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The Scientific name of fig is Ficus carica which is a species of flowering plant in the genus Ficus. The tree grows to a height of 3–6 meters, with smooth white bark. Its fragrant leaves are 12–25 cm (4.7–9.8 in) long and 10–18 cm (3.9–7.1 in) across, and deeply lobed with three or five lobes. Native to the Middle East and western Asia and has been sought out and cultivated since ancient times, and is now widely grown throughout the temperate world, both for its fruit and as an ornamental plant.

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The common fig tree has been cultivated since ancient time and grows wild in dry and sunny areas, with deep and fresh soil; also in rocky areas, from sea level to 1,700 meters. It prefers light and medium soils, requires well-drained soil, and can grow in nutritionally poor soil. The common fig tree is mostly a phreatophyte that lives in areas with running water, grows well in the valleys of the rivers and ravines saving no water, having the strong need of water that is extracted from the ground. The deep-rooted plant searches groundwater, in aquifers, ravines, or cracks in the rocks. The plant can tolerate seasonal drought, and the Middle Eastern and Mediterranean climate is especially suitable for the plant. All species of fig trees require wasp pollination of a particular species of wasp (Blastophaga psenes) to produce seeds.

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The history of the fig

The edible fig is one of the first plants that was cultivated by humans. The fig is mentioned frequently in the Bible, the Koran, and the Torah as well. Figs also found in cultural and historical stories such as “Romelus and Remus”. Ancient evidence shows that Sumerians and Assyrians used figs. The home of fig is probably in ancient Persia, but today the fig is cultivated in western Asia and Asia Minor and Mediterranean.

Propagation

The old trade caravan routes spread figs far and wide, although possibly not as far and wide as the bird population of the world has managed to do over the centuries, with their propensity for eating the seeds through one end and popping them out of the other end with a little dose of fertilizer to ensure their survival in a new place.

Figs plants are easy to propagate through several methods. Propagation using seeds is not the preferred method since vegetative methods exist that are quicker and more reliable. However, those desiring to can plant seeds of dried figs with moist sphagnum moss or other media in a zip lock bag and expect germination in a few weeks to several months. The tiny plants can be transplanted out little by little once the leaves open, and despite the tiny initial size can grow to 1 foot (30 cm) or more within one year from planting seeds.

Main vegetative propagation, or spring propagation: before the tree starts growth, cut 15–25 cm (6–10 inch) shoots that have healthy buds at their ends, and set into a moist mix of soil and peat-moss located in shade for the first time, buried 3/4 of their length. Larger diameter stems are better – intermediate cuttings on branches can be done too (up to diam. 3/4″) – but in this case the upper side must be cut inclined, thus marking the upper part, to avoid planting upside-down. Grow one year in a nursery, in a pot or in-ground spaced one foot apart, till winter. Before the plant starts growing, plant it in the desired final location. This is the most common method in Estahban for propagation. In Addition, an alternative propagation method is bending over a taller branch, scratching the bark to reveal the green inner bark, then pinning the scratched area tightly to the ground. Within a few weeks, roots will develop and the branch can be clipped from the mother plant and transplanted where desired

Different Kinds of Figs

There are basically three types of edible figs:

Persistent (or common) figs have all female flowers that do not need pollination for fruiting; the fruit can develop through parthenocarpic means. This is a popular horticulture fig for home gardeners. Dottato (Kadota), Black Mission, Brown Turkey, Brunswick, and Celeste are some representative cultivars.

How Fig is dried

Fig drying could be done in various ways. The first and common method is using sunlight. Figs should be allowed to ripen fully on the tree before they are picked. They will not ripen if picked when immature. A ripe fruit will be soft and starts to bend at the neck. Harvesting should be done after fig dried naturally on the tree. They take 3 – 5 days to dry completely under the sun.

