Widely known and described in Southeast Asia as the "king of fruits," the Durian is distinctive for its large size, unique odor, and formidable thorn-covered husk. It is rich in vitamins and minerals. The smell of the flesh is believed to be linked to bacteriostatic indole compounds. Eating Durian is alleged to restore the health of ailing humans and animals.
Common durian varieties registered by the Bureau of Plant Industry (BPI) - National Seed Industry Council (NSIC): Chanee, Monthong, Atabrine, Mamer, GD 69, Lacson Uno, Alcon Fancy, Arancillo, Oboza, Puyat, SMIARC #2 and Duyaya. However, the Durian Industry Council of Davao City (DICDC) prefers and promotes the Puyat variety because of its mild smells, sturdier, thicker flesh, and is the preference of the market, especially export. On the other hand, some processors prefer the native varieties because of their intense aroma, while others use mixed types in processing, particularly for candies and pastillas.
Durian is prominently produced in Davao Region due to its competitive advantage over other regions in the Philippines regarding soil type, favorable agro-climatic conditions, and large durian plantations. Other top durian producing regions are ARMM and SOCCSKARGEN.
During the peak season of fruiting, processors buy and stock durian flesh in a privately-owned storage facility for the future availability of raw materials during lean months. Accordingly, high peak buying of processed durian products is during "Ramadan," national congresses, summit and trade fairs held in the region.
Frozen Durian, through blast freezing, has reached export markets and poses high-income potential. According to players, there is still tremendous untapped market potential for Davao city's Durian, of which advanced processing technologies and logistic supports are very much needed.
Durian is now gaining popularity internationally for its distinct taste, specifically in China and countries with dense tourist populations such as Hong Kong and Singapore.