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Cambodia Information

Economy (Estimated)
purchasing power parity 7.8 billion (1998 est.) Agriculture: 51% Industry: 15% Services: 34%
Inflation rate:
15% (1998)
Labor force: 2.5 million to 3 million
Labor force:
agriculture 80%
rice milling, fishing, wood and wood products, rubber, cement, gem mining, textiles
Natural resources: Timber, gemstones, some iron ore, manganese, phosphates, hydropower potential
Land Area of Cambodia: 181,035 square kilometers
Land Area of Phnom Penh: 357 square kilometers
Electricity: Electricity in Cambodia is 220 volts with various electric sockets but adaptors are widely available at any electric appliance store, which is located on street sides or business streets.
Time: Cambodia has one time zone and seven (7) hours ahead of GMT

The Cambodia has an area of about 181,305 squares kilometres, bordered to the north by Thailand and Laos, to the east and the south by Vietnam, to the west by the gulf of Cambodia.

There are direct flights to the capital of Phnom Penh from Bangkok, Hochiminh, Kualalumpur, Singapore, Hongkong, Vientiane and Guangzou. All of these cities serve as gateways to Cambodia meaning Cambodia is easily reached from further a field. Cambodia can also be reached by road from Thailand and Vietnam. Another exotic way to reach Cambodia is by river boat or sea cruise. Direct flights exist from Bangkok to Siem Reap, the home of Angkor Wat.

Cambodia lies in a tropical zone between 10 and 14 degree of latitude north the equator. The temperature is fairly uniform throughout the year and averages 25 degree centigrade (77 degree fahrenheit). The relative humidity is higher at night and usually in excess of 90 percent, during the day the average humidity is 80 percent.

Food & Drink
Cambodian food is closely related to the cuisines of neighbouring Thailand and Laos, and to a lesser extent, Vietnam, but there are some distinct local dishes. In the growing number of restaurants in Phnom Penh and Siemreap, you will find excellent Chinese and Vietnamese dishes but it is the local dishes which are often the best prepared and most interesting. Rice is the principal staple and and Battanbang Region is the country's rice bowl. Most Cambodian dishes are cooked in a wok known locally as a chnang khteak.

Tek Tnot made with the juice from sugar palm trees makes a refreshing drink. Tea, beer or water is taken with meals.
Angkor, the local beer, is made and bottled in Sihanoukville.

The Cambodian language is Khmer, which is inherited itself - and advanced in education with application of Indic languages Pali and Sangkrit from India. Some technical languages are borrowed from French. However, English is commonly communicated in hotels and business compounds at present days.


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