Influence Of Chemicals On Success And Survival Of Cuttings In Fig

The fig is believed to be indigenous to Western Asia to have been distributed by man throughout the Mediterranean area. Fig is one of the most salt and drought tolerant crop with a deep root system. The fruit is edible and botanically known as synconium (multiple fruit).Fig are consumed fresh or dried, preserved, candied or canned. Fig are consumed fresh or dried, preserved, candied or canned. Fresh figs are very delicious with high nutritive values. Fresh figs are very delicious with high nutritive values. Both fresh and dried figs contain appreciable amount of vitamins A and C also smaller amounts of vitamin B and D. Fig helps to maintain the acid-alkali balance of the body by very effective neutralizing excess acid. Fresh figs also contain gum, mucilage (0.8%) and pentosans (0.83%). A preparation known as fig coffee is manufactured in Europe and used as a substitute of coffee. The fruit contains 3.02 percent (dry weight basis) total acid. Citric acid is the predominant acid in fig. Fig is moderately important world crop with an estimated annual production of one million tons of fruit of which about 30 per cent is produced by Turkey.