Riho Ozaki

Riho Ozaki / Technical advisor for daily farming

I majored in animal husbandry in university and spent a week each in Thailand and Cambodia in 2013 on a university exchange program. In Cambodia, I visited farmers in Kampong Cham and I remember being surprised at how different it was from Japan. I then went on to graduate school to further study animal husbandry and began to wonder if I could help international cooperation through dairy farming in Cambodia.

In December 2021, I got a job at Prek Leap National Institute of Agriculture and now I am working as a technical advisor.

Before the civil war, Cambodia had a good production base and a well-developed dairy industry that exported to Thailand. However, everything was lost during the civil war, and we are now struggling to restore the dairy industry to the level it was before the civil war.

Currently, we are managing 24 dairy cows that produce 200 to 300 liters of milk per day. Everything from milking to processing is done manually at the university. However, the university does not have the homogenization technology to break down the fat in the milk, and over time the fat in the milk floats, which can easily lead to complaints, which has led to fewer buyers and a lack of effective marketing efforts, so it is really unfortunate that about 100 liters of milk is thrown away per day.

A daily cow at Prek Leap National Institute of Agriculture
Machine for milking

In addition, there are no veterinarians in Cambodia who can examine dairy cows, so when they get sick, we can only watch them die. Prevention of infectious diseases is the most effective way, but the lack of countermeasures is also a major problem. It is so worrisome when our precious cows get sick that I cannot sleep at night.

Mrs. Ozaki on meeting with Rithy

I can’t just sit around lamenting, so I am experimenting with ways to reduce the fat content, looking into the possibility of selling our products as cream or cheese, searching for herbal medicines in Battambang that can boost the cows’ immunity, and trying to find a buyer for the milk before it is thrown away.

Mrs. Ozaki checking on a calf

I am often frustrated every day because of all the problems, but compared to the oppressive atmosphere in Japan, I work here because I feel that this is the only place for me. When I was working for Federation of Dairy Co-operative Associations, I suffered from the oppressive atmosphere in the workplace and developed depression. I also suffered from an adjustment disorder and was diagnosed with ADHD when I was examined. I don’t think I fit in Japan. I think I need to work harder for the staff who work with me.

Rithy, a lead keeper
Yom Rum, a cattle feeder
Kosol, a calf caretaker

When Dr. Vutha, the vice president of the institute, took our milk to a coffee shop near his home to try it out, the owner of coffee shop told him that it tasted so good that he would buy it every day from now on.

The milk we make goes great with coffee, and most importantly, it is freshly harvested and full of flavor. Even if a chain store is not available, we can deliver directly to individual coffee shops or to families in need of milk.

Fresh milk stored in the refrigerator

There is nothing more frustrating than having to throw away fresh, delicious milk that has been milked by cows that we have been carefully raised and cared for.

A daily cow at Prek Leap National Institute of Agriculture
Riho Ozaki, a technical advisor in Prek Leap National Institute of Agriculture



2021年の12月にPrek Leap National Institute of Agricultureに就職し、今は技術アドバイザーとして働いています。



Prek Leap National Institute of Agricultureで飼育している乳牛






飼料を作るYom Rumさん






Prek Leap National Institute of Agricultureで飼育している乳牛
Prek Leap National Institute of Agricultureテクニカルアドバイザーの尾崎さん


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