E Che Ngov Heng Food Production Of Kampot Co., Ltd., based in Kampot, Cambodia, is a leading traditional food manufacturer known for its premium fermented sauces, Geographic Indication (GI) certified Kampot pepper, and artisanal condiments. With a deep-rooted history in Cambodian culinary heritage, the company operates under the flagship brand Ngov Heng Kampot, serving both domestic and export markets with products that reflect the cultural richness and natural bounty of the Kampot region.
Company Background
Established in the heart of Kampot province, E Che Ngov Heng Food Production Of Kampot Co., Ltd. was founded to preserve and promote Cambodia’s traditional fermentation and spice processing techniques. The company is managed by Chan Sitha, and is one of the few certified enterprises producing authentic Kampot GI pepper and traditionally brewed sauces in commercial volumes. Leveraging time-honored methods and Kampot’s pristine resources, the company ensures its offerings meet global food safety and quality expectations.
Core Business
The company specializes in:
- Manufacturing fermented condiments using traditional Cambodian processes
- Supplying GI-certified Kampot pepper to gourmet spice importers
- Exporting Cambodian culinary staples to international gourmet, ethnic, and specialty food retailers
The brand targets customers seeking chemical-free, small-batch, and heritage food products.
Product and Service Offerings
Fish Sauce
- Made from freshly caught anchovies fermented with Kampot sea salt
- Naturally aged in wooden barrels for 12 to 24 months
- No MSG or artificial preservatives
Soy Sauce
- Naturally brewed with non-GMO soybeans
- Long fermentation cycle for deep umami flavor
Oyster Sauce
- Concentrated extract from oyster essence, sugar, and soy base
- Used in stir-fried and braised dishes
Kampot Pepper (GI Certified)
- Black Pepper: Bold and citrusy, sun-dried
- Red Pepper: Fully ripened berries, fruity flavor
- White Pepper: Mellow and earthy, produced by washing red pepper
Sea Salt
- Harvested from Kampot’s traditional salt fields
- Rich in trace minerals, sun-dried and hand-raked
Fermented Vinegar
- Traditional Cambodian vinegar made from sugar palm or rice fermentation
Chili Sauces
- Spicy condiments prepared using sun-dried Kampot chilies
- Balanced with garlic, sugar, and vinegar
Pickled Vegetables
- Local vegetables preserved in salt brine and spices for tangy flavor
Specialization and Unique Selling Proposition (USP)
- Geographic Indication (GI) Registered Kampot Pepper: One of the few producers globally recognized for origin-based quality
- Traditional Fermentation Methods: Naturally brewed without industrial chemicals or shortcuts
- Small Batch Production: Handcrafted with seasonal and regional traceability
- Export-Ready SKUs: Available in foodservice and retail packaging formats
Financial and Export Performance
While financial data is privately held, the company has built a growing international presence:
- Key Export Markets: France, USA, Vietnam, Japan, and Thailand
- Participated in regional trade shows such as Cambodia Export Expo and ASEAN Specialty Food Summit
- Supplies retailers and gourmet brands focusing on Southeast Asian cuisine and organic products
Annual exports are estimated in the range of several metric tons for Kampot pepper alone, with sauces accounting for an increasing share of shipments to Asian diaspora markets.
Target Markets
- Ethnic Food Distributors
- Gourmet Spices Importers
- Organic and Natural Food Retailers
- Fine Dining and Culinary Schools
- Online Specialty Food Platforms
Operational Capabilities
- In-house fermentation facility located in Kampot
- On-site pepper drying, sorting, and packaging operations
- Cold chain export readiness for sensitive fermented products
- Multilingual export and documentation support
Certifications and Compliance
- Geographic Indication (GI) certification for Kampot pepper under Cambodian Ministry of Commerce
- Compliance with Cambodian food safety regulations
- Registered with international trade and export bodies to access EU, US, and ASEAN markets
Future targets include:
- HACCP Certification for the fermentation unit
- Organic Certification for pepper and pickles in the EU and Japan
Brand Recognition and Customer Perception
The Ngov Heng Kampot brand is associated with:
- Authentic Cambodian taste profiles
- Transparent and ethical sourcing
- Traditional processing that meets modern packaging and export requirements
The brand is recognized in both B2C and B2B categories and continues to grow its reputation in international artisan food circles.
Major Achievements
- Achieved Geographic Indication (GI) status for Kampot pepper exports
- Built long-term relationships with gourmet buyers in Europe and Japan
- Introduced Kampot fermented sauces to global diaspora communities
- Preserved traditional Cambodian food production while scaling for export
E Che Ngov Heng Food Production Of Kampot Co., Ltd. continues to serve as a cultural ambassador of Cambodia’s rich food heritage, bringing its traditional sauces and spices to the global stage with integrity, flavor, and authenticity.
