catalog 2020 - farmlink-cambodia.com

FARMLINK: Artisan of Kampot Pepper Fair-trade partner and exporter since 2006

Each peppercorn is hand-sorted. Using big

tweezers, each pepper stem is carefully

removed.

The 30 permanent skilled FARMLINK’

workers thoroughly perform a genuine

work of craftsmanship.

FARMLINK: over 10 years of expertise with

Kampot Pepper

CATALOG 2020

Fair trading: focusing on the producers:

Since it’s outset, FARMLINK worked on establishing a close relationship with more than 120 producers families. 6 months prior to the harvest, FARMLINK closes deals to purchase with each of them, thereby providing standardized contracts and wages. A 30 % deposit is paid ahead of the season to allow for producer-support expenditures. Since 2006, the renewal rate of contracts with those partners is of 90 %.

Fair trading: focusing on the consumer:

FARMLINK has been working since 12 years with a selection of Kampot best small-scale and family focused farms, tilling small plots of land according to their traditional and local knowledge. The small-scale dimension of the exploitations, never exceeding 400 pepper trees, enables farmers to provide each vine stock with a particular care during the 18 years of their existence. FARMLINK employees add their finishing touch to the work of the producers, allowing the pepper to metamorphose into a product of exception.

c.

FARMLINK: the Kampot Pepper Fair Trade’s spirit

The precise origin of each batch of finished pepper product can be tracked by consumers and retailers on FARMLINK Internet website.The precise origin of each batch of finished pepper product can be tracked by consumers and retailers on FARMLINK Internet website : www.farmlink-cambodia.com

FARMLINK Traceability:

Kampot Pepper is under a Protected Geographical Indication (PGI) label, officially recognized by the European Union since 2016. Among the criteria of the association, the following points are critica:-Exclusive use of natural fertilizers.-Any new cuttings of pepper must origin frommembers of the KPPA Association “KampotPepper Association".- A space of at least 1,80m between eachpepper crops.

PGI Kampot pepper certification:certified by ECOCERT

BLACK KAMPOT PEPPER Premium grade, hand-sorted

Composition Whole dried black peppercorns. Piper nigrum. Grown in the province of Kampot - Cambodia. Protected Geographical Indication, certified by ECOCERT. Harvest from April to June, once a year. Obtained from the dried fruits of the pepper plant, at their first stage of maturity (fruits turning from green to yellow on the plant). Best Before : 3 years after the harvest.

Packing : 10Kg/1Kg/500g in plastic bag or 250g/80g/40g plastic bag in Cardboard box.

Specifications Qualitative

Density : > 600g/l Color : dark brown or black Humidity : < 12% Light corns : < 0.01 % Extraneous matter (dust, pinheads) : < 0.01% Moldy berries : < 0,01% Corn size : > 4mm

Microbiology TPC : < 1 x 106 cfu/g Mould & Yeast : < 1 x 105 cfu/g Ash : < 7% Ash insoluble : < 1,5% Water activity : < 0,65 E-Coli : < 10 cfu/g Enterobacteriaceae : < 5 x 104 cfu/g Salmonella : Negative / 25g Aflotoxin : B1 < 5ug/kg and B1+B2+G1+G2 < 10ug/kg Ochratoxin A : < 15ug/kg Essential oil : > 2ml/100g PAH : < 10 ug/kg

Storage Keep away from daylight, below 25°C.

Nutrition Facts - serving size 1 tbsp (3g) Valeurs nutritionnelles

Calories 10

Fat/Lipides 0.12 g

Saturated fats/ Acides gras 0.08 g

Carbohydrate/ Glucides 1.34 g

Fibres/Fibers 0.84 g

Sugars/Sucres < 0.01 g

Protein/Protéines 0,36 g

Sodium/Sodium 0.63 mg

Aromatic note: Its fruity roundness is delicately balanced by green thyme and eucalyptus notes.

