Cambodian Students Develop Local Cashew Milk Product for Local Market

PHNOM PENH, May 20, 2026 (KPT) – A group of Cambodian university students has developed a locally made cashew milk product now being test-marketed in Phnom Penh, underscoring growing innovation in the country’s agricultural and food processing sectors.

The Khmer cashew milk was researched and produced by students and researchers at the Agricultural and Nutrition Research Center of Preak Leap National Institute of Agriculture, with funding and technical guidance from Dr. Thun Vathana, Second Vice President of the Senate, and the university.

Currently sold on a trial basis at Farm Kafe Prek Leap and the National University of Management, the product is awaiting official registration. Developers said the initiative seeks to add value to Cambodian-grown cashew nuts while promoting healthier plant-based beverage alternatives.

Made entirely from Cambodian cashews without preservatives, the milk is available in four flavors: unsweetened cream, sweetened, cocoa, and cashew latte. 

Researchers highlighted its nutritional benefits for heart health, brain function, and bone strength, making it a suitable dairy substitute for elderly consumers and those unable to drink cow’s milk.

The project reflects Cambodia’s broader push to move beyond raw agricultural exports by encouraging innovation, food processing, and higher-value agro-industrial products. Cambodia is among the world’s leading raw cashew exporters, earning about US$1.5 billion in 2025 from one million tonnes of exports, up 27 percent from 2024.