DURIAN AGRICULTURE: TREES, TYPES, PRODUCERS, PRICES

DURIAN CULTIVATION

durians

Durians are is the edible fruit of several tree species belonging to the genus Durio. There are 30 recognised species, at least nine of which produce edible fruit. Durio zibethinus, native to Borneo, Sumatra, and the Malay Peninsula, is the only species available on the international market. It has over 300 named varieties in Thailand and over 200 in Malaysia as of 2021. Other species are sold in their local regions. [Source: Wikipedia]

According to Food & Wine: A durian taken from a tree looks like a green rugby ball covered with spikes that turn brown as the fruit ripens. After it is split open with a knife, the husk reveals five interior compartments, each filled with a edible section of fruit that surrounds a large brown seed. The soft edible sections have's glossy look, creamy texture and range in color from pink to pale yellow to orange to white. [Source: Amelia Schwartz, Naomi Tomky,Food & Wine, July 31, 2023]

Most of the durians available on the international market are grown in Thailand and southern Vietnam. In Thailand, many are grown on large plantations in the Chantaburi region. In Malaysia, they are grown in Penang. Because it is quiet difficult to get the right combination of taste and smell—some of the durian crop in Southeast Asia is harvested in the wild from well-known trees.

When a high quality durian tree is discovered it generally becomes the property of the nearest village and people come from miles around to collect fruit from it. As they eat the fruit they throw the seeds in the bush. Using this method over the centuries has created pockets of durian groves all the way from Burma to New Guinea. Seeds from superior wild trees are sold to plantations.

There are hundreds of durian cultivars. The three main ones have traditionally been 1) the fast-growing and early maturing Golden Button, 2) the mid-season Golden Pillow and 3) the late-maturing Matong. The latter is considered the tastiest among connoisseurs. The Golden Button is the most profitable to grow. Most of the cultivars are no longer grown and are products of unsuccessful efforts to develop tasty fruit with a long shelf life on highly productive trees.

Durian Tree and Fruit

Durian tree, Taman Wisata Mekar Sari, West Java, Indonesia

Durian trees are large evergreen trees that typically grow 25–50 meters (80–165 feet) tall, depending on the species. Their leaves are oblong to elliptical and measure 10–18 centimeters (4–7 inches) long. The flowers grow in clusters on large branches and directly from the trunk, a characteristic known as cauliflory. Each flower has a calyx and usually five petals. Most durian trees flower and bear fruit once or twice a year, with the timing varying by species, variety, and local climate. Trees generally begin producing fruit after 4–5 years. [Source: Wikipedia]

Durian fruit matures about three months after pollination. The fruit is typically up to 30 centimeters (12 inches) long and 15 centimeters (6 inches) in diameter, weighing 1–3 kilograms (2–7 pounds). It may be round or oblong, with a thick, spiny husk that ranges in color from green to brown. The edible flesh varies from pale yellow to deep red, depending on the species.

About 30 species of Durio are known, but only eight produce edible fruit. These include Durio zibethinus, D. dulcis, D. graveolens, D. kutejensis, D. lowianus, D. macrantha, D. oxleyanus, and D. testudinarius. Of these, Durio zibethinus is the only species cultivated commercially on a large scale and widely exported. Because it is naturally cross-pollinated, it shows considerable variation in fruit size, flesh color, seed size, aroma, and the timing of flowering and fruiting.

Durian Agriculture

Durians grow high in a tall tree that takes up to 15 years to mature before bearing fruit. The fruits come from short-lived pink or yellow flower that are pollinated by fruit bats that drink the nectar. The fruits, which an weigh average of five to 10 pounds, are not plucked from the tree. They are allowed to drop naturally to the ground when they are at the peak of ripeness. Their husk protects then as well as a coconut shell protects a coconut.

Durian trees grow throughout Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Able to survive for centuries, they thrive in hot climates and grow after the monsoon season, sprouting flowers during the dry period that follows. Wild animals also help disperse the fruit. Those that eat the fruit with seeds deposit the seeds with fertilizer, ideally in a place where it can sprout and grow into a tree.

