The Peam Krasop Protected Area in Cambodia's Koh Kong province is emerging as a promising site for raising green mussels (Perna viridis), with the support of the UN Industrial Development Organization (UNIDO). 

The initiative aims to promote post-harvest products and foster local community engagement, offering a sustainable livelihood option while enhancing food security and economic stability in the region.

Vong Dara, a family farmer, highlighted the exceptional potential of the protected area, emphasising its vast mangrove forests and pristine environment as ideal conditions for cultivation. 

“The abundance of mangroves and the clean, protected waters create a perfect habitat for green mussels to thrive and spread their offspring,” said Dara. “This unique ecosystem not only supports the growth of healthy mussel populations but also ensures sustainable harvesting practices that benefit our community.”

Founded in 1994, the Vong Dara Dried Shrimp and Green Mussel Enterprise is a family-owned business specialising in processed marine products. 

As a key member of a landscape protection community, the enterprise plays a vital role in the local economy by raising and selling the mollusks to local and Thai traders. 

“With an annual production ranging from 2,500 to 3,000 tonnes, the enterprise significantly contributes to the livelihoods of 155 families,” he said. 

To establish a suitable habitat for mussels the community focuses on selecting intertidal zones with clean, nutrient-rich water and stable substrates. 

The process begins with collecting larvae using mesh collectors, which are then transferred to growing areas with anchored structures. Regular monitoring ensures optimal growth and health, resulting in substantial harvests.

"From a young age, six months, eight months to 12 months, we harvest. In one season, we harvest up to thousands of tonnes, thanks to the nutrient-rich Peam Krasop habitat in this commune. More than 50 per cent of the 300 families are already raising green mussels," said Dara. 

He claimed that people cultivating with a capital of about four to five million riel ($1,000 to $1,200), based on their capacity, can earn two to three million riel per season.

Before the Covid-19 pandemic, a considerable portion of their mussels were exported to Thailand and Vietnam, but export challenges led to a shift towards processing and selling products locally.

Exports of green mussels to neighbouring countries were congested, so he decided to create processed products in 2021 for sale in the domestic market. 

“Because I do not have enough experience and skill, I cannot bring all those products into the supermarket," he said. "So there has to be a third party to bring my goods to market."

UNIDO and CAPFISH-Capture project: Enhancing market reach

With support from the CAPFISH-Capture project, Dara's enterprise has made significant strides in improving operations and expanding market reach. 

Key activities include constructing a new processing facility that meets Good Hygiene Practice (GHP) and Good Manufacture Practice (GMP) standards, identifying new buyers in Phnom Penh and training staff on quality standards. 

Enhanced packaging materials and product labels have added value to their offerings, resulting in a 31 per cent increase in sales and a 68 per cent rise in revenue.

The enterprise has also benefited from CAPFISH technical assistance, receiving training in business management, branding and food safety. 

“These efforts have led to notable achievements, such as CQS-Basic certification, an increase in sales, a rise in revenues and the attraction of five new buyers, including Macro Supermarket,” said Dara. 

Employment at the enterprise has also grown by 60 per cent, with a 100 per cent increase in female staff.

Located about 8 kilometres from the provincial town, the company has received recognition through the Cambodia Quality Seal (CQS) initiative, which is part of a project funded by the EU and implemented by UNIDO.

The certification aims to improve food safety standards and promote sustainable fishing practices in Cambodia.

"After processing according to UNIDO techniques, green mussel products sold in the local market are more expensive than fresh produce exported to neighbouring countries due to shipping and lower sales revenue," said Dara.

Challenges and future prospects

Despite these advancements, the local market for the mollusks remains a challenge. Dara mentioned that while the market has grown from five to 20 per cent, orders from neighbouring countries have decreased in 2024, causing a significant drop in prices. 

This situation underscores the need for continued community engagement and support to sustain livelihoods by farming the mollusks.

Dara said, however, that due to the decrease in external orders, the price of products made from the shellfish dropped significantly, from 1,800-2,000 riel ($0.44-$0.49) per kilogramme to 600-700 riel ($0.15-$0.17) per kilogramme.

He noted that communities cannot sustain their livelihoods at such low prices unless they raise the mussels themselves.

Bryan Fornari, head of cooperation at the EU Delegation to Cambodia, said that work is being done in the interest of long-term sustainability. 

He highlighted the importance of technical support and investment in equipment to help enterprises grow, provide jobs and bring products to market.

“We are really happy to support and partner with the [Ministry of Agriculture, Forestry and Fisheries] and also in particular on this effort to support processing and … increased value for the products of Cambodia,” said Fornari.

“Here, we especially recognise the importance of this initiative for domestic consumption, which is much needed. It is great that this can be developed, but also that it can create another value chain to reach outside markets,” he added.

A Community Effort in Culinary Excellence

Dara, a community leader, explained that the production of green mussels often exceeds local demand. 

To address this, the community prepared nine types of mussel dishes to raise awareness and promote their benefits to journalists and the general public. 

Recently, the area hosted a culinary showcase featuring local women chefs clad in vibrant green uniforms and protective green aprons. 

These skilled chefs prepared a variety of dishes, demonstrating their expertise and dedication to preserving traditional culinary practices. 

The aroma of grilled and expertly seasoned mussels filled the air, captivating onlookers and highlighting the community's rich culinary heritage.

Yang Srey Touch, a mussel farmer since the age of 19, proudly shared the community's efforts to promote their dishes. 

Now 45, she spoke about the array of meals prepared for the event, including deep-fried mussels, curry mussels with pineapple and mussel salad, among others. 

“Despite UNIDO's assistance, local demand for green mussel products remains limited, prompting the community to seek broader markets,” said Srey Touch.