Figs in History

A symbol of abundance for millennia

Figs are among the earliest domesticated fruit trees. Cultivated across the Eastern Mediterranean and Mesopotamia, they became symbols of abundance and longevity, leaving deep marks in cuisine, trade, belief and art.

Thanks to their suitability for drying, figs became a staple travel food for caravans and seafarers. In the Aegean—especially the Aydın basin—the microclimate and winds favour drying; Germencik remains a living centre of this tradition.

Fig
A Brief Timeline
  • Antiquity: Among the first domesticated fruit trees; prominent in Egyptian and Aegean daily life and rituals.
  • Greece & Rome: A sacred motif and a culinary staple; drying methods spread through Mediterranean trade.
  • Middle Ages – Early Modern: Caravan routes and ports carry figs widely; valued as campaign and winter food.
  • Ottoman Era: Dried-fig exports accelerate via İzmir port and the 19th-century Aydın railway.
  • Republic – Today: Production strengthened by cooperatives and quality standards; the Germencik Fig Festival links heritage with culture.
Fig Culture: From Table to Well-Being
  • • Varieties & Taste: Iconic Sarı Lop (Sarılop) among Aegean types—excellent fresh and dried.
  • • Cuisine: From desserts and jams/molasses to pairings with cheese and nuts.
  • • Nutrition: Natural sugars, fibre and minerals provide energy and satiety.
  • • Craft: Laying, sun-drying, threading and grading are skills passed down generations.
Dried figs
Germencik and Sarı Lop

At the heart of cultivation in Germencik lies the **Sarı Lop (Sarılop)** variety. With large fruit, thin skin and a honey-like pulp, it is highly suitable for drying. After harvest it loses moisture evenly in the region’s dry, breezy air—helping the fruit keep its shape during traditional processes such as threading and tray-drying.

Another reason Sarı Lop is preferred is its **high soluble solids (°Brix)** and **uniform drying**. These traits support bright, clean-looking dried figs with consistent quality. Combined with the Menderes valley winds and long sunshine hours, Germencik’s microclimate favours export-grade selections.

Key Traits of Sarı Lop
  • • Thin skin — fewer cracks and shape loss during drying.
  • • Dense, honey-like pulp — balanced sweetness and aroma.
  • • Uniform fruit size — easier grading and packing.
  • • Favourable drying curve — good results in both sun- and kiln-drying.
Basket of dried figs