national employment agency
TRANSCRIPT
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
Consultation Workshop
25th March, 2016
The Initial Findings of the STED AssessmentFood Processing
Sunway Hotel, Phnom Penh
25-Mar-16 Food Processing 1
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
Food Processing 2
Contents
Part I: Enterprise survey
Part II: Skill Supply Survey
25-Mar-16
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
Food Processing
Part I: Enterprise Survey
325-Mar-16
Research objectives
Research methodology
Key findings:
1. Business environment
2. Business challenges
3. Employment and recruitment
4. Skills supply situation
5. Future importance of business capabilities
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 4
Research Objectives
a) Develop a sampling framework of around 200 enterprises for the sector of
our interest and along of its value chains
b) Provide a brief description of what types of products they produce and
available for export
c) Understand the current business environment and challenges
d) Address the issue of lack of skills and look into priority of skills
e) Identify future importance of business capabilities.
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 5
Method of collecting information:
Conduct a face-to-face structured interview with establishment owners, human
resource managers, directors or senior managers
Sampling Frame:
Establishment Census 2011, updating using Establishment Inter-census 2014, Yellow
Page 2015, and NEA administrative data 2015.
Sampling Selection:
- Stratified random sampling with probability proportional to the number of
enterprises in each strata
- The establishment are divided into 3 strata: establishment with number of workers
5-9, 10-49, and 50 or more.
Research Methodology
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 6
Number of sample by type of establishment
Sub-sector N of sample
Processing of fish and molluscs 21
Processing of food and vegetables 14
Manufacture of grain mill products 51
Manufacture of starches and starch products 23
Manufacture of sugar 15
Manufacture of macaroni, noodles, couscous and
similar farinaceous products38
Distilling, rectifying and blending of spirits 11
Manufacture of wines 8
Manufacture of malt liquors and malt 5
Manufacture of soft drinks 32
Total 218
Type of Establishment Workers 5-9 Workers 10-49 Workers 50 or more Total
N of Sample 112 83 23 218
Number of sample by type of subsectors:
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 7
Key Findings
1. Business Environment
2. Business Challenges
3. Employment and Recruitment
4. Skills supply situations
5. Future importance of business capabilities
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 8
Top products made and sold reported by interviewed, and the top products that have been exported
Sub sector Top products Export
Processing of fish and mollusks- Fish sauce
- Dry fish
- Fish sauce
- Dry fish
Processing of fruits and vegetables
- Dry fruits
- Pickle vegetables
- Canned fruits
- Dry fruits
- Pickle
vegetables
Manufacture of grain mill products - Rice - Rice
Manufacture of starches and starch products
- Rice floor
- Wheat
- Cassava floor
- Bread and bakery
- Wheat
- Cassava floor
Manufacture of sugar- Palm sugar
- Cane sugar- Cane sugar
1. Business Environment
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 9
Sub sector Top products Export
Manufacture of macaroni, noodles,
couscous and similar farinaceous products
- Khmer noodle
- Chinese noodle
- Noodle
- Instant noodle
- Khmer noodle
- Instant noodle
Distilling, rectifying and blending of spirits - Rice wine
Manufacture of wines - Wine - Wine
Manufacture of malt liquors and malt - Beer - Beer
Manufacture of soft drinks
- Pure drinking water
- Coke
- Fruit juice
- Pure drinking water
- Coke
- Fruit juice
Top products made and sold reported by interviewed, and the top products that have been exported
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 10
3%
56%
