On December 28, 2016, the National Office of Intellectual Property of Vietnam issued Decision No. 5065/QĐ/SHTT to grant the Geographical Indication Certificate No. 00054 for the famous Kampot pepper product. For Kampot pepper is protected the in Cambodia.

Kampot is the name of a region in Cambodia. Kampot pepper was mentioned in reports from Chinese explorer Tchéou Ta Kouan in the 13^th Century. From the 19^th Century to the first half of 20^th Century was the golden age of Kampot pepper. Kampot pepper product was not only well-knowned in Cambodia but also in foreign countries such as France. It is regarded as a high quality pepper by chefs in France and Europe.

Kampot pepper can be produced in the following types: Black pepper, full berry; Red pepper, full berry; White pepper, full berry; Green pepper, full berry or cluster; Ground black pepper.

Property and quality of the different types of Kampot pepper are described as following:

Black pepper:

-Form: Dried berry

-Diameter & Density: Ø ≥ 4 mm; Density ≥ 570 g/l.

-Color: Dark black, black, brown black or grey black. It has no color of soil, dust and mold. The receptacle is less than 5%.

-Smell: The smell is medium hot. After grinding, the smell of powder pepper is very hot and long.

-Other: Tolerance is maximum 5% for the size of berries and less than 2% for the color.

Red pepper:

-Form: Dried berry

-Diameter & Density: Ø ≥ 4 mm; Density ≥ 570 g/l.

-Color: Brown red or dark red. It has no color of soil, dust and mold. The receptacle is less than 1%.

-Smell: The smell is medium hot. After grinding, the smell of powder pepper is very hot and long.

White pepper:

-Form: Dried berry

-Diameter & Density: Ø ≥ 3 mm; Density ≥ 600 g/l.

-Color: Grey white with little yellow or color of soybean husk. It is natural color that does not add anything to change. It has no color of soil, dust and mold.

-Smell: The smell is medium hot. After grinding, the smell of powder pepper is very hot and long.

Green pepper:

-Form: Cluster of fresh berries or soaked in salt/vinegar.

-Diameter & Density: Each cluster has at least 10 berries; Ø ≥ 3 mm.

-Color: Fresh berry is dark green; color of soaked berry is still green and it can’t be changed to brown or black.

-Smell: Smell of the cluster of fresh berries is the same smell of herbal green pepper, it is not hot. When pepper is ground, its smell is very hot but easy to lose. It has no smell of dust and mold.

Black pepper powder:

-Form: Small pieces of ground black pepper

-Diameter & Density: It is the powder but not too fine. It exist small piece that we can see.

-Color: Dark grey and some black points.

-Smell: Smell of pepper is strong and slowly spreads out.

Kampot pepper is known for its quality and property that can’t be imitated thanks to a combination of natural geographic conditions and the only traditional method and the secret is used by Kampot pepper producers.

Because geographical feature located close to the coast, the typical climate of this area is the oceanic climate. Peppers are planted on the hillock or base of the mountain, on gravelly soil or laterite sand, in well drained area and drains are constructed around the land plot, at least 80 cm of depth.

Two varieties which produce the Kampot pepper are Kamchay and Lampong (or Belantoeung). The locals call them respectively as “small leaves” and “big leaves” varieties. Those varieties must be sourced from the delimited geographical indication area of Kampot pepper.

Peppers are planted on small and straight beds. The distance between two rows must not be less than 1.80 meters. A shelter has to be built and installed on the planting area until peppers reach at least 3 years. It is no longer allowed to use brick poles for growing Kampot pepper.

The locals apply fertilizers (only natural fertilizers) at least once a year between mid-May and July. Fertilization is depended on the growers every 4^th year. Water is supplied during the dry season (from November to April). The land plot must be supplied with exogenous soil at least once every 2 years if the soil is swept away by flood waters. From June to December, the soil must be hoed to break up. Pests are controlled by natural means before using chemical pesticides in blue and green. The guide on good use of pesticides of the Ministry of Agriculture, Forestry and Fisheries of Cambodia shall be followed.

In harvest time, containers for collecting Kampot pepper should be cleaned with soap or detergent. Pepper is harvested as follows:

-Black and red pepper can be harvested by cluster or berry. The harvest shall start on 1^st January and finish by 31^st May of the same year when the stems of cluster of berries start turning into yellow and until some berries start being ripe. It is harvested several times during the whole harvesting season.

-Red pepper is produced by a selection of only fully ripe berries either while at the time of the harvest (harvesting by berry) or by sorting the red berries after the harvest is completed.

-White pepper is produced from red or ripe berries. After harvesting, berries are soaked in boiling water within 5 minutes and then soaked in cool water within 48 hours. After that, the husk will be removed in order to get white pepper.

