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The edible portion of durian, pulp, is only 30% or one-third of the whole fruit. However, the husk and seeds can still be useful. The seeds can be fried like other snacks. The husk can be dried and used as fuel or fertilizer for trees. Fresh consumption is by far the most important. Durians, harvested at 80-90% maturity, have a long shelf life of 5-10 days before consumption.

The Monthong durian ripens slower than Chanee so it can be kept longer. But natural drop or overripe durians should be consumed as quickly as possible; however they are unpopular with Thais. They are generally processed into durian paste, candy or sticky rice with durian in coconut milk.

Due to popular durian consumption, farmers have doubled the land used to grow durian. An unavoidable result is a slump in durian prices. This encourages people to seek new outlets for durian by developing products from the excess of fresh fruit. To absorb excess supplies during harvest, durian is sometimes processed into frozen durian, durian chips, durian cake, sweet dried durian, French-fried durian, ice cream and candies. Processed durian products are mostly supplied to the domestic market, while frozen durian is not common among local consumers.

Other motivations for developing durian products are to :

• Develop value -added products.
• Extend the shelf life of durian.
• Extend the marketing period.
• Solve the odor problem (unlike fresh durian, durian products can be shipped by air without becoming odorous)
• Reduce the cost shipment (some durian valued-added products are less heavy than fresh durian).

PRE-PROCESSED DURIAN

Pre-processed durian is almost the same as fresh durian. Minimally processed, ready-to-eat durian is easier for people who have difficulty dehusking the fresh fruit. Durian should be half-ripe before being dehusked.

The durian aril with seeds intact is removed from the locules and placed in a foam tray before being wrapped with polyvinyl chloride (PVC) film to prevent condensation inside the package. Paper towel is sometimes laid on the foam tray beneath the aril to reduce humidity within the package and prevent the aril becoming watery. Caution should be taken in the processing of durian to ensure that conditions remain hygienic and prevent microbial contamination which causes rapid decay, particularly at room temperature.

FROZEN DURIAN

Frozen durian is the exported product which requires high quality fruit. The popular types of frozen durian are Monthong with the seeds removed and Chanee whole or only the unpitted pulp. Monthong is usually pitted and the pulp frozen because the pulp is rather thick and firm. Chanee will be frozen whole as its pulp is thinner and not attractive. The frozen markets are the USA, Canada, Australia and Europe. Most consumers in these countries are Asian.

1. Raw material : Mature durian
2. Production process: The most efficient frozen method now is the Individual Quick Freezing (IQF). The durian flesh is frozen at -40 degrees celsius for 30-40 minutes then stored at -20 to -25 degrees celsius. The product can be stored for a whole year without affecting its quality.
3. Serving: Serve at room temperature.

DURIAN CHIPS

The processed price is rather high as it is made from good quality pulp. Monthong is preferable because of the thickness and firmness of its pulp. Nowadays, they are available around the country especially in growing localities.

Raw materials:

• mature durian
• new and clean vegetable oil
• fine white salt

Equipment:

• Knife for cleaving and slashing
• peeling and slicing device
• strainer
• scale
• sealer

Process:

1. Slash the durian between the grooves. Cut out the husk, white core and the seed. Use the slicer to evenly slide out thin chips.
2. Deep fry chips in hot oil using medium heat until brown, take out and leave them on the strainer to drain the excess oil.
3. If a long shelf life is desired, roast them in a hot air dryer again. It will reduce the humidity and make them crispy longer.
4. For a salty taste, sprinkle on some salt.

Packing and packaging:

1. Sort sizes of chips.
2. Pack by weight and seal tightly with a sealer.

Ratio of conversion :

• Whole fruit: 100
• Durian pulp: 30
• Durian chips: 15

DURIAN POWDER

Raw material: Ripe durian pulp.
Production process:

1. Pit the pulp and slice into thin pieces.
2. Steam at 90 degrees celsius for 3 minutes.
3. Place on a strainer and dry in a hot - air dryer at 50-60 degrees celsius or a solar drier or in the sunshine until dry.
4. Beat into a powder with an electric blender. Sift through a No. 25 screen.
5. Seal in a dry, clean container.

Utilization: The powdered durian will be used as a flavouring in coconut milk or ice cream, cookie, drinks and durian crackers.

DURIAN PASTE

In Thailand , Durian paste called Thurian Kwon in Thai is a popular traditional product. This processed form is made from overripe or split base durian pulp, which is unpopular for consuming fresh and marketed at a low price. The paste can be kept for about one year.

Directions for making durian paste :

Raw material: overripe durian pulp and sugar.
Equipment:

• Wok or stirring machine
• gas burner or charcoal stove
• colander or grater for grating

Cooking process :

1. Separate durians according to the varieties, take the seed out of the pulp.
2. Grate the pulp through the grater, and take out the solids and excess parts.
3. Weigh the pulp. Put it in the wok and stir for 30 minutes. For a sweeter flavour , add sugar, use 100 grams of sugar to 1 kg. of Monthong or 200 grams of sugar to 1 kg. of Chanee. Stir about 3 hours until dry and smooth but clinging to the fingers .
4. Pack in a container covered with a plastic sheet and close the lid tight.

Packing and packaging: Weigh the finished product and put it in plastic bag, shape it into a long cylindrical tube and label.

Ratio of conversion :

• Whole fruit: 100
• Durian pulp: 22-30
• Durian paste (sugared): 16-18

sources: foodmarketexchange.com, dit.go.th, pictures from marketmanila.com

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