buy and price of large dried figs
Dried fig is one of the best nutritional snacks you can find in the world. Dried figs have many virtues and sell in large to small sizes (of the same properties) at different prices.
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They are in different colors. Figs the browner in the drying process, the sweeter they are.
A few interesting tidbits about figs
Both written and oral histories point to the fact that human communities have been cultivating fig trees since prehistoric times.
This is the case for both types of histories. It is likely that the southern part of Arabia was where this tree first appeared. At long last, it arrived in Syria and spread out down the shore of the Mediterranean.
In Greek mythology, the fig tree is shown as a sacred plant; in addition, it is associated with the gods in a number of folk tales and is revered in the cult of Dionysus. The cultivation of figs for human use began in what is now known as the Mediterranean basin, marking the beginning of the actual history of figs. In point of fact, the significance of figs to human culture has been established in a variety of different contexts.
Fruit that was once considered an indulgence for the wealthy is now considered a necessity for those who are poor.
Figs in their dried form of the finest quality:
The tree species that is now generally known as the Black Mission Fig was given its name in honor of the Franciscan missionaries who brought this species to California in the 18th century.
These figs, which are related to figs grown in Turkey, are larger and have a different hue than their Turkish relatives. The flesh has a pinkish hue, and the skin is initially purple but turns a dark black after it dries out. Both the gelatinous consistency and the scrumptious taste are out of this world.
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It was formerly known as the Smyrna fig, which was named after a well-known city in Turkey; however, its name was changed to the Calimyrna fig when it became popularly cultivated in California. They might even have a hint of yellow or a very pale shade of green in them. When they are completely dried, the eyes take on a gorgeous shade of golden tan.
In the town of Kymis, which is located on the Greek island of Eva. Xera Syka Kymis is the name given to this particular cultivar. After being treated with sulfur fumes, the area is left to dry in the sunlight. They are then put together, cleaned in hot water, and left out in the sun to dry for a couple of days at this point.
In Greek gardens, the Smyrna fig variety known as Xira Syka Taxiarchi is particularly well-liked. When these plants are given the chance to flourish in the optimal growing conditions of the Mediterranean, they produce fruit that has a honey-like flavor and a sweet aroma.
- A Look at the Dried Figs Produced in Turkey:
Turkey is by far and away the leader in the production and export of dried figs, making it the world leader in this sector. This fruit satisfies seventy-five percent of the demand that is placed on it all over the world.
The commodities are categorized by Turkish business groups based on their packaging and general shape. The following is a list of products that are exported from Turkey:
By a wide margin, the family Leridaceae is the one that is found in the most environments. These particular figs are round and have a flat surface. You have the option of piling them on top of one another or placing them side by side.
The fruits that have a top and bottom that are square are the ones that have the highest probability of crumbling.
Stacking the Protoben figs has made it possible to conceal their stems from view. One of the traits that distinguish them is the informality of their form.
Packaging for garland figs in the shape of a Lérida. They are presented in a circular shape.
Cutting stacked figs in half lengthwise through their stems to expose their layers. The compact package is created by pressing together three or four layers in sequential order.
The Baglama fig is tied at the stem, which maintains the shape of the fig in its natural state.
In a bowl, combine rice flour with diced figs, and mix well.
Fig paste can be utilized in a manner analogous to that of other types of fruit jams.
The organic origin can be traced back to each of these components. Because of their superior quality, figs from the Calimyrna variety have garnered a superb reputation all over the world.
The white substance, which can occasionally be observed on the outside of figs, is not a chemical. This is a more suggestive form of the naturally occurring glucose that is particular to fruits.
The Aegean region, particularly the Büyük and Kücük Menderes basins, is one of the most important fig-growing regions in the world.
This plant is able to do well in the soil and climate of the area. It is essential that there be extremely high temperatures during the harvest season, which runs from July to September, and that the winters be rainy. These features are connected with provinces like Aydin, Bursa, Izmir, Mersin, Hatay, Baliksir, Antalya, and Gaziantep.
Because the majority of the fresh figs that are farmed in these regions are saved for drying, they are the most significant source of this wonderfully delectable dessert in the entire world.
Traditional varieties of figs from Turkey, such the Sarilop, Divork Kara, and Sari Zibek, are still quite popular today.
According to the findings of a number of different academic researchers, dried Turkish figs are lauded for their "special features," which include a "smooth texture," "natural color," "honey-like flavor," and "lovely perfume."
It is believed that this was the factor that allowed Turkey to first dominate Europe and then extend out into the large markets of Russia, China, and Arab countries.
On rare occasions, fresh figs are harvested and then dried. The growers merely wait for the fruit to mature and then let it naturally fall from the trees rather than picking it themselves.
