Fig (Ficus carica L.) production and yield

Abstract

Fig is a subtropical fruit that belongs to the Ficus genus of the Moraceae family. It is grown in some parts of the world, such as the Mediterranean region, Southwest Asia, South America, South Africa, and to a lesser extent in Australia. Fig fruits, with large nutritional values, are consumed fresh or dried. Fig fruits are transformed into several processing products, such as dried figs, preserved fruits, jam, juice, wine, powder, and others, but the most popular ones are preserved fruits and jam. Figs are one of the highest sources of calcium and fiber in plants. Furthermore, dried figs are rich in fiber, essential minerals, and vitamins. Figs have a laxative effect and contain many antioxidants. Moreover, they are a good source of flavonoids and other phenolics. The worldwide cultivation of fig (Ficus carica L.) has achieved great economic importance due to its essential role as a food supplement. This situation has generated great interest in researching its production, processing, and conservation methods. This chapter provides up-to-date information about fig fruits' nutritional properties, evaluates the production systems of figs in hydroponic and greenhouse conditions, and optimizes the yield and fruit size of figs.