Sun dried is the most common way of drying for fig in Estahban. In this method fig fruit remains on the tree until half drying. After falling fruit and collect them under the tree, they decanted in pre-built special place. These places are known as “Ashpeng” in Iran and of course they have other local names too.

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The price of Dry Figs products is between ₹850 – ₹1,100 per kg during Feb ’19 – Jan ’20.
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Office Mate Exim Private Limited.

Pruning

Fig trees are productive with or without heavy pruning but it is essential only during the first years. Trees should be trained according to a use of fruit, such as a low crown for fresh figs. Since the crop is borne on terminals of previous year’s wood, once the tree form is established, heavy winter pruning, which causes loss of the following year’s crop should be avoided. It is better to prune immediately after the main crop is harvested, or with late-ripening cultivars, summer prune half the branches and prune the remainder the following summer. If radical pruning is done, whitewash the entire tree. To stimulate new growth, thin out older trees which grow very little each year. Thinning also increases fruit size. Prune the trees enough to stimulate approximately 1 foot of growth each year. Remove all weak, diseased or dead limbs each dormant season.

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Soil

Existence of gravelly alluvial deep soils in the Estahban plains and flood waters from upstream high lands, provides favorable condition for uptake of water by soil and retaining moisture. Figs can be grown in different soils including light texture sand, loamy sands, loamy clay to heavy clay soils. It can even grow in relatively saline and alkaline soils of PH 6 to 7.8 of good drainage.

The best soil for fig production is a combination of clay, sand and silt (in equal quantities) with good drainage. Soils with 1.2 meter depth are suitable for figs cultivation. Figs can be also raised in slope lands. In Estahban figs are grown in lands with slopes ranging from 40 to 80 percent. Figs are also tolerant to soil salinity.

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Fertilization

In some parts of the world, to fertilize figs regularly is essential but in Estahban valley due to the fertile characteristic of soil and also not doing irrigation is summer, growers usually don’t use any fertilizer. No chemical fertilizer is used for growing figs, but every year the soil under the trunk is replaced with fertile soil, and therefore, the fig products are considered organically grown.

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Culinary used

Figs can be eaten fresh or dried and used in jam-making. Most commercial production is in dried or otherwise processed forms since the ripe fruit does not transport well, and once picked dose not keep well.

Health, Nutrition

The Egyptians, being preoccupied with their digestion, had a habit of fasting. The fig having mild laxative properties appealed to them as food which was delicious as well as healthy. Figs are rich in iron, calcium, phosphorus, and potassium. Vitamin C and the B group vitamins are also present in small quantities. They are also a good source of fiber. Figs have the highest overall mineral content of all common fruits. A 40 gram (1/4 cup) serving provides 244 mg of potassium (7% of the DV), 53 mg of calcium (6% of the DV) and 1.2 mg of iron (6% of the DV). Figs are free from fat, sodium, and cholesterol. The health benefits of figs include promoting healthy bowel function due to the high levels of fiber. Figs are among the most highly alkaline foods, making them useful in balancing the pH of the body. Figs are high in natural and simple sugars, minerals and fiber. Dried figs contain an impressive 250mg of calcium per 100g, compared to whole milk with only 118mg. Figs are among the tastiest and most versatile of fruits, happy in company with honey, sugar, thin prosciutto, sweet spices such as ginger, cinnamon and cloves and the sharpness of lemon and orange.

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Cultural aspects:

In the Book of Genesis in the Bible, Adam and Eve clad themselves with fig leaves, after eating the “forbidden fruit” from the Tree of Knowledge of God and Evil. Likewise, fig leaves  or depictions of fig leaves, have long been used to cover the genitals of nude figures in painting and sculpture.

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The Book of Deuteronomy specifies the fig as one of the Seven Species, describing the fertility of the land of Canaan. This is a set of seven plants indigenous to the Middle East that together can provide food all year round. The list is organized by date of harvest, with the fig being fourth due to its main crop ripening during summer.

