Where is the latest origin of durian? A detailed explanation of the main producing areas
Where are durian producing areas distributed? Durian is something everyone loves to eat, right? Do you all know where durian comes from? After all, something eaten as often as durian can be said to be more familiar than familiar in our daily lives, so below the editor will tell you the relevant information about durian producing area distribution!
Durian producing area distribution
The original producing areas of durian are Brunei, Indonesia and Malaysia, and some people also believe it originated in the Philippines. Durian growing areas are spread across Southeast Asia, mainly in Thailand, Malaysia, Indonesia and other places. Other places where durian is planted include Cambodia, Laos, Vietnam, Myanmar, India, Sri Lanka, the West Indies, Florida, Hawaii, Papua New Guinea, the Polynesian islands, Madagascar, northern Australia and Singapore.
Durian is cultivated in Guangdong and Hainan in China.
Durian producing area environment
Durian is a purely tropical crop. The phenological characteristics of durian are that the average daily temperature in the growing location is above 22°C. It can be planted in areas without frost, and parts of Hainan Province and Yunnan Province in China can develop it.
Because durian needs a year-round high-temperature climate to grow and bear fruit, even in equatorial regions, highlands above 600m in altitude cannot plant durian or cannot bear fruit due to falling temperatures.
Durian species classification
Thai durian has two hundred varieties, but sixty to eighty kinds are commonly planted. Among them, the three most famous are: light types: Yiluan, Jiaoluntong, Chunfushi, Monthong and Chani, which bear fruit after four or five years; medium types: Long Stem and Gu, which bear fruit after six to eight years; heavy types: Ganbang and Yina, which bear fruit after eight years. They bear fruit once a year, and the ripening times differ by one or two months. Among them, the ones people are more familiar with are:
1. “Monthong”, (Montong), is a very popular type, with lots of flesh and sweetness, and the flesh is golden yellow. Often one segment is relatively large, called the “main flesh”. Because the smell is not too strong, it is very suitable for first-time tasters to “start” eating this fruit that is both smelly and fragrant. Monthong can be eaten all year round, but the price varies with the season. In peak season the price is the cheapest, and it is also the most delicious time.
2. “Chanee”, among which those with small leaves, small size, lots of flesh and small seeds are more popular. The price is cheaper than Monthong, and the flesh is best when dark yellow.
3. Long Stem: named because the fruit stem of this kind of durian is longer than other varieties. This variety has a long and round stem, and the whole durian is mainly round. The flesh and seed are also round, the skin is green, the spines are many and dense, the seed is large, and the flesh is little but delicate and strong in flavor.
4. Guyeetao: the flesh is especially delicate, as sweet as honey, and the seed tip is small, welcomed by “gourmets”, and it is the most expensive kind of durian. Thai durian has a broad producing area, from Nonthaburi Province in the center to Rayong Province in the east, and durian from Prachin Buri Province once won the championship. Southern Thai durian is inferior to that of the central and eastern regions, with large seeds and little flesh, but because it ripens later, after the peak season of other durians has passed, it becomes “rare and therefore precious”.