Fig: Botany, Production and Uses

"This book provides a comprehensive review of fig growing from a scientific and horticultural perspective, covering botany, production, processing, health, and industrial uses"--
The common fig Ficus carica L. is an ancient fruit native to the Mediterranean. Dried figs have been successfully produced and processed in arid regions with little sophisticated infrastructure for centuries. Figs are rich in fibre, trace minerals, polyphenols and vitamins, with higher nutrient levels than most fruits.Advances in agricultural production and postharvest technologies have not only improved the efficiency of dried fig production but have facilitated the development of both local and export high value fresh fig industries. The result is high quality fresh figs marketed internationally throughout the year.This book provides a comprehensive summary of fig growing, processing and marketing from a scientific and horticultural perspective. The nineteen chapters include in-depth discussions of:HistoryPhysiologyBreeding and CultivarsPropagationSite Selection and Orchard EstablishmentNutrition and Irrigation ManagementPollination ManagementIntegrated Pest ManagementGreenhouse ProductionHarvesting, Dried and Fresh Fig ProcessingThe Medicinal Uses of FigsWorld Fig MarketsThe Fig: Botany, Production and Uses is a comprehensive applied resource for academic researchers, also producers, processors, and marketers of dried and fresh figs.