Durian very low in cholesterol and sodium. A

Durian (Durio zibethinus) is a Southeast Asian tropical fruit that is known
for its distinct and unique odor, sulfury aroma and appetizing taste thus
making it the “King of Tropical Fruits”. This fruit can grow as large as 12
inches long and 6 inches in diameter and typically weighs up to two to seven
pounds. Depending on the species, it can be round or oval, its husk green to
brown and its flesh pale yellow to red. Many locales compare this fruit to a perfume
with a very strong smell, while the foreigners coined the saying “smells like
hell and tastes like heaven.” after all the smell is not that appealing for
everyone but rather irritating to some who are not used to it, describing it as
“turpentine and onions garnished with gym sock, but upon tasting the insides of
durian you’ll surely regret the feeling of disgust upon smelling the outer
side. The famed naturalist Alfred Russel once remarked on durian: “the more you
eat of it, the less you feel inclined to stop” and it is indeed true for the fact
that many individuals really enjoy eating durian and chooses it as their
favorite fruit. It represents the third plant genus in the Malvales order and
first in the Helicteroideae subfamily. According to Dr. Joseph Mercola, “Durian
is extensively growing in tropical regions, like Indonesia, Thailand, Malaysia,
and the Philippines as major producers. The tree also grows in northern
Australia, some South American countries, and Africa.” This fruit is not only
an edible fruit, it is also used as a natural supplement in health diets.

the other tropical fruits such as watermelon, banana and jackfruit, durian is
rich in energy, vitamins and minerals offering us water, protein,
phytonutrients and beneficial fats, while very low in cholesterol and sodium. A
balanced intake of durian is said to positively improve digestion,
cardiovascular health, insomnia, sexual dysfunction, and anemia. Durian, a
great source of magnesium, potassium, manganese, and copper, is very helpful in
enhancing bone health; also, its antioxidant properties is a good way to
regulate aging. A study conducted as described in a European Journal of
Integrative Medicine done in 2011 in rats concluded that at different stages of
ripening, a durian can constitute a level of excellence as a source of
effective natural compounds with antioxidants and health-protective activity in
general, as a proof polyphenols and flavonoids were found with significantly
higher percentage in overripe varieties. While most of the said health benefits
mostly relies mostly in its flesh as a source, studies also see the ability of
its shell to contain healing properties when processed into an extract. As
described by A Journal of Southern Medical University in 2010, durian shell
extract could serve as an excellent source of natural alternative to drugs like
acetaminophen and penicillin.

2000 years ago, nearly two million metric tons of fuel wood  and charcoal are consumed daily in the
developing countries, about one kilogram each day for every man, woman, and
child. Some of the woods are converted into charcoal but most is burned directly.
Although the energy obtained represents only about 10% of the energy consumed
worldwide, nearly half of the world’s people absolutely depend on it to cook
their food, heat their homes and water, and produce marketable goods. Fuel wood
and charcoal derived from wood, along with animal dung and agricultural
residues provide over half of the total energy consumed in some 60-70
developing nations. This fuel supplies as much as 95% of the domestic energy in
these countries, as well as making a significant contribution to commercial and
industrial needs. Davao city is known for its agricultural resources
particularly durian. The demand of durian among locals and tourist is such that
the city is left with trucks of durian wastes. One remedy to this problem is
the establishment of a community-based project involving charcoal production
out of durian wastes. Charcoal production is not only a timely practical
project for people living in Davao, but it is also a push for environment.

Most of us know that the Philippines is
one of the underprivileged countries in this world. But most of Filipinos use
expensive technology like gas stove and electric stove for cooking. And most of
us know that using technology have disadvantages to our lives. “Exposure in gas
can lead to intolerance and adverse reactions both to it and other substances
in our environment.”(Malouf and Wimberly, 2011).

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To lessen these cases, the researchers, a
group of Senior High school students enrolled in the STEM (Science technology
and Engineering) strand of Western Mindanao State University in Zamboanga city,
are also interested in a certain property of the durian’s shell, though it’s a
little bit of a simpler one – it’s capability of being an alternative source of
charcoal. In the Philippines, a country with a still developing economy, using
charcoal for cooking is something that is not new to everyone, it still quite
an active industry despite the blossoming of the Petrol gas technology.