This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

COMMUNICATION OF THE APPROVAL OF A STANDARD AMENDMENT

(Regulation (EU) No 1151/2012)

‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’

EU No: PGI-KH-1263-AM01

PDO ( ) PGI (X)

1.   Name of product

‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’

2.   Third country to which the geographical area belongs

Cambodia

3.   National authority or applicant group communicating the standard amendment

Applicant group:

Kampot Pepper Promotion Association (KPPA)

Address: Angkor Chey I Village, Damnak Kantout Khang Tbong Commune, Kampong Trach District, Kampot Province, Cambodia

Tel. 017 721 735 and 089852023

Email: kppa2008@yahoo.com, kppa2008@gmail.com

KPPA is the producers’ group of the PGI product. KPPA’s main goals are to promote and defend ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ and to preserve the producer’s know-how and the product quality.

Competent national authority:

The Department of Intellectual Property (DIP), Ministry of Commerce (MoC)

Address: Lot 19-61, MoC Road (113B Road), Phum Teuk Thla, Sangkat Teuk Thla, Khan Sen Sok, Phnom Penh, Cambodia

Telephone: (855-23) 866115, (855-11) 888969, (855-12) 775681

Internet: www.moc.gov.kh

Email: cambodiaip.dip@gmail.com, www.cambodiaip.gov.kh

The Ministry of Commerce is the Cambodian authority responsible for intellectual property, including Geographical Indications.

4.   Description of the approved amendment(s)

4.1.   Description of the product

4.1.1.

The amendments of this part aim at integrating ground pepper for red and white peppers, which were forgotten in the initial PGI specifications and single document pages, as well as new processed products. Initial version: — Green pepper: is the unripe fruit of the pepper plant, harvested when still young in the plant. It can be marketed and consumed either fresh (presented in clusters) or in brine or vinegar (presented either in full berries or clusters). — Black pepper: harvested when the berries start to turn from green to yellow, they are afterwards dried. It can be presented in full berries or ground. — Red pepper: is the dried product of fully ripe berries. It is presented in full berries. — White pepper: produced from red or ripe berries and by a subsequent process of soaking. It is presented in full berries. Modified version: — Green pepper: is the unripe fruit of the pepper plant, harvested when still young in the plant. It can be marketed and consumed either fresh (presented in clusters), dried or in brine or vinegar (presented either in full berries or clusters). — Black pepper: harvested when the berries start to turn from green to yellow, they are afterward dried. It can be presented in full berries or ground. — Red pepper: is the dried product of fully ripe berries. It is presented in full berries or ground. It can also be marketed and consumed salted, with vinegar or as pickles. — White pepper: produced from red or ripe berries and by a subsequent process of soaking. It is presented in full berries or ground. These modifications shall be considered as standard amendments. The single document was modified accordingly. The DIP considers the presented amendments as standard one under the EU regulations. The amendments of the PGI ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ are related to the following topics: — New processing methods that have no impact on the recognized characteristics of the product. — The description of the product where formal changes only were made.

4.1.2.

