The common fig Ficus carica L. is an ancient fruit native to Iran and surrounding countries. Figs are rich in fibre, trace minerals, polyphenols and vitamins, with higher nutrient levels than many other common fruits. Figs are extensively cultivated throughout the Mediterranean region (and similar climates), and are well adapted to drought and high temperatures. They are harvested worldwide, with an annual production of over 1 million tonnes. Most current commercial fig production is dried, although the greatest growth potential is for top-quality fresh figs. This book provides a comprehensive summary of fig growing from a scientific and horticultural perspective, covering botany, production, processing, nutrition and markets. It also provides information on plant growth, flowering, earliness, fruit production and quality, and abiotic disorders such as sunburn and splitting. Proper management strategies that address the fruit quality and disorders of existing and new fig cropping systems across the world are also covered. The Fig: Botany, Production and Uses is an essential resource for academic researchers, and those involved in research and development in the fig industry.
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