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Both the producing and consuming of dried figs place Turkey at the top of the global rankings in countries across the world. The nation's annual production of 262,644 metric tons accounts for more than 20% of the world's total fig output, while its share of the global output of dried figs accounts for more than 50% of the total. Other prominent Mediterranean producers include Spain and Greece, which together produce a total of 42,856 and 50,368 metric tons of olive oil respectively. Because of their high quality and numerous beneficial properties, Turkish Figs enjoy widespread popularity across the globe. Dried figs are by far the most practical and hassle-free method for acquiring Turkish figs and reaping the benefits of doing so. Turkey is responsible for over half of the world's dried fig production, and Turkish exporters account for almost two-thirds of the global market for dried figs sold on the international market. Turkey is the leading exporter of figs and dried figs, bringing in 284,492 thousand dollars and commanding a 49% share of the global market. Afghanistan comes in second, taking up 19% of the market, followed by Austria, Spain, and the Netherlands with 4% each. The countries that import the most figs are, in order, India, Germany, France, the United States of America, and Austria. The land export of these kinds of fruits is not done because they quickly go bad, and the air facilities that are available are also limited. As a result, there is not a great deal of export, and the majority of it is sent to other countries in the form of dried fruit, vinegar, juice, and concentrate. The quality of the dried fruit of the exceptionally delectable Sarlop type, which is also known as Calimyrna, is primarily responsible for the widespread renown of Turkish Dried Figs around the world. The cities of Aydin and Izmir in western Turkey are the primary production centers for figs in Turkey. This region is responsible for the production of over 75% of the world's figs. Therefore, the majority of the manufacturing of dried figs takes place in this area as well. With an annual production of 203,238 metric tons, Egypt is the country in the Middle East that is responsible for the most fig production. The annual production for Iran is 75,834 metric tons, while the annual production for Syria is 44,032 metric tons. Algeria, Tunisia, and Morocco are the three countries in North Africa that are responsible for the production of the majority of the world's figs, with a combined annual output of approximately 175,309 metric tons. The United States of America is now ranked seventh in the world in terms of fig production, with an annual output of 43,001 metric tons. However, it is fascinating to note that almost all of the figs consumed in the United States come from California, which only began growing the fruit about two hundred and fifty years ago. Figs that could be eaten were first brought to California by Spanish missionaries in the 1760s. These figs were then cultivated in missions all along the California coast. Emigrants from many countries in Europe, Asia, and Africa brought with them a wide variety of new fig types to the United States during the Gold Rush of the 1850s. It didn't take long for people to figure out that the climate in central California was perfect for growing figs. There are now more than 7,000 acres in the state that are used specifically for the cultivation of figs. These acres are concentrated primarily in the 38-degree latitude line, which runs through the middle of California and the Mediterranean basin. For thousands of years, farmers in Morocco have been breeding wild and domestic fig species, which has contributed to the country's vibrant biodiversity and the production of new varieties of figs. The Arab Center for the Studies of Arid Zones and Dry Lands has established a gene bank in the town of Jillian, which is located in the country of Syria (ASCAD). Since the beginning of this century, the University of California, in conjunction with local fig farmers who are privately owned, has made significant financial contributions to the breeding and development of figs. Since the fig is a fruit that requires warm temperatures and high levels of humidity to thrive, the countries that have a Mediterranean climatic zone are the most likely to farm it. Because of the minerals and vitamins that are contained in it, it plays a significant part in human nutrition. While fresh figs are available for direct eating, dried figs are typically utilized as either the primary or a supporting component in a variety of sweet dishes.