The amendments of this part aim at: — Integrating new processed products, which were created by KPPA’s members in recent years, to be covered by the PGI (ground pepper, salted pepper, pickled pepper, dried salted, and dried green pepper), and the physical and organoleptic characteristics of the new processed products. Some more details concerning the initial products under PGI were also added for consistency. — Rewording of the green pepper characteristics. Initial version: Type Form Size & density Color Smell Other Black Pepper Dried berries Ø ≥ 4 mm Density ≥ 570 g/l Dark black black, brown, black or grey, black — The smell of the grain is medium burning. — After grinding, the smell of powder pepper. is very burning and long-lasting. Tolerance (2): Variations of 5 % in the size of the berries and 2 % in the color of the berries are allowed. Not allowed defects: — Plant waste — Dust — Mushroom — Receptacle 4 of 5 % Ground pepper Powder with small fragments of berries Dark grey with black points Red pepper Dried berries Ø ≥ 4 mm Density ≥ 570 g/l Brown red or dark red   Not allowed defects: — Plant waste — Dust — Mushroom — Receptacle of 1 % White pepper Dried berries Ø ≥ 3 mm Density ≥ 600 g/l Grey white with little yellow or light brown spots. It must be natural color. No substance must be added to change the color.   Not allowed defects: — Plant waste — Dust — Mushroom Green pepper Whole cluster of fresh berries Clusters of at least 10 berries Each berry Ø ≥ 3 mm Dark green — Herbal green pepper aroma — No burning smells — When it is ground, the smell is strong burning but easy to lose Defects not allowed: — Plant waste — Dust — Mushroom Berries or whole clusters in brine or vinegar Clusters of at least 10 grains Each grain Ø ≥ 3 mm Still green. It must not change to brown. Modified version: Type Form Size & density Color Smell Other Green pepper Whole cluster of fresh berries Clusters of at least 10 berries Each berry Ø ≥3 mm Dark green — Herbal green pepper aroma — No burning smells — When it is ground, the smell is strong burning but easy to lose Defects not allowed: — Plant waste — Dust — Fungi Berries or whole clusters in brine or vinegar Clusters of at least 10 berries Each berry Ø ≥ 3 mm Still green. It must not change to brown. Salted Green pepper: Green pepper berries mixed with salt flower or ground salt or vinegar Each berry Ø ≥ 3 mm — Black — Darker black — Light grey soya bean — A little smell of peppers — Not strong aroma — Sour smell — The little smell of pickled — Moderate salty to salty — Spicy — A little bit sour — A little bit sweet Pickled Green pepper: Green pepper berries mixed with salt flower or ground salt or marinated in vinegar Each berry Ø ≥ 3 mm — Dark Green — Bright green to yellow — Soya bean color — A little smell of peppers — Smell of pickled — Smell like honey — Spicy — Creamy tasty — Moderately salty — A little bit sour — A little bit bitter Dried green pepper: Dried green berries or pickled/salted green pepper Each berry Ø ≥ 3 mm Green-yellowish like soya bean Pepper fragrance is strong A little bit spicy Black Pepper Dried full berries Each berry Ø ≥ 4 mm Density ≥ 570 g/l Dark black black, brown, black or grey, black The smell of the berry is medium burning Tolerance (3): Variations of 5 % in the size of the berries and 2 % in the color of the berries are allowed Taste: spicy but not burnt Defects not allowed — Plant waste — Dust — Fungi Receptacle (4) of 5 % Ground pepper Powder with small fragments of berries Dark grey with black points — after grinding, the smell of the powder pepper is very burning and long-lasting   Red Pepper Dried full berries Each berry Ø 4 mm Density ≥ 570 g/l Brown red or dark red The smell of berries is medium burning. Defects not allowed — Plant waste — Dust — Fungi Receptacle (4) of 1 % Red ground pepper: Dry ground berries Berries are ground into small pieces but not fully ground like powder Light red with white The smell of pepper is present. — Spicy — A little bit sweet Salted Red pepper: As full berries or ground Ground salted red pepper: Berries are ground into small pieces but not fully ground like powder Dark red with white Ground pepper fragrance is strong — Salty — A little bit sweet — Spicy   Whole berries: Each berry Ø ≥ 4 mm Reddish grey The smell is fragrant, sour, and aroma — Salty — Spicy — A little bit sweet Pickled Red Pepper: Red pepper berries Each berry Ø ≥ 4 mm Light red The smell of pepper is light — Spicy — Salty — A little bit sweet Dried salted red pepper: Red pepper berries Each berry Ø ≥ 4 mm Light red The smell of pepper is light — Spicy — Salty — A little bit sweet White pepper Dried full berries Each berry Ø ≥ 3mm Density ≥ 600g/l Grey white with little yellow or light brown spots. It must be natural color. No substance must be added to change the color. — The smell of berry is medium burning. — After grinding, the smell of powder pepper is very burning and last long. Defects not allowed — Plant waste — Dust — Fungi White ground pepper: Dry ground berries Berries are ground into small pieces but not fully ground like powder. Whitish grey Smell of pepper oil present. — Very spicy Initial version: The green pepper variety has a fresh citrus flavor… Modified version: The green pepper has a fresh citrus flavor… These modifications shall be considered as standard amendments. The single document was modified accordingly. The DIP considers the presented amendments as standard one under the EU regulations. The amendments of the PGI ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ are related to the following topics: — New processing methods that have no impact on the recognized characteristics of the product. — The description of the product where formal changes only were made. All of these modifications do not fall under Article 53(2) of Regulation (EU) No 1151/2012, which provides ‘Union Amendment’ grounds. Given that the proposed amendments do not fall under the ‘Union Amendment’ grounds, DIP considers the proposed amendments as standard ones.

