A sacred, symbolic and mystic fruit in ancient Greek and Roman civilizations and in holy books.
The latin name of edible fig (F. carica) comes from Caria region in southwest Turkey which had been an active region both in production and trade during 1st millennium B.C.
Dried fig fruit of this superb variety are brownish in color, soft in texture, big in size and rich in nutritious aspects.
Being dried naturally under sun, fruit have low water activity levels that allow longer storage and transportation under ambient conditions.
The dried fig is a very low energy (sun-dried) and water (rain-fed) demanding production with very low carbon footprint and low-input (e.g. pesticides, fertilizers) use.
Turkey is the main producing and exporting country of dried figs.
Around 50 % of world production of dried figs takes place in Turkey and almost 2/3 of dried figs exported to world has the origin of Turkey.
The fame of the Turkish figs is due only to the volume in trade but also to the dried fruit quality of delicious Sarılop (also known as Calimyrna) variety.
The white powder that can be seen sometimes on dried figs is a natural sign of the fructose and glucose of the fruit, it is not added from outside.