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Morocco figs are known around the world as nutritious and tasty. Various studies show that the health benefits of figs can address certain medical concerns, such as eczema and diabetes. Figs are eaten dried or fresh and also used in jam production.

Figs are fruits classified under the species Ficus carica and are also known as common fig or edible. The fruit is also known as Kermous in Moroccan Arabic.

The fig tree grows to a height of between 10ft and 30 ft. It has palmate leaves divided into as many as seven main lobes. The fruit is fleshy and hollow and has a hollow receptacle which has a slight opening at the apex. It assumes a pear or turbinate shape and is 1-4 inches (2-10cm) in length. A fig fruit’s colour is either dark-purple, bronze or yellowish-green.

The fig is native to Western Asia where its cultivation is traced back to 5,000 B.C. Trading activities prompted its distribution, and later introduced in Mexico in the 1560s. Introduction of the wasp as a pollinating agent in early 1900 prompted commercial fig culture.

Morocco is ranked third globally in its production of figs. In 2017, the country produced 137,934 tons of figs which was 12% of the total global production. Turkey and Egypt are the top two producers of figs, respectively.

The average export value of Morocco figs is $250,000. The main export destinations of the product include Spain, Netherlands, France, Germany, Mauritania and Qatar.

The three main fig varieties cultivated in Morocco include Ghouddane, Ournakssi, and Filalia. However, there are other fig varieties in Morocco which include Marseilles, Brunswick, Brown Turkey and Celeste.

Most of these varieties are grown in the Taounate area, which constitutes 40% of the total fig acreage in Morocco. The Provincial Department of Agriculture aims to increase fig cultivation acreage and gravitate toward varieties that lead to high yield and quality

The harvesting season of Morocco figs ranges between late September to December. The fruit thrives in subtropical and tropical climates with effective irrigation systems in place. A dry climate characterized by light early rains in the spring is ideal for figs grown for fresh fruit.

Rains during the development and ripening of the fruit muffle yield potential. Scorching climates can also lead to low amounts of fruits regardless of irrigation.

A variety of soils are ideal for fig cultivation such as limestone, heavy clay, rich loam or light sand provided there is good drainage. Acidic soils are detrimental to fig production.

During harvesting, the fruit can be picked by hand from the trees. Mechanical sweepers can also collect them in case they fall. The harvest is later spread out under shade for at least one day for the latex to dry.

They are later packed in wooden boxes weighing between 10-15kg and transported to processing plants. Figs are stored in controlled temperatures ranging between 4°C-6°C. Figs have a maximum shelf-life of 30 days, but when frozen, its quality can be maintained for months as it is exported to other countries.

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