Home  »  Meet the Farmers  » Southeast Asia  » Khmer

Khmer

Cambodia comprises a variety of peoples who are commonly called "Khmer." Many Khmer fled to America in the mid 1970s as a result of the warfare and persecution inflicted by the Khmer Rouge. New Entry works with Khmer immigrants on its farm sites in Dracut.

Farmer Profile — Visoth Kim

Mr. Visoth, a 2004 graduate of the New Entry training program, harvests produce at his farm in Dracut, MA.

Mr. Visoth Kim worked on his family's farm while growing up in Cambodia. When he came to the U.S. he began backyard gardening and was able to bring some of the produce grown to local markets. He farms his plot at White Gate Farm in Dracut very intensively and uses carefully timed irrigation to get high levels of production. He produces water spinach, amaranth, chili peppers, jalapeño peppers, Japanese eggplant, bitter melon, pumpkin vines and long beans, which he sells at the Lowell Farmers Market and to local restaurants. Mr. Kim has a viable part-time farming operation, has served as a mentor for other Cambodian farmers, and has been invaluable to New Entry because of his role as a leader in the Cambodian community. He is always eager to share his knowledge with other Cambodian farmers and hopes to have his own roadside stand and Cambodian agricultural center in the future.

Country Facts

Most Cambodians consider themselves Khmer, descendants of the Angkor Empire that spread throughout Southeast Asia. After nearly a century under French protection, Cambodia gained full independence in 1953. But in 1975, the Communist Khmer Rouge forces under Pol Pot gained control of the capital, abolished money and private property, and ordered all city residents to the countryside to cultivate the fields. It is estimated that 1.7 million Cambodians died during the next three years, from exhaustion, starvation, torture, or execution. A Vietnamese invasion in 1978 pushed the Khmer Rouge into the countryside, but the few remaining Khmer forces surrendered in 1999. After peaceful elections in 2003 and one year of negotiations, a coalition government was finally established.

Location: Southeastern Asia, bordering the Gulf of Thailand
Capital: Phnom Penh
Area: Slightly smaller than Oklahoma with a total area of 181, 040 sq km, Land: 176,520 sq km, Water: 4,520 sq km
Climate: Tropical with a monsoon season
Terrain: Mostly low, flat plains, mountains in the southwest and north
Land Use: Arable land: 20.96%, Permanent crops: 0.61%
Irrigated Land: 2,700 sq km
Environmental Issues: Illegal logging and strip mining for gems have led to habitat loss and declines in biodiversity; soil erosion, overfishing and illegal fishing have led to declining fish stocks
Population: 13,607,069
Life Expectancy: 58.92 years
GDP per capita: $320
Under 5 mortality rate (per 1000 live births): 141
Ethnic Groups: Primarily Khmer with some Vietnamese and Chinese
Languages: Khmer, French, and English
Major Religions:  Buddhism

Agriculture

 75% of the Cambodian population is engaged in subsistence agriculture. There is very little modern technology involved, including little irrigation. Over 90% of the draught power for land cultivation is provided by oxen and buffalo.

The Ministry of Agriculture, Forestry, and Fisheries was put in place in 2000 in order to help increase infrastructure for agriculture. The marketing system is highly underdeveloped and many of the roads were damaged due to the country conflicts.

Agriculture Products: Rice, rubber, corn, vegetables, cashews, and tapioca

Traditional Foods

There are two basic dishes in Cambodia: soup and rice. Soup may include fish, egg, vegetables or meats. Rice is prepared in several ways and provides 68% of daily caloric intake. Seafood and fish are common in addition to vegetables and fruits. Soy products, mung bean sprouts, and bitter melon are also common.

Grilled freshwater fish, wrapped in lettuce or spinach and dipped into a nutty fish sauce, is particularly special.

Coriander, mint and lemon grass are three flavors which find their way into many Cambodian dishes.
The French influence in Cambodian is illustrated in the bread, baked turtles, and frog legs that can be found in the market. Cambodia eats the most bread of any of the Southeast Asian countries.

Foods for special occasions: Num Ansom: cylinder cake, Non Kaom: sweet, coconut sticky rice cake,
Samlaw Misuor: noodle soup.