Figs

Botany and history
The fig is a deciduous tree that grows to a height of 3-10 metres and flowers three times a year. Its green, brown or purple fruits are botanically a fruit cluster containing many small drupes in the fleshy inflorescence tissue. Fig trees are undemanding in terms of soil and also thrive in dry regions, but require warm summers and mild winters.
The fig tree is one of the oldest cultivated plants. Even in ancient times, it was cultivated throughout the Mediterranean region and was one of the most important staple foods. Its name ‘Carica’ comes from the ancient name of a landscape in Asia Minor. The fig was said to have an aphrodisiac effect and was regarded as a symbol of fertility in many cultures. It is also mentioned in the Bible, albeit with a different symbolism: when Adam and Eve ate from the tree of knowledge, they realised that they were naked. They pinned fig leaves together and made themselves an apron (Genesis 3:7). This is where the fig leaf metaphor for shameful covering comes from.

Main cultivation countries
All fig species are dependent on special wasps for pollination. The common fig has only female flowers, while the common fig is a male plant. Pollination takes place in symbiosis with the 2-3 mm large gall wasp, which lays its eggs in the flowers of the sycamore fig. After development, the flightless males mate with the females in the inflorescences. Before the female wasps leave the figs, they collect the pollen from the male flowers and bring it to the female flowers of the fig so that the fruit can ripen.

The annual global production of dried figs is around 145,000 tonnes. The main producer country with an average share of 55% of global production and an average annual harvest volume of 75,000 tonnes is Turkey, followed by Iran with 27,000 tonnes and Afghanistan with 18,000 tonnes. In the EU, Spain is in first place with 9,000 tonnes per year.

Processing and use
The nutrient-rich fig can be eaten fresh or dried. Dried figs are used in the baking and confectionery industry as an ingredient in cakes, tarts and fruit bread, and in pastries as a paste. Figs add a sweet flavour to savoury dishes and salads. The Turkish ‘Smyrna fig’, for example, is a good choice. It is large, soft and intensely flavoured, while the dwarf figs from Iran have a somewhat harder consistency and a subtly sweet taste.

Due to their high fibre content of 17%, they are ideal for stimulating digestion. A high potassium content lowers blood pressure and supports heart function. The calcium they contain helps build bones and muscles and stimulates nerve transmission. Antioxidants help to prevent the oxidation of LDL cholesterol (‘bad’ cholesterol), which can reduce the risk of heart disease and protect the body from harmful free radicals.