Updated July 2011 by Diane Huntrods, AgMRC, Iowa State University.

History
Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. Figs were likely first cultivated in Egypt. They became a highly regarded food in the Greek diet after being spread through Crete and other countries in the region. Ancient Romans considered them sacred fruit. In 1759, Spanish missionary priests introduced fig trees to California, planting them at the San Diego Mission.

Photo courtesy of Phyllis Bankier, www.scenescapes.us

Production
California ranks first in the nation in fig production, accounting for nearly 98 percent of all figs produced. The California fig industry, consisting of both fresh fruit and processed fruit, produced more than 40,000 tons of figs in 2010. Of that amount, more than 36,000 tons, or 90 percent, were processed. The fig crop was valued at $22.1 million, a decrease in total crop value largely attributable to lower prices. The average price per ton for figs was $549 in 2010 compared to $763 the previous year.  (NASS 2011)

According to the 2007 Census of Agriculture (NASS 2009), the number of farms that produced figs increased between 2002 and 2007, reaching 1,101. However, total U.S. acreage declined from 14,274 in 2002 to 9,739 in 2007. California hosted the largest number of farms raising figs (302) and the highest number of acres planted to figs (9,384) in 2007. In 2010, however, the number of acres in California planted to fruit-bearing fig trees continued to decline, falling to 9,200 acres of land (NASS 2011).

In 2009, Egypt, Turkey, Algeria, Morocco and Iran were the top five producers of figs worldwide. The United States ranked sixth in world production.  (FAO 2009)

Figs range in color and texture. The most commonly grown commercial varieties are: Mission, which has black skin and pink flesh; Kadota, which has green skin and purple flesh; and Calimyrna, which has green-yellow skin. Mission figs are used primarily for dried fruit, paste or juice concentrate, and Kadota for canning, preserving and fig paste. The Calimyrna fig is processed as dried fruit or paste.

Figs grow best in a Mediterranean-like climate. They need hot, dry summers, and they thrive in a range of 60 to 100 degrees F. The plant needs about 8 hours of sun and heat, especially as they ripen. The lowest temperature figs tolerate is 15 to 20 degrees F. Excessive heat and dry weather cause fruit to fall before maturity. Drought stress may also cause the fruit to drop, so water should be frequently applied in hot, dry areas. However, excess water causes the fruit to split and become sour.

Depending on variety, one or two crops may be harvested during the crop year. Harvesting occurs from June through October. Because most of the crop is processed, figs are available to consumers all year long.

Value-added Products
Food products containing figs include fig paste, fig concentrate, fig powder, fig nuggets and diced and sliced figs. The natural flavor of figs can be preserved in fig jam, preserves and paste. To make fig concentrate, which replaces sucrose and corn syrup, the water is extracted from the figs. Chopped, diced and sliced figs are incorporated into food products. When dried, figs are added to cookies, bars and snacks. Besides high-quality figs for fresh consumption, a small number of figs are canned.

The dried seeds in figs contain an oil that is 30 percent fatty acids. This edible oil can be used as a lubricant. The natural humectants in figs make them a beneficial ingredient in such health and beauty products as soap, moisturizers, fragrance and candles.

After the fruit harvest, fig leaves are plucked and used for fodder in India. In southern France, fig leaves are used as a source of perfume material; the leaves create a woody-mossy scent.

Exports/Imports
The United States is both an exporter and importer of figs. In 2010, U.S. figs valued at nearly $20.5 million were sold on the international market, up 17 percent from 2009. Canada was the largest destination, purchasing nearly half of all exported U.S. figs, followed by Mexico, Japan and China.  (FAS 2010)

In 2010, the total value of figs imported into the country was $15.2 million, relatively unchanged from the previous year. Turkey was the main supplier, the source of nearly 60 percent of imported figs.  (FAS 2010)

Nutritional Value
Eight ounces of figs provide 30 percent of the recommended daily fiber. Figs are high in potassium and manganese. They provide 6 percent of the daily value of vitamin A, 9 percent of B1, 13 percent of B6, 10 percent of vitamin E and 13 percent of vitamin K. Because figs contain oxalates, they are not recommended in large amounts for people with kidney or gallbladder problems. Figs are known to promote bone density, because they are high in calcium. Fig leaves lower insulin levels and lower levels of triglycerides.
 

Sources
Figs, Fruits and Nuts: 2007 and 2002, 2007 Census of Agriculture, National Agricultural Statistics Service (NASS), USDA, 2009.

Figs, FAOStat, UN, 2009.

Fruit and Tree Nuts Outlook, Economic Research Service (ERS), USDA, 2011.

Fruit and Tree Nuts Yearbook dataset, ERS, USDA, 2010.

Noncitrus Fruits and Nuts, NASS, USDA, 2011 - Provides such stats as dried fig production in California, average price for dried and fresh figs and domestic consumption.  

Developed August 2007 and updated July 2011.