33%
34%
38%
7%
26%
3%
0% 20% 40% 60% 80% 100%
Exporter
All Micro 1-9
Small 10-49
Medium 50-99
Large >=100
67%
96%
16%
0.41%
17%
3%
0% 20% 40% 60% 80% 100%
Exporter
All
Private domestically (100%)Join ShareForeign (100%)
Distribution of number of establishment by establishment type of size of worker
Distribution of number of establishment by type of share of ownership
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 11
Growth Rate
5%5.17%
5.89%6.35%
4.75%4.32%
4.74%
4.99%
0%
1%
2%
3%
4%
5%
6%
7%
2013 2014 2015 Average over thenext 3 years
Annual growth rate and expected growth rate of sale
Exporter
All
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
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Growth Rate
0.00%
1.00%
2.00%
3.00%
4.00%
5.00%
6.00%
7.00%
8.00%
9.00%
2013 2014 2015 Average over the next3 years
Micro 5-10 Small 10-50 Medium 50-100 Large > 100
Micro
Large
Medium
Small
Annual growth rate and expected growth rate of sale by type of establishment
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
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2. Business Challenges
14%
31%
33%
39%
52%
67%
71%
73%
76%
79%
81%
0% 20% 40% 60% 80% 100%
Labour regulation
Transportation for exports/cold chain
Access to finance (cost of finance…)
Economic and regulatory policy
Skills and qualification of fresh graduates of…
Quality of agricultural raw materials
Skills of existing workers
Import products
Utilities cost (electricity, water,…)
Information regarding market demand
Access to machinery and technology
Biggest threats/challenges for the current business reported by all enterprises
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 14
15%
23%
46%
51%
56%
61%
63%
70%
71%
81%
84%
0% 20% 40% 60% 80% 100%
Lack support from the government
Procedural obstacles or procedural inefficiency
Market information and market access
Technical regulations and requirement on food…
Lack of information on how to pass assessments…
Sourcing high cost of agricultural inputs
Financial cost and access
High logistics cost
Lack of skilled labour
High utilities cost (energy and electricity cost…)
Limited use of technology and innovation
Biggest threats/challenges for the current business reported by exporters
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 15
11%
12%
14%
16%
19%
27%
39%
49%
53%
63%
70%
74%
75%
82%
0% 20% 40% 60% 80% 100%
Not encouraging profit
Lack support from the government
Technical regulations and requirement on…
Procedural obstacles or procedural inefficiency
High cost of agricultural inputs
High logistic cost
Risky business
Lack of skilled labour
High utilities cost (energy and electricity cost…)
Lack of information on how to pass…
Financial cost and access
Market information and market access
Limited use of technology and innovation
Satisfied with the local market
Reasons that discourage to start doing export
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 16
40%
37%
14%
6%
3%
Main competitor in export market mentioned by exporters
Vietnam Thailand China Singapore Others
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 17
3. Employment and Recruitment
Total number of workers in the 10 subsectors is 132 449 and the share of female workers is 39.67%
*Note: Share of female in total employment in Cambodia is 47.24% (NIS, Cambodia Labor Force and Child Labor Survey 2012)
0
5000
10000
15000
20000
25000
30000
35000
1978
50326953
80869647 10130
18249
19074
20219
33082
Total Number of Workers
1%
4%5% 6%
7% 8%
14% 14% 15%
25%
0%
5%
10%
15%
20%
25%
30%
Share of total workers
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 18
Number of workers by type of establishment
23444
45766
29666
33574
18%
35%
22%
25%
0%
10%
20%
30%
40%
0
10000
20000
30000
40000
50000
Micro 1-9 Small 10-49 Medium 50-99 Large >=100
Total N of Workers Share of Total workers
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 19
*Note: Calculate based on the declaration of the establishments that have been interviewed.
