The Fig

Botany, Production and Uses

By: Ali Sarkhosh (Editor), Louise Ferguson (Editor), Alimohammad Yavari (Editor)

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Hardcover | 3 April 2022

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The common fig Ficus carica L. is an ancient fruit native to the Mediterranean. Dried figs have been successfully produced and processed in arid regions with little sophisticated infrastructure for centuries. Figs are rich in fibre, trace minerals, polyphenols and vitamins, with higher nutrient levels than most fruits.

Advances in agricultural production and postharvest technologies have not only improved the efficiency of dried fig production but have facilitated the development of both local and export high value fresh fig industries. The result is high quality fresh figs marketed internationally throughout the year.

This book provides a comprehensive summary of fig growing, processing and marketing from a scientific and horticultural perspective. The nineteen chapters include in-depth discussions of:

History
Physiology
Breeding and Cultivars
Propagation
Site Selection and Orchard Establishment
Nutrition and Irrigation Management
Pollination Management
Integrated Pest Management
Greenhouse Production
Harvesting, Dried and Fresh Fig Processing
The Medicinal Uses of Figs
World Fig Markets

The Fig: Botany, Production and Uses is a comprehensive applied resource for academic researchers, also producers, processors, and marketers of dried and fresh figs.

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