4.1.3.

The amendments of this part aim at modifying the presentation and consumption of the PGI were provided such as modification of consumption dates, new presentation of the PGI, and their consumption dates are added in the specifications. New products were also integrated. These modifications shall be considered as standard amendments. The single document was modified accordingly. Initial version: Consumption — Black, red and white pepper in berries can be used for a maximum period of 3 years after finishing the harvest season on 31 May. — Ground black pepper can be used for a maximum period of 1 year after grinding. — Fresh green pepper can be used for a maximum period of 7 days after harvesting. — Green pepper in brine or vinegar can be used for a maximum period of 1 year after processing. Modified version: Consumption — Black, red, and white pepper in berries can be used for a maximum period of 5 years after finishing the harvest season on 31 July. — Ground black, red, and white pepper can be used for a maximum period of 1 year after grinding. — Fresh green pepper can be used for a maximum period of 7 days after harvesting. — Green pepper in brine or vinegar can be used for a maximum period of 2 years after packaging. — Pickled green pepper and pickled red pepper can be used for 2 years after packaging. — Salted green pepper and salted red pepper can be used for 2 years after packaging. — Dried green pepper and dried salted red pepper can be used for 3 years after packaging. The DIP considers the presented amendments as standard one under the EU regulations. The amendments of the PGI ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ are related to the following topics: — New processing methods that have no impact on the recognized characteristics of the product. — The description of the product where formal changes only were made. All of these modifications do not fall under the article 53(2) of Regulation (EU) No 1151/2012 which provides ‘Union Amendment’ grounds. Given that the proposed amendments do not fall under the ‘Union Amendment’ grounds, DIP considers the proposed amendments as standard ones.

4.2.   Proof of origin

The purpose of the amendment is to clarify the responsibility for control of origin and compliance. Ecocert is no longer the certification body of this PGI. This amendment does not affect the Single document.

Initial version:

The external control is implemented by the Ministry of Commerce, which works with an independent certification body, ECOCERT S.A.

Modified version:

‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ controls are under the responsibility of:

—

The Competent authority for controls: The Department of Intellectual Property (DIP), Ministry of Commerce (MoC) Address: Lot 19-61, MoC Road (113B Road), Phum Teuk Thla, Sangkat Teuk Thla, Khan Sen Sok, Phnom Penh, Cambodia Telephone: (855-23) 866115, (855-11) 888969, (855-12) 775681 Internet: www.moc.gov.kh, www.cambodiaip.gov.kh Email: cambodiaip.dip@gmail.com

—	The Certification body: Control Union who is duly accredited to ISO 17065. Address: Legacy Business Center, Building #29, 7th floor, Room 7C, street 245 (Mao Tse Tong Blvd), Sangkat Tuol Tompung II, Khan Chamkarmorn, Phnom Penh, Cambodia Telephone: (855-23) 966496 Email: cambodia@controlunion.com

The DIP considers the presented amendments as standard one under the EU regulations.

The amendments of the PGI ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ are related to the following topics:

—	The proof of origin where updates and formal changes only were made.

All of these modifications do not fall under the article 53(2) of Regulation (EU) No 1151/2012 which provides ‘Union Amendment’ grounds.

