When I was still in high school. We have many santol trees in our farm, especially the bangkok variety. Bangkok variety is almost five times bigger than tagalog. It also more delectable.
But father cut down trees one by one. Now, we have few trees left. My father did it for this reason: During peak fruiting season, the price per sack of santol fruit is very low. Price range from 50 to 100 pesos per sack. And they did not even bother harvesting when the price is down to 50 pesos/sack.
As a food entrepreneur, you can uplift the value of this fruit by processing it into variety of delicious product. We usually eat santol by sucking the seeds and throwing the peel. But before discarding the peel, examine the inner part. You will notice that it is soft. It can be scooped out easily with a spoon. It is sweet if the fruit is of sweet variety.
This inner peel part is delicious and can be processed into different products. Such commodities can be adapted from the following:
A little experiment and recipe adjustment will lead you to a good salable product.