-Green pepper is harvested in dry season and rainy season. Green pepper can be sold and consumed immediately after harvesting. It can be soaked in bittern or vinegar.

The following Process is to remove strange objects from the outside, the berries of other color and all the rest of the tree. For black pepper, the producers must clean gathered pepper or dried pepper and put it in the water within 5 minutes.

Dried pepper is preserved in a ventilated place, away from sunlight and moisture, and not put on the ground.

After harvesting, pepper is dried on nylon, mat or canvas which is placed on the clean and disinfectant cement foundation.

Producers will classify pepper for the last time before packaging. Product is packaged in a new material which is not contaminated, suitable for food and does not react with pepper. The packaging must be done in the delimited geographical indication area.

The expiry date of pepper is as follows:

-Black, red and white pepper: 3 years from the harvest season (no later than 31^st May);

-Black pepper powder: 1 year from the date of grinding;

-Green pepper:

Fresh pepper: 7 days from the harvesting date;

Pickled pepper: 1 year from the date of processing;

Geographical area:

-Kampong Trach, Dang Tong, Toeuk Chhou, Chhouk and Kampot city of Kampot province, Cambodia.

-Kep city and Damnak Chang Aeur district of Kep province, Cambodia.

Geographical Indication and International Trade Mark Division

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On 05/07/2017 the National Office of Intellectual Property has issued Decision No.2148 /QĐ-SHTT on granting Geographical indication registration certificate No. 00056 for the famous “Quản Bạ” seedless persimmon. Hà Giang Provincial People’s Committee is the organization in charge of managing this GI.

Quản Bạ is a district of Đồng Văn Plateau Geopark. The name Quản Bạ reminds people of the Quản Bạ twin mountains with kital beauty life and the famous seedless persimmon fruit, the sweet fruit which has become a special product of Hà Giang Province. “Quản Bạ” seedless persimmon has a long history, with persimmon trees of more than 300 years old still in Nghĩa Thuận commune.

In mid-August of to lunar calendar, Quản Bạ persimmon is given as a gift for friends and relatives, or displayed on five-fruit tray in traditional Lunar Moon Festival. This typical culture has created the value as well as reputation of persimmon which are passed on for hundreds of years till today.

Quản Bạ persimmon is round in shape and glossy yellow in color. There are 20 to 25 fruits per kilogram. The fruit is fragrant with favorable sweetness, is crunchy and rich in sugar particulates. Total sugars level is at 10,25 – 20,23 %, Brix level is at 5,30 – 26,50 %, dry matter is at 20,60 – 30,52 %, tanin level is at 0,14 – 0,48 %, Carotene content ranges from 150,58 – 462,00 mg per 100g.

“Quản Bạ” seedless persimmon’s reputation and peculiarity are atttributed to the geographical area which is suitable for the growing of seedless persimmon trees and to the accumulated experience of the people throughout the production process.

The geographical area for growing “Quản Bạ” seedless persimmon has the average altitude of more than 1,000 metre, flat terrain with slopes less than 20^o, and thick soil with minimal erosion. Cool climate throughout the year results in high quality, good and stable productivity seedless persimmon. The soil properties of this area is red – yellow ferralitic soils on metamorphosed rock, the soil’s mechanical composition is from medium to high amount of silt, soft soil texture, good potential fertility, relatively high total humus content, and good drainage. Total annual average rainfall ranges from 1.200 to 2.100 mm, total annual heat ranges from 5.000 to 6.500^oC, annual average temperature is 14 – 18^oC. Temperature amplitude between day and night is 8,6 – 9,5^oC which is higher than other areas. Annual average humidity is between 81 – 87%. Thanks to these climatic and soil properties, the geographical area is suitable for growing temperate plants, including seedless persimmon.

The experience and technical know-how of the people growing “Quản Bạ” seedless persimmon also play a significant roles in the ever-growing reputation of the product. In addition to the experience accumulated generations to generations, persimmon producers also learn and apply advanced science and technology in selecting the quality breed and multiplying it, garden designing, planting, fertilizing, watering, trimming, anti-pest techniques as well as methods of removing the acerbity taste and conserving the persimmons for high quality reputable products which are trusted by the consumers.

Geographical area consists of: Tam Sơn town, communes of Nghĩa Thuận, Thanh Vân, Bát Đại Sơn and Quản Bạ of Quản Bạ District, Hà Giang Province.

Geographical Indication and International Trademark Division

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On 28 December 2016, the National Office of Interlectual Property of Viet Nam issued Decision No. 5046/ QĐ-SHTT on granting Geographical Indication Certification No. 00053 for the infamous Kampong Speu palm sugar.

The name of “Kampong Speu” is related to sugar production and palm sugar is known as a traditional production of this area and this appellation had been protected as a geographical indication in the Kingdom of Cambodia.