Given that the proposed amendments do not fall under the ‘Union Amendment’ grounds, DIP considers the proposed amendments as standard ones.

4.3.   Method of obtaining the product

The specifications were modified in different aspects of the process of production.

This amendment does not affect the Single document.

—

Pest control: rewording of natural means to control pests is proposed, based on the existing producers’ practices. The use of chemical insecticides is deleted as KPPA does not allow members to use them anymore. Initial version: Mainly Only natural means are used to fight the pests that can affect the plants. Those are normally produced from local plants. To fight against the various pests of pepper, producers must use mechanical or biological measures or the natural pesticide that is produced on their own from the botanical plants, which is not harmful to human health. In case of inefficiency of the natural means for the purposes of pest control, the use of only those chemical insecticides rated as moderately hazardous (Class II ‘Green color’) and slightly hazardous (Class III ‘Blue color’) according to the World Health Organization’s classification is allowed. The doses and time before harvest must be carefully respected, including the harvest of green pepper. In this regard, the guide to good use of pesticides of the Ministry of Agriculture, Forestry and Fisheries of the Government of Cambodia must be respected. Modified version: To fight against the various pests of pepper, producers must use mechanical or biological measures or the natural pesticide that is produced on their own from the botanical plants, which is not harmful to human health.

—

Harvesting dates: the harvesting date for black and red pepper is modified. Due to climate change, pepper crops delayed the time of bearing flowers from July to September. Moreover, pepper berries are not all ripening at the same time in each cluster. Usually, farmers harvest the cluster when the first berries are red, then sort the red berries from the green berries afterward. Now most of the farmers do not harvest the whole cluster, but berry by berry, to get more red berries (more expensive), and this extends a lot the period of harvesting. Initial version: For black and red pepper, the harvest shall start from 1 January to 31 May. Modified version: For black and red pepper, the harvest shall start from 1 January to 31 July.

—

Processing methods have been included covering pickled green and red pepper, salted green and red pepper, dried salted green and red pepper, and dried green pepper. They are included in the geographical area. Modified version: Other processing methods: — Pickled green pepper (formula 1): Pickled green pepper is prepared by putting the green pepper (either in berries or clusters) in brine or vinegar. — Pickled Green pepper (formula 2): There are two main ingredients: green pepper berries and ground salt or salt flower. To process pickled green pepper, the processors must follow the following steps: — Clean the green pepper berries with clean water. Then, soak them in boiling water. After that leave the clean berries until they dry. — Mix green pepper berries (80 %-85 %) with ground salt or salt flower (15 %-20 %). — Keep the salted pepper berries for 24 hours. Then package them in a glass bottle or plastic bag with the vacuum. — Pickled Red pepper: There are two main ingredients: fresh red pepper berries, and ground salt or salt flower. To process pickled red pepper, the processors must follow the following steps: — Clean the pepper berries with clean water then soak them in boiling water. — Leave the clean berries in the normal room until they dry. Then, mix pepper berries (80 %-85 %) with ground salt or salt flower (15 %-20 %). — Keep the salted pepper berries for 24 hours. Then, package them in a glass bottle or plastic bag with a vacuum. — Salted Green pepper: There are two main ingredients: green pepper berries and ground salt or salt flower or brine or vinegar. To process salted green pepper, the processors must follow the following steps: — Clean the green pepper berries with clean water. Then, leave the clean berries until they dry. After that mix them with ground salt or salt flower or brine or soak them in vinegar. — Keep them for a maximum of 5 weeks. Then, dry the pepper berries. After that, take pepper berries (80 %-90 %) to mix with ground salt or salt flower about (10 %-20 %). — Dry pepper berries again in the normal room for 3-5 days. Then, clean and sort the pepper berries. After that package them. — Salted Red pepper: There are two main ingredients: fresh red pepper berries, and ground salt or salt flower. To process salted red pepper, the processors must follow the following steps: — Clean the pepper berries with clean water. Then, leave the clean berries until they dry. After that mix them with salt or salt flower. — Keep them for a maximum of 5 weeks. Then dry the pepper berries. After that mix the dried pepper berries (80 %-90 %) with ground salt or salt flower (10 %-20 %). — Dry pepper berries again in the normal room for 3-5 days. — Clean and sort the berries. You can grind or keep the whole berries before packaging. — Dried green pepper: There are two types of dried green pepper. One is processed from fresh green pepper berries (100 % of green pepper berries), and another one is processed from salted green pepper (100 % of salted green pepper berries). — To dry fresh green pepper, the processors must boil the pepper berries. Then, leave the boiled berries until they are dried. After that use the drying machine to dry them. — To dry pickled green pepper, the processors just put it in the drying machine to dry it. — After the pepper is dried, it can be packed and marketed. — Dried salted red pepper: The main ingredient is the salted red pepper (100 % of salted red pepper berries). To process it, the processors just dry it with a drying machine. It can be packed and marketed after it is dried. The DIP considers the presented amendments as standard one under the EU regulations. The amendments of the PGI ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ are related to the following topics: — Pest control: some re-wording was proposed with no modification of the substance or rules. — Harvesting dates: dates were modified with no impact on the product itself or its characteristics. All of these modifications do not fall under Article 53(2) of Regulation (EU) No 1151/2012, which provides ‘Union Amendment’ grounds. Given that the proposed amendments do not fall under the ‘Union Amendment’ grounds, DIP considers the proposed amendments as standard ones.

