Iranian figs
The soil and climate in city of Estahban near Shiraz center of Fars province are ideal for growing the best figs in the world.
Figs orchards in Estahban cultivated by dry farming and their fruits are naturally sun dried.
Most of activity in the orchards of figs begins in May as the fruit appears on the tree and culminates in October when the first picking of dried figs started.

Pollination
Figs tree have no blossoms on their branches, the flowers are inside the fruit.
These many tiny flowers produce the crunchy little seeds, which give figs their unique texture.
Pollination of fruit is by a tiny wasp stinger less, that coming out from male figs and inters the "eye" at the bottom of the female figs, unwittingly pollinates it by brushing pollen onto the female flowers in order to have the fruit mature. It then exits the figs to pollinate other fruits.

Processing
After the maturing and drying phases of figs that take place on the tree, the crop collected and transferred to the factory.
The fruit travels through two more sorts by sorting machine and workers carefully to remove blemished and undesirable fruit and also grading, selecting for different purpose.

Dried figs
After processing and selecting the figs, they are graded in different sizes by All grade for dried figs are as follows:

Packing
10 Kg dried figs net in polyethylene bag in cartoon.

Analysis of dried figs in 100gr with approx is as follows:
 

After being picked, cleaned and processed, the fig is then dried. Dried figs are prepared in the four grades shown below:

Fig paste: processes of produce this product like above but fig after wetting without pressing put in the 5 kg plastic.

The history of the fig
The fig is mentioned frequently in the Bible, the Koran, and the Torah as well. Figs are also found in cultural
and historical stories such as “Romelus and Remus”. Ancient evidence shows that Sumerians and
Assyrians used figs. The home of the fig is probably in ancient Arabia, but today the fig is cultivated in
western Asia and Asia Minor, including Iran.

The botany of the fig
The fig grows in warm climate. Fig trees are tall about 5 to 6 meters. Fig trees have green and gray leaves and the color of the fig fruit is yellow. Fig trees being to produce fruit four years after planted and will continue to do so for 20 years.

The nutritional value of figs
Figs are cholesterol free and high in amino acids, minerals, and sugar. The fig is useful for preventing high cholesterol and uric acid. It increases sweat and reduces thirst and also prevents bad breath.
100 grams of dried figs contains about 250-300 calories and is comprised of approximately 70% carbohydrates, 4% protein, and 3% fat.

The uses of dried fig
Dried figs are eaten as nut. They are also used in many foods such as cake, sweet, compote and syrup.

Global trade in figs
The statistics of Iranian dried fig exports, according to the customs organization of Iran, are shown below (values are in millions of dollars):

Note: Statistics are from March of each year.

According to FAO statistics (2003), Iran is the second largest exporter of dried figs in recent years and Iranian dried figs are exported to many countries.

This graph, based on FAO
statistics, shows
Iran's portion of the
global dried fig market.

Some useful information about dried fig

A. Old World

The fig is mentioned frequently in the Bible and is included in the Garden of Eden. It is a traditional food in the Jewish Passover celebration. The fig tree figures in the founding of great cultures and religions. Romulus and Rebus, the founders of Rome, was suckled by a she-wolf under a fig tree, which later, in the time of Pliny, was revered as a sacred tree. While sitting under a fig tree, Siddhartha Gateman had the revelation that formed the foundations of Buddhism.
Figs have been prized for both medicinal and dietary value. Mithridates, the Greek king of Pontus, heralded figs as an antidote for all ailments and instructed his physicians to consider its uses as a medicine.

Pliny of Rome said "Figs are restorative. The best food that can be eaten by those who are brought low by long sickness and are on the way to recovery. They increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wri