RED KAMPOT PEPPER Premium grade, hand-sorted

Composition Whole dried red peppercorns. Piper nigrum. Grown in the province of Kampot - Cambodia. Protected Geographical Indication, certified by ECOCERT. Harvest from April to June, once a year Obtained from the dried fruits of the pepper plant, at their advanced of maturity (red fruits on the plant). The fruits are handed picked by farmers one by one on the grape. Best Before : 3 years after the harvest.


Specifications Qualitative Density : > 550 g/l

Color : brown red Humidity : < 12% vol/wt Light corns : < 0.01% by wt Pin heads : < 0.01% by wt Extraneous matter : < 0.01% by wt Mouldy berries : < 0.05% by wt Corn size : > 4mm




Calories 10

Fat/Lipides 0.24 g




Sugars/Sucres 0.2 g


Sodium/Sodium 0.64 mg

Aromatic notes: Its flavour is very complex and recalls the taste of dry red fruits, pineapple and gingerbread.

WHITE KAMPOT PEPPER Premium grade, hand-sorted

Composition Whole dried peppercorns. Piper nigrum. Grown in the province of Kampot - Cambodia. Protected Geographical Indication, certified by ECOCERT. Harvest from April to June, once a year. Obtained from the dried fruits of the pepper plant, at their advanced of maturity (red fruits on the plant), then the outer dusk is removed from the seed by hand. Best Before : 3 years after the harvest.



Density : > 650 g/l Color : grey whiten with a touch of yellow color Humidity : < 12% vol/wt Light corns : < 0.01% by wt Pin heads : < 0.01% by wt Extraneous matter : < 0.01% by wt Mouldy berries : < 0.01% by wt Corn size : > 3mm

Microbiology TPC : < 1 x 106 cfu/g Mould & Yeast : < 1 x 105 cfu/g Ash : < 7% Ash insoluble : < 1,5% Water activity : < 0,65 E-Coli : < 10 cfu/g Enterobacteriaceae : < 5 x 104 cfu/g Salmonella : Negative / 25g Aflotoxin : B1 < 5ug/kg and B1+B2+G1+G2 < 10ug/kg Ochratoxin A : < 15ug/kg Essential oil : > 2ml/100g PAH : < 5ug/kg



Calories 10

Fat/Lipides 0.16 g


Carbohydrate/ Glucides 1,34 g




Sodium/Sodium 0.001 g

Aromatic notes: Charm your palate with delicate fresh aromatic herbs and citrus fruits’ flavours, end on subtle taste of nutmeg and cedar.

DARK RED KAMPOT PEPPER Premium grade, hand-sorted

Composition Whole dried red peppercorns. Piper nigrum. Grown in the province of Kampot - Cambodia. Protected Geographical Indication, certified by ECOCERT. Harvest from April to June, once a year. Obtained from the dried fruits of the pepper plant, at their advanced of maturity (red fruits on the plant). The fruits are handed picked by farmers one by one on the grape. Best Before : 3 years after the harvest.

Packing : 10Kg/1Kg in plastic bag.


Density : > 550 g/l Color : dark red Humidity : < 12% vol/wt Light corns : < 0.01% by wt Pin heads : < 0.01% by wt Extraneous matter : < 0.01% by wt Mouldy berries : < 0.05% by wt Corn size : > 4mm



Aromatic notes: Dark brown/red pepper with very hot flavours. Captivating citrus fruits and toasty bread’s flavours.


Valeurs énergetique 9.9 kcal / 41 kJ

Fat/Lipides 0.14 g




Sugars/Sucres 0.11 g



LONG PEPPER RED Premium grade, hand-sorted

Composition Whole dried long peppercorns. Piper retrofractum. Grown in the province of Kampot - Cambodia. Harvested all year round. Obtained from the dried fruits of the pepper plant, at their advanced of maturity (red fruits on the plant). Best Before : 5 years after the harvest.