Kampong Speu palm sugar includes four types: sugar powder; sugar paste; sugar block and sugar syrup.

The peculiar characteristics and quality of the product is described as follow:

* Sugar powder:

– Texture: no adherent to finger; sixe of grain is or smaller than 1.5mm; from dry to good dry.
– Color: range varies from slightly pale yellow (G3) to slightly dark yellow (G4).
– Aroma: palm sugar aroma; without aroma of: mushroom, burning.
– Taste: very sweet; the taste of palm sugar is from medium to strong; there has a bit sour and bitter taste.
– Chemical characteristics: Brix > 95%; pH = 4.5-6.5; Aw ≤ 0,45.

* Sugar paste:

– Texture: no adherent or adherent very little to finger; there is crystal grain from average to many.
– Color: ranges from very pale yellow (G1) to very dark yellow (G5).
– Aroma: palm sugar aroma; without aroma of: mushroom, burning.
– Taste: medium to strong sweetness; the taste of palm nectar is from medium to strong; there has a bit sour and bitter taste.
– Chemical characteristics: Brix = 85%- 95%; pH = 4,5 – 6,5; Aw ≤ 0,8.

* Sugar block:

– Texture: there are transparent fibers of medium to large size, with a little powder; from dry to very dry.
– Color: ranges from slightly pale yellow (G3) to light brown (G7).
– Aroma: palm sugar aroma; without aroma of: mushroom, burning.
– Taste: medium to strong sweetness; the taste of palm sugar is from medium to strong; there has a bit sour and bitter taste.
– Chemical characteristics: Brix = 90%- 95%; pH = 4,5 – 6,5; Aw ≤ 0,7.

* Sugar syrup:

– Texture: adherent.
– Color: ranges from slightly pale yellow (G3) to very dark brown (G11).
– Aroma: medium nectar aroma.
– Taste: medium sweet; medium taste os palm sugar; there has a bit sour and bitter taste.
– Chemical characteristics: Brix = 50%- 70%; pH = 3,5 – 6,5; Aw ≤ 0,85.

Kampong Speu palm sugar has these peculiar characteristics by virtue of natural geographic condition and accumulated experience of the producers.

Palm trees are planted and grown on yellowish red podzolic soil, which is sandy soil that has a minimum depth of 80 centimeters and good drainage. Deep sandy planting soils is a factor influencing the quality of the sugar, particularly the palm sap appears to be more concentrated, which explains the rich aromatic level of Kampong Speu palm sugar. The geographical area has low rainfall, which also contributes to the high concentration of sugar in the sap.

The people of Kampong Speu harvest palm sap after the squeezing and the cutting of palm inflorescence. The palm sap collection and “Kampong Speu palm sugar” production starts from 1^st December till 31^st May of each year.

The utensil to collect the sap is container (“Bampong”) made from bamboo. A small piece of Popèl wood (Shorea cochinchinensis, Hopea recopei và Shorea roxburghiana) or of Koki wood (Hopea helferi, Hoea helferi và Hoepa pierrei) is placed in each container prior to putting it on the tree. The use of gutter (“phnear”) is prohibited to channel palm sap from several flowers to the container. The producer can put 1 female flower or mix 4 male flowers of palm tree per container at maximum.

Palm sap shall be collected within 15 hours after the containers being installed. The processing of sap, including putting palm sap in the pan, shall start within 2 hours following the collection of the sap. Palm sap is poured directly into the pan, without being put in another container prior to the processing. Before the processing, palm sap is filtered using a tight strainer (15 microns at maximum). After use, the producers have to clean any material used for palm sap filtration with cold water and then boiling water. The use of chemical substances is prohibited at all stages of production.

Cooking utensil is an improved cook stove with a chimney or a conventional stove when using gas for cooking.

The duration of boiling depends on the type of sugar produced:

– Powder sugar: The duration of boiling is 3 hours plus 15 minutes and the duration of agitation is at least 30 minutes. After that, powder sugar is shifted and its dimension is 1.50 mm at maximum.

– Sugar paste: The maximum duration of boiling is 3 hours and the duration of agittion is at least 15 minutes.

– Sugar block: The duration of boiling is 3 hours plus 15 minutes and the duration of agitation is at least 20 minutes.

– Sugar syrup: Sugar syrup is produced from palm sap and the duration of boiling is 2 and a half hours at maximum.

When the evaporation has reached the target point, the pan is taken out of the stove and crystallization starts in order to bleach the palm sugar. This agitation has to be done manually by using a kind of churn (“Antok”) and a stick (“Khno”) made from wood or inox.

Before the packaging, the product shall be stored in soil jars (pottery), plastic container or plastic bag compatible with food. The product is stored in a place where dry, clean and far from the sunshine. The duration of temporary storage before packaging is 3 months. The duration of use is best before 1 year in respect of sugar paste and sugar block, 2 years for sugar syrup and 3 years for powder sugar.