0.00%
2.00%
4.00%
6.00%
8.00%
10.00%
5.71% 5.91% 6.05%
4.83%
8.01%
5.30%4.81%
8.30%
5.20%
9.37%
7.8%
Estimated average annual employment growth rate in the next 3 years
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 20
Recruitment situation
0% 20% 40% 60% 80% 100%
Low Skill
Medium Skill
High Skill
21%
16%
18%
34%
26%
24%
35%
47%
41%
10%
11%
17%
Very easy Easy Difficult Very difficult
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 21
0% 20% 40% 60% 80% 100%
Low number of applicants with the required attitude,motivation or personality
Remote location
Lack of work experience the company demands
Low number of applicants generally
Not enough people interested in doing this type of job
Poor career progression/lack of prospects
Too much competition from other employers
Low number of applicants with the required skills
Seasonal work
Job entails shift work/unsociable hours
Poor terms and conditions (e.g. pay) offered for post
14%
17%
26%
26%
32%
41%
42%
47%
53%
69%
83%
Main causes of recruitment Difficulty
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 22
4. Skills supply situation
“Too much competition from other employers” is a sign of skill shortage
in labor market.
“Low number of applicants with the required skills” is a sign of skill gap
in labor market.
Skill shortage: Lack of available skilled people which results in recruitment
difficulties (UKCES, 2012)
Skill gap: situation where employers find their existing workforce have
inadequate skill type/level to meet the business objectives (UKCES, 2012)
Conception and Definition:
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 23
Lack of skill supply
Skill gapSituation where employers find theirexisting workforce have inadequate skilltype/level to meet the business objectives(UKCES, 2012) issue of the quality of the skill supply
Skill shortage
Lack of available skilled people which resultsin recruitment difficulties (UKCES, 2012) issue of the quantity of the skill supply
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 24
Remarks for the following list of occupations:
The occupations (or skills) in each subgroup of occupations are listed in order of
importance of the issue of lack of skill supply which is the combination of issue
of skill shortage and skill gap.
The issue of skill shortage (quantity of skill provided) and of Skill gap (quality of
skill provided) are rated with the scale 1-5, with 5 refers to most sever.
List of occupations:
Occupation Skill shortage Skill gapLack of
skill supply
Admin and HR manager 3.08 4.70 3.89
Marketing and sales managers 2.79 4.38 3.59
Finance and accounting manager 2.87 4.21 3.54
Production and factory managers 3.11 3.57 3.34
CEO or general manager 1.33 3.21 2.27
Managers
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
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25-Mar-16 Food Processing
Security guard4.25 2.93 3.59
Building cleaning workers4.12 2.35 3.24
Cooks and food preparation workers2.00 4.40 3.20
Food and beverage serving workers2.00 2.85 2.43
Domestic market sales and marketing2.15 2.15 2.15
International market sales and marketing2.10 2.00 2.05
Services and sale related occupations
25
Occupation Skill shortage Skill gapLack of
skill supply
Human resource assistant3.10 4.71 3.91
General office workers2.75 4.81 3.78
Production and stock clerks2.75 4.78 3.77
Shipping, receiving, and traffic clerks2.46 4.66 3.56
Customer services and information clerks 2.71 4.36 3.54
Purchasing officer2.66 4.16 3.41
Legal officer or specialist2.15 4.11 3.13
Secretaries and administrative assistants2.11 3.10 2.61
Accountant and finance professional2.01 2.95 2.48
Supporting occupations
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 26
Occupation Skill shortage Skill gapLack of
skill supply
Industrial machinery mechanics 4.25 4.78 4.52
Food scientists and technologists 3.95 4.75 4.35
Butchers; and meat, poultry, and fish cutters and trimmers 3.25 4.55 3.90
Bakers 3.12 4.45 3.79
Fruits and vegetables processing 3.55 4.01 3.78
Industrial engineer 2.92 4.35 3.64
Packaging and filling machine operators and tenders 3.15 4.11 3.63
Other manufacturing labourers (bottle sorter, material handler, hand packers…) 2.95 3.97 3.46
Other food and related products machine operators 2.87 4.01 3.44
General maintenance and repair workers 2.76 3.14 2.95
Quality assurance technician 2.84 2.00 2.42
Food and beverage tasters and graders 2.51 2.78 2.65
Factory and plant supervisors 2.55 2.00 2.28
Industrial truck and tractor operators 2.13 2.11 2.12
Sanitation workers 1.50 2.00 1.75
Production occupations
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 27
Lacking of soft skills
Ability to learn new ideas, methods, and concepts 84%
Team work 77%
Communication 66%
Attitude/personality (e.g. poor work ethic, punctuality, appearance, manners) 51%
