Turkish figs orchards are one of the world’s widest orchards ever known. Therefore many exporters directly get their goods from Turkish farmers. The fig is the fruit of the Ficus Carica fig tree, which is a tree of the Moraceae family.
dried turkish figs
The common fig tree Ficus Carica is an emblem of the Mediterranean basin where it has been cultivated for thousands of years. The vine and the olive tree, it is part of the fruit trilogy of this region throughout the world. The fig is considered today as the oldest domesticated fruit. In fact, in 2006, nine parthenocarpic fig trees were discovered in the Jordan Valley, Palestine (whose cultivation required human intervention). Its dating shows that the cultivation of these figs dates back to 9,400 years before our era, that is, it was domesticated at the same time as rice in Asia, and a thousand years before wheat, barley, and legumes. Very prolific, the fig tree was widely cultivated by the Egyptians, Hebrews, and Persians. The Greeks and Romans ate both fresh and dried figs. By the time of Pliny the Elder, twenty-nine different species were already listed. In France, it was not until the 14th century that fresh figs appeared in the markets of the capital. Under Louis XIV, Jean de La Quintinie planted seven hundred fig trees for the royal table. The fig is not a fruit in the botanical sense of the term. It is actually a fleshy receptacle, an infructescence, which at maturity contains a collection of scattered achenes in an edible pulp. Figs fall into three main categories: green or white, black or purple, and gray or red. Locally there are many varieties such as the Algerian fig, the Sonia Wolf fig, the Argenteuil white fig, the Brunswick fig, the black fig, the Dottato fig and the Turkish fig. They can be eaten fresh or dried and are used to make jams and are most flavorful at room temperature. The fig tree is the forbidden fruit of the tree of knowledge in the Book of Genesis. The annual world production of figs is now estimated at 1 million tons. The main producing countries are Turkey with an annual harvest of 170,000 tons, Egypt with 122,000 tons, Algeria with 120,000 tons, Morocco with 115,000 tons, Spain, Iran and Syria. 
dried turkish figs flavors
The French production of figs intended for fresh consumption represents 3,500 tons concentrated in the southeast of France. Look for soft but not mushy fruits that indicate ripeness and flavor. Hard fruits will not continue to ripen. If they smell sour, they're past their prime. Figs are available in both green varieties like Kalamata and purple or dark brown varieties known as Black Mission, Brown Turkey and Chicago Hardy. Figs grow both in the ground and in containers, making them a great choice for backyard gardens. Once planted, they need two years before they are ready to bear fruit. They also need full sun and fertile, well-drained, slightly acidic soil. Although the trees grow well in a climate consistent with their Mediterranean and Middle Eastern origins, they can be grown in more temperate locations. Just make sure they are protected from cold or strong winds, as they will die in temperatures below 20°F. Also, they will withstand drier than wet conditions. You can harvest the fruit from your fig tree when the fruit is soft and easy to pick. The skin may split as it ripens on the branch, a sweet and sticky sign that it is ready to eat. Keep in mind that the fruits will stop ripening once they are removed from the tree, so be sure not to harvest too early. 
Export Turkish dried figs
Exporting dried figs from turkey made a big opportunity for Turkish farmers to show their sweet delicious species to the world. The fig is so well known that you hardly realize that it is officially an exotic crop. The first fig trees appeared in Western Asia. It is one of the first fruits cultivated by man. Figs have thin skin that is tough to the touch but edible. The color of this pear-like fruit is determined by its variety: black, purple, green, or yellow. The pulp can also differ: from pink and red to purple or green. The fleshy interior of figs tastes sweet, with small edible seeds. Turkey brown dried figs are by far the most popular variety, recognizable by their thin, light green, and purple skin. The riper the fruit, the more purple its color becomes. Inside, the soft pulp is pink to red.
- Bursa: If you prefer sweet, go for Bursa figs. It is one of the sweetest fig varieties available. The skin is dark purple and powderless with red to purple flesh inside.
- Autumn Honey: Similar to the brown turkey variety, but with thin, brown skin and no dust. The fruit turns purple as it ripens. This strain can be grown in cooler regions.
- Black Mission: Black Mission is one of the smaller fig varieties. The red and black skin reals a clear flesh.
- Sitting Torro: This variety is smaller than the brown turkey and has a pointed shape. The skin is dark in color.
Figs are part of the ficus family, a crop that is also popular as a houseplant. Fig trees are in fact species that are increasingly being cultivated. They are grafted onto wild rootstocks. Growers prune fig trees in the most efficient way for them. The first flowers appear on the fig tree after 2 to 3 years. They become fruits in 3 months. Fig trees can continue to produce fruit for decades. Harvesting is manual work. The figs are carefully picked in baskets before being transported to the packing stations. This is where the process begins with careful selection of quality, maturity and size. After sorting, the fruit is bagged and shipped to Nature's Pride. A fig contains 37 calories, and provides us with 2.5% of the recommended daily allowance (IDR) of potassium, 2% of magnesium, 1% of iron and calcium. Six dried figs provide 125 calories and higher amounts of magnesium (8%), potassium (7%), calcium (6%) and iron (6%). Figs are a source of vitamin K which, however, affects the effectiveness of anticoagulant treatment with warfarin. They are rich in sugars and fiber - drier - which make them an ideal option for the proper functioning of the intestine. Six dried figs contain 5 g of fiber and 24 g of sugars. It is no coincidence that figs are used in traditional medicine for their laxative action. Small-scale research in laboratory animals has found that fig extract is associated with lower blood pressure in laboratory animals. Another small study in ten adults also found that compared to a high-sugar drink, fig extract was more effective at regulating blood sugar. Rich in phytochemicals and antioxidants, figs are becoming a valuable superfood packed with benefits both fresh and dried. 
