It is thought that the Phoenicians and the Greeks were the ones who brought dried figs to the Mediterranean region, as well as Palestine and Asia Minor, respectively, from their original home in the Near East. The principal producing countries are the nations that are located in the Mediterranean basin, with Turkey standing out among them. It is generally agreed upon that the fig tree's native habitat was in the Near Eastern countries, which may be found spanning from the western coast of Asia to the Mediterranean. On the other hand, figs were already being used by ancient civilizations in the Eastern Mediterranean hundreds of years before they were introduced to Europe. The southern region of Arabia likely served as the cultural cradle for this civilization, from which it later extended to the rest of the world. In the construction of the Great Pyramid of Giza, it is said that figs, which were common in Egypt and were given the name "tab" for their fruit, were used. In addition, fossilized figs have been discovered in the tertiary and quaternary layers of the soil in Italy and France. The Phoenicians are almost definitely to blame for passing on the tradition of cultivating figs to the inhabitants of Cyprus, Malta, and Sicily, as well as the people of Corsica, the Balearic Islands, the Iberian Peninsula, and the French mainland. The Greeks were the ones who first brought fruit to Palestine and the rest of Asia Minor. Some of the most important producers in the Mediterranean region include Turkey, Algeria, Greece, Italy, and Spain. There have also been important changes in the United States, particularly in the state of California, as well as in Asia Minor. 
Every year, the global fig industry generates close to one million metric tons of product. The countries that are located in the Middle East and those that are located around the Mediterranean generate the vast majority of this output. Sun-dried Adam figs are one of the oldest varieties of figs that can be found in South Africa, and they are available on a farm not too far from Prince Albert. The "eating fig" is a fruit that can be eaten raw, dried, or used in the preparation of sweet preserves such as jams and chutneys. It is known for its versatility. It is most successful in the warm, dry, temperate parts of South Africa, but it is also grown in more than 50 other countries. More recently, there has been an increase in demand for figs with darker coloration. Fresh figs can now be shipped out of South Africa through airfreight at any time of the year, not just between November and December and April and May, as was previously the case before advances in cooling technology. 
Growing numbers of people want baby figs from South Africa, particularly those of the Evita (Great Parisian) kind. Western Asia is thought to be the place where figs were originally domesticated, and their introduction may have occurred around 5000 B.C. It was because of passing travelers that they were able to establish themselves in China, Europe, and the United Kingdom by the time the 1500s rolled around. In the 1800s, they were first planted in gardens and farms in South Africa, but it wasn't until the early 1900s that they were grown professionally for commercial purposes. In the 1910s, a farmer named Piet Cilliers from Wellington in the Western Cape built the first commercial fig orchard by importing seeds and seedlings from California. Cilliers's orchard was the first of its kind in the world. The traditional focus of the fig industry, which had been on the drying of figs and the production of fig jam, shifted to include the commercial production of jam as well as the processing of green figs, which fueled the industry's expansion (breba figs). Farmers in South Africa did not start shipping fresh figs to grocery stores in the UK and Europe until the early 2000s. 
Before that time, they only exported dried figs. More than fifty different nations across the globe contribute to an annual production of figs that exceeds one million metric tons. Turkey is the most important producer of figs in the world, accounting for more than 26 percent of total production. The "Black Bursa," which is their major variation, is a large kind of fig that has dark skin and long storage life. Turkey is also the primary producer of dried figs around the world. Egypt, Algeria, Tunisia, and Morocco are all located in Africa and are also producers of figs. Syria, the United States of America, Brazil, Spain, and Iran are all producers of figs. Even though fig trees can be found all over South Africa, the warm and arid summers that prevail in the Klein Karoo region are perfect for the ripening of figs. On this list are also included the towns of Porterville, Riebeeck Valley, Malmesbury, and Hermon, which are all located in the Swartland region. 
Other towns on this list are Paarl, Worcester, and Napier, all of which are located in the Overberg and the Klein Karoo (Kammanassie area near Oudtshoorn and Prince Albert). There are a few orchards in the North-West Province close to Rustenburg, Brits, and Magaliesberg that grow green figs, which are also known as breba figs. Green figs are grown professionally for jams and preserves in the town of Bonnievale, and the area is also home to a green fig farm. Fruits of the fig varieties known as "White Genoa" and "Adam" are specifically dried in the region of Prince Albert. The harvest of breba figs marks the beginning of the fig season in South Africa, which typically lasts from approximately the beginning of November to the middle of December. The fruit that is known as breba figs is produced by the shoots that were present in the previous season. The 'Adam,' 'White Genoa,' and 'Dauphine' types of fig trees provide fruit that matures the earliest on average. The primary harvest of figs begins with the little Ronde de Bordeaux variety at the beginning of January and continues through March; beginning in the middle of January and continuing through February, the Tangier variety is picked. The harvest of figs begins with the little Ronde de Bordeaux variety. 
The last show of the season is Parisian, which also begins airing in the middle of January and continues until April. According to the Department of Agriculture, Forestry, and Fisheries reports, South Africa's annual production of fresh figs amounted to approximately 2,000 metric tons on average during the years 2013/14 and 2017/18. (DAFF). In South African marketplaces, only about 10% of this is sold fresh, while the remaining 12%-13% is processed into various other goods. According to Hortgro, South Africa exported 380 tons of figs during the 2017/18 season. This represents around 0.12% of the world's total fig production. The United Kingdom, Hong Kong, and New Zealand are the most common destinations for South African fig exports. Since the dawn of time, people in the Mediterranean region have placed a high value on the sun-dried figs that fall from the fig tree. Countries that are located along the Mediterranean and other places that have hot, dry summers are currently the major producers and exporters of dried figs in the world. The delicate and easily spoiled fig fruit has traditionally been preserved by sun-drying since this method enables the fruit to be easily stored and transported over great distances at room temperature. This method is being used traditionally today. Dried figs, which are held in high regard by the three monotheistic religions, were traditionally saved for special occasions and consumed in large numbers all over Europe. 
As a result of scientific studies, the positive effects that eating figs can have on one's health are becoming increasingly well-known, which has led to an increase in dried fig consumption in both traditional and emerging markets. To satisfy this ever-increasing demand, an increasing number of nations are becoming active participants in the global market as manufacturers. The increase in demand, however, has been faster than the expansion of supply. In most cases, the cultivation of figs requires very little work on the part of the farmer. As a direct consequence of this, both Europe and the United States are witnessing an increase in the adoption of organic systems as a direct response to the growth in the number of consumers who are concerned about their health. The dried fig industry is focused on developing new natural products (no additives or colorings), packaged in smaller sizes, and occasionally fortified with nuts or seeds to appeal to city inhabitants. 
These new products should be available sometime shortly. Even though dried figs have been shown to have beneficial effects on human health, the quality and safety of the finished product are still key considerations in international trade. The fig cultivar and drying method that are employed all have an impact on the dried figs' quality, as well as their production costs and their ability to compete in the market. The most significant issues are mycotoxins and the damage caused by pests. Mycotoxins, which are mostly created when the fruit starts to ripen on the tree, pose a significant risk to the agricultural industries of all nations that cultivate fig trees. The only methods that are used to stop or lessen contamination are sound agricultural and management practices, as well as the removal of contaminated and low-quality fruit during the processing stage. The development of novel drying cultivars and the production of innovative, healthy dried fig products are two of the most pressing issues that have not yet been answered, but they are difficulties that can be handled.
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