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While the demand for durian is at an “all time high”, tempoyak (fermented durian pulp) is also seeing a surge in popularity. NSTP/Farizul Hafiz Awang

KUANTAN: While the demand for durian is at an “all time high”, tempoyak (fermented durian pulp) is also seeing a surge in popularity, and is being exported to countries as far as Europe and the United States.

State Federal Agricultural Marketing Authority (Fama) deputy director (operations) Shabuddin Mohd Nor said marketing the pungent but flavourful paste was part of efforts to diversify durian as a food product.

“The pulp is being utilised to spur the growth of durian-related industries,” he said, adding that a Fama-guided entrepreneur had found success producing, packing and exporting tempoyak.

Prepared from excess, poor quality or over-ripe durian, the pulp is preserved with salt over a few months before being used to add flavour to food and for seasoning.

The traditional condiment is in strong demand — both from consumers and restaurants.

Shabuddin said ikan patin masak tempoyak (patin in fermented durian paste) prepared from fish reared in cages in Sungai Pahang was among the top dishes in the state.

“Tempoyak is in demand all year long and it is never short in supply.

“The durian pulp will never go wasted as it can be used as a cooking ingredient.”

He said other durian-based products, including ice-cream, cake, jam, chips, crackers and coffee, were also being commercialised.

“The durian is no longer solely about the fruit.

“As it gains in popularity, other downstream products are growing.

“They include cendol heaped with durian flesh and creamy durian ice-cream.

“Business operators are becoming creative and durian-based products often receive strong demand.”

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