4.4.   Labelling

The new national GI logo was added, and the old version was removed. This modification shall be considered as standard amendments. The single document was modified accordingly.

Initial version:

Modified version:

The DIP considers the presented amendments as standard one under the EU regulations.

The amendments of the ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ are related to the following topic:

—	Labelling: changes of logo were made.

These modifications do not fall under Article 53(2) of Regulation (EU) No 1151/2012, which provides ‘Union Amendment’ grounds.

Given that the proposed amendments do not fall under the ‘Union Amendment’ grounds, DIP considers the proposed amendments as standard ones.

SINGLE DOCUMENT

‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’

EU No: PGI-KH-1263-AM01

PDO ( ) PGI (X)

1.   Name(s) (of PDO or PGI)

‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’

2.   Member State or Third Country

Cambodia

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.8. Other products of Annex I to the Treaty (spices etc.)

Combined Nomenclature

09 – COFFEE, TEA, MATÉ AND SPICES

0904 – Pepper of the genus Piper; dried or crushed or ground fruit of the genus Capsicum or of the genus Pimenta

0904 11 – Neither crushed nor ground

0904 12 – Crushed or ground

3.2.   Description of the product to which the name in (1) applies

‘ម្រេចកំពត’ (in the region of origin’s language, Khmer) / ‘Mrech Kampot’ (Latin transliteration) / ‘Poivre de Kampot’ (in French) refer to the berries of two varieties of the species Piper nigrum L.; specifically, the Kamchay and the Lampong (or Belantoeung), locally known respectively as ‘small leaves’ and ‘big leaves’ varieties, grown in the area defined in Section 4.

There are four different types of ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ depending on the time of harvesting and the processing they receive afterwards:

—	Green pepper: is the unripe fruit of the pepper plant, harvested when still young in the plant. It can be marketed and consumed either fresh (presented in clusters), dried or in brine or vinegar (presented either in full berries or clusters).

—	Black pepper: harvested when the berries start to turn from green to yellow, they are afterward dried. It can be presented in full berries or ground.

—	Red pepper: is the dried product of fully ripe berries. It is presented in full berries or ground. It can also be marketed and consumed salted, or as pickles.

—	White pepper: produced from red or ripe berries and by a subsequent process of soaking. It is presented in full berries or ground.

The characteristic of the product lies in its strong (but not ‘burning’) pungency, not aggressive but developing progressively in mouth. Beside the spicy character, its aromatic intensity gives to ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ its particular quality.

