In mid-August, on day seven of production at the Coco Khmer social enterprise, the team experienced a setback. Temperatures in the fermenting room must remain between 35 and 40 degrees to produce the organization’s virgin coconut oil, but the temperature on that rainy day refused to rise above 29 degrees. “So we had zero separation of 44 kilos of coconut,” company founder Rob Esposito said in an interview earlier this month at the firm’s new production facility nearby Phnom Penh’s Boeng Kak area. During his 16 years working in film and television in Toronto, Mr. Esposito held a
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