Figs, dried

General:
Product information
Packaging
Transport
Container transport
Cargo securing

Risk factors and loss prevention:

Temperature Odor
Humidity/Moisture Contamination
Ventilation Mechanical influences
Biotic activity Toxicity / Hazards to health
Gases Shrinkage/Shortage
Self-heating / Spontaneous combustion Insect infestation / Diseases
Product information
Product name

German Feigen, getrocknet

English Figs, dried
French Figues séchées
Spanish Higos secados
Scientific Ficus carica
CN/HS number * 0804 20 ff.

(* EU Combined Nomenclature/Harmonized System)

Product description
Figs are the pear-shaped false fruits of the fig tree, of the mulberry family
(Moraceae). They contain large numbers of tiny stone fruits inside them. They
are preserved by drying (dried fruit). The fig tree, which is often more bush-
like, is native to the Persian Gulf and the Mediterranean. It is now widespread
throughout the tropics and subtropics.

The drying process flattens the figs, resulting in the loss of their pear-like
shape and the adoption of a round shape.

Depending on quality, a distinction is drawn between natural figs and

processed figs:
Natural figs are dried in the sun or by machine, threaded on cords or into rings.
The glucose which crystallizes out and creates a dull surface with its granules
preserves the figs naturally as dried fruit.
Processed figs undergo several operations, i.e. drying, immersion in salt water
or steam treatment, pressing and then drying again. Pressing into particular
shapes (slabs, rolls) and processing give the figs an attractive, shiny appearance.
Figs processed in this way are commercially the most desirable.
Quality / Duration of storage

Figs should be large, thin-skinned and light brown and taste sweet, juicy and
honey-like. The most sought-after are Smyrna-type figs, which are well suited
to the drying process. The whitish coating on the skin is glucose which has
crystallized out.

Provided that the recommended storage temperature and relative humidity are
complied with, candying of the fruits may be avoided, though this is not
spoilage but merely the consequence of fluctuations in humidity and
temperature. Thus, fruits which are very severely dried-out and display severe
candying and a sour odor are generally from the previous year's harvest.

Dried figs have only a limited shelf life, due to their high residual water
content. Provided that the recommended storage temperature and relative
humidity are complied with, dried figs may be kept for a few months. When
handled incorrectly, figs may become tacky, support yeast growth, grow
moldy, ferment and take on an unpleasant odor.
Intended use

Dried figs are mainly eaten raw, but they are also used in the production of
jams, wine, fig bread etc..

Figures

Figure 1 Figure 2 Figure 3

Figure 4 Figure 5 Figure 6

Countries of origin

This Table shows only a selection of the most important countries of origin and
should not be thought of as exhaustive.

Europe Turkey, Greece, Italy, Spain, Portugal, South of France

Africa Algeria
Asia Syria
America USA (California)
Australia Australia
Packaging

Dried figs are packaged in, among other things, hardwood boxes (13 - 15 kg)
and millboard cartons, dried figs for industrial use also being packaged in 25
kg linen fabric bags.

When packaged in corrugated or millboard cartons, the product should be

transported on pallets. The packaging size should be so selected that the
dimensions of the individual area modules or area module multiples are
conformed to the conventional pallet sizes (800x1200 mm and 1000x1200
mm) and cargo units may thus be produced.

Transport
Symbols

General cargo Temperature-controlled

Means of transport

Ship, railroad, truck

Container transport

Standard containers / refrigerated containers are used, subject to compliance

with lower limits for water content of goods, packaging and container flooring.
Containers should be stowed below deck to prevent the development of high
temperatures and thus syrup formation.

Cargo handling

Since the packages are sensitive to impact, appropriate care must be taken
during cargo handling.

In damp weather (rain, snow), the cargo must be protected from moisture,
since this may lead to mold, rot, fermentation and tackiness.
Stowage factor
1.80 m³/t (in 15 kg cartons) [1]

Stowage space requirements

Cool, dry, good ventilation if required

Segregation

Marker pen, oil crayon, oiled paper, packing paper

Cargo securing

In order to ensure safe transport, the cargo must be stowed and secured in the
means of transport in such a manner that it cannot slip or shift during transport.
If loss of volume and degradation of quality are to be avoided, the packages
must not be damaged by other articles or items of cargo.
Risk factors and loss prevention
RF Temperature

Dried figs require particular temperature, humidity/moisture and possibly

ventilation conditions (SC VI) (storage climate conditions).