The materials used as package are unlikely to affect the quality of the product.

The geographical origin:

* The delimited geographical area for producing and processing Kampong Speu palm sugar consists of the following districts:

– Oudong and Samrong Tong districts, Kampong Speu province;
– And Snuol district, Kandal province.

* The packaging of “Kampong Speu palm sugar” can be done in the 3 districts above or in the bordering districts as below:

– Kampong Tralach, Sameakki Mean Chey, Rolea Bier and Krong Kampong Chhang of Kampong Chhnang;
– Oral, Thpong, Phnom Sruoch, Basedth, Kong Pisey and Krong Chbar Mon of Kampong Speu;
– Kandal Stoeung and Ponhea Lueu of Kandal;
– Phnom Penh Municipality.

 Geographical Indication and International Trademark Division

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On January 23^rd, 2017, the National Office of Intellectual Property has issued Decision No. 186/QD-SHTT on granting Geographical indication registration certificate No 00055 for the famous “Hưng Yên” longan fruit. Hưng Yên’s Department of Science and Technology is the organization in charge of managing this GI.

Longan fruit is long known as a famous treat, and is the pride of the people of Hưng Yên. Grown along the Red River, Hưng Yên longan fruit has existed for nearly 300 years and is a part of the history of the town of Hiến. In the Pagoda of the town of Hiến there is the oldest longan tree which is considered as the ancestor tree. A stele was made in honor of the tree. The folklore tells a story of an official who traveled through Hưng Yên in the longan season. He tasted the fruit and experienced an unforgettable flavour. Knowing this is a valuable fruit, the official offered this fruit to the King, and ever since longan has been known as the fruit for Kings. Lê Quý Đôn, a famed scholar, when tasted the longan offered to the King, described the fruit: “the pulp is mouthful thick and the flavour is as holy water”. The distinctive flavour and characteristics of the longan fruit is well-known in daily lives as well as folk poems and songs:

“No matter if you travel North or East
The taste of Hưng Yên longan is unforgettable”
“Our land is the land of love
Our land is the land of longan”
“Sunrise on the Red River
Green shade of longan tree fills the field”

Hưng Yên longan has a prominent and easily noticeable characteristics. The fruit has a round shape, with dark-brown skin, the diameter is from 25.61 to 29.36 mm, the height is from 23.98 to 27.61 mm, the weight is from 9.35 to 13.28 gram per fruit. Vitamin C content is from 45.12 to 59.32 mg per 100 gram, total organic acid percentage is 0.04 – 0.17 %, total sugar percentage is from 13.89 to 17.37%, total soluble solids content is from 17.63 to 20.88 Brix, water content is 18.38 – 22.09. The taste of Hưng Yên longan is distinctive, with fresh and soft aroma, the pulp is thick, dry and transparent with crispy texture and sweet flavour.

The reputation and characteristics of Hưng Yên longan are attributable to the geographical condition suitable to the development of longan trees and the experiences of the people. The area growing Hưng Yên longan has a flat terrain alongside the Red River and Luộc River which has rich soil. The topography is inconsistent, sloping from North-West to South-East, with sunken boxes that are usually filled with water, forming strips, zones and areas with height differences which intertwine into wave formation. Soils for growing longan are Dystri-Haplic Fluvisols, Eutri-Haplic Fluvisols, and Areni-Hapli Fluvisols. The soil’s mechanical composition is from loamy sand to sandy loam. The soil has neutral reaction, pHKCL between 6.8 and 7.7. The Organic carbon and total protein content at average level. Total phosphate content and bio-available phosphate content are ranging from average to very rich. Annual average rainfall is from 1,300 to 1,700 mm, which is a high rate of rainfall. Annual average temperature is 20 – 24^oC. Annual average humidity is 80 – 85%. Annual average evaporation is 1.000 – 1.100 mm.

The experiences of the people has significant contribution to the renowned reputation of Hưng Yên longan. Not only possessing long-established growing and tending techniques, the farmers here also embrace and apply new science and technology in tending, harvesting and processing to create high quality products. The farmers have learned how to choose high quality and highly productive longan trees for grafting, to choose Spring and Autumn which have high humidity and rainfall to grow new trees for better survival. The farmers have also learned to breed honeybee for better pollination, cutting winter leaves, branching, hoeing around the tree canopy in order to hinder the development of the trees to create the best condition for blooming flower and bearing fruit. Moreover, the farmers pay attention to cutting branches, young leaves, flowers and fruits in order to harvest the best longan fruits, and other know-hows for the unique longan of Hưng Yên.

Geographical area: Hưng Yên City, the districts of Khoái Châu, Tiên Lữ, Kim Động of Hưng Yên Province.

Geographical Indication and International Trade Mark Division

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