6-sau rieng thai lan
TRANSCRIPT
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Agricultural Production in
Developing Country
Presented by
Jittima Poonnotog
Module 551
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DURIAN IN THAILAND
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Introduction of Durian
Scientific name :Durio zibethinus
Origin : Borneo, Sumatra, Malaysia, southernregion 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
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Location of Thailand
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General Information of Thailand
Latitude : 540 and 2030 North
Longitude : 9070 and 10545 East
Average temperature : 2628 c
Maximum temperature : 3843 cMinimum temperature : 519 c
Climate : humid tropical
Average rainfall range : 1,0185,106 mm
Hot dry season : MarchApril Rainy season : MayOctober
Cold dry season : November - February
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Location of Durian Production
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Location of Durian Cultivation
Eastern region 75%Rainfall 1,312-4,456mm
Humidity 74-78%
Temperature 9- 38 c
Average 27 c
Fruit Apr - Jun
Southern region 25%
Rainfall 1,018-2,568mm
Humidity 78-82%
Temperature 14- 39 c
Average 27 c
Fruit Aug - Oct
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Characteristics Tree : perennial, life 80-100 years, straight
low-branched trunk, height 70-80 feet, softwood
Leaf : length 8-20 cm, width 4-6 cm, colour
light to dark green on upper, silvery or brownrusty underneath
Flower : white colour, main branches/trunk,dry season
Fruit : 3-5 compartments, green outside withstout sharp-pyramidal spines, aril yellow withstrong odour
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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 -Phytophthorapalmivora , fruitSclerotum rolfsii
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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.
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Post harvesting
Harvested with peduncle
Put on a container: plastic or bamboo basket
Stack in bulk on truck and cover with jute bagor canvas
Store at 15c to extend shelf life
Optimum storage at 4cextend 42-56 days
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Flower
LeafFruit
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CHA-NEE
MON-TONG KAN-YAO
KRA-DUM-TONG
Durian variety
Commercial
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Harvesting
Durian orchard
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Post harvesting
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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
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Durian fresh Durian chip
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Marketing
85% fresh in Thailand, 10% exportfresh andfrozen, 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
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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
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1999 20002001
0%20%
40%
60%
80%
100%
process
export
domestic
Thai Production 1999 789,800 Tons
2000 830,000
2001 820,000
World production 1,400,000 Tons
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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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