The grains of pepper show ideal physical conditions in terms of size and density.

The physical and organoleptic characteristics of the products are the following:

Type	Form	Size & density	Color	Smell	Other
Green pepper	Whole cluster of fresh berries	Clusters of at least 10 berries Each berry Ø ≥ 3 mm	Dark green	— Herbal green pepper aroma — No burning smell — When it is ground, the smell is strong burning but easy to loose	Defects not allowed: — Plant waste — Dust — Fungi
	Berries or whole clusters in brine or vinegar	Clusters of at least 10 berries Each berry Ø ≥ 3 mm	Still green. It must not change to brown
	Salted Green pepper: Green pepper berries mixed with salt flower or ground salt or vinegar	Each berry Ø ≥ 3 mm	— Black — Darker black — Light grey soya bean	— A little smell of peppers — Not strong aroma — Sour smell — The little smell of pickled	— Moderate salty to salty — Spicy — A little bit sour — A little bit sweet
	Pickled Green pepper: Green pepper berries mixed with salt flower or ground salt or marinated in vinegar	Each berry Ø ≥ 3 mm	— Dark Green — Bright green to yellow — Soya bean color	— A little smell of peppers — Smell of pickled — Smell like honey	— Spicy — Creamy tasty — Moderately salty — A little bit sour — A little bit bitter
	Dried green pepper: Dried green berries or pickled/salted green pepper	Each berry Ø ≥ 3 mm	Green-yellowish like soya bean	Pepper fragrance is strong	A little bit spicy
Black Pepper	Dried full berries	Each berry Ø ≥ 4 mm Density ≥ 570 g/l	Dark black black, brown, black or grey, black	— The smell of the berry is medium burning	Tolerance (5): Variations of 5 % in the size of the berries and 2 % in the color of the berries are allowed Taste: spicy but not burn Defects not allowed — Plant waste — Dust — Fungi Receptacle (6) of 5 %
	Ground pepper	Powder with small fragments of berries	Dark grey with black points	— after grinding, the smell of the powder pepper is very burning and long-lasting
Red Pepper	Dried full berries	Each berry Ø 4 mm Density ≥ 570 g/l	Brown red or dark red	The smell of berries is medium burning	Defects not allowed: — Plant waste — Dust — Fungi Receptacle (6) of 1 %
	Red ground pepper: Dry ground berries	Berries are ground into small pieces but not fully ground like powder	Light red with white	The smell of pepper is present	— Spicy — A little bit sweet
	Salted Red pepper: As full berries or ground	Ground salted red pepper: Berries are ground into small pieces but not fully ground like powder	Dark red with white	Ground pepper fragrance is strong	— Salty — A little bit sweet — Spicy
		Whole berries: Each berry Ø ≥ 4 mm	Reddish grey	The smell is fragrant, sour, and aroma	— Salty — Spicy — A little bit sweet
	Pickled Red pepper: Red pepper berries	Each berry Ø ≥ 4 mm	Light red	The smell of pepper is light	— Spicy — Salty — A little bit sweet
	Dried salted red pepper: Red pepper berries	Each berry Ø ≥ 4 mm	Light red	The smell of pepper is light	— Spicy — Salty — A little bit sweet
White pepper	Dried full berries	Each berry Ø ≥ 3 mm Density ≥ 600g/l	Grey white with little yellow or light brown spots It must be natural color No substance must be added to change the color	— The smell of berry is medium burning. — After grinding, the smell of powder pepper is very burning and last long.	Defects not allowed: — Plant waste — Dust — Fungi
	White ground pepper: Dry ground berries	Berries are ground into small pieces but not fully ground like powder	Whitish grey	Smell of pepper oil present.	— Very spicy

As regards the specific aroma/taste of the different types of ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’:

—	The green pepper has a fresh citrus flavor and is less spicy than the dried varieties.

—	Black pepper has a deeper, stronger and vaguely floral flavor with hints of flower, eucalyptus and mint. It can range from mildly sweet to intensely spicy.

