvest handling techniques and agricultural product management within the vegetable value chain for members of the safe vegetable farmer community. The training was held at the safe vegetable collection building in Samrong Krom village, Samrong Khum, Prey Nob District, and was implemented as part of the ASPIRE-AT program in Preah Sihanouk Province. Mr. Sok Rithy, the lead Post-Harvest officer from the Department of Agriculture, Forestry, and Fisheries of Preah Sihanouk Province, stated that the training was organized with the objectives of: 1. Preserving the quality of vegetables. 2. Maintaining the aesthetic appearance of vegetables. 3. Prolonging the nutritional value of vegetables. Mr. Sok Rithy further elaborated on the outcomes of the training, which provided the committee and members of the Samrong Khum Safe Vegetable Farmer Community with an understanding of: 1. Harvesting: - Recommended to harvest in the early morning or cool evening to reduce the heat within the vegetables. - Techniques using sharp tools to minimize bruising or tearing, which are entry points for microorganisms. 2. Cleaning & Sorting: - Cleaning involves removing rotten leaves or damaged parts and washing off soil or debris with clean water. - Sorting and grading vegetables by size, shape, and ripeness. Diseased or bruised vegetables should be separated to prevent contamination of healthy ones. 3. Pre-cooling: - Post-harvest, safe vegetables retain heat from the sun and their own respiration. Placing vegetables in shade or a well-ventilated area immediately helps delay wilting and maintain freshness longer. 4. Packaging: - Utilizing suitable packaging materials such as plastic baskets, styrofoam boxes, or perforated plastic bags that allow for air circulation. - Packaging should not be too tight to avoid bruising from compression and to ensure airflow. 5. Storage: - Most vegetables require low temperatures (approximately 5°C to 10°C) to reduce metabolic activity. - Maintaining high humidity (approximately 85% to 95%) is crucial to prevent water loss and wilting. 6. Transportation: - Transportation should ideally occur at night or use refrigerated vehicles. - Arranging produce in an orderly manner to prevent excessive shaking that could damage its shape. The Department of Agriculture in Preah Sihanouk Province has been conducting training on organic vegetable cultivation techniques, harvesting, and high-quality vegetable storage for citizens in Prey Nob and Kampong Seila districts. Concurrently, the department has established free-range chicken farming communities in these districts to enhance the livelihoods of local residents. Furthermore, this initiative aims to supply the local market, reducing the need to import vegetables and free-range chickens from other provinces, the capital, and neighboring countries into Preah Sihanouk Province.