TURKISH DRIED FIGS
Figs are found in nature widely beginning from that Eastern Black Sea regions on the Marmara, the Aegean and the mediterranean coasts and in South Eastern Anatolia. Fig growing and production, however, is done as drying in the Aegean; and in the Marmara region, for table consumption purposes or in orchards established especially for olives and sometimes as vineyards. Approximately two thirds of the 10 million fig trees present in Turkey are in the Aydın and Izmir provinces and almost all of the crop obtainedfrom the “Sarılop” variety is used as dried fruit. In the Kücük ve Büyük Menderes basins of the region, around 30-35 thousand families are involved in dreid fig production, the majority of whichwork as small family type enterprises in the Aydın mountains. However additional manpower is required during the fig harvesting season and employment opportunities are provided as seasonal work for agricultural workers from the area. Furthermore, with the mostly female workers in the dried fig processing plants, the fig also has important social fuctions.
Turkey also leads global fig production and Trade of fresh figs. however, a significant amount of the production is consumed within the region. Since the figs has a fragile structure and is spoiled easily, its transportation to markets or its Trade in big amounts has become possible only in the last 15-20 years. Besides, figs trees are found as border trees or in an irregular manner for the producers’ own consumption. There are many fig varieties known and favored in various areas. Local types are given names mostly according to their colors as black, White, mauve, aubergine; according to their shapes, as glass, “söbü”; according to area of production as “Bursa” black, “Mut” fig; according to their taste, as sugar; according to season of harvest, as june, winter reaping hook and they are mainly sold direclty to consumers in the nearby markets. The Aegean population is used fresh figs sold in baskets by Street vendors shouting “Bardacık” small glass and, in fact, the term “bardacık” or “bardakçı” (seller of glass) has been used synonymously for fresh figs in the region. Of the figs suitable for fresh consumption, the “bursa” black that had once been produced in the districts and rural areas of Bursa but became commercially important in the late 1970’s and is now spreading to many areas can be mentioned, in the late 1970’s and is now spreading to many areas can be mentioned, in addition to “yediveren”, which is grown in the Salihli and Turgutlu districts of Manisa and the “Mut” fig produced in the Mut district of İçel.
The fig is a traditional crop of Turkey. It is well-known in the dry and fresh fig markets in the World for its superior quality and large production and commercial size. the fact that the fig is considered divine in all religions, together with its historical importance, makes it a unique fruit for the consumer.
TURKISH DRIED FIGS