Risk factors and loss prevention:
Toxicity / Hazards to health
Self-heating / Spontaneous combustion Insect infestation / Diseases
CN/HS number * 0804 20 ff.
(* EU Combined Nomenclature/Harmonized System)
Figs are the pear-shaped false fruits of the fig tree, of the mulberry family
(Moraceae). They contain large numbers of tiny stone fruits inside them. They
are preserved by drying (dried fruit). The fig tree, which is often more bush-
like, is native to the Persian Gulf and the Mediterranean. It is now widespread
throughout the tropics and subtropics.
The drying process flattens the figs, resulting in the loss of their pear-like
shape and the adoption of a round shape.
Depending on quality, a distinction is drawn between natural figs and
Natural figs are dried in the sun or by machine, threaded on cords or into rings.
The glucose which crystallizes out and creates a dull surface with its granules
preserves the figs naturally as dried fruit.
Processed figs undergo several operations, i.e. drying, immersion in salt water
or steam treatment, pressing and then drying again. Pressing into particular
shapes (slabs, rolls) and processing give the figs an attractive, shiny appearance.
Figs processed in this way are commercially the most desirable.
Quality / Duration of storage
Figs should be large, thin-skinned and light brown and taste sweet, juicy and
honey-like. The most sought-after are Smyrna-type figs, which are well suited
to the drying process. The whitish