FIGS
Figs
The fig is one of the oldest fruits cultivated by humankind and has been part of Mediterranean agriculture since ancient times. Ficus carica L., belonging to the Moraceae family, originated in Asia Minor and spread throughout the Mediterranean thanks to the Phoenicians, Greeks and Romans, who valued it for its nutrition and long shelf life.
This deciduous tree can reach about 10 metres in height and produces two crops: breba figs, which ripen in spring on the previous year’s branches, and main-crop figs, which ripen in summer on new shoots. In fact, the fig is not a true fruit but a fleshy inflorescence called a syconium, inside which tiny seeds develop.
A symbol of fertility, abundance and wisdom, the fig played a key role in many cultures: in ancient Greece it was sacred to Dionysus, while in the Bible it represented knowledge. Today, it is appreciated fresh or dried for its intense sweetness, soft texture and richness in fibre.
Try dried figs with fresh fruit and yoghurt for breakfast, or pair them with nuts, cheese or jams.
September 2025
Figs are grown in many temperate and subtropical regions. The leading producers are Türkiye, Egypt and Morocco [FAOSTAT 2023], which together cover about half of global production.
Main varieties include:
• Dottato, typical of southern Italy, delicate flavour and pale pulp, ideal for drying;
• Brogiotto Nero, dark skin and amber-red flesh;
• Smyrna, from Türkiye, honey-like taste and amber flesh;
• Kadota and Mission, common in California, productive and sweet.
Econoce dried figs come from organic farms in Türkiye, where the natural ripening process preserves sugars, fibre and the fruit’s characteristic Mediterranean aroma.
Nutritional values may vary slightly by variety. NRV (Nutrient Reference Value) represents the daily intake recommended by the Italian Ministry of Health for each nutrient; 100 % NRV indicates the minimum recommended amount to stay healthy.
SINU (Italian Society of Human Nutrition) recommends a daily serving of 30 g of dried fruit.
A varied and balanced diet combined with an active lifestyle is essential for wellbeing. The information below is for educational purposes only.
FIG
| Nutrition declaration | average values per 100 g: |
| Energy | 1213 kJ / 287 kcal |
| Fat | 1,9 g |
| of which saturates | 0,3 g |
| Carbohydrate | 60 g |
| of which sugars | 56 g |
| Fibre | 10 g |
| Protein | 2,5 g |
| Salt | 0,25 g |
*NRV: Nutrient Reference Value.
Store dried figs in a cool, dry place away from heat and direct light. During the warm season, refrigeration helps prevent the crystallisation of natural sugars.
Glass is the best material for storage, as it protects the product from humidity and contamination.
Coloured glass reduces light exposure, maintaining the fig’s amber hue and aroma.
Always close containers tightly to prevent excessive drying or oxidation.
