From “farm to fork” growers and packers are constantly looking for ways to reduce the carbon footprint of California Figs – Fresh or Dried.
In the Orchard
Most of the activity in the orchards begins in May as the fruit appears on the tree and culminates in October when the final picking of the dried fruit is completed. However, fig production is a year-round business requiring continual soil preparation, monitored irrigation, and careful pruning of the trees.
Spaced 12 to 20 feet apart, the fig trees are trained to single-trunk tree or multi-trunk bush systems. Older trees can be thinned to increase fruit size and to stimulate new growth each year, as well as to remove weak, diseased, or dead limbs, during the dormant season.
Good water management, during the growing season, including regular irrigation, often with systems that deliver the water directly to each tree, and mulching helps maintain tree health and vigor.
Fresh Figs must be allowed to ripen fully on the tree and are picked daily as they ripen to prevent spoilage.
California fig growers, packers and suppliers are dedicated to doing all they can to take care of the ecosystem and are completely focused on the sustainability and conservation of the land, water and soil for future generations.