Aydın Fig

Aydın Fig is a variety of fig grown in Aydın province, located in the Western Anatolia region of Turkey, internationally known as the "yellow lop." This product, one of Turkey's registered geographical indications, is valued both fresh and dried. Thanks to the ideal conditions provided by its climate and soil characteristics, Aydın fig is considered among the highest quality dried figs worldwide.

History

Fig has been cultivated for thousands of years in Aydın and its surroundings. Cultivated since ancient times, this fruit forms the foundation of fig agriculture in Aydın. From the Ottoman period onwards, exports of Aydın figs increased, especially in the 19th century, when they were shipped via the İzmir Port to Europe and America. Since the 2000s, it has undergone a branding process through geographical indication registration.

Cultivation Areas

Aydın Fig is mainly grown in the Büyük Menderes Basin. The basin's climate is hot and dry in summer, mild and rainy in winter. It is widely cultivated in almost all districts of Aydın, especially Nazilli, Germencik, İncirliova, Köşk, Sultanhisar, and Efeler. Due to the microclimate effect, this region forms the most suitable climatic zone in the world for the yellow lop variety.

Botanical Characteristics

The yellow lop variety’s skin color changes from yellowish light green to amber yellow and softens as the fruit ripens. The inside of the fruit turns a dark pink or reddish hue. Ripe fruits are large, juicy, thin-skinned, and high in sugar content. When dried, the figs exhibit distinct superiority in shape, color, aroma, and taste. The trees have a broad canopy and high yield.

Production Process

Fig production starts with pruning in January and February. Fertilization and soil cultivation take place in March and April. Irrigation, pest control, and the release of fig wasps (Blastophaga psenes) are performed during May and June. Fresh figs are harvested at the end of July and beginning of August, while figs for drying fall from the tree and are naturally dried in the sun. After drying, sorting and packaging are carried out.

Fig Wasp and Pollination

Pollination of the Aydın Fig occurs only through the fig wasp (Blastophaga psenes). Female wasps emerge from male figs (caprifigs) and pollinate the flowers on female trees. This symbiotic relationship is essential for fig fertility. Therefore, caprifig trees are specially cultivated in the Aydın region and are hung on female trees during specific periods.

Economic Importance

Aydın Fig holds a significant place in Turkey’s dried fruit exports. Approximately 50% of the world's dried fig production is supplied by Turkey, with over 80% coming from the Aydın region. It is exported primarily to European Union countries, the USA, Russia, and Middle Eastern countries. This product is an important livelihood source for the local people and supports employment in the regional economy.

Geographical Indication and Quality Protection

Aydın Fig was protected by geographical indication registration by the Turkish Patent and Trademark Office in 2005. This registration allows only figs grown within the borders of Aydın province and meeting certain production standards to be marketed under the name "Aydın fig." The registration protects quality and plays a significant role in combating counterfeiting.

Processing and Consumption Forms

Aydın fig is consumed both fresh and dried. Dried figs are eaten directly or used in delight, paste, desserts, and pastries. Industrially, fig marmalade, energy bars, chips, juice, and vinegar are produced. Additionally, due to its high fiber, calcium, and natural sugar content, it is an important food for healthy nutrition.

Protection Measures

Aydın fig production is threatened by climate change, pests, excessive heat, and careless farming practices. Diseases such as fig psyllid, fig moth, and sourness bacteria reduce quality. Therefore, the Ministry of Agriculture and Forestry and local associations conduct training for producers, implement biotechnical control methods, and promote organic production to improve quality.