They are then exposed to the sun for three days in order to dry them completely before being stored in preparation for further processing and packing.
large dried fig
There are a number of Turkish companies that are among the leading exporters of conventional organic dried figs in the world, and two of these companies are Natura and Izmir Organic.
- Industry Producing Dried Figs in Northern Africa
Following Turkey in production are the countries of Egypt, Algeria, Syria, Morocco, and Tunisia; nevertheless, Turkey does not export anything close to the amount of what it produces.
Despite the fact that the vast majority of Tunisia's dried figs are consumed locally, the country ranked sixth in the export of fruit in 2014.
Syria is mentioned in several of our historical sources as being the location of the earliest fig trees. It is unknown precisely where this fruit first appeared in antiquity; nevertheless, it is possible that it came from either Egypt or Iraq.
The findings of archaeological digs lend credence to these hypotheses. Both Palmyra in Syria and Babylon in Iraq have been found to have artifacts. After then, the seeds were transported to Asia and North Africa.
Throughout the entirety of the Mediterranean region, growing conditions that are optimal for figs can be found.
This tree is resistant to the effects of severe weather, including drought and high temperatures. Because of its ability to thrive in arid environments and its resistance to disease, it is ideally suited for cultivation in mountainous and rocky areas. You will discover a different amount of digits in each Arab nation.
The Arab Center for the Study of Arid Zones and Arid Lands in Syria is responsible for the conservation of around one hundred distinct fig genetic variants at this time. The output of figs is currently being worked on to improve, and the scope of cultivation is being expanded as well.
The countries of North Africa are well-known for their manufacture of dried figs as well as their cultivation of fig trees. The rate of production in the country of Morocco is rather sluggish.
The vast majority of the fruit is either consumed fresh or made into fig jam. Products that are allowed to air dry, on the other hand, typically do not satisfy even the most stringent quality standards found anywhere in the globe.
The fruits are not very large, have a weird appearance, and are crawling with insects. Farmers in certain areas simply do not sell their products because there are inadequate distribution networks and prices that are too low. It is just intended for your own personal use.
Increasing one's focus on quality standards is necessary in order to bring about improvements in the provided services.
Algeria, on the other hand, is home to some truly outstanding figs. Recent studies have concentrated on the antioxidant and antibacterial properties of Algerian figs.
In particular, the "Azinger" and "Tamriot" species of Algerian figs have been singled out for their significance in this line of inquiry. Over the course of the last few years, Algeria has been the third-largest exporter of dried figs in the world, having shipped out more than 150 million tons of the fruit.
The cultivation of figs in Tunisia is under the jurisdiction of "Bohol," which is a reference to His Majesty Jabba's figs. The names Zaidi, Sultani, Gothi, and Red are just a few instances of the numerous different versions that are available.
The Tunisian Ministry of Agriculture is the only entity in the world to have bestowed upon it the title of "Appellation d'Origine Contrôlée," or AOC. The term "genesis" refers to the origin, which can refer to either the physical and biological environment or the local cultural traditions.
This type, which gets its name from the traditional clothing worn by women, is a versatile element that can be found in a variety of cuisines. The ladies of the village compete against one another throughout the year to discover who can prepare the tastiest dish with fresh or dried Bohol figs.
Production and commerce have both thrived in this area as a direct result of investments made in the region by both the national government and the international community. It is absolutely necessary for comparable actions to be implemented in other areas of Tunisia where figs are produced.
It is only through this method that the economic base and the agriculture sector may be strengthened.
Unfortunately, neither enough time nor enough money has been put into the research to allow for the compilation of an accurate collection of numbers pertaining to Tunisia.
On the other hand, the IRA Medenine, in collaboration with several institutes that focus on biology and agriculture, has analyzed and classified fifty ecotypes that have their roots in Tunisia.
In southern Tunisia, some of the most frequent cultivars are the black "Zidi," "Saudi," "Magolikchin," "Hami," and "Kahli" varieties; the green "Bayudi," "Bessebsi," "Bitter," "Macbeth," "Chari," and "Magali" cultivars; and the red "Minori," "Samurai," "Ragobi," "," and " cultivars.
Research into the regional representations of a variety of crops was conducted by the Institute of Arid Zones.
Figs from Tunisia were analyzed and found to contain three hydroxyl Cinnamic acids (3-O- and 5-O-caffeoylquinic acids and Ferulic acid), one Flavonol glycoside (quercetin-3-O-rutinoside), and one free Flavonol (Quercetin).
The health of humans can be improved by these compounds in a number of different ways, including their effect on nutrition.
A remarkable ability to adsorb superoxide, a reactive oxygen species responsible for a wide range of clinical diseases including damage to the neurological and circulatory systems, was also exhibited by the Tunisian cultivars that were examined.
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