\n<\/p>\n
The technology from Europe could eventually be applied to other products, including seafood and ready-to-eat meals.<\/span><\/p>\n “We only just started in December, and we have now sold close to about 5,000 boxes so it’s been really, really encouraging,\u201d Spike Durian founder Christopher Quek told CNA.<\/span><\/p>\n \u201cOver the last two months we have received multiple inquiries across the world, in particular North Asia, China, Taiwan, and Japan. (These are) requests by suppliers who supply to premium supermarkets.\u201d<\/span><\/p>\n The company is also fielding queries from further-flung places like the United States and United Kingdom, which Mr Quek called an \u201cexciting\u201d development.<\/span><\/p>\n \u201cThe biggest challenge that we’re having now is trying to maintain the quality of durians from the durian supplier,\u201d he added.<\/span><\/p>\n Another seller, 99 Old Trees Durian, also relies on frozen inventory to bridge the gap between harvest seasons.<\/span><\/p>\n While fresh durian accounts for about 80 per cent of its sales during harvest season, the company stockpiles up to 9 tonnes of seasonal harvest each year.<\/span><\/p>\n The fruit is frozen using liquid nitrogen and later used to make desserts sold at its cafe, including local favourites like chendol as well as other items such as durian mousse and cream puffs.<\/span><\/p>\n “During the off-season, the desserts are what keeps the lights on,\u201d said 99 Old Trees Durian co-founder Kelvin Tan.<\/span><\/p>\n \u201cWe serve them up in desserts of different forms. For example, we serve them in cakes, or we turn them into durian ice cream, etc. \u2026 so customers can try durian at any time throughout the year.\u201d<\/span><\/p>\n