Dried figs are mainly being exported in bulk packaging to other countries such as America, Australia, and many other countries. Figs are packed in an open box, ready for export. Part of a genus with 750 to 800 recorded species, the "fig-eating" Ficus carica is unique. The remaining representatives of the genus are mainly tropical "rubber" trees with inedible fruits. Turkey is the world's largest producer of fresh and dried figs, but South Africa also produces fresh figs for export, accounting for about 0.12% of global production. Depending on the variety, figs can be divided into three main flavors: mulberry, honey and sugar (simple). The flesh color of the fig is more related to the taste of the fig than the color of the skin. "Sugar" figs tend to have amber or brown flesh, while "berry" figs tend to have red to purple flesh. "Honey" figs are usually light-skinned and yellow-fleshed. Figs are mostly eaten fresh, with or without shells. Figs are used in cooking, added to salads and desserts, with yogurt for breakfast or with cheese on a cheese plate. They are usually flavored with cognac, rum and liqueurs or balsamic vinegar and honey, but lower grade figs can also be used to distill the alcohol. 
Breba, or early season figs, are mostly used for canning - to make the popular green fig jam. Figs can be paired well with granadilla, used in chutneys and salad dressings, and preserved in brandy. Figs can also be dried, but most of the dried figs available in South Africa are imported from Turkey. Figs are also processed into dried fruit rolls. It is also said that dried figs can be roasted and brewed instead of coffee and edible oil can be obtained from fig seeds. Fragrant fig leaves are used in cooking, mainly as a wrap for roasting or steaming ingredients. It imparts a smoky, fruity taste and coconut flavor. Fig leaf syrup is used in glazing meat, cocktail mixes and jelly. The tree where the fruits are collected for the production of dried figs is called the fig tree. The fig tree is deciduous and can reach a height of 7-10 meters. The trees grow in dry, sunny areas with fresh, deep soil. They also settle in rocky areas and can live in less fertile soils. 
Fig trees live up to 100 years and have long winding branches that sometimes exceed the tree's height. Figs are native to the Middle East and Western Asia. Fig trees are now grown all over the world, including in Asia and North America. Figs grow up to 3-5 centimeters, with an impressive weight of up to 50-70 grams. Green figs turn purple or brown as they ripen. Figs have a unique flavor. The sweet soft texture and crunchy seeds make an unusual and interesting combination. The taste of the fruit also depends on its color. There are many varieties of figs in nature: oval or pear-shaped, white, green, red, yellow, purple and even black. Fresh figs are available from June to September, while dried figs are available all year round. Figs are pear or heart-shaped, light green or dark purple, with pink or red flesh. White figs are generally larger than dark figs, showier in appearance, and have a more subtle flavor. At the same time, inconspicuous, small dark fruits often have an explosive, sweet, concentrated flavor. Immature fruits contain a sharp milky juice and are inedible. And only barely cracked berries from the branch are the most delicious. 
African countries dried figs
American countries are known to be the greatest dried figs consumer with a great import value in 2022. Adam's figs, one of South Africa's oldest fig varieties, are sun-dried on a farm near Prince Albert. "Edible figs" are a popular fruit to use fresh, as dried fruit, or to use in jams, chutneys, and desserts. It is produced in more than 50 countries worldwide and grows well in the hot and dry but temperate regions of South Africa. Dark figs have been gaining popularity lately. Refrigeration technology has helped extend the shelf life of fresh figs, and air exports of South African figs helped keep product exports from November/December to April/May. There is a growing niche market for the baby fig Evita (Greater Parisian) from South Africa. Dried figs contain beta-carotene and many B vitamins. Dried fruits are also rich in protein, mineral salts of potassium, magnesium and iron. Dried fig fruits contain fiber, pectin. But why do doctors advise their patients to eat dried figs? This product has many useful features.
- Calorie value 257 kcal
- Proteins 3.1 g
- Fat 0.8 g
- Carbohydrates 57.9 g
Figs are high in natural sugars, minerals and soluble fiber. Its mineral composition includes potassium, calcium, magnesium, iron, and copper and is a good source of antioxidants, vitamins A and K, which promote health and wellness. Figs are a storehouse of beneficial phytonutrients, antioxidants and vitamins. Dried figs are a natural source of sugar and soluble fiber. They are rich in fiber, potassium, iron, magnesium, phosphorus, manganese, calcium, chlorine, sodium, vitamins B6 and K, retinol (vitamin A), thiamine (vitamin B1), riboflavin (vitamin B2). Figs are recommended for asthma, cough, bronchitis, sexual disorders, constipation, diseases of the digestive system. Dried figs have a high glycemic index of 62, while fresh figs have a high glycemic index of 55. Eating dried figs quickly raises blood sugar levels. On the other hand, the presence of potassium helps reduce sugar spikes. Therefore, patients with type 2 diabetes should be very careful when eating figs. It should be noted that not only dried, but also fresh figs contain a large amount of natural sugar - fructose, which, if consumed in excess, can worsen well-being. For this reason, dried figs are ideal for children and adults as a natural and healthy treat, but should be consumed in moderation. Sweet foods, including figs, quickly fill the body with energy. Therefore, it is better to include it in the diet in the morning so that this energy is spent during the day. Dried figs have many more health benefits. Let's look at some of them. 
