At the heart of Cambodia's bustling domestic fisheries sector – the average Cambodian consumes about 50kg of fish per year – a courageous woman entrepreneur is leading a transformative shift from traditional 'ready-to-cook' products to more convenient 'ready-to-eat' offerings. 

This evolution, spearheaded by an innovative UNICA enterprise, is not only reshaping consumer habits but also strengthening the economic fabric of local communities.

Founder Leap Mary, reflecting on the Kingdom’s changing dietary preferences, noted the importance of convenient and healthy food options. 

“Mothers these days are so busy that cooking for their children takes a lot of their time,” said Mary, who also founded the Green Nat convenience store in Phnom Penh’s Russei Keo district. 

In collaboration with the Institute of Technology of Cambodia (ITC), UNICA has researched and developed unique processes that transform fish products.

“When we exhibit our products abroad, we observe that many countries have moved away from 'ready-to-cook' to 'ready-to-eat'," Mary noted.

Founded in 2014, UNICA started as a small-scale business aimed at supporting Khmer-Islamic women's fishery groups in Pursat province.

The ‘ready-to-eat’ products of UNICA are supplied by fishing communities from the provinces around the Tonle Sap Lake. Hong Raksmey

Over the years, it has grown to supply processed fishery products to Green Nat, a retail shop in Phnom Penh, and other local markets. 

The company has signed agreements with Makro markets and is negotiating with Lucky Supermarket and AEON, while also pilot testing products with buyers in South Korea and New Zealand.

Its products include dried fish, fish paste, fish fillets and smoked fish. They target premium consumers, in Phnom Penh and abroad. 

UNICA's growth has been bolstered by the CAPFish-Capture project, which provided technical assistance in areas such as food safety, packaging and branding. 

The enterprise has improved its hand-washing facilities, upgraded its packaging room and trained employees and suppliers on food safety best practices. 

These efforts culminated in achieving full certification from the Cambodia Quality Seal (CQS) and Hazard Analysis and Critical Control Points (HACCP).

The hygienic standards at UNICA’s processing plants meet the highest standards. Hong Raksmey

The Cambodia Quality Seal (CQS), managed by the Department of Fisheries Post-harvest Technologies and Quality Control (DFPTQ), has been instrumental in this transformation. 

Supported by the EU and The UN Industrial Development Organization (UNIDO), CQS enhances the safety and quality of fishery products, fostering sustainable growth and boosting Cambodia's competitiveness in both domestic and international markets. 

This certification aligns with global food safety standards, facilitating potential access to international markets, particularly the EU.

“The enterprise has seen an increase in sales, a 30 per cent rise in revenue, and a 50 per cent growth in jobs, creating economic benefits for its partners along the value chain,” said Mary.

According to Shetty Seetharama Thombathu, UNIDO chief technical advisor, CAPFish-Capture has three levels of institutional capacity building through the establishment of legal frameworks, direct support for private enterprises and research and development in technology and innovation. 

He explained that UNICA has unique advantages in accepting small processed products from communities around the Tonle Sap Lake.

 “This creates a link in the value chain because women and small groups of fishery producers are often unable to sell their products directly. UNICA serves as this vital link,” he said.

Leap Mary, founder of UNICA and Green Nat, (right) addresses the media, while holding a sample of her ‘ready-to-eat’ fish products. Hong Raksmey

“The UNICA project is facilitated through the ICT Research and Innovation Nursery to develop new products," he added.

Mary's vision extends beyond business success, to empowering women in the fishery sector. 

“By bringing processed fish products to Phnom Penh markets, UNICA has boosted sales for women's fish processing collectives in Pursat and Siem Reap provinces,” she said. 

Through their collaboration with agricultural cooperatives and fishing communities, UNICA focuses on enhancing hygiene and quality standards. 

The enterprise's growth is evident in its expanding market presence, increasing from 12 markets in 2021 to 20 in 2023, and recent sales increases of up to 70 per cent.

Looking ahead, UNICA plans to leverage CAPFISH-Capture’s research and development support through the Food Technologies, Research, and Innovation Platform (FTRIP). 

A member of UNICA cooks dried fish. Hong Raksmey

This initiative involves collaboration with university-based scholars in Phnom Penh to conduct research on new products, with the goal of diversifying UNICA’s product line.

“The future looks promising for UNICA, with plans to leverage CAPFISH-Capture’s research and development support,” said Mary.

“In collaboration with university scholars in Phnom Penh, we are exploring new ready-to-eat fish products, including fish jerky and smoked fish,” she added.

Chay Chhim, director of the Department of Agro-Industry at the Ministry of Agriculture, Forestry and Fisheries, underscored the significance of the shift to pre-cooked products.

“Packaged processed products reduce cooking time to a minimum," he said.

“We need processed products to meet consumer needs. UNICA is a model for improving food quality,” he added.