The biblical quote “each man under his own vine and fig tree” (1 Kings 4:25) has been used to denote peace and prosperity. US President George Washington, writing in 1790 to the Touro Synagogue of Newport,Rhode Island. extended the metaphor to denote the equality of all Americans regardless of faith.

In Greek mythology, the god Apollo sends a crow to collect water from a stream for him. The crow sees a fig tree and waits for the figs to ripen, tempted by the fruit. He knows that he is late and that his tardiness will be punished, so he gets a snake from the stream and collects the water. He presents Apollo with the water and uses the snake as an excuse. Apollo sees through the crow’s lie and throws the crow, goblet, and snake into the sky where they form the constellations Hydra, Crater, and Corvus.

In the course of his campaign to persuade the Roman Republic to pursue a third Punic War, Cato the Elder produced before the Senate a handful of fresh figs, said to be from Carthage. This showed its proximity to Rome (and hence the threat), and also accused the Senate of weakness and effeminacy: figs were associated with femininity, owing to the appearance of the inside of the fruit.

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Dehydration methods

There are several processes applicable in the production of dried mangoes which affects its appearance, rehydration properties, and nutrients. The list consists of sun drying, tray (air) drying, freeze drying, and vacuum microwave drying.^[20] Each process has their own benefits and disadvantages.

Dried fig fruits were spiked to contain 250 ppb aflatoxin B, fAfB,) and treated with sodium bisulfite (loo in the  aqueous phase of the mixture). This treatment caused 28.29c of added toxin to degrade in 72 h at 25’C. When hydrogen peroxide (H2O ,0.29c  in the aqueous phase) was added  10 min before the  bisul-fite treatment, 65.5Vo of added toxin was degraded in 72 h. In both instances, most of the degradation occurred during the second day of treatment. Heating bisulfite-treated samples at 45 to 65°C for 1 h caused up to 68.4’fo of added AfB , to be degraded. Ultraviolet radiation (from a low-energy source) degraded 45.79c of AfB1 in fig samples that were treated for 30 min; the rate of degradation was not enhanced when bisulfite or H2O, was pres- ent during this treatment.

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Fig (scientific name: Ficus moraceae) is a species of flowering plant from the Moraceae family. Archaeologists believes that fig is the first crop of human in more than 11400 years ago and it was the first grown fruit by human and cultivated 1000 years in Middle East before wheat, barley and legumes.

Fig mentioned frequently in the Bible, the Koran and the Torah and also can be found in cultural and historical stories such as “Romelus and Remus” and it is said, as no cloth was invented in early years of the earth Adam and Eve used to cover their bodies with figs leaves.  The home of fig is probably in ancient Persia, but today the fig is cultivated in western Asia and Asia Minor and  Mediterranean. Fig occupies a high position among dry fruits and are edible either in fresh form or in different dried, preserved, as well as canned forms. Soft, sweet and pulpy, this delicious fruit promotes a good health and wholesome.The area under figs cultivation in the world is estimated to be 453,622 hectares with a total production of 1,183,248 tons fresh fig (FAO, 2009). The main three producers of figs in the world can be listed as Turkey, USA, and Iran . Area under figs cultivation in Iran in 2010 was 55,480 hectares with a total production of 162,699 tons of fresh fig (during normal rainfall), while no chemical materials and hormones are used in growing this product, Consequently, the dried figs are organic and natural production. The main characteristic of Iranian figs can be identified as being dry, a bit hard and wrinkled. Iranian fig is variable in size and color.

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Dried figs that belong to this grade have yellow and white color. The size of them is about 18 mm. About a half of the total amount has the open mouth.

Type:            101A / Sun Dried

Color:           Natural white/yellow

Size:              22 > Diameter > 18mm

Shape:          50-60% open mouth

Moisture:     12% -14%

Shelf life:     12 Months

Packing:      10kg -12.5kg Carton or as customer’s request

Storage:       In cool and dry place (0 – 4℃)