Durian flowers are large, produce abundant nectar, and emit a strong odor. These characteristics are well suited to pollination by nectar-feeding bats, which are the primary pollinators of many durian species. Important bat pollinators include the cave nectar bat, the lesser short-nosed fruit bat, and the large flying fox. Some durian species rely on other animals for pollination. Durio grandiflorus and D. oblongus are mainly pollinated by spiderhunter birds, while D. kutejensis is pollinated by giant honey bees, birds, and bats. Scientists believe that the evolution of larger flowers in the durian group may have been associated with a shift from insect pollination to pollination by bats and other vertebrates. [Source: Wikipedia

'Musang King', the most popular durian variety in Malaysia

Malaysian and Thai durian growers use different harvesting methods. Thai producers usually harvest fruit before it is fully ripe to extend its shelf life, allowing fresh durians to be exported over long distances. Malaysian growers traditionally allow the fruit to ripen naturally and fall from the tree before collecting it, a practice believed to produce superior flavor and quality. However, this method has historically limited exports of fresh fruit because fully ripe durians have a much shorter storage life. [Source: Selina Xu, Bloomberg, June 16, 2021]

Durians tend to fall mainly at night. During the durian season nights are filled with the thud, thud, thud of falling durians. They have to be collected quickly and transported to markets and eaten within several days or the smell becomes too much even for diehard durian lovers. Falling durians also attract monkeys, elephants and wild pigs, who are as anxious to gorge on the fruit as humans. Getting smacked on the head with a durian in no trifling mater. It can be dangerous even fatal. Workers often wear helmets. Tourist walkig in a durian area during the harvest season when they drip from trees should take care.

Tan Eow Chong — the Durian King

Tan Eow Chong is a Malaysian durian grower and founder of Durianhill Plantation. He established the plantation in 1981 at the age of 20 after developing a strong interest in cultivating durian. Through years of experimentation, he concluded that the best durian trees grow on elevated land at least 800 feet (245 meters) above sea level. He established plantations in suitable locations and developed cultivation methods that he later passed on to his three sons. [Source: David Pierson, Los Angeles Times, July 4, 2019; durianhill.com]

Tan is widely known in Malaysia as the "Durian King." His business expanded rapidly after exports of Malaysian durians to China increased, particularly following the growing popularity of the Musang King variety. Within six years of beginning exports to China, his company's revenue increased tenfold.

Tan's family history with durian began when his father, who emigrated from China's Fujian Province to Malaysia in the 1940s, noticed wild durian trees growing on family land near Balik Pulau, Penang, and decided to cultivate them. At the time, the main variety grown was the traditional Kampung durian. As a boy, Tan learned farming from his father, although he initially had little interest in agriculture.

In his early 20s, Tan returned to farming after his father decided that each of his sons would inherit a different part of the family's agricultural business. Tan received the durian plantation, where he developed a keen interest in grafting and hybridization. By grafting branches from superior trees onto established rootstock, he created improved varieties with richer flesh and better flavor.

. Tan Eow Chong with sons and daughter on winning King of king Raja Kunyit award for the Musang King (D197) durians

One of his most successful hybrids was originally named Rajah Kunyit, meaning "Turmeric King," because of its bright yellow flesh. Growers elsewhere in Malaysia independently developed the same variety under the name Musang King, or "Mountain Cat King." The name Musang King eventually became the standard name for the variety, which is now one of the world's most valuable durians.

Despite developing the Musang King, Tan earned little from the variety at first because Malaysia's durian market was largely domestic and prices remained low. Thailand dominated the international durian trade with its widely exported Monthong, or Golden Pillow, variety. After his father's death in 1998, Tan took full control of the family business during a prolonged downturn in the Malaysian durian market. At the same time, many farmers were switching to oil palm cultivation, encouraged by strong demand and government support. In 2005, Tan considered replacing his durian orchards with oil palm but decided against it because he had devoted his life to growing durians and believed in the crop's long-term potential. His decision was rewarded as demand for premium Malaysian durians, especially Musang King, later surged in China, transforming both his business and Malaysia's durian industry.

Today, Durianhill remains a family business. Tan Chee Keat manages the plantations, Tan Chee Wei oversees the company's distribution and franchise operations, and Tan Chee Boon operates the processing factory, which produces durian paste, mooncakes, and other products.

Durian Farming in Malaysia

David Pierson wrote in the, Los Angeles Times: Tan Chee Keat came to relish durian farming after discovering a passion for grafting, much like his dad did. If all goes as planned, the younger Tan will share the family business with his two brothers. “On the cusp of the peak durian harvest, which starts each June, he often sleeps in a hammock on the family plantations, guarding ripening fruits from thieves. Durian farming is a cutthroat business. Rivals are suspected of poisoning some of his experimental durian trees. [Source: David Pierson, Los Angeles Times, July 4, 2019]

“His biggest fear, however, is that someone steals a branch from one of his new hybrid trees, just like his father did so many years earlier. Tan Chee Keat is developing a durian that has an even smoother texture than his father’s Musang King. He hasn’t named it yet, but he suspects it could result in change on the family throne.

“Major Malaysian palm oil interests such as the publicly traded IOI Group and the state-owned Federal Land Development Authority are exploring durian planting, according to an industry official who spoke on condition of anonymity because he was not authorized to disclose his talks with the organizations. Neither responded to requests for comment.

