Among the fruits, it is known for its delicious and attractive taste. From its appearance to the taste and properties of figs; this fruit has been placed in the category of the best fruits. "Ficus carica" is a type of fig that is planted in gardening for edible fig consumption. Of course, there are other species, including Ficus palmata and Ficus podocarica, which are used to inoculate various types of edible figs.
This attractive fruit is not only used as a fruit, but also for sweets, jams, marmalades, vinegar, pickles and salads. Dried figs, which, like other fruits, are obtained by drying their fresh specimens, are also a popular product. In our country, Iran, Estahban County, Fars Province, is considered the largest producer of dry figs in the world, and its product is of special quality and excellence.
According to Iran Press News Agency, Iran is among the top 10 countries in the world in producing one-third of the world's agricultural products. According to official statistics from the International Nut & Dried Fruit Council, the average annual production of dried figs in the world in the past five years is about 135,000 tons, with Turkey ranking first in the production of this product, accounting for 55% of global production. Iranian dried figs, especially Estahban figs, are unique in terms of quality and taste. According to official INC statistics, the per capita consumption of this product in Iran is 35 grams and in the world is 20 grams. About 85 percent of harvested figs are marketed in dried form because ripe figs spoil quickly.
Fig is a tree with yellow leaves and gray-green claws that can reach a height of six meters. Since it is not resistant to extreme cold, it is cultivated in temperate and tropical regions.
Fig is a nutritious and tasty fruit that contains sugar, nitrogen, fat, minerals, amino acids, various enzymes, and carotene.
According to statistics from the Food and Agriculture Organization of the United Nations (FAO), Turkey is the largest producer of this product in the world, producing 305,450 tons of figs per year. After Turkey, Egypt and Algeria are in second and third place in this ranking, producing 167,622 tons and 131,798 tons, respectively. Iran is also the fourth largest producer of figs in the world, with an annual production of 70,178 tons. Most figs in the world are produced in the Middle East.
How to dry figs?
Fig drying is done in the sun or industrially. In some factories both types of this method are used to produce dried figs, in the sun drying method the final product is obtained with a longer time delay, while in the industrial method the product is produced faster. In orchards, the main method of fig production is the drying method under sunlight. In this method, the fig fruit remains on the tree until it is half-dried. After the fruit falls and is collected from under the tree, it is poured into a special place that has been built in advance, but in factories they use drying materials and hot air to dry figs. Figs contain 80% water and about 65 to 74 kcal per 100 grams.
Dried figs undergo a dehydration process that reduces their water content by up to 30%, resulting in dried figs having a higher energy value.Energy is a key factor in maintaining and increasing your stamina.
Dried Fig Uses
This product is used in the following cases:
Dried fig quality (size, color and shape)
The size of figs usually varies and is on average from 14 to 22 mm. In some cases, the size of the seeds may increase to 26 mm, which are considered the largest seeds of dried figs. The color of dried figs is also varied and is usually white, cream, light yellow or light brown. These two factors, namely size and color, have a very direct and vital effect on the quality of dried figs.
The characteristics of Iran figs include good color, taste, high nutritional value, lack of disease contamination due to drying under direct sunlight, the possibility of long-term storage due to low humidity and long-term storage in cold storage. Due to the high production rate, Iran dried figs are divided into over thirty varieties according to market needs and different tastes.
Figs are graded based on color, size, and the degree of openness of the mouth.
Figs are divided into five categories in terms of seed size:
1. C
2. B
3. A
4. AA
5. AAA
For example: The price of a light white yellow size A fig is cheaper than size AA.
The degree of openness of the mouth is also another factor determining the price of figs after color. The degree of openness is called by the key names "bud, 101, shekofteh, parak". The larger and more open the mouth of the fig, the higher the price.
Another factor determining the quality is the flesh or hollowness of the fig. Due to drought, hollow figs, have become an inseparable part of figs, and a percentage is seen in all packages except for the hand-picked type. This type of fig is not seen in years with high rainfall.
Another type of fig, called puffy fig or sour fig, is also seen in the crop due to excessive irrigation, which also affects the pricing of figs.
Fig compounds
The nutrients in dried figs make them a healthy snack. Since figs are a complete food source of important nutrients and contain no fat, cholesterol or sodium, they contribute to health. 100 grams of dried figs contain:
Calories: 249
Protein: 3 grams
Carbohydrates: 64 grams
Fat: 1 gram
Fiber: 10 grams
Sugar: 48 grams
The benefits of fresh and dried figs
Reducing blood pressure
Increased bone density
Preventing muscle weakness
It is a laxative and anti-constipation
Improving cough and ease of breathing
Quenches thirst
Anti-intestinal cancer
Beneficial for the nervous system
To improve headaches
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