Morocco is now the world’s fourth largest fig producer, cultivating around 126,554 tonnes annually, according to AgriMaroc.
The country’s mountainous regions provide ideal conditions for fig cultivation, contributing to both local consumption and international exports.
The fig plays a vital role not only in Moroccan agriculture, but it is well known across the MENA region for its health benefits and diverse culinary uses.
Figs, known for their sweet, fleshy texture, are integral to Moroccan cuisine and are celebrated for their nutritional benefits. Rich in fiber, vitamins, and minerals, figs are used in various dishes, from traditional meals to desserts and beverages.
Morocco’s robust fig production highlights the fruit’s importance to its economy, health, and gastronomy, continuing a cultivation legacy.
Globally, Turkey leads fig production with 300,282 tonnes, leveraging its perfect climate and generational agricultural expertise.
Egypt follows, producing 176,105 tonnes, with its arid climate yielding high-quality figs popular in the export market.
Algeria, adapting to semi-arid conditions, produces 128,620 tonnes, making figs a cornerstone of its agricultural output.
Iran, producing 72,672 tonnes, follows Morocco.
In the U.S., California’s focus on superior quality meant that the state produced 30,300 tonnes of figs in 2023.
Spain, benefiting from a Mediterranean climate, produced 28,896 tonnes, adding to the diversity of figs in the European market.
Brazil and Tunisia, producing 28,053 and 27,000 tonnes respectively, showcase the adaptability of figs to various climates.