Module 551

Agricultural Production in Developing Country Presented by Jittima Poonnotog

DURIAN IN THAILAND

Introduction of Durian

Scientific name : Durio zibethinus Origin : Borneo, Sumatra, Malaysia, southern region of Thailand Cultivation area : Sri Lanka, southern India, southern Burma, Thailand, Malaysia, Indonesia, Borneo, Mindanao and New Guinea In Asia call King of Tropical fruit

Location of Thailand

General Information of Thailand

Latitude : 5 40 and 20 30 North Longitude : 90 70 and 105 45 East Average temperature : 26 28 c Maximum temperature : 38 43 c Minimum temperature : 5 19 c Climate : humid tropical Average rainfall range : 1,018 5,106 mm Hot dry season : March April Rainy season : May October Cold dry season : November - February

Location of Durian Production

Location of Durian Cultivation

Eastern region 75% Rainfall 1,312-4,456mm Humidity 74-78% Temperature 9- 38 c Average 27 c Fruit Apr - Jun

Southern region 25% Rainfall 1,018-2,568mm Humidity 78-82% Temperature 14- 39 c Average 27 c Fruit Aug - Oct

Characteristics

Tree : perennial, life 80-100 years, straight low-branched trunk, height 70-80 feet, soft wood Leaf : length 8-20 cm, width 4-6 cm, colour light to dark green on upper, silvery or brown rusty underneath Flower : white colour, main branches/trunk, dry season Fruit : 3-5 compartments, green outside with stout sharp-pyramidal spines, aril yellow with strong odour

Cultivation

Pruning : branch, flower, fruit Irrigation : dry longer than 3 month and when flower and fruit Transplanting : before rainy season, need wide space Pest : patch canker and root rot - Phytophthora palmivora , fruit Sclerotum rolfsii

Harvesting

Maturity : 90-135 days from bloom

Full mature : more than90% , storage life 3-4 days Matured green : 80%-90% , storage life 5-8 days up to 1012 days, good quality for consumption Immature : less than 75%

Most durian are harvested in matured green stage. Overripe and immature subject to inferior. Fruits are tied to braches to prevent natural fall Quality base upon fruit variety standard.

Post harvesting

Harvested with peduncle Put on a container: plastic or bamboo basket Stack in bulk on truck and cover with jute bag or canvas Store at 15c to extend shelf life Optimum storage at 4c extend 42-56 days

Flower Leaf Fruit

Durian variety
Commercial

CHA-NEE

KRA-DUM-TONG

MON-TONG

KAN-YAO

Durian orchard

Harvesting

Post harvesting

Utilization and Nutrition

Fresh Overripe to process: paste, chips, powder, mixed with coconut milk Seeds : fried, boiled, roasted Dry husk : fuel and fertilizer Edible pulp 100 g contain 129 Calories, 70.9% moisture, 19.3 g Carbohydrate

Durian fresh

Durian chip

Marketing

85% fresh in Thailand, 10% export fresh and frozen, 5% processed product Price relates on variety and appearance

Orchard : graded into small, medium and large Market : weight per kg

Price is higher beg / end of season. Peeled durian price is 3 times higher Montong tends to get a higher price

Marketing-Export

Durian is one of significant crops for export The largest exporter of fresh and frozen Major market: Taiwan, Singapore, Hong Kong Packing in corrugated carton or wooden crate Market for frozen durian : USA, Canada, Australia, Europe

100% 80% 60% 40% 20% 0% 1999 2000 2001 process export domestic

World production

1,400,000 Tons

Thai Production 1999 789,800 Tons 2000 830,000 2001 820,000

Conclusion

Land use has been changed and impact durian production in some areas Breeding development : commercial + wild Improve quality of frozen durian High respond from market