Packing : 10Kg/5Kg/500g in plastic bag or 40g plastic bag in Cardboard box.


Density : > 400 g/l Color : red or rusty red Humidity : < 12% vol/wt Light corns : < 0.01% by wt Pin heads : < 0.05% by wt Extraneous matter : < 0.01% by wt Mouldy berries : < 0.05% by wt



Aromatic notes: Spontaneously recalls gingerbread flavour. Its olfactory range is extremely wide, with notes of dried tomatoes, mild tobacco, saffron, liquorice, some elements of old roses, and last but

not least, ending on cloves and cinnamon tones.


Valeurs énergetique 10.1 kcal / 42.4 kJ

Fat/Lipides 0.24 g







LONG PEPPER BLACK Premium grade, hand-sorted

Composition Whole dried long peppercorns. Piper retrofractum. Grown in the province of Kampot - Cambodia. Harvested all year round. Obtained from the dried fruits of the pepper plant, at their first stage of maturity (fruits turning from green to yellow on the plant).Best Before : 5 years after the harvest.

Packing : 5Kg/500g in plastic bag or 150g plastic bag in Cardboard box.

Specifications Qualitative • Density : > 400 g/l

• Color : Dark grey• Humidity : < 12% vol/wt• Light corns : < 0.01% by wt• Pin heads : < 0.05% by wt• Extraneous matter : < 0.01% by wt• Mouldy berries : < 0.05% by wt




Valeurs énergetique 10.1 kcal / 42.4 kJ

Fat/Lipides 0.24 g







Aromatic notes: Warm and sweet notes recalling gingerbread, cinnamon and fresh vegetal notes.

LONG PEPPER RED PEARLSPremium grade

Composition Whole dried long peppercorns. Piper retrofractum. Grown in the province of Kampot - Cambodia. Harvested all year round. Obtained from the fresh fruits of the pepper plant, at their advanced of maturity (red fruits on the plant). The stem is removed by hand. The seeds and the pulp are then sundried.Best Before : 5 years after the harvest.

Packing : 10Kg/1Kg in plastic bag or 250g plastic bag in Cardboard box.


Color : rusty redHumidity : < 12% vol/wtLight corns : < 0.01% by wtPin heads : < 0.01% by wtExtraneous matter : < 0.01% by wtMouldy berries : < 0.01% by wt

Microbiology • TPC : < 1 x 106 cfu/g• Mould & Yeast : < 1 x 105 cfu/g• E-Coli : < 10 cfu/g• Enterobacteriaceae : < 5 x 104 cfu/g• Salmonella : Negative / 25g• Aflotoxin : B1 < 5ug/kg and B1+B2+G1+G2 < 10ug/kg• Ochratoxin A : < 15ug/kg• PAH : < 5ug/kg


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•

Its olfactory range is extremely wide, with notes of dried tomatoes, mild tobacco, saffron, liquorice, some elements of old roses, and last but not least, ending on cloves and cinnamon tones.

•Aromatic

Aromatic notes: Identical to long catkins, its pearl declination allows for another gustatory and gastronomical experience.

Color : light brown-beigeHumidity : < 12% vol/wtLight corns : < 0.01% by wtPin heads : < 0.01% by wtExtraneous matter : < 0.01% by wtMouldy berries : < 0.01% by wt

Microbiology • TPC : < 1 x 106 cfu/g• Mould & Yeast : < 1 x 105 cfu/g• E-Coli : < 10 cfu/g• Enterobacteriaceae : < 5 x 104 cfu/g• Salmonella : Negative / 25g• Aflotoxin : B1 < 5ug/kg and B1+B2+G1+G2 < 10ug/kg• Ochratoxin A : < 15ug/kg• PAH : < 5ug/kg


••••••

•

LONG PEPPER WHITE PEARLSPremium grade

Composition Whole dried long peppercorns. Piper retrofractum. Grown in the province of Kampot - Cambodia. Harvested all year round. Obtained from the fresh fruits of the pepper plant, at their advanced of maturity (red fruits on the plant). The stem and the skin of the fruit is removed by hand after sev eral baths. The seeds are then sun dried. Best Before : 5 years after the harvest. Packing : 10Kg/1Kg in plastic bag or 250g plastic bag in Cardboard box.