“Their interest comes at a time when global palm oil prices have declined steadily because of new regulations and boycotts. “Environmental groups hope any durian boom doesn’t repeat the mistakes of the palm oil industry and exacerbate the depletion of forests.

““Durian has always been one of our favorite crops, but we’ve got to have a balance,” said Sophine Tann of the Malaysian environmental protection group PEKA. “With rising demand from China we’re worried they’ll say ‘Let’s get rid of all our forests for durian.’ Do we need to be the world’s supermarket?”

“In 2002, when Chee Keat was 11 and the family farm was struggling, his father made him stand in the center of a plantation to get used to the mosquitoes, which are often so numerous they can be confused for pollen. “I was a blood donor,” joked the younger Tan, who wanted no part of the farming life and wanted to be a paleontologist. Years later, the mosquitoes no longer bother him. All that time on the hilly farms has inured him to boars, monkeys, eagles, flying squirrels, deadly snakes and other critters that live there. “Don’t worry,” he told a Times reporter when a crimson and black snake appeared a few feet away. “That one is only a little bit poisonous. It will make you pass out for a day. You get to rest.”

Types of Durian

There are more than 500 named varieties of durian, although only a relatively small number are grown commercially. Different varieties vary in size, flavor, aroma, texture, color, and price. [Source: Amelia Schwartz, Naomi Tomky, Food & Wine, July 31, 2023

Musang King is the best-known premium durian variety and is widely grown in Malaysia. It is valued for its rich, buttery flesh and its distinctive balance of sweet and slightly bitter flavors. Growing demand, particularly in China, has made Musang King one of the world's most sought-after durians.

Monthong, meaning "Golden Pillow," is Thailand's most widely cultivated durian variety. The fruit is usually large and oval, with a relatively mild aroma compared with many other durians. It has thick, creamy flesh with a sweet flavor that is often described as having caramel-like notes. Monthong is the most common durian exported from Thailand.

Kan Yao, meaning "Long Stem," is a premium Thai variety traditionally associated with Nonthaburi Province. It has smooth, custard-like flesh and is regarded as one of Thailand's finest durians. Because production is limited, high-quality Kan Yao fruit can command very high prices.

Durian Hokkien is a wild durian found in the forests of Malaysia. The fruit is small enough to fit in the palm of a hand, and its flesh ranges in color from yellow and orange to bright red. Compared with commercial varieties, it has a milder flavor and a creamier but slightly drier texture.

Puyat is one of the most widely grown durian varieties in the Philippines. It is recognized by its large, pear-shaped fruit and thick brown spines. The flesh is creamy and sweet with a slight bitterness that is characteristic of many high-quality durians.

Durian Baan, known as Durian Kampung in Malaysia, Native Durian in the Philippines, and S u H t in Vietnam, refers to seed-grown local durians rather than a single named variety. Because each tree is grown from seed instead of grafting, every tree produces fruit with unique characteristics. Many Durian Baan trees are 100–150 years old, and their fruit is often valued for its distinctive flavors and genetic diversity.

Gan Yao, another name for Kan Yao, is especially prized in Thailand. Premium fruit grown in Nonthaburi, north of Bangkok, is considered among the country's finest and can sell for exceptionally high prices because of its rarity and reputation for quality. English Thomas Fuller, New York Times, March 30, 2007]]

Development of the Musang King

David Pierson wrote in the, Los Angeles Times: Long before he was the Durian King, Tan Eow Chong was canvassing rural Malaysia for plants he could farm when he stumbled on a roadside stand selling a curiously golden-fleshed variety of the fruit. The seller, an elderly woman, urged Tan to have a taste, boasting that her durians were the same color as the local sultan’s palace. [Source: David Pierson, Los Angeles Times, July 4, 2019]

“Tan took one bite and was transfixed. Apart from the notorious aroma, which is often compared to rotting meat, it was nothing like the fibrous durians with large pits that he grew at home 200 miles away on Penang Island. This one was meatier, creamier and bittersweet — everything a durian connoisseur would want. “The flesh melted in my mouth,” said Tan, who decided then that he had to grow the durian himself.

“The fruit came from a nearby orchard. Tan asked whether he could have a branch to graft onto one of his trees, but the woman shooed away the idea. So that evening he returned with a villager armed with a rifle. At Tan’s instructions, and for pay, the man pruned a footlong branch with a well-placed shot.

“Thirty-five years after his heist, Tan is reaping the rewards. The tree limb provided the genetics for an award-winning durian known as the Musang King, which has become Malaysia’s next cash crop and made Tan’s family durian royalty. “The Musang King is my favorite,” said Teh Bin Tean, a Singaporean researcher who has studied the durian genome. “Don’t try it first because the rest is all downhill.”

