Anatolia is the motherland of fig and fig has been accepted as a sacred fruit for centuries. Turkey is the biggest producer and exporter of fig in the world. The most favorable ecological conditions to grow fig are found in İzmir and Aydın in the Aegean Region.
Dried figs are dried forms of fig fruits that grow on a fig tree known as Ficus carica. Fresh figs, although very popular for juicy and sweet texture, are very delicate fruits and should be consumed within a short time after harvest. Dried figs, on the other hand, have a longer shelf life and can, therefore, be consumed throughout the year.
Dried fig is an important source of nutrients in terms of its protein, carbohydrate, calcium, vitamin K, potassium, iron and magnesium content. In terms of dietary fiber, dried figs have a higher content than any other fruit and contain almost no fat. Omega-3 and omega-6 fatty acids, antioxidant and active ingredient content of dried figs have health-beneficial properties.
Dried fig is consumed as healthy snack in international markets and also used as an ingredient in cakes, various dishes, sweets and fruit mixtures.