Management responsibilities/taking a lead 50%
Customer services 43%
Taking initiative 37%
Green skills (Such as: Recycling, ..) 13%
Problem solving 11%
Percentage of establishments interviewed that rate the issue of soft skill of their current workers as 4 or 5 (from the scale of 1-5, in which 5 refers to most server)
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 28
5. Future importance of business capabilitiesPercentage of establishments interviewed that rate “future importance” of the business capability as 4
or 5 (from the scale of 1-5, 5 refers to most important for business success in the next 3 years)
Business Capability %
Operation
Quality management 81%
Efficiency and costs management 78%
Safe handling of food 77%
Cold Chain 65%
Responsiveness/delivery times 43%
Product development
Product improvement 76%
Product innovation 72%
Introducing new product lines 44%
Business Capability %
Sales and Marketing
Domestic market 84%
Product management 73%
Export B2B sales and relationship management
71%
International consumer research 65%
Export channel and intermediaries management
64%
Brand development 49%
Compliance with regularity requirements
Labour law compliance 31%
Domestic regulatory compliance 30%
Regulatory compliance forexport markets
29%
Regularity affairs 26%
Business Capability %
Value chain
Developing local supplier base 87%
Logistics and warehousemanagement
78%
Managing supplier relationships77%
Improving and reconfiguring the value chain
75%
Sourcing from most suitable international suppliers
69%
On-going purchasing operations 39%
Other business functions
Financial management 84%
Human resource management 73%
Sustainable environment 43%
Information technology 41%
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 29
Part II: Skill Supply Survey
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
Research Objectives
25-Mar-16 Food Processing 30
a) Provide an overall overview of the training system for the sector
b) Identify the challenges in providing training
c) Employability of the associated skills in labor market
d) Identify the prioritize of the skills to put more accent
e) Compare the skills result with enterprise survey
f) Evoke possible solutions
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
Research Methodology
Several structures and institutions provide skills training that could beutilized in Food Processing (FP) sector.
Those include:
The system of technical and vocational education and training (TVET)
Institutions of higher education
Private institutions or NGOs that provide training courses
On-the-job training in enterprise
25-Mar-16 Food Processing 31
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
Quantify exact number of skill supply in FP sector faces two main challenges:
Limited information on the exact natures of the course provided by traininginstitutions especially those of private institutions and NGOs
In a typical training course, there could be multiple types of skills trainingprovided to the trainees.
To detect the issue of the lack of skill supply, we use qualitative approach byconducting in-depth interviews (IDI) with relevant and key informants:
Training institutions: TVET (4), university (3), private institution and NGO (3)
Government: 3
25-Mar-16 Food Processing 32
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
Among randomly scanned of 44 institutions of Higher Education, 13 institutions could beconsidered as provided training related to the skills of our interests
Among 38 TVETs under Ministry of Labour and Vocational Training, 11 institutions offerskill training related to FP.
However, several of them provides courses related to upstream value chain of FP sector(i.e. agriculture or animal farming) rather than directly related to processing of foods.
The skills that are directly related to food processing and offered by those traininginstitutions are:
• Food biochemistry
• Food inspection and food safety
• Food technology/food engineering
• Beverage technology
• Packaging and storage technology
• Processing of cassava
• Sugar and starch technology
• Processing of fruits and vegetable
25-Mar-16 Food Processing 33
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
1. Challenges in providing training
2. Employability of trainees in labor market
3. Training assessment and curriculum updating
4. Capacities to supply skill
5. Designing and delivering new courses
6. Challenges in attracting students to study in skills related to FP sector
7. Key messages from government officials
25-Mar-16 Food Processing 34
Key Findings
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
1. Challenges in providing training
Providing skills training related to FP have fours main aspects:
Not a lots of training courses directly related to processing of foods are offered. Severalcourses are related to upstream value chain.
