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

Explore the comprehensive history and science of the common fig, Ficus carica L., with this specialized resource from Cabi. As an ancient fruit native to the Mediterranean, the fig has a long history of production in arid regions. This book examines how dried figs have been processed for centuries, even in areas with limited infrastructure. Learn about the nutritional profile of this fruit, which is rich in fiber, trace minerals, polyphenols, and vitamins. The text covers how modern advances in agricultural production and postharvest technologies have transformed the industry. These developments have improved the efficiency of dried fig production and supported the growth of high-value fresh fig markets for both local consumption and international export. Whether you are interested in the botanical aspects of the Ficus carica L. or the technical improvements in modern agriculture, this book provides essential information on the development of the global fig industry.