Concept

Organic and FairTarde AOP Kampot pepper farm

Intership/Volunteering

This charming entrepreneur would be delighted to welcome qualified, volunteer and energetic students to help him set up one of his many projects. Alone or in a team, do not hesitate to contact him to join this great adventure!

Welcomed by four turkeys, a family of geese, a gang of ducks and three dogs who survived the barbecue, we meet Norbert Binot in his farm of premium pepper: Kampot Jewels by FairFarms

An hour from the village of Kampot in southern Cambodia, this farm is in the only protected geographical area of pepper in the world: Kampot. This IGP (Protected Geographical Indication) pepper that Norbert and his entire team produces with love and devotion can be found on the tables of the greatest world chefs, among them Alain Ducasse, Alexandre Couillon and Pierre Gagnaire!

Four years ago, Norbert bought 13 hectares of which 70% are now dedicated to pepper cultivation.

Originally from the south of India, in the region of Kerala, pepper grows under the shade of the canopy. This liana grows on trees that act as guardians. In order to reproduce these conditions, the first year was dedicated to the installation of 15 000 wood poles each carrying 2 creepers and many nets placed high to mimic the shade of the tropical canopy.

Pepper is also very demanding in water, an irrigation system was set up to meet the water needs of these majestic lianas.

Three years later, the whole Kampot Jewels’ team celebrates their first harvest of over 9 tons, a victory!

Following the harvest, several long, painstaking steps that require a lot of meticulous work are necessary to obtain a premium quality pepper.

Step 1 – The stems harvest

At the harvest from March to May, the nimble hands of the workers collect the stems that bear red, orange and green fruits.

Step 2 – Sorting the grains

These grains undergo a sorting by color. Red pepper and white pepper are the most sought after and the rarest. Respectively obtained by the red and orange fruits, they are hand-ginned while the green grains undergo a semi-mechanical ginning via a worm which separates them from the stem and leaves.

Step 3 – Boil over a wood fire

This step makes it possible to fix the colors and to facilitate the drying by bursting the pores of the peppercorn.

Step 4 – Drying under Cambodia’s sun

The red, green and orange grains are left to dry in the sun for 4 to 8 days. It is during this stage that the grains take on their final colors. For example, green berries darken to give the black pepper we know.

Step 5 – Sort the most beautiful grains

Norbert essentially sells peppercorns, so it has to meet certain quality criteria: size, flawless envelope and well-distributed drying grooves are mandatory. Once again, the thoroughness of the teams makes it possible to choose each grain that will be sent to the chefs. The other products will be used to make ground pepper!

Step 6 – Blowing the grain

The pepper is calibrated according to its density, a good pepper with a density of 550g / L, the pepper Kampot must have a density of 580g / L which attests of its superior quality. To select these grains, Norbert has a strange machine that blows grains and separates heavy and light, so only the best is collected.

Step 7 – Sorting the blown grapes

To get a perfect product, the seeds are sorted one last time!

Then, the final product is locked in the reserve where it waits, little time to keep its freshness, to be transported to Singapore or France!

To offer the best of pepper, the whole farm is organic, it does not use any chemical products and manufactures, with the help of organic waste, the pesticides it needs. All the work is carried out manually which makes it possible to detect the diseases and weaknesses of the plants and thus to avoid preventive and unnecessary spreading of aggressive products.

In addition to his agricultural activities, Norbert ensures a positive impact on the surrounding community.

 

First farm AB Europe, USDA Organic, member of the Fair for Life network, a fair trade label which implies that the company pays 2% of its profits to a self-managed fund with which they help finance community projects, here the projects of Joe’s bricks.

A humanist at heart, Norbert offers his employees health insurance, vacations, maternity leave, lodging, meals, education for their children. The farm also uses part of its income to finance environmental and / or social projects such as ecological bricks or a school for underprivileged children (École du Bayon).

Norbert is 34 years old French, full of ideas, stories to share and will. He was able to welcome us in the best conditions possible: the heart and the mind wide open with work to entrust us. Thank you for everything Nono!

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