—	Red pepper is sweeter and less spicy than the black variety, but its flavor is more rounded. It delivers a powerful fruity aroma.

—	In white pepper the outer skin of the fruit is removed after the process of soaking, this gives the product a different taste which carries notes of fresh grass and lime.

The product is marketed in sealed packaging (of different materials and sizes) bearing the indications specified in section 3.6.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

_

3.4.   Specific steps in production that must take place in the identified geographical area

All the production steps must take place in the geographical area, which include:

—	The crop management operations.

—	Harvesting the berries.

—	The drying process (which applies to black, red and white pepper).

—	The soaking (which applies only to white pepper).

—	Sorting the berries.

—	Other processing methods (which apply to pickled green/red pepper, salted green/red pepper, dried green pepper and dried salted red pepper).

Hence, fresh green ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ must be produced within the geographical area; and black, red, white, pickled green/red pepper, salted green/red pepper, dried green pepper and dried salted red pepper ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ must be produced and processed within the geographical area.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

_

3.6.   Specific rules concerning labelling of the product the registered name refers to

The packages and containers of the product shall bear the name ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’. The name may be accompanied by its translation into the official language of the territory where the product is marketed (e.g. Kampot Pepper for English speaking countries), in a font size at least as big as the biggest other letters in the packaging. The expression ‘Protected Geographical Indication’ shall be depicted close to the name ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ that may be accompanied by a translation.

The packaging must be marked with an individual batch number (provided to ensure the traceability of the product).

The labeling shall also include, clearly visible, the following indications:

—	The collective logo in the corresponding language: or

—	The national logo for Cambodian Protected Geographical Indications (depicted below):

Optionally, it may also include the logo of Protected Geographical Indication (or alike) of other countries or regions where the ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ enjoys a recognition of this kind.

4.   Concise definition of the geographical area

The geographical area consists of the following districts located in southern Cambodia:

—	Kampong Trach, Dan Tong, Toeuk Chhou, Chhouk and Kampot City, all of them in the province of Kampot.

—	Kep City and Damnak Chang Aeur, in the province of Kep.

5.   Link with the geographical area

A causal link exists between both the reputation and the quality of the specific product and its geographical origin.

Reputation

Pepper production in Cambodia is mentioned in documents as old as the reports of the Chinese explorer Tchéou Ta Kouan in the 13th century.

However, it was at the end of the 19th century that the province of Kampot witnessed a real ‘pepper fever’ with the arrival of the French colonists. At the beginning of the next century the production of this spice in Kampot intensified reaching up to 8 000 tons per year. In the middle of the 20th century the production of Kampot pepper, which stabilized at around 3 000 tons per year, was of exceptional quality. By that time, the name of Kampot had become strongly associated to pepper, and the product was well-known especially in France and the rest of Europe. Kampot pepper was highly appreciated for its quality, particularly among the chef’s community in France and Europe.

The history and notoriety of Kampot pepper is well documented and illustrated in the book ‘Kampot, miroir du Cambodge. Promenade historique, touristique et littéraire’ (Editions YOU-FENG, Paris, 2003) by Luc Mogenet, who talks about pepper cultivation that brought Kampot prosperity toward the end of the 19th century; in the 1920’s, almost all of the pepper consumed in France came from that region of Indochina, according to this author.

References to the history of Kampot pepper between the 19th and 20th centuries can be found in many publica- tions of that time, such as: ‘Paris-match’ (no 969-977 of the year 1967), ‘Connaissance des arts’ (Société Française de Promotion Artistique, no 189 of the year 1967), the ‘Bulletin du comité des travaux historiques et scientifiques’ and the ‘Bulletin de la Section de géographie’ (Imprimerie nationale, 1915), the book ‘Un hiver au Cambodge: chasses au tigre, à l’éléphant et au buffle sauvage’ (Edgar Boulangier, Mame 1887), the ‘Bulletin économique de l’Indochine’ (vol. 6, 1903), etc.