Several FP training courses offer skill training related to food inspection or quality control(Food Chemistry) rather than production or processing of foods
Some skill trainings are oriented for small production (such as processing of dry fruits orpickle vegetables for small business, family consumption, or even just for cooking skill)
For trainings that are oriented for large scale production (i.e processing of cassava, sugarand starch technology…) faces two main challenges:
the training equipment (for practical purpose) are not yet sufficiently adequate toproduce graduates with the level of competency required by industry (with averagerating=3.27/5) due to both quantity and quality (such as not up-to-date).
The technology and teaching method are relatively less advancing to perfectlyresponse to the demand of the industry (average rating =3.14 / 5)
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ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
Only 17% of the training institutions interviewed have conducted a formal tracerstudies on the employability of theirs graduates.
Another 57% claim that they also have conducted this tracer even in an informalsuch as:
- randomly phone call to follow up
- social network
All claim that, on average, 75-80% of their students will be able to find the jobafter 6 months graduate.
25-Mar-16 Food Processing 36
2. Employability of the trainees in labour market
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 37
3 type of
employability
Working in
private
company
Setting up
family or small
business
In food company (RMA, Men Sarun Instant
Noodle, Lyly Food (cake), Thai Hongkeat
Fish Sauce,…)
Soft drink company (Cocacola, Eurotech,…)
Brewery company (Angkor Beer, Cambodia
Beer, Tiger Beer…)
Cassava Processing (Sok Heang Cassava
Processing…)
Seafood production (Kampot SeaFood…)
Rice Miller
Fish sauce/soya sauce
Fruit juices
Dry Fish
Dry Fruits
Pickle vegetables
Khmer noodle
Cooking
Employability in labor market
Working in the
ministry
Ministry of Industry and
Handicraft
Ministry of Agriculture
Forestry and Fisheries
(Usually work as food
inspectors or quality
controllers)
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
Cooperation between training institution and business entity
sending their students for
practical training or internship
Study tours
Delivering training courses
outside the institutions
Organizing seminar and
inviting employer to
share working experience to the students
Getting information on the opportunity
with the company
25-Mar-16 Food Processing 38
The training institutions highly acknowledge the importance of cooperating
with business entity in the field of :
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
3. Training assessment and curriculum updating
All interviewed institution claim that they conduct training needs assessmentexercises on a regular basis (at least once a year)
Usually, they conduct it in align with revising study curriculum
Curriculum revising could be more frequently such as conducting it before newsession of the training course
25-Mar-16 Food Processing 39
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
The results of the training assessment is mainly used for:
25-Mar-16 Food Processing 40
Strengthening the standard and the quality of training program
Revising, improving, and updating curriculum in order to meet current
labour market demand
Analysing and anticipating the possibility of designing new course or
training program
Updating training equipment
Revising teaching method
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
Methodologies that are claimed to be used in the process of updating study curriculum
25-Mar-16 Food Processing 41
Basing on overlooking into goods and services currently circulate in the market
Setting up internal meeting : discussion among relevant departments and
discussion among technical trainers and experts)
Getting feedback from private sector/business entity after students completed
practical training over there
Conducting research based on secondary data (book, internet, social network…)
Analysing results from training-need assessment
Cooperation with other universities locally or internationally to exchange
information
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
4. Capacities to supply skills
25-Mar-16 Food Processing 42
We use the same method as in the case of enterprise survey.
But now instead of asking enterprise representative, we ask training provider
representatives to rate the issue of skill shortage & skill gap of skills that could
be utilized in the sector of our study.
