The common fig (Ficus carica L.) is one of the oldest fruits domesticated by humans, and is native to southwest Asia and the Mediterranean. Figs have been associated with health and prosperity since ancient times. They are rich in fibre, potassium, calcium, and iron, as well as being an important source of vitamins, amino acids, and antioxidants. In recent years, increased consumption has caused fig production to shift to new countries such as Mexico, Brazil, India, and China. However, fig is a challenging fruit crop to grow. It is susceptible to insect pests and diseases as well as injuries from abiotic stress during fruit development and ripening. As a delicate fruit it also requires complicated postharvest procedures and climate change presents additional challenges. Comprising 29 chapters written by international experts, the book includes sections on: History Biology and Orchard Management Fruit Ripening and Postharvest Management Pests and Diseases Omics Analysis Cultivars and Breeding Products and Trade. This volume serves as a comprehensive reference for current and future practices of fig production, consumption, research and innovation, and is essential for academic researchers, and those involved in research and development in the fig industry.

Table of Contents:
Part I: The Fig History 1: Fig: from History and Tradition to Scientific Research 2: Remains of the Common Fig (Ficus carica L.) in the Archaeological Record and Domestication Processes 3: Figs in History and Art Part II: Biology and Orchard Management 4: Fig Morphology and Development 5: Ficus–Wasp Mutualism with a Special Emphasis on Ficus carica 6: Fig Propagation 7: Fig Orchard Establishment 8: Soil Management, Fertilization, and Irrigation 9: Horticultural Practices under Various Climatic Conditions 10: Sustainable Farming Systems and Organic Fig Production 11: Robotics and Remote Sensing in Orchards Part III: Fruit Ripening and Postharvest Management 12: Fig-Fruit Ripening and Maturation 13: Harvest and Postharvest Physiology and Technology of Fresh Fig Fruit 14: Postharvest Handling of Dried Fig Fruit Part IV: Pests and Diseases 15: Pests of Fig Trees 16: Fig Pathogens: Viruses, Viroids and Phytoplasmas 17: Fig Diseases 18: Postharvest Pests of Dried Figs 19: Mycotoxins in Fig Part V: Omics Analysis 20: Fig Genetics, Genomics, and Transcriptomics 21: Fig Flavor 22: The Role of Fig in Human Nutrition Part VI: Cultivars and Breeding 23: Fig Varieties 24: Conventional and Molecular Breeding in Fig Part VII: Products and Trade 25: Fig Products from Tradition to Future 26: Traditional EthnoMedicinal Usage of Fig 27: World Fig Production and Trade 28: Fig Marketing Strategies 29: Conclusions and Future Research