Cabi The Fig: Botany, Production and Uses - ABIS BOOK

Explore the comprehensive guide to the common fig, Ficus carica L., published by CABI. This book examines the history and biology of this ancient Mediterranean fruit. It covers the traditional methods used in arid regions to produce dried figs with minimal infrastructure, alongside modern advancements in agricultural production. Learn about the nutritional profile of figs, which are rich in fiber, trace minerals, polyphenols, and vitamins. The text details how postharvest technologies have improved production efficiency and supported the growth of both local and export-grade fresh fig industries. This resource is an essential guide for understanding the high-quality fresh fig markets available internationally.