The Quest for a Non-Stinky Durian: Is It Truly Necessary?

Is anyone working on developing a variety of durian that does not stink?

It is a commonly held belief that the stinkiness of durian is essential to the fruitrsquo;s sensory experience. Just as many people do not like the odor of certain types of cheese, changes to the natural attributes of durian would likely not be pursued for commercial or scientific reasons. However, recent developments in agricultural science have sparked interest in creating durian varieties with less offensive odors.

Is There a Point to Change the Smell?

While durian is known for its distinct, strong smell, this characteristic contributes significantly to the fruitrsquo;s reputation. To many durian lovers, the smell is part of the unique pleasure of consuming the fruit. So, why would someone want to change it? It is important to understand that not all plants within the durian species have a strong odor. For instance, the rambutan, another tropical fruit, does not share the same intense smell.

Special Cultivars That Do Not Stink

There are some special cultivars of durian that have a milder odor or no odor at all. One such example is the Long Lablae and Ling Lablae from Lablae district in Uttaradit. These cultivars are rare and are in short supply, requiring advance orders to secure a supply.

Scientific Research and Development

According to a 2007 story by The New York Times, an agricultural scientist in Thailand has made progress in developing odorless durian. The Chanthaburi Horticulture Research Institute in Chanthaburi, Thailand, has already developed the Chanthaburi series of durian, some of which are known to have no smell. Dr. Songpol Somsri, an expert on durian, leads the research.

The Role of Smell and Taste in Cultural Significance

While the development of non-stinky durian may seem like a worthy endeavor, one must consider the cultural and sensory significance of the fruit. Durian is celebrated for its distinctive odor, which is a defining feature of the fruit. The smell and taste are what make durian the king of fruits in Southeast Asia. Similar to mutton, beef, or fish, removing the characteristic smell from these foods would significantly alter their identity and cultural significance.

The story of durian and its distinct smell is intertwined with the food culture of Southeast Asia. Just as true Mexican food should be appreciated for its authentic taste, including the smell, attempts to modify the fruitrsquo;s smell for the sake of a more pleasant odor would likely diminish the overall experience and cultural value of durian.

Therefore, while the development of less smelly durian cultivars may be scientifically possible, the question remains: is it truly necessary, or should we embrace the unique sensory experience that durian offers?