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JOHNNY Ting’s fascination with durian planting blossomed when he met his wife, Serena. 

Serena is from Raub, Pahang, which is renowned for its exquisite durian varieties, including the sought-after Musang King.

Growing up, had tasted the finest durians, and she said Raub’s durians are the “crème de la crème”. 

Intrigued and eager to impress, Johnny decided to show off Sabah’s durians to Serena while they were dating 33 years ago.

Confident that the local durians would win her over, to his dismay, she was far from impressed, her refined palate remaining loyal to the durians of Raub. 

It only fuelled his determination to master the art of durian cultivation, hoping one day to grow durians that could rival the legendary fruits of Raub.

Driven by his love for his wife and inspired by her high standards, Johnny acquired 14 acres of land in Tamparuli. His dream was to transform the land into a durian paradise, growing varieties that could stand toe-to-toe with Raub’s best. 

Pahang is renowned for producing the best Musang King variety, which was first cultivated by the Yap family in the early years. 

Originally called “Raja Kunyit”, the durian variety was later officially renamed Musang King. 

His entire venture, from the first seed planted to the expansive durian orchard, was a proof to his devotion to his wife and his passion for producing exceptional durians.

“It was from there that I was inspired to start my own durian farm. 

“Over 13 years ago, my business partner Jublee and I bought a piece of land in Tamparuli and planted several varieties of durian, including Musang King seeds which I brought from Raub,” said the lawyer from Beaufort.

The strong smell of durian is enough to entice visitors to come closer to the huts scattered across the farm. They are strategically placed at different heights and locations, each offering a unique vantage point of the lush surroundings. 

The stairs, built at 770ft long and reaching the top is a reward in itself. It provides a comfortable and leisurely climb, allowing visitors to immerse themselves in the enchanting sight of durian trees dotting the landscape.

The highest point is 935ft above sea level. From the summit, one can see the majestic Mount Kinabalu and the Crocker Range in the distance. 

The breath-taking view encompasses the winding river below and its lush green surroundings.

As visitors ascend, the scent of ripe durians becomes more intoxicating, creating a sense of excitement and anticipation. 

One visitor recounted their experience, saying, “Climbing those steps, with the aroma of durians guiding me, felt like a journey to paradise. 

“Standing at the top, seeing the golden durians hanging from the trees and the stunning panorama of the river and mountain, it was a moment of pure magic,” said the visitors.

In addition to durians, Johnny is also focused on ensuring the quality of other fruits, such as pineapples and avocados, to yield top-quality produce although they are in small quantity.

One visitor even suggested building a few homestay units around the area. However, Johnny adamantly replied, “This place is meant for durian, nothing else.” 

Johnny and his worker Junior grading the freshly-dropped durians.

Having said that, he did not mind the opinion to open a booth for any durian added value products, such as durian desserts, durian ice cream, or durian candies, as they are all another kind of attraction for tourists.

He explained Musang King has five distinctive characteristics. 

First, the bottom part has a shape of a starfish.  Secondly, small circular area on top, known as the crown, is thornless. 

Thirdly, the thorns have four sides, whereas other durian varieties only have two or three sides. 

Fourthly, the seeds are not round; they are small and flat. 

Finally, the flesh is a vibrant, bright yellow, distinguishing it from other durian varieties, which have paler or softer yellow hues.

In his farm, there are 60pc Musang King varieties, 30pc Kinabalu King varieties and other 10pc are mixture of other varieties.

“Since the Kinabalu King variety is only found in Sabah, we are promoting this unique variety to visitors, especially those from other countries. 

It has large thorns and with distinct characteristics. Taste is equally tantalising.

We want to emphasise that this variety is exclusive to Sabah. We have grown Kinabalu King durians as large as 8.4kg, and we look forward to seeing more high-quality and large-sized durians of this variety in the future. All the Musang King trees in our farm were all grafted.”

“My worker, Augustine Junior, is exceptional. He can single-handedly manage this 14-acre farm,” Johnny said with pride. 

“But it’s not just him; we’ve built strong relationships with the local community and villagers. 

They assist with various tasks, from constructing the stairs and planting flowers to clearing bushes and trimming the grass. 

I can’t do it all alone. The help from these wonderful people is important in maintaining and nurturing the land.  This way, we are helping the villagers to have extra income and also they can experience how to manage a farm,” he added.

“It is important to note that if the fruit is planted from its seed, it will result in a new hybrid or variety of durian, not necessarily the same fruit that we eat. 

“However, if the durian is propagated through grafting, it is likely to produce the same quality fruit. 

“Seeds typically lead to hybrid trees, creating new hybrids with different characteristics.”

Different varieties of durians. 

Another type is called “Cream Cheese Durian”. Its yellowish pulp is very soft, making it extremely popular among both locals and international tourists.

“It is usually the customers who name these varieties, especially their favourites. This one, for example, is called Cream Cheese due to its cheese-like texture, softness, and delectable taste.

“Eating different durian varieties is like being on an aircraft. Lower quality durians are like sitting in economy class, while higher quality ones, like Musang King, are akin to sitting in first class. 

“Pay for an expensive seat, and you get Musang King. It’s like that,” he shared.

“If you want my wife to serve you best in the aircraft, you pay Musang King price,” he joked, referring to his wife Serena, a Cathay Pacific stewardess.

He said that taking a walk on his farm is akin to an educational tour. Visitors not only come to eat the fruit, but they also receive valuable knowledge and information about durians, including their seasons and the characteristics of different varieties. 

So, when visitors go home, they are not only full and happy, but also enriched with knowledge.

“Durians drop onto a net, they avoid the impact of hitting the ground, preventing bruising and damage. This method simulates the natural process, making the durians think they are still on the tree. 

“After the durian is collected, hitting it a few times and then allowing it to rest for about two hours enhances its flavour. 

“This resting period allows the natural fermentation process to start, further developing the sugars and making the flesh sweeter and juicier. The technique ensures the best taste and texture for consumers.”

He explained durian has two seasons, namely major season from the end of July to September. During the initial stage of the season, the quality of the durians is not at its peak yet. 

It is around mid-August, roughly two to three weeks into the season, that the durians reach their optimal quality. 

During the early part of the season, the fruit produced is often considered “rejected” or of lower quality, as it takes time for the best durians to develop fully.

Meanwhile, the minor season occurs from mid-December to mid-February. 

Although the volume of durians produced during minor season is much lower, high-quality durians can still be found. 

The scarcity of durians during this minor season often makes them more sought after by durian enthusiasts.

Durian relies heavily on the weather for optimal growth and flavour. Like other fruits such as mango and pineapple, durians need sunlight to “torture” them. 

“This means that the heat is essential for developing the best taste. The same principle applies to flowers, where the right amount of heat and sunlight can significantly enhance their quality and fragrance.

When the heat hits, it helps accumulate essential nutrients like calcium and magnesium in the durians. 

If water comes, it only provides nitrogen to the leaves. When it rains, you may notice that the leaves are green and beautiful, but there are no flowers. 

For farmers, rain during this season is undesirable. This season is particularly challenging in Sabah due to intermittent rain,” said Johnny.

“To increase visibility, we must collaborate with industry players like the Sabah Tourism Board, Tourism Malaysia, and other related organizations to promote our local products. 

By doing so, we are helping farmers and local communities reach a wider audience beyond just the ‘kampung level’.”

He said that agritourism is a crucial economic industry and deserves full attention. The focus is not only for the benefit of his farm but for the industry as a whole. 

Today, his farm has become a model as they resolved four years ago to use the farm as an example.

“Sabah has immense potential, and with hard work, it can be unlocked.”