Aromatic notes: Surprising earthy-toned and vegetal aromas, recalling root-vegetable scents with menthol and aniseed notes as well as liquorice roots and tobacco leaves

flavours. Amiable cacao and ripped fruits trails are also specific to pearls of white pepper.

FERMENTED GREEN KAMPOT PEPPER Premium grade, hand-sorted

CompositionWhole fermented green peppercorn Piper nigrum (whole peppercorn 75% ; salt flower 25%).Grown in the province of Kampot - Cambodia. Protected Geographical Indication, certified by ECOCERT. Harvest from January to May, once a year. Obtained from the fresh fruits of the pepper plant, at their first stage of maturity. The fresh fruits follow an anaerobic fermentation process in salty water during 1 month. the fermented fruits are then dried and mixed with 25% of Kampot salt flower.

Best Before : 1 year after process.

Packing : - 1kg in plastic bag certified food grade(FDA/Europe)- 50g in Kraft Paper Stand up Ziplock Bag (Kraft paper + Foil + CPP plastic)


• Density : 470 g/l• Color : dark green or black• Light corns : < 0.01 %• Extraneous matter (dust, pinheads) : < 0.01%• Moldy berries : < 0,01%• Corn size : > 3mm

Microbiology

• E-Coli : < 10 cfu/g• Enterobacteriaceae : < 5 x 104 cfu/g• Salmonella : Negative / 25g• Aflotoxin : B1 < 5ug/kg and B1+B2+G1+G2 < 10ug/kg• Ochratoxin A : < 15ug/kg• PAH : < 10 ug/kg

Storage • Keep away from daylight, below 25°C. Store in the fridge after opening.


Calories 10

Fat/Lipides 0.1 g



Fibres/Fibers 0.8 g



Sodium/Sodium 625 mg

Aromatic Notes: Very close to the taste of freshly harvested pepper. Its fresh taste is long lasting in mouth. Its spiciness is not aggressive,

rather incisive and long lasting.

FERMENTED RED KAMPOT PEPPERPremium grade, hand-sorted

Composition Whole fermented red peppercorn Piper nigrum (whole peppercorn 75% ; salt flower 25%). Grown in the province of Kampot - Cambodia. Protected Geographical Indication, certified by ECOCERT. Harvest from April to June, once a year. Obtained from the fresh fruits of the pepper plant, at their advanced stage of maturity (red fruits on the plant). The fresh fruits follow an anaerobic fermentation process in salty water during 1 month. the fermented fruits are then dried and mixed with 25% of kampot salt flower.

Best Before : 1 year after process.

Packing : - 1kg in plastic bag certified food grade- 50g in Kraft Paper Stand up Ziplock Bag (Kraft paper + Foil + CPP plastic)


• Density : 610g/l• Color : rusty red• Light corns : < 0.01 %• Extraneous matter (dust, pinheads) : < 0.01%• Moldy berries : < 0,01%• Corn size : > 3mm

Microbiology

• E-Coli : < 10 cfu/g• Enterobacteriaceae : < 5 x 104 cfu/g• Salmonella : Negative / 25g• Aflotoxin : B1 < 5ug/kg and B1+B2+G1+G2 < 10ug/kg• Ochratoxin A : < 15ug/kg• PAH : < 10 ug/kg

Storage • Keep away from daylight, below 20°C. Store in the fridge after opening.


Calories 10

Fat/Lipides 0.20 g






Sodium/Sodium 625 mg

Aromatic Notes: Very close to the taste of freshly harvested pepper. Its fresh taste is long lasting in mouth. Its spiciness is not aggressive,

rather incisive and long lasting.

