TONGOD: Deep in the interior of Tongod, where riverine communities still depend heavily on forest produce and seasonal crops, an unusual fruit is drawing renewed attention. The red durian — long treasured as a traditional food among the Orang Sungai people — is now being viewed as a potential new food product and agrotourism attraction for Sabah.
The fruit’s striking reddish-orange flesh and distinctive flavour have inspired Kuamut assemblyman Datuk Masiung Banah to call on the Sabah Ministry of Agriculture, Fisheries and Food Industry (MAFFI) to conduct scientific studies using modern agricultural technology to develop improved planting materials.
He believes advanced agronomy could produce high-quality seedlings with shorter, more manageable trees compared with the tall forest-grown specimens currently found in the wild and village orchards.
“With the right technology, we can cultivate better-quality plants and turn this heritage crop into a commercial agricultural product,” he said in a statement.
A Traditional Food With Growing Appeal
For generations, the red durian has been part of daily life in communities across Tongod, Kinabatangan, Telupid and Beluran.
Unlike the more widely known yellow-fleshed durians, this variety is rarely eaten fresh alone.
Instead, its creamy flesh is commonly sautéed and lightly seasoned to make a savoury sambal — a dish considered a local favourite in northern Sabah.
The unique preparation has also attracted food enthusiasts from both Sabah and neighbouring Sarawak who seek out traditional flavours.
The fruit’s taste is described as rich and mildly sweet with lower sugar content, making it appealing even to those who find regular durians too intense.
From Forest Tree to Modern Crop
One of the main obstacles to commercialisation is the nature of the tree itself.
Red durian trees grow tall and large, and the fruit does not fall naturally even when ripe. Harvesting requires skilled climbers from local villages to scale the trees and pick the fruits manually — a risky and labour-intensive practice.
Masiung urged MAFFI to explore new grafting and agronomic techniques to produce shorter, low-canopy trees suitable for systematic planting.
He expressed confidence that Agriculture Minister Datuk Jamawi Jaafar, who has experience in durian-based agricultural development, could help bring the crop into a modern cultivation framework.
If developed properly, he said, red durian could be promoted as a domestic agricultural commodity in Sabah.
Economic and Tourism Potential
Currently a seasonal fruit, production remains limited and largely dependent on natural growth. However, each mature tree can yield up to 200 fruits, suggesting significant commercial value if cultivated on a larger scale.
Masiung believes expanding planting could widen market availability and eventually introduce the fruit to regional Asian markets. Beyond food products, the crop also holds promise for agrotourism — an increasingly popular sector in rural development.
Visitors could experience orchard tours, traditional harvesting methods and local cooking demonstrations featuring red durian sambal, combining cultural heritage with agricultural education.
Preserving Heritage While Creating Opportunity
For the Orang Sungai community, the fruit is more than a commodity. It is part of a seasonal tradition and a symbol of local identity. Turning it into a commercial crop, supporters say, would not replace that heritage but help sustain it by providing income to rural residents.
If research and cultivation efforts succeed, Sabah could soon add another distinctive product to its agricultural portfolio — one rooted in tradition yet positioned for modern markets.
The red durian, once known mainly within remote river settlements, may be on the verge of becoming the state’s next signature tropical offering.
Comments
Post a Comment