6-Sau Rieng Thai Lan

7/27/2019 6-Sau Rieng Thai Lan

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Agricultural Production in

Developing Country

Presented by

Jittima Poonnotog

Module 551


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DURIAN IN THAILAND


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Introduction of Durian

Scientific name :Durio zibethinus

Origin : Borneo, Sumatra, Malaysia, southernregion 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


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Location of Thailand


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General Information of Thailand

Latitude : 540 and 2030 North

Longitude : 9070 and 10545 East

Average temperature : 2628 c

Maximum temperature : 3843 cMinimum temperature : 519 c

Climate : humid tropical

Average rainfall range : 1,0185,106 mm

Hot dry season : MarchApril Rainy season : MayOctober

Cold dry season : November - February


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Location of Durian Production


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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


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Characteristics Tree : perennial, life 80-100 years, straight

low-branched trunk, height 70-80 feet, softwood

Leaf : length 8-20 cm, width 4-6 cm, colour

light to dark green on upper, silvery or brownrusty underneath

Flower : white colour, main branches/trunk,dry season

Fruit : 3-5 compartments, green outside withstout sharp-pyramidal spines, aril yellow withstrong odour


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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 -Phytophthorapalmivora , fruitSclerotum rolfsii


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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 10-

12 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.


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Post harvesting

Harvested with peduncle

Put on a container: plastic or bamboo basket

Stack in bulk on truck and cover with jute bagor canvas

Store at 15c to extend shelf life

Optimum storage at 4cextend 42-56 days


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Flower

LeafFruit


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CHA-NEE

MON-TONG KAN-YAO

KRA-DUM-TONG

Durian variety

Commercial


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Harvesting

Durian orchard


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Post harvesting


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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


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Durian fresh Durian chip


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Marketing

85% fresh in Thailand, 10% exportfresh andfrozen, 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


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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


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1999 20002001

0%20%

40%

60%

80%

100%

process

export

domestic

Thai Production 1999 789,800 Tons

2000 830,000

2001 820,000

World production 1,400,000 Tons


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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


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Documents

6-Sau Rieng Thai Lan