Phnom penh: The Mekong-Lancang cooperation project on strengthening small and medium-sized enterprises (SMEs) and technical cooperation in Industry 4.0 concluded on Thursday, alongside an awards ceremony recognising outstanding student innovators in food product development.
According to Agence Kampuchea Presse, the event was co-presided over by H.E. Hem Vanndy, Minister of Industry, Science, Technology and Innovation, and H.E. Wang Wenbin, Ambassador of the People's Republic of China to the Kingdom of Cambodia. It marked the completion of an 18-month project (2024-2025) implemented in Cambodia, Lao PDR, and Myanmar under the Mekong-Lancang Cooperation (MLC) framework.
In his address, Minister Vanndy highlighted the project's practical outcomes in building technical and entrepreneurial capacity among SMEs and fostering cooperation among Mekong-Lancang countries. He stated that the project has delivered concrete results in strengthening SME capacity, promoting the adoption of new technologies, and improving productivity and competitiveness. He emphasized the value of technical cooperation and shared learning among Mekong-Lancang countries in responding to the challenges and opportunities of Industry 4.0.
Minister Vanndy further underscored the importance of sustaining momentum beyond the project's completion, adding that the knowledge, partnerships, and skills developed through this cooperation should continue to be applied and expanded to support long-term SME development in the three countries.
Ambassador Wang Wenbin noted that Mekong-Lancang countries have increasingly embraced technology and innovation to support economic development and improve production capacity. He highlighted China's active role in sharing development experience, technical expertise, and resources with Mekong-Lancang countries, aiding in strengthening capacity, promoting practical cooperation, and paving the way for deeper regional integration and sustainable growth.
The ceremony also featured the awards presentation for the Cambodian Business Incubation for Food Product Development (CBI-Food) programme, a key project activity promoting innovation in food processing using local raw materials. Following a nationwide competition involving 30 student teams, eight finalist teams presented their products, with three teams receiving first, second, and third place awards.