Precise details should be obtained from the consignor as to the storage

temperature to be maintained.

Designation Temperature range Source

4 - 20°C [1]
Favorable travel temperature 7°C [3]
7°C [5]
At temperatures < 10°C, possible mite growth is inhibited.

At temperatures > 25°C, syrup forms and fermentation may occur. There is a
risk of the syrup seeping out of the packaging and damaging other goods.

The product should not be stored close to heat sources as there is otherwise a
risk of drying-out and hardening of the product, which becomes dark brown to
coke-like.

RF Humidity/Moisture

Dried figs require particular temperature, humidity/moisture and possibly

ventilation conditions (SC VI) (storage climate conditions).

Precise details should be obtained from the consignor as to the relative

humidity to be maintained.
 Humidity/water
Designation Source
content
60 - 70% [1]
Relative
humidity 60% [3]
60% [5]
18 - 30% [1]
Water content
max. 26% [5]
Maximum
equilibrium
65% [1]
moisture
content

At relative humidities < 60%, the figs become tough and hard, so making them
largely unsuitable for eating raw.
Figs are strongly hygroscopic. Moisture, in particular ship sweat and direct
contact with seawater or rain, causes fermentation. If this is the case, the entire
consignment may start to ferment. In order to prevent wetting of the product by
sweat from hold or container surfaces, it should be protected with dunnage . If
a fermentation process is initiated, it may eventually affect the entire cargo.

RF Ventilation

Dried figs require particular temperature, humidity/moisture and possibly

ventilation conditions (SC VI) (storage climate conditions).

If the product is at "shipping dryness", i.e. if there is no risk of degradation by

mold etc. due to water content, ventilation is not required. If this is not the
case, the following ventilation measures should be implemented:

Recommended ventilation conditions: air exchange rate: 6 changes/hour

(airing)
RF Biotic activity

Dried figs display 3rd order biotic activity.

They belong to the class of goods in which respiration processes are

suspended, but in which biochemical, microbial and other decomposition
processes still proceed.

RF Gases

No risk.

RF Self-heating / Spontaneous combustion

Chemical reactions proceed rapidly at temperatures > 25°C and considerable

syrup formation and self-heating may be the result.
RF Odor
Active Dried figs have a slight, pleasant odor.
behavior
Passive Dried figs are highly odor-sensitive and
behavior should not be stowed in the vicinity of
onions and other alliaceous vegetables
as their essential oils cause odor-
tainting.

RF Contamination

Active At temperatures > 25°C and under

behavior excessive stack pressure, syrup forms and
fermentation may occur. There is a risk of
the syrup seeping out of the packaging
and damaging other goods.
Passive Dried figs are extremely sensitive to
behavior contamination.
RF Mechanical influences

The packages must be secured appropriately in the hold or container so that

they cannot move during transport. In the case of container transport, it is also
important for the goods to be secured in the door area so that they cannot fall
out of the container when the doors are opened.

RF Toxicity / Hazards to health

Mold attack may cause figs to form mycotoxins (poisonous metabolic

products).

Dried figs infested by mites may cause severe gastrointestinal conditions if

eaten.

RF Shrinkage/Shortage

The normal weight loss due to a reduction in the moisture content of the
product may be approx. 1%.

Slight losses of volume may occur due to breakage of the packaging container.
RF Insect infestation / Diseases

Exposure to heat and moisture may result in mite infestation, which may make
the figs inedible and cause severe gastrointestinal conditions. Mite infestation
may be determined by examination with a magnifying glass: mites may be
distinguished from crystallized glucose because they are whitish, slow moving
dots. Development from the egg to imago (sexually mature insect) takes
approx. 10 days.

Figs are fumigated, so meaning that a fumigation certificate should be

available. Fumigation is directed particularly against mite infestation, but also
against other pests.

Under appropriate temperature and humidity conditions, there is a risk of

infestation by maggots, mites, cockroaches, moths (dried fruit moth, meal
moth, tobacco moth), beetles (sap beetles, sawtoothed grain beetles and flour
beetles), rats, mice and ants.

Source : The Transport Information Service (TIS) from the German Insurance
Association (GDV e.V.)
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