Fig production and processing: A Pakistan perspective

Abstract

Fig (Ficus carica) is commonly known as Anjeer in Pakistan. Fig is a very important fruit and is said to be the fruit of heaven. Fig is cultivated in Khyber Pakhtunkhwa (KP), Punjab, and Sindh Provinces of Pakistan, producing 487 tons of fruit. The fig is eaten fresh fleshy raw and dried. It is also processed in many products. Figs are highly perishable with limited storability for more extended periods, and to expand the potential markets, most of the production is used for drying. Dried figs are a rich source of calcium, copper, manganese, magnesium, potassium, calcium, vitamin K and fiber. Mainly, figs possess health benefits due to flavonoids, polyphenol, and antioxidants. In Pakistan, figs are used as a traditional medicine to treat anemia, cancer, diabetes, liver disease, skin diseases, ulcers, and gastrointestinal and urinary tract infections. The use of fig in various products could also increase fiber and potassium intake to build up the digestive system. The increase in demand for fig consumption and marketing worldwide is gaining efforts to increase its production in Pakistan. Technological practices could minimize the post-harvest loss of figs during processing and preservation with improved drying techniques and the preparation of value-added by-products. At present, Pakistan is also gaining attention to increase the cultivation of figs in different country areas.