Fig, the Nutritious

Fig is one of the most popular summer fruits of Mediterranean peoples. In antiquity, figs were associated with the worship of Demeter and Dionysus and were a staple food for the ancient people. They contain nutrients, vitamins A, B1 and B2, and minerals such as calcium, iron, phosphorus, manganese, sodium, potassium.

The Kimi fig

The Kimi fig is a unique product recognised by the European Union as a product with Protected Designation of Origin. It is traditional and produced exclusively in the area of Kimi, Evia Prefecture, from 25,000 local variety fig trees.

The distinctive characteristics of this local variety require a special production and drying process for this particular type of fig.
The Kimi region fig tree does not have many natural enemies so it does not require special cultivation techniques and care.
It is thus not sprayed and its fertilisers are mainly organic.

Production process

The production process of the Kimi fig starts the first ten days of August and ends in late September.
The fruits are harvested from the tree when they are already over-ripe and are placed in wooden boxes (crates). Those destined for the white type are processed in special chambers (furnaces), using sulfur vapor. Then figs are cut in two, opened and placed in wooden frames to be exposed in sunlight.
The figs remain exposed in sunlight for 4-5 days until they are dried. After the drying process is finished, the figs are closed in pairs: this is the final product called “askada”.
The product in its final form is placed in 25 kg plastic boxes and is transported to warehouses of our Association.
This is where Quality Control by a Specialist takes place and the product is distributed into quality-based categories. Kimi figs are now ready for packaging.
Before packaged, figs are put in a washing machine and are washed by immersion in hot water (60 – 70 ° C) to soften and be cleansed. After drying for 24 hours, they are ready for packaging.
The packaging is done manually, because of the particular nature of the final product, without preservatives, so that the Kimi Fig remains always a natural product and justify its uniqueness. The whole processing is done exclusively by producers – members of the Association.