Agriculture Reference
In-Depth Information
Table 24.3.
Major dried fig producing countries by quantity (metric tons).
Country
2002
2003
2004
2005
2006
2007
2008
Turkey
52,462
54,571
55,631
56,327
60,393
43,500
48,000
na
1
Iran
na
na
43,092
43,000
25,000
22,000
USA
13,500
13,000
13,000
12,000
12,000
13,100
11,000
Greece
13,000
12,000
12,000
12,000
12,000
10,000
8,000
Spain
na
na
na
3,500
3,500
5,000
4,500
Italy
7,000
6,000
6,000
5,000
5,000
4,000
4,000
Portugal
4,500
4,500
4,000
na
na
na
na
Total, World
90,462
89,571
90,631
131,919
135,893
100,600
97,500
1
Data not available/reported.
Source: TDF (2010).
Harvesting and preparation for drying
Figs, when grown for drying, are allowed to fully ripen
and partially dry on the tree. Subsequently, fruits fall to
the ground, where they continue to dry. The moisture con-
tent in the semidried figs at this stage is 30-50% (Aksoy,
1997). The orchard surface below the tree is appropriately
prepared by weeding and sometimes it may be covered
with cloth or plastic canvas ( Ozen et al., 2009); another
method is spreading a meshed net under the trees (Zare
and Taghyzadeh, 2009). In Turkey, the dropped fruit are
collected manually from the ground normally once a day
or weekly (Aksoy, 1997). After harvest, the semidried figs
are washed and may be stored for a few days at 0
◦
-1
◦
C.
Further drying is done in the sun or in a commercial dryer at
a temperature of 60
◦
-70
◦
C. Alternatively, the fruits may be
picked from the tree or gathered normally or by mechanical
sweepers after they fall to the ground. 'Brunswick' fig is so
tender that it must be picked when slightly unripe to be firm
enough for processing. Harvested fruits are spread out in
the shade for a day before being transported to processing
plants in 10-15 kg (22-33 lb) wooden boxes.
Large-scale fig producers in California spray ethephon to
speed up ripening, and then wind machines are drawn past
the trees to hasten fruit drop, thus shortening the harvest
period by as much as 10 days to avoid impending rain and
insect attack (Morton, 1987). Wind machines, helicopter
overflights, or, more commonly, long poles may be used
for hastening the fruit drop, although the latter practice is
labor consuming and may damage the trees.
Drying methods
Typically, figs are allowed to dry in the sun for 4-5 days
and 10-12 hours in a dehydrator. Dried figs can be stored
for 6-8 months (CRFG, 1996). Figs for drying should fully
Table 24.4.
Turkey's dried fig exports by country.
Country
2004-2005
2005-2006
2006-2007
2007-2008
2008-2009
France
8,838
8,580
8,720
5,181
4,592
Germany
6,386
7,167
7,727
4,712
5,034
Netherland
2,018
2,398
1,905
1,029
914
Italy
5,041
4,883
5,392
2,754
2,641
Spain
2,690
2,402
2,009
1,149
1,031
Russian Federation
2,982
2,129
2,989
2,477
1,432
Israil
1,419
1,400
1,420
699
787
Switzerland
1,932
2,207
2,193
1,692
1,665
Other Countries
16,447
12,211
20,057
11,546
9,590
Total
47,753
48,745
52,412
31,239
27,686
Source: TDF (2010).
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