Up close and personal: Durian Mama in Raub, Pahang, holds activities for visitors who want to experience life at a durian orchard.
PETALING JAYA: The all too familiar sight of foreign tourists crowding around durian stalls is making way for a new trend.
While savouring the “King of Fruits” has always been a must-do for tourists, the allure of immersive, experience-based durian orchard tours is now on the rise.
Today’s travellers are not just content with tasting the rich and creamy flesh of the durian; they’re seeking a deeper connection.
This quest for authenticity is driving them straight to the source – durian orchards, where they witness firsthand the cultivation process, talk to local growers, and learn about the cultural significance of the beloved fruit.
West Pahang Eco-Tourism and Leisure Farm Association president Datuk Allan Phoon has seen a steady flow of visitors to his farm, with an average of 1,000 guests per month since the durian season kicked off in Bentong and Raub in Pahang.
A significant portion of these visitors come from China and Singapore, with some arriving through travel agencies while others are on self-guided trips.
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The visa waiver for Chinese tourists has had a positive impact on the region’s durian industry and its overall tourism sector, he added.
“Visitors prefer to eat fresh durian straight from the orchard, and they can taste many varieties. These tours are an engaging way to appreciate the complexities and traditions of durian farming,” he said when contacted.Many durian orchards in Bentong have transformed after the pandemic to cater to the increasing popularity of these visits, he said.
“Bentong is well-known for the Musang King variety, and this boosts the local tourism industry and enriches the cultural exchange between locals and visitors,” said Phoon, who owns The Bentong Farm Malaysia.The durian season starts in Penang from May to July, while Raub and Johor begin at the end of July through mid-September.
Malaysian Inbound Tourism Association (Mita) president Mint Leong stated that these durian orchard tours are one of the most popular tourism products.
Leong proposed that state governments set up durian experience centres to produce downstream products, such as coffee and candy.
Durian Mama chief executive officer Wan Ting has seen over 500 tourists flocking to her plantation since the end of July.
“Most of them are from Singapore and China, as well as local tourists,” said Wan Ting, whose 300-acre (121ha) orchard is in Raub.
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Some 60% of her visitors are Singaporeans, 15% are from China, and 10% are Indonesians. Malaysians make up 15% of all visitors.
“This is the first time we at Durian Mama have opened our orchards for visits,” she said.
“We offer a durian buffet, but we’re also looking to innovate. We don’t just let visitors enjoy the durian; we start by educating them on durian’s growth process and show them how the fruits fall from the tree into nets.
“We then invite our guests to collect the durians, open them, and taste the freshness. We were pleasantly surprised to see many parents bringing their children to the durian orchards to learn about durian cultivation,” she said.
Tourism Malaysia director- general Manoharan Periasamy recently announced the Durian Tourism Agrotourism Packages 2024-2025, which will cover 12 states and Kuala Lumpur, showcasing unique and niche products across Malaysia.