• Color : Light brown to dark brown. Depends of the storage.• Allergens : None• GMO free : Yes• Organic : No• Storage conditions : Store in odor free area, out of sunlight. Avoid

storage in high moisture area. Re-seal after opening.Microbiology

• E-Coli : < 10 cfu/g• Salmonella : Negative / 25g

Storage

Keep away from daylight, below 25°C.

PALM FLOWER'S SUGARPremium grade

Composition Palm flower's sugar. Grown in the province of Kampong Speu - Cambodia. Protected Geographical Indication, certified by ECOCERT. Harvest from January to February, once a year. Obtained from the juice of palm flowers in Cambodia. It retains all of its mineral and trace elements beneficial to the body. Best Before : 3 years after the harvest. Depending of storage conditions.

Packing : 10Kg/1Kg in plastic bag or 80g in foil stand-up bag.

Specifications Qualitative:

Aromatic Note : With its subtle and delicate fragrance, Palm flower's Sugar does not smell like sugar, rather like sweets and pastries, which make it extremely

attractive. The aromatic notes are fresh and floral, with delightful caramelized nuance.


Calories 18

sucrose 88%

Glucose 0

Fructose 2.6%

Fat 0

Protein 0

Cholesterol 0

Iron 0,05 mg

Magnesium 0,9 mg

Calcium 0,13 mg

Potassium 24 mg

Sodium 12 mg

• Humidity level : < 6%• Granulometry : > 2mm

Chemical characteristics • Sodium : Min 25% / Max 38%• Lead : < 2 mg/kg• Cadmium : < 0.3 mg/kg• Mercury : <0.02 mg/kg


Calories 0

Cholesterol o

Fat 0

Protein 0

Iron 0.02mg

Magnesium 65mg

Potassium 5mg

Calcium 2.3mg

SALT FLOWERPremium grade

Composition Salt flower Harvest in the province of Kampot - Cambodia. Harvest in June .The extraction of sea salt is based on a natural process of concentration of salt by sea salt evaporation until its final crystallisation. As the water evaporates, the salt concentration rises from 25mg per litre to 300mg per litre. Such concentration guarantees that no bacteria can survive.

Packing : 10Kg/1Kg in plastic bag or 100g plastic bag in Cardboard box.

Specifications

Physical characteristics:

Aromatic Notes: A fine salt with exceptional gustatory qualities. Used on fresh products, its natural crispiness will highlight their delicateness,

whether it is in combination with a fresh tomato or with an outstanding foie gras.

Trilogy of Cambodian Spices, TUK MERIK sauce Composition Kampot Black pepper 50%, Palm Sugar 40%, Salt Flower 10%. Best Before : 3 years after the packing.

Packing : 20Kg/10Kg/1Kg in plastic bag

80g in Kraft Paper Stand up Ziplock Bag (Kraft paper + Foil + CPP plastic)


• Density : 530 g/l• Color : dark brown• Humidity : < 12% vol/wt

Microbiology

• TPC : < 1 x 106 cfu/g• Mould & Yeast : < 1 x 105 cfu/g• E-Coli : < 10 cfu/g• Enterobacteriaceae : < 5 x 104 cfu/g• Salmonella : Negative / 25g• Aflotoxin : B1 < 5ug/kg and B1+B2+G1+G2 < 10ug/kg• Ochratoxin A : < 15ug/kg•



Calories 10

Fat/Lipides 0.06 g



Fibres/Fibers 0.42g

Sugars/Sucres 0.3 g


Sodium/Sodium 5.1mg

Aromatic notes: The natural brown Palmyra Palm sugar allows some great balance with the acidity brought by the limejuice, intensified by the spiciness

of the Kampot Pepper, declining strong green and woody aromas. The delicate spangles of Kampot Flower of Salt enhance the whole mix.

For more informations you can contact us via our website : www.farmlink-cambodia.com

catalog 2020 - farmlink-cambodia.com

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