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Agricultural Production in Developing Country

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

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Agricultural Production in Developing Country

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  1. Module 551 Agricultural Production in Developing Country Presented by Jittima Poonnotog

  2. DURIAN IN THAILAND

  3. 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’

  4. Location of Thailand

  5. General Information of Thailand • Latitude : 5º 40’ and 20º 30’ North • Longitude : 90º 70’ and 105º 45’ East • Average temperature : 26º – 28º c Maximum temperature : 38º – 43º c Minimum temperature : 5º – 19º 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

  6. Location of Durian Production

  7. Eastern region 75% Rainfall 1,312-4,456mm Humidity 74-78% Temperature 9º- 38º c Average 27º c Fruit Apr - Jun Southern region 25% Rainfall 1,018-2,568mm Humidity 78-82% Temperature 14º- 39º c Average 27º c Fruit Aug - Oct Location of Durian Cultivation

  8. 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

  9. 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

  10. 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.

  11. 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 15ºc to extend shelf life • Optimum storage at 4ºc – extend 42-56 days

  12. Flower Leaf Fruit

  13. Durian variety Commercial CHA-NEE KRA-DUM-TONG MON-TONG KAN-YAO

  14. Durian orchard Harvesting

  15. Post harvesting

  16. 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

  17. Durian fresh Durian chip

  18. 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

  19. 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

  20. World production 1,400,000 Tons Thai Production 1999 789,800 Tons 2000 830,000 2001 820,000

  21. 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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