Dried figs Orchards Turkish
Turkish dried figs are of two types organic and no organic. This depends on many cases such as fertilizers, modifications, dehydrating procedures, and the atmosphere and orchard they grew in. Of course, you can use figs in different ways. In addition to its delicious taste, the fig also offers you a whole range of healthy nutrients. Depending on whether it is fresh or dried fruit, the nutrition can vary. Let's find out more. The aroma of freshly picked figs, preferably straight from the tree, is unmistakable. Unfortunately, in our latitudes, the fruit is usually picked green so that it is not too ripe when it arrives at the supermarket and this aroma is often absent. However, figs offer a wide range of vitamins and minerals that are good for the body. Fresh figs are mostly available in late summer or fall. After purchase, they should be kept in a cool place and consumed as soon as possible. The ripening process of the fruit begins in a few days, due to which the fruit changes its structure and quickly becomes inedible. Figs can be eaten fresh or dried and contain iron, phosphorous, magnesium, and some potassium. Rich in vitamin B, figs not only improve our mood but also provide enough energy. Vitamin B also strengthens our nerves to help us stay calm in stressful situations. In addition, the many fibers present in sweet fruit help with digestion and satiety. But although the fresh variety is very popular, the dried version has its own advantages. Due to the sensitivity of fresh figs, many rely on the dried version. If you look for figs in the supermarket out of season, you will find mostly dried fruit. Their shelf life is much longer than that of fresh figs and for this reason they are ideal as a snack on the go. So if you travel a lot and are looking for a healthy, vitamin-rich snack, why not try dried figs? Conventionally grown figs are generally considered nearly "cooked", that is, exposed to very high temperatures. Of course, by doing it this way, all the important nutrients are lost and the result is a snack that is mostly sugar, even if it is fructose. The REAL RAW figs available at Lifefood are mostly sun dried or slightly dried below 45°C. Vitamins and minerals are preserved with this method. The fruits are harvested ripe from the tree and then dried. This not only promises a full flavor, but also a wide range of nutrients. Removing the water not only increases the fructose content but also the energy level of the fruit. A perfect snack on the go or to fuel your next hike. However, the high fructose content should not be ignored when eaten between meals. Eating too many dried figs at once will turn this powerhouse into a high-calorie, high-sugar snack. 
Worldwide Turkish dried figs
- Seasonality - Typically grown in California for the wider agricultural market, the first harvest of the season arrives in mid-summer and begins arriving in supermarkets soon after. A second harvest takes place at the end of the summer and until October. Black Mission figs, a variety synonymous with late harvests, are sought after for their sweeter flavor. Since they are not grown in monoculture or consumed in large quantities, their agricultural production does not have the same impact as, say, its biblical counterpart, the apple.
- Storage: Figs will keep for a week in the fridge in a container, but they are very delicate and should be eaten as soon as possible. If you have a lot of figs, you can dehydrate them and store them in an airtight container for months.
- Cooking: Figs require little prep work for cooking, other than rinsing and stem removal. They can be roasted, baked in pies, tossed into salads, made into jam, or stuffed into herbed pork loins. Although there are many recipes for fig pies and the like, sometimes it's best not to worry about what nature has intended. Ripe figs are a no-frills treat, but take them to the next level with a small dollop of mascarpone cheese and a drizzle of honey. Cut the figs in half and cover the fleshy pink interior with the soft cheese and honey. Other ideas include goat cheese instead of mascarpone, a slice of prosciutto, and a sprinkle of chopped rosemary.
- Nutrition: Figs are a good source of vitamin K and minerals like calcium, magnesium, potassium, and manganese. In fact, they contain one of the most important plant-based sources of calcium. Figs are also an excellent source of antioxidants.
Paying attention to a few points when buying Estahban figs can help you make a better decision. Knowing the types of Esthaban figs and their characteristics is the first step to buying this product. If you are familiar with the types of dried Eshtaban figs, you can more accurately and easily prepare the desired product. Also, it is better to know all the characteristics of fresh and quality dried figs. High quality healthy dried figs have natural color and smell. Any acidity, mold and elongation of the fig tail indicate its old age and unfavorable quality. Also, as mentioned, Stahban figs are classified according to their color and size. Usually, the bigger, fatter and whiter the fig, the higher the price. Of course, the number of flowering figs and their size does not have much effect on the taste and quality of this product. However, the price of Estehban figs is also affected by these criteria. 