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 43
Occupations Skill shortage Skill gapLack of skill
supply
Food scientists and technologists 3.80 4.72 4.26
Food laboratory technicians 3.70 4.78 4.24
Industrial engineer 3.91 4.21 4.06
Food packaging and filling machine operators and tenders 3.17 4.85 4.01
Industrial machinery mechanics 3.19 4.75 3.97
Electrical and electronics technicians 3.62 4.25 3.93
Fruits and vegetables processing 2.46 4.94 3.70
Butchers; and meat, poultry, and fish cutters and trimmers 3.04 4.12 3.58
Quality assurance and control technician 3.04 3.97 3.50
Food Chemical safety and handling 3.17 3.77 3.47
Bakers 3.01 3.85 3.43
Grain processing 2.32 4.19 3.25
Food and beverage tasters and graders 1.59 3.75 2.67
Factory and plant supervisor 1.59 3.24 2.42
General maintenance and repair workers 2.01 2.75 2.38
Refrigeration and cold chain management 2.05 2.34 2.20
Industrial truck and tractor operators 2.17 2.00 2.09
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
1.Human resource
challenges
2.Lack of budget to support
designing new course
5. Designing and delivery new course
25-Mar-16 Food Processing 44
Main constraints
in Designing new
course
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
1. Limited budget to support in the first
launching
Main constraints in delivering of new module/course
25-Mar-16 Food Processing 45
Delivery of new
course
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
6. Challenges in attracting student to study in skills related to FP
25-Mar-16 Food Processing 46
Accommodation problem
Increase of recruitment unskilled worker in this sector
Poverty
Commuting cost
Limited access of TVET information from potential trainees
Not enough student interested in this sector
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 47
Cambodia economy is strongly based on agriculture, but we import a lot of proceeded food products: food processing sector is relatively under developed
Shortage of skilled workers related to this sector especially skills for production and packaging used in large scale manufacturing
Less advancing usage of technology in the production
Product quality and standard are still limited
Main challenges in current situation of the development of FP sector
7. Key messages from government institutes
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 48
Not many workers have gone through training institution beforego into the job: depend very much on training on the job &passing on skills from one another through co-workers
Limited access to information about new method of production (useold production method, such as method pass through familyancestor..)
A lot of manufacturers are in the form of family businesses or SMEs.
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 49
Not many training institutions provide courses related to FP, especially skills that could be used in large scale of FP manufacturing
Not many students are interested to study in this fields
Training establishments might locate far away from potential trainees or production place of the sectors
Study curriculum and training methods are not yet enough advanced and response to the need of the large scale industry
Relatively insufficient of up-to-date material for practice
Despite the effort currently putting on the improvement of the training system, we still have
some points to further improve to meet the need of labour demand that change very fast in
current generation:
Perception of the quality of FP training in Cambodia
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 50
Based on interviewees, the main government policies/strategies that are mainly used
to lighten up the appropriate way of improving skills of the workforce in Food
Processing sector as well as other sector are:
☼ Industrial Development Policy 2015-2025
☼ National Employment Policy 2015-2025
Main government policy/strategy to improve workforce skills
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 51
The interviewees have mentioned some key components in their development strategies
regarding vocational training and human resource development for Food Processing sector
which are:
Ministry of Labour and Vocational Training:
- Develop National Qualification Framework, Training Standard PackageLearning Guide Package
- Participate in develop and implement AQRF (ASEAN Qualifications Reference Framework)
Ministry of Education Youth and Sports:
- Develop and implement Education Strategic plan 2014-2018
- Strengthening supervision and evaluation of education
- Stimulate STEAM education
Ministry of Industry and Handicraft:
- Improve and develop SME
- More coordinate with business entities, invite them to join workshop such as workshop on skill
assessment, on technology transfer…
- Plan to develop SME clustering
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing
Difficulties
Participation of relevant actors (especially from employers, and workers) are still limited
Limited resource (budget and human resource) to implement, disseminate, follow up, and evaluate those strategy implementations.
