Dried Giant Figs

History

The fig tree (Ficus Carica L.) is a plant of ancient origins, coming from the Middle East. The specific epithet 'Carica' refers to its origins, which can be traced back to Caria, a region of Asia Minor. Evidence of its cultivation was already visible in the first agricultural civilizations of Mesopotamia, Palestine and Egypt, from where it later spread throughout the Mediterranean Sea basin. Even though by definition it is called the Mediterranean Fig, the fig is also considered historically originating from and common to the Caucasus and the Black Sea regions. Only after the discovery of America did the fig spread to that continent, and following contacts with the East it spread to China and Japan.

The fig is part of the Moraceae family which includes about 1500 species, most of which are woody plants, although it does also contain some herbaceous and creeping plants. The species in this family produce latex. There are two subspecies of the Genus Ficus carica L.: Ficus carica sativa (domestic fig) and Ficus carica caprificus (caprific or wild). The Ficus carica L. is the most Nordic species of the genus; the tree in its natural state lives, on average, 50–90 years. It can reach 10–12 m in height, but in specialized farming it is kept within 3–4 m. In its wild state, its shape can be shrubby, while its grown form is arboreal. 

The cultivation of fig trees has developed in different parts of the planet, but of course only significantly in climate districts similar to the hot and arid Mediterranean environment. In the Mediterranean basin we have important cultivation areas in Italy, Turkey, Greece, Algeria, Spain, Libya, Morocco, Egypt, Palestine, France. Other major producing countries are Portugal, Syria, Russia, Arabia, India, Japan, California, Argentina, Australia. The Italian regions dedicated to its production are Puglia, Campania and Calabria. Abruzzo, Sicily and Lazio are also major producers. 

Source: 

Nutspaper, 2/2011 

Properties

According to our analyses, 100 g of figs contain:

• Potassium (804 mg – 40% of NRV)
• Copper (0.33 mg – 33% of NRV)
• Manganese (0.57 mg – 29% of NRV)
• Iron (3.2 mg – 23% of NRV)
• Calcium (173 mg – 22% of NRV)
• Magnesium (74.2 mg – 20% of NRV)

Dose recommendations

Each package of 1 kg of dried figs contains about 32 portions of 30 g that provide: 

• 12% of the Nutrient Reference Value of Potassium;
• 10% of the Nutrient Reference Value of Copper. 

Individual needs vary by age, gender, weight and physical activity. A varied and balanced diet and a healthy lifestyle are the basis of your well-being. 

Affordable price

Affordable price means to us offering our client dried figs with no added sugar – containing only natural sugar - that everyone can enjoy. We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by offering our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product we can. 

Not only that: by choosing large packs of dried figs you are also contributing to the reduction in the use of plastic.

How much does 1 kg of dried figs cost? >p>The price per kg for dried figs depends on the figs' quality, variety and origin. On Nuturally, we have selected the best dried figs with respect for our supply chain, farmers, and raw materials.

Storage

You can store dried figs in cool. dry places away from heat and moisture. Here are 4 useful tips: 

• The best way to store dried figs is in a refrigerated environment. Nuturally dried figs can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay. 
• The ideal container for the storage of dried figs is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.  
• The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen, that is fundamental for aerobic bacteria. 
• The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.