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Malaysian farmers satisfy Chinese sweet tooth by reducing durian's bitterness

IN MalaysiaMusang King, a premium durian variety known for its rich, complex flavor, has found itself at a culinary crossroads.

Some farmers are experimenting with durian's flavour, making it sweeter to appeal to the Chinese market, sparking heated debate among durian connoisseurs who value the variety's traditional flavour profile.

Musang King is renowned for its creamy golden flesh with a distinctive balance of sweetness and bitterness, but industry experts say some producers are trying to alter its flavour.

Changing the taste of durian is scientifically feasible but challenging, said Dr Zulhazmi Sayuti of the Malaysian Agricultural Research and Development Institute's Horticulture Centre.

While genetic modifications have the potential to reduce bitterness, identifying the specific genes involved is a significant challenge. “Feasibility has been demonstrated in other crops; however, identifying the exact genes and ensuring that other fruit characteristics are not compromised is a challenge,” he said.

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