Process

Ripened on world famous Ficus Carica tree.

Fig trees give their fruits in summer months. At first all the figs are fresh. If a fresh fig is not plucked from its branch, it begins to ripen itself, and enters the drying phase on its own branch.

The stem of the fig turns yellow and begins to shrivel. Eventually, the stem becomes weak and falls from the branch to the ground.

This is the traditional way of drying a fig, dating back 10.000 years.

Thanks to farmers who collect the fallen figs.

Whether the figs have reached complete to dry phase, inspections being continued daily.

Salt & water for sanitizing

After having been dried and re-selected, figs of similar size are grouped, and they are washed quickly with salty water to get rid of all the surface dust and soil. This is the classical dipping method to sterilize the figs for centuries.

No sulfur or hydrogen peroxide are used during this sterilization.

Then figs are let to dry once more, and we again check their moisture every day till we get the optimum moisture level before packing.

Figarve figs (Alabanda, Aphrodisias, Baby Caria) are wild figs and grown alone in nature. Each piece of fig might taste different depending on the sunlight and amount of water received during the year as well as due to exterior natural effects.

This is why we call Figarve figs 'The First Gift of Nature' since the taste and texture are uniquely given by nature depending on the growing year and harvest season.

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Ripened on world famous Ficus Carica tree.

Salt & water for sanitizing

Packing in sizes. Setting a new industry standard.