The Fig: Botany, Production and Uses (Botany, Production and Uses)

By: Mohammad Abdolahipour and Fateh Aljane and Azam Amiri and Maria L Amodio and Francisco C Balas and Patrick Brown and Zeinab Bolboli and Anshul Chawla and Pasqualina Colasuonno and Giancarlo Colelli and Neda Dalir and Naser Davatgar and Birgül Ertan and Engin Ertan and Louise Ferguson and Giuseppe Ferrara and Badii Gaaliche and Ana I Galván and A. J Galán and Carlos A. Garza and Jan H. Giliomee and Phoebe Gordon and Matthew J. Grieshop and G Dalkiliç Günver and Professor Jose Ignacio Hormaza and Akihiro Hosomi and Hidetoshi Ikegami and Ali Akbar Kamgar-Haghighi and Finn Kjellberg and Moslem Jafari and Zhihong Li and Margarita López Corrales and Mahshad Maghoumi and Giuseppe Massimino Cocuzza and Chabane Mazri and Andrea Mazzeo and Themis J. Michailides and Reza Mostowfizadeh-Ghalamfarsa and Diganta Narzary and Mohamed H Neily and Hitoshi Nogata and Professor A Aytekin Polat and Asghar Ramezanian and Jean-Yves Rasplus and Maria G.F. Rodrigues and Sead Sabanadzovic and Rajwinder K. Sandhu and Manuel Joaquín Serradilla Sánchez and Zeinab Shokoohi and Federica Spagnoli and Vassilio Stournaras and Mohammad H. Tarazkar and Dr Ioannis Tzanetakis and Simon Van Noort and Alimohammad Yavari and Hiroshi Yakushiji and Yue Zhang and Megan Crivelli and Tatjana K Kokaj and Souhila Mahmoudi and Ilaria Marcotuli

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Synopsis: 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 high value fresh fig industries both for export and domestic markets. The result is high quality fresh figs that are marketed internationally throughout the year. This book provides a comprehensive summary of fig growing, processing and marketing from a scientific and horticultural perspective. It is comprised of 19 chapters that include in-depth discussions of: History of fig cultivation; Physiology; Breeding and cultivars; Propagation; Site selection and orchard establishment; Nutrition and irrigation management; Pollination management; Integrated pest management; Greenhouse production; Harvesting, dried and fresh fig processing; The medicinal uses of figs; and World fig markets. The Fig: Botany, Production and Uses is a comprehensive applied resource for academic researchers, as well as producers, processors, and marketers of dried and fresh figs.