Packaging dried figs
Dried figs can have different packaging types depending on their grades and types. There are 249 calories in 100 grams of dried figs. 1 piece (20 gr) of dried figs is 50 calories. 100 grams of dried figs contain 63.87 grams of carbohydrates, 3.3 grams of protein, 0.93 grams of fat and 9.8 grams of fiber. Figs, which have thousands of years of history and can be consumed fresh and dry, are a healthy snack rich in fiber and iron. Dried figs contain more calories than fresh figs. In addition to being consumed as nuts, it is frequently used in various confectionery and bakery products from cookies to bread and cakes. Dried figs are a good source of vital vitamins and minerals for the body. It is rich in vitamins A, B1 and B2, manganese and potassium, magnesium, copper, iron and phosphorus. Dried figs are a good source of soluble fiber, which helps keep you full for longer and relieves constipation. Fiber-rich foods have been shown to have a positive effect on weight management, and people who increase their fiber intake significantly reduce their calorie intake. Figs, like other high-fiber foods, can aid a weight management program. However, it should be consumed in moderation due to its high sugar content. Dried figs help lower blood pressure. Figs are a rich source of potassium, which helps control blood pressure. Many people not only consume enough fruits and vegetables, 
but since salt is often added to processed foods, it also consumes high amounts of sodium. A diet low in potassium can cause hypertension problems, especially if it occurs with high sodium consumption. Thanks to its high potassium and low sodium levels, dried figs can provide relief in a short time in people with hypertension. Antioxidant substances in dried figs have protective properties against breast cancer. A study of 51,823 postmenopausal women for an average of 8 years; It shows that there is a 34% reduction in the risk of breast cancer in women who consume a lot of fruit fiber. The fruits richest in fiber are figs, apples, dates, pears and prunes. The leaves of the fig are as useful as its fruit. In some cultures, fig leaves are considered part of the fruit. Fig leaf has been proven to have insulin-lowering properties. The leaves have been shown to have anti-diabetic properties and can reduce the amount of insulin needed by people with diabetes. 
Another important benefit of figs is that it eliminates harmful estrogen in the body. Excess estrogen hormone in the body, menopause problems; ovarian, breast and uterine cancer; It can cause weight gain and mood changes. Dried figs balance the excess hormone levels in the body and reduce the risk of catching diseases that may be caused by this condition. Dried figs are one of the fruits with the highest calcium content among plant foods. A calcium-rich diet supports bone health and helps strengthen bones. The components in figs help to strengthen the immune system in general. Its high mucilage content can provide healing of sore throats and protection from diseases. Figs are a fruit rich in antioxidants that support health. Beta-carotene, benzaldehyde (anti-cancer compound), flavonoids, and the digestive enzyme called fisin, found in dried figs, support overall digestive health. 
Dried figs in bulks for African countries
Americans liked Turkish dried figs the most, there fore over 30% of Turkish dried fruits is being exported to American countries in bulk. While Turkey exported $57.3 million worth of dried apricots to the US, France demanded $36 million worth of Turkish apricots. While England ranks third with $21.6 million in dried apricot exports, our dried apricot exports to Australia and Brazil exceeded $17 million. 62 thousand tons of Paradise were exported, of which 116 tons were exported until July 30, 2022, which brought Turkey 232 million dollars of foreign exchange. During the same period last season, exports of dried figs amounted to $230 million. France took first place in exports of dried figs with $31.4 million, while Germany partnered with the summit with a demand for dried figs from Turkey of $30.8 million. We exported $30.3 million worth of dried figs to the United States. These countries are followed by Italy with $14.2 million and Canada with $12.5 million. Figs may have originated in Western Asia and date back to 5000 BC. They spread among travelers and were introduced to England, China and Europe in the 1500s. They were planted in farms and gardens in South Africa in the 1800s, but were not commercially grown until the early 1900s. In the 1910s, Pete Siliers imported plant material from California and planted the first commercial fig garden on his farm in Wellington in the Western Cape. 
The fig industry was initially focused on drying figs and fig jam, and then grew through the commercial production of jams and the processing of green figs (breba figs). Although most of the figs are grown in the Aegean region in our country, partial fig production is carried out in the Mediterranean, Marmara and Black Sea regions (where the most figs are produced: Aydın, Izmir, Antalya). For this reason, Turkey ranks first among the countries producing the most figs in the world. So, what is dried figs, which is grown in our country and is of great importance in the world market, and what are its features? There are many varieties of figs in our country. Varieties of dried figs can be listed as follows:
- Strained Dried Figs
- Mountain Fig
- Dried Branches Strained Figs
- Germencik Mountain Fig
- Aydın Çarıklar Mountain Fig
- Yellow Lop Mountain Fig
- Dried Branch Figs
- Oak Fig
- Bardacik Fig
- Pearl with Olive Oil
Looking at the list, each fig variety has a different structure due to its characteristics such as tree structure, growing conditions, and the region where it is grown. In this sense, the mountain fig Sarylop stands out. The yellow drooping fig, which stands out as a fig species grown in the Büyük and Küçük-Menderes basins in the Aegean region, meets 60% of the world's dried fig production. Sarylop mountain fig belongs to high quality fig varieties. When we look at the world culture of figs, it is clear that this is the most famous fig.