VCORP GROUP OF COMPANIES
KAMPOT - KEP - PHNOM PENH - KUALA LUMPUR - SINGAPORE

Member of Kampot Pepper Promotion Association

​OUR PLANTATION

All of us the Kampot farmers are again producing export quantities just as chefs and food lovers are rediscovering the amazing taste of the famous Kampot Pepper.........
To be eligible for the production of Kampot pepper, our farm does not have only to be located in the delimited geographical area, but has also to fulfil specific conditions related to its soil and location as developed in “Production Methods” under the Book of Specifications. Production, processing and packaging have to be done in the delimited geographical area

Our team of planters utilise generations of experience growing premium pepper and without the use of pesticides or chemical fertilisers. Even individual peppercorns are picked by hand to ensure complete control of harvest times as this effects all stages of production especially for the rarer white and red pepper. 
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There are two varieties of plants used by the farmers in Kampot, namely the Kamchay and Lampong, known locally as “big leaves” and “small leaves”. Replication is done by cuttings. The geographical indication’s book of specifications forbids the use of any other varieties.

Fertilization is applied all year long in different ways, via the addition of new  topup soil called “virgin soil” and the application of cow dung. The geographical indication’s book of specifications forbids the use of chemical fertilizers.

Irrigation is paramount to pepper cultivation. If rain fall is plentiful during rainy season, irrigation is necessary during dry season when a vine needs 15 liters of water every 3 days. We are irrigated manually using water from ponds and wells drilled in the vicinity of our farm.

Many producers in Kampot including us use natural pesticides based on local plants, the knowledge transmitted from our ancestors. The geographical indication’s book of specifications recommends using natural pesticides. Only pesticides of class 2 and 3 (WHO classification) are allowed in the production of Kampot pepper, shall natural treatments prove inefficient.



   
The geographical indication is described in a strict book of specifications that fixes the rules in terms of production methods (arm plots, authorized products, hygiene standard, processing, packaging and traceability.

The conformity of the product - from the plantation to the final packaged product - with the origin and the book of specifications is controlled using a traceability system and an internal control system (implemented by the inter professional association), coupled with an external control from a certification body accredited to the ISO 65 standard.
   
Today pepper production in Kampot is a fraction of the 2,000 tonnes that were harvested before the Khmer Rouge regime destroyed production and wiped Kampot Pepper off the international market. We together with all other farmers began replanting and today the pepper industry in Kampot is reviving.

All of us farmers are again producing export quantities just as chefs and food lovers are rediscovering the amazing taste of the famous Kampot Pepper. The once- forgotten king of pepper had gained geographical indication (GI) status, which brands products based on the areas for which they are famous, as in the case of Champagne from France. This ensures that when you buy products labelled as Kampot Pepper that you are receiving only the genuine and exceptional pepper from Kampot.
   
  1. Pepper Plants with young pepper corns
  2. Pepper Plants with Coconut Leave Shades
  3. Pepper Plants in Vcorp Farm
  4. Pepper Plants in Vcorp Farm
  5. Vcorp Farm
  6. Young Pepper Plants in Vcorp Farm