Arya News - A seminar brought together Cambodian government institutions, the Singapore Food Agency (SFA) and businesses from the agri-food and logistics sectors to discuss market requirements and develop commercial connections.
PHNOM PENH – Cambodia is seeking to expand exports of high-value food products to Singapore, with Minister of Industry, Science, Technology and Innovation Hem Vanndy calling for stronger processing, testing and certification capabilities to help local businesses meet market requirements.
Speaking at a seminar on Singapore’s food import requirements and food safety standards, Vanndy urged enterprises to invest in processing technology and quality controls to increase the value of Cambodia’s agricultural output.
“Our objective should not be limited to increasing agricultural production or exporting more raw commodities,” he said.
“Rather, Cambodia has to progressively move towards producing higher value food products through improved processing technology, modern manufacturing practices, quality assurance, effective packaging, appropriate storage and internationally recognised food safety management systems,” he added.
The seminar brought together Cambodian government institutions, the Singapore Food Agency (SFA) and businesses from the agri-food and logistics sectors to discuss market requirements and develop commercial connections.
Diversification key
Vanndy noted that a competitive food processing industry was increasingly important to Cambodia’s economic diversification and industrial modernisation. Food safety, he added, underpins public health, consumer confidence and access to international markets.
He called for improvements to Cambodia’s national quality infrastructure, including standards, measurement systems, accredited testing laboratories, inspection and certification.
Cambodian products needed to be safe, traceable and consistent, alongside being competitive in price and quality, he noted, adding that for small and medium-sized enterprises, access to affordable testing, certification and technical assistance would be particularly important.
“International standards should become instruments for enabling businesses to access markets rather than barriers that disproportionately affect smaller enterprises,” Vanndy said.
He also urged greater adoption of modern processing equipment, appropriate packaging, cold chains, digital traceability and improved storage to reduce post-harvest losses and increase value addition.
Singaporean ambassador to Cambodia Steven Pang Chee Wee agreed, noting that greater food trade would benefit both countries, strengthening Singapore’s supply resilience while opening opportunities for Cambodian producers and exporters.
Pang said Singapore’s limited agricultural land and reliance on imported food made diversification essential amid climate change, supply chain disruptions and an uncertain global environment.
Cambodia’s agricultural production offered a complementary opportunity, he said.
“Closer cooperation would strengthen Singapore’s food supply resilience, while creating new opportunities for Cambodia’s producers and exporters and supporting the development of Cambodia’s agri-food industry,” Pang said.
He called for bilateral commitments to be translated into greater imports of Cambodian products and stronger business connections.
High standards must be met
Singapore maintains stringent food safety standards, he said, while recognising that navigating the regulations of a new market can be challenging, particularly for first-time exporters.
The seminar aimed to help Cambodian businesses understand those requirements and prepare for market entry.
“Ultimately, the success of our cooperation will depend on how effectively we translate our shared commitments into tangible benefits for businesses and consumers in both countries,” Pang said.
Victor Li, director of the International Cooperation and Trade Partnerships Division at the SFA, outlined practical steps for Cambodian exporters, including identifying their product category and finding a Singaporean importing partner.
“The main thing to remember is work with a trader or importer that is familiar with Singapore’s import requirements,” he said.
Li explained that the Singaporean importer handles applications for import permits, while exporters must understand the requirements applying to their products.
Singapore’s food import controls follow a science-based risk assessment approach, with different levels of oversight according to the food category. Processed foods, such as biscuits, instant noodles and processed nuts, generally fall into a lower-risk category. For fresh fruit and vegetables, pesticide residues are among the key considerations.
Higher-risk products, including meat and eggs, require far more extensive assessments covering the exporting country’s oversight systems and individual production establishments. Certain seafood products, including oysters intended for raw consumption and pufferfish, also face enhanced checks.
Cooperation forthcoming
Li said the agency sought to help prospective suppliers understand and meet its requirements, as additional approved sources would also benefit Singapore.
“We try to have a role more of a teacher where the teacher has tests as well, but the teacher hopes for you to pass because ultimately it benefits Singapore in terms of having additional sources,” he added.
Preliminary document reviews and online assessments could help identify areas requiring improvement before formal assessments, he explained. Video assessments of establishments were another way to make compliance easier and reduce costs for businesses.
Li also described Singapore’s checks at the border and after products enter the market.
Higher-risk consignments or supplies from new sources may be held pending laboratory results, while other products can be sampled and released for sale. Products found to present problems can then be recalled through the importer.
Monitoring continues at retail outlets, where the agency purchases products for testing, he said.
Beyond regulatory compliance, Li encouraged Cambodian exporters to develop connections with Singapore’s food importers, retailers and trade associations to explore commercial opportunities.
Vanndy said his ministry was ready to work with the SFA and Cambodian partners on laboratory capacity, technical training, food safety management systems and technological innovation.
He also called for stronger coordination among government institutions and closer links between Cambodian exporters and Singaporean importers and distributors.
The benefits of stronger food processing and export capabilities should extend throughout the supply chain, including to farmers, he said.
“Let us use this opportunity to move from dialogue to implementation, from compliance to competitiveness and from agricultural production to higher value agro-industrial development,” he added.