Black Thorn Durian

Black Thorn is a premium Malaysian durian variety that has emerged as one of the country's most sought-after cultivars. Although the famous Musang King variety has dominated Malaysia's durian industry since the 1980s, Black Thorn, which entered the commercial market around 2010, has become a strong competitor because of its distinctive flavor and limited supply. [Source: NextsharkThu, January 14, 2021]

The original Black Thorn tree is believed to have originated in Penang. According to durian researcher Lindsay Gasik, the variety's name comes from a small black thorn located on the bottom of the fruit, which distinguishes it from other durian varieties.

Black Thorn is known for its rich, creamy flesh and complex sweet flavor. Its growing popularity and relatively limited production have made it one of the most expensive durian varieties in Malaysia. Supplies often sell out quickly during the harvest season because demand exceeds availability.

Like other durians, Black Thorn has a thick, spiny husk and a strong aroma that many people find overpowering, while enthusiasts regard it as one of the finest-tasting durian varieties. Its rise in popularity has made it one of the leading premium durians in Malaysia alongside Musang King.

Expensive Durians

Some of the world's most expensive durians are premium varieties that are prized for their flavor, rarity, and limited production. Prices range from about US$30 per kilogram for top commercial cultivars to tens of thousands of dollars for exceptional fruit sold at charity or promotional auctions. [Source: VnExpress International]

Kanyao from Thailand is one of the country's most prestigious durian varieties. It is known for its long stem, creamy, buttery flesh, and excellent flavor. In 2019, a single Kanyao fruit set a world record when it sold at a charity auction for 1.5 million Thai baht (nearly US$50,000), making it the most expensive durian ever sold.

Tupai King, or "Squirrel King," is one of Malaysia's most valuable commercial durians. It is known for its dense, slightly dry, sticky flesh and its rich balance of sweet and bitter flavors. Premium-quality Tupai King can sell for up to RM120 (about US$29) per kilogram during the harvest season.

Khantarak, also known as Volcanic Durian, is grown in Thailand's Sisaket Province on volcanic soils rich in minerals. The fruit is valued for its sweet flavor and sticky texture and has attracted high prices at charity auctions, where individual fruits have sold for thousands of dollars.

J-Queen is a rare Indonesian durian variety produced in limited quantities. Because of its scarcity and carefully controlled cultivation, individual fruits have reportedly sold for more than US$850. It is known for its balanced sweetness and rich flavor.

These premium durians command high prices because they are produced in limited quantities and require careful cultivation. Farmers often remove many young fruits so that only a few remain on each branch, allowing the trees to produce larger, higher-quality durians. Strong demand from collectors, luxury consumers, and international markets—especially in China—has also contributed to their high value.

Durian Prices Drops After Bumper Crop in Malaysia

In 2023, Singaporean durian lovers rejoiced after a sharp drop in durian prices after a surplus harvest in neighboring Malaysia increased supplies. Premium varieties such as Musang King, which normally sold for about S$12–13 (US$9–10) per kilogram, fell to as little as S$3 (US$2.25) per kilogram, making them more affordable than usual for consumers. [Source: Isabel Joy Kua, Bloomberg, June 23, 2023]

Malaysia supplies more than 85 percent of Singapore's imported durians. Increased production resulted from farmers expanding durian cultivation beginning around 2016, when high prices encouraged many to replace crops such as rubber and oil palm with durian orchards. Because durian trees require 5–7 years to begin producing fruit, many of these new plantings reached maturity at about the same time, creating an abundant harvest.

The oversupply was also influenced by a weaker Malaysian ringgit and slower consumer demand as households spent more on essential goods. In addition, unusually hot and dry weather reduced fruit quality, with many durians developing smaller edible portions and poorly developed seeds, further lowering market prices.

Durian production has also expanded in Thailand and Vietnam, where growers have increasingly switched from crops such as rubber and coffee to durian in response to strong demand from China, now the world's largest importer of the fruit.

Lower prices were welcomed by Singapore's many durian enthusiasts. During the peak season, Singapore imports more than 100,000 kilograms of durians each day from Malaysia, and the abundant supply allowed many consumers to enjoy premium varieties more frequently than in previous year

Image Sources: Wikimedia Commons

Text Sources: New York Times, Washington Post, Los Angeles Times, Times of London, The Guardian, National Geographic, The New Yorker, Time, Newsweek, Reuters, AP, AFP, , Wikipedia, BBC, CNN, NBC News, Fox News and various books and other publications.

Last updated July 2026