52
The main difficulties during policy implementation
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 53
Coordination and collaboration of stakeholders to improve workforce skills
Several coordination and collaboration among stakeholders have been made in order to
communicate and make discussion of skills development, skills assessments, or the
formulation of required policy response.
The interviewees have been raised up several mechanisms or systems in place that enable
these coordination:
Tripartite committees steering education provision
Participation of employers in qualifications frameworks
In the case of Ministry of Industrial and Handicraft: set up a focal point of inter-ministry from 6
Ministries (+ representatives from SME):
• Ministry of Industry and Handicraft
• Ministry of Agriculture forestry and fisheries
• Ministry of Health
• Ministry of Commerce
• Ministry of Tourism
• Ministry of Interior
Cooperation of Ministry of Labor and Vocational Training with ILO, ADB, JICA to
develop National Qualification Framework, Training Standard Package, Revising
Study Curriculum…
Cooperation of National Employment Agency with ILO, SIDA, on the Skill Need
survey...
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 54
Main challenges
in enabling
collaboration
with stakeholder
Hard to engage employers
to join or invest in skill
development: they could
focus more on short-term
benefice where as human
capital is a kind of medium
or long term investment
Participants (especially
those who send by the
business) sometimes are
not the most right person
that could give relevant and
sophisticated information
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 55
Summary
The FP sector in our scope of study is a potential and growing sector, but mostly in the case of
small and medium enterprises.
Food processing in large scale (enterprises with workers equal or more than 100) is not hugely
developed yet. The usage of less advanced technology in the production and the lack of
appropriate skilled labors for the sector could be ones of the main challenges
One of the main results of the STED enterprise survey help us to identify the prioritized type of
skills required by this sector.
We could compare this result to the one that obtained from STED training institution survey.
Another main results is the characterizing of which business capabilities are the most important
for the success of this sector in the next 3 years.
Diagnostic of training institutions also help us to pinpoint the challenges in providing FP skill
training as well as provoking possible solution.
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 56
The following tables recall the finding from the enterprises survey and training institutions survey that lead to
ordering the list of occupations/skills based on the high degree of the lack of this kind of skill supply in labor market.
Occupation Lack of
skill supply
Industrial machinery mechanics 4.52
Food scientists and technologists 4.35
Butchers; and meat, poultry, and fish cutters and trimmers 3.90
Bakers 3.79
Fruits and vegetables processing 3.78
Industrial engineer 3.64
Packaging and filling machine operators and tenders 3.63
Other manufacturing labourers (bottle sorter, material
handler, hand packers…) 3.46
Other food and related products machine operators 3.44
General maintenance and repair workers 2.95
Quality assurance technician 2.42
Food and beverage tasters and graders 2.65
Factory and plant supervisors 2.28
Industrial truck and tractor operators 2.12
Sanitation workers 1.75
Production occupations
Lis
t O
cc
up
ati
on
fro
m e
nte
rpri
se
s
su
rve
y
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 57
Lis
t O
ccu
pat
ion
s fr
om
sk
ills
su
pp
ly
surv
ey:
OccupationsLack of skill
supply
Food scientists and technologists 4.26
Food laboratory technicians 4.24
Industrial engineer 4.06
Food packaging and filling machine operators and tenders 4.01
Industrial machinery mechanics 3.97
Electrical and electronics technicians 3.93
Fruits and vegetables processing 3.70
Butchers; and meat, poultry, and fish cutters and trimmers 3.58
Quality assurance and control technician 3.50
Food Chemical safety and handling 3.47
Bakers 3.43
Grain processing 3.25
Food and beverage tasters and graders 2.67
Factory and plant supervisor 2.42
General maintenance and repair workers 2.38
Refrigeration and cold chain management 2.20
Industrial truck and tractor operators 2.09
ទីភ្នា ក់ងារជាតិមុខរបរ និងការងារ
www.nea.gov.kh
25-Mar-16 Food Processing 58
Thanks for your Attention !