Choices galore: Malaysians are spoilt for choice when it comes to durians since the country has more than 200 varieties of the thorny fruit.
PETALING JAYA: Malaysia is home to more than 200 varieties of durian, each with its own character and story.
“For instance, the Red Prawn durian is known for its vibrant orange-red flesh. This name wasn’t chosen by chance; it reflects its unique quality,” said Durian Manufacturer Association president Eric Chan.
As for the Sultan King durian (D24), it reflects its exceptional quality, deemed worthy of royal status.
And why the name Hajah Hasmah?
A Facebook posting by the Muar agriculture office in 2019 said the durian, which is also known as IOI or Mas Muar, was registered by Hasmah Hashim, who had been selling this D168 variety since 1987.
It is prized for its creamy texture and sweetness.
Chan said that an understanding of these features of the different types of durians can transform the consumer’s experience from merely eating a fruit to knowing its cultural journey.
He also said that Malaysia has many other durian varieties which are lesser known due to their limited commercial production.
“Many of these varieties are grown in small quantities, so they’re not ready for large-scale exports,” he said.
Chan noted that Malaysia’s durian industry faces challenges in scaling up production for export.
“At the moment, not many varieties are exported.
“Our focus is typically on commercial volumes but factors like climate have impacted production,” he said.
He explained that small harvests are typically project-based or tied to events, like durian festivals that introduce people to different varieties.
“These efforts are part of our mission to educate people about durian,” he said.
Stephen Chow, a durian orchard owner with over 30 years of experience, said promoting a wider range of durian varieties for export can significantly boost the industry’s competitiveness.
“These diversified initiatives will meet the preferences of different international markets.
“For example, Black Thorn is highly favoured by premium consumers, while D101 is more suited for the mass market.”
“This diversification helps mitigate market volatility, increase growers’ income and the sector’s resilience,” he said.
Chow also advocates for registering Malaysia’s well-known durian varieties as national brands or Geographical Indications (GIs), particularly for popular types like Musang King and Black Thorn.
“This would protect brand integrity, prevent counterfeiting and raise the added value of our exports.”
“Just like how champagne from France and rice from Thailand are globally recognised, Malaysian durian can become a world-class brand,” he added.
Chow said Musang King remains the cornerstone of Malaysia’s durian exports, especially in China’s high-end market, but other varieties are gaining popularity.
These include the Golden Phoenix (D198) and D13, he said, adding that the D24 already has a solid reputation in China.
Chow believes that high-quality kampung durian, if properly screened and standardised, could be developed as stable export products for middle and lower-end markets, thus broadening Malaysia’s product range.
He also sees potential in blending durian’s appeal with green tourism initiatives, tapping into the fruit’s growing popularity to enhance Malaysia’s tourism sector.