After a dramatic stop in the production of Kampot pepper due to the Khmer Rouge regime and the civil war that took place in the country, at the end of the 20th century, with the relative calm restored in the country after the elections of 1998, the production of this spice in the area resumed and the product quickly recovered its former glory.

Producers’ families of Kampot and Kep came back to their ancestral land. Coming from several generations of pepper producers, they naturally cleared the land left abandoned and started cultivating pepper again using the traditional methods inherited from their ancestors.

In April 2010, Kampot pepper was registered as a Geographical Indication in Cambodia, this one being the first local product to get such a status.

The restart of the production of Kampot pepper in this new era has attracted the attention of the media, both nationally and internationally.

Several documentaries praising the quality of the product, and telling about its specificity, have been produced and broadcasted worldwide; e.g.: the BBC’s TV show ‘Rick Stein’s Far Eastern Odyssey’ (programme 1), the documentary ‘Nouveaux produits, nouvelles habitudes: révélations sur nos assiettes’ emitted by the French TV channel M6 within the programme ‘Zone Interdite’, also the show ‘Les petits plats du Grand Mékong’ of Télérame dedicated a programme to the pepper from Kampot, etc.

Furthermore, Kampot pepper is nowadays mentioned, and described as a pepper of the finest quality, in many tourism and culinary-related guides, e.g.: ‘Lonely Planet Cambodia’ (by Lonely Planet, Nick Ray, Greg Bloom, 2014), ‘Consumed: Food for a Finite Planet’ (by Sarah Elton, 2013), ‘Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes’ (by Gordon Ramsay, 2011), ‘The Rough Guide to Cambodia’ (by Beverley Palmer, 2013), etc.

All this proves that the ‘ម្រេចកំពត / Mrech Kampot / Poivre de Kampot’ enjoys a reputation that it is attributable to its geographical origin.

Quality of the product due to its geographical origin

On the other hand, the specificity of the product, that lies in its strong (but not ‘burning’) pungency and its aromatic intensity, is related to the specific conditions of the area and the local production methods.

Good drained soil and high average rainfalls are conditions needed for the production of a high quality pepper. The provinces of Kampot and Kep have a climate with heavy and regular rainfalls; the wet season lasting longer than the dry season. Therefore, not only the average rainfall is high in the defined area (higher than 2 000 mm annually) but also well distributed along the year, what has a direct influence on the quality of the product, specifically on its aroma and its balanced pungency. On the other hand, the topography of the area allows most of the plantation plots to be located on the hills (elevated land) or the mountain foots and, thus, increasing the drainage capacity of the soil.

As regards the human factors, two specific techniques of the pepper growing process used by the farmers of the defined area can be identified:

—	The raising of soils to elevate the pepper plantation and digging an irrigation canal around the plantation to ensure good drainage.

—	The regular inputs of new soil.

These techniques aimed at ensuring good drainage of the soil also contribute to the production of a pepper with intense aroma and balanced pungency.

On the other hand, the regular inputs of new soil as well as other measures taken in the plantation (i.e. wide space between the poles, ensuring shade for young plants) contribute to the production of pepper with good density and size.

Reference to the publication of the product specification

DIP Weekly Official Gazette, Week 22-23 of 2023, 9 June, 2023, page 300

http://cambodiaip.gov.kh/TemplateTwo.aspx?parentId=34&menuid=74&childMasterMenuId=74&lang=en

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(1)   OJ L 179, 19.6.2014, p. 17.

(2)  Percentage of berries not complying with size and color criteria.

(3)  Percentage of berries not complying with size and color criteria.

(4)  Receptacle is an anatomical part of the pepper’s berries; a small stem growing in the middle of the flower and berry. The receptacle is a kind of debris that is removed during the harvest season in order to obtain clean berries.

(5)  Percentage of berries not complying with size and color criteria.

(6)  Receptacle is an anatomical part of the pepper’s berries; a small stem growing in the middle of the flower and berry. The receptacle is a kind of debris that is removed during the harvest season in order to obtain clean berries.