Dried Fig Quality Control in Turkey
Turkey produces most of the world's dried figs, nearly all from the Büyük Menderes and Küçük Menderes valleys of Aydın and İzmir. Aflatoxin is the defining risk, and EU border controls on Turkish dried figs make independent sampling and testing before shipment standard practice.
- Season
- August to October
- Main regions
- Aegean
- Category
- Dried Fruits
- Key tests
- Aflatoxin B1 and total aflatoxins by HPLC or LC-MS/MS; Ochratoxin A where required
01Product overview
- Sarılop (Calimyrna type) is the dominant variety, with light skin and honey-coloured flesh
- Figs partly dry on the tree, drop, and finish drying in the sun
- Shapes include natural, pulled, layer (lerida), protoben, garland, diced and paste
02Turkish production regions
Aydın (Germencik, İncirliova, Nazilli, Köşk) and İzmir (Ödemiş, Tire, Bayındır).
03Harvest and production season
Harvest from August to September; the new crop ships from September, with peak demand before Christmas.
- January
- February
- March
- April
- May
- June
- July
- August, in season
- September, in season
- October, in season
- November
- December
Typical window: August to October. Timing shifts with altitude, variety and weather. See the full Turkish harvest calendar.
04Export characteristics
Processing plants hand sort figs under ultraviolet light in dark rooms, because aflatoxin-contaminated figs often show bright greenish-yellow fluorescence. Figs are then washed, sized, shaped and packed.
05Typical quality parameters
| Parameter | What is checked |
|---|---|
| Size | Count per kg |
| Colour and texture | Light, uniform colour and soft texture for premium grades |
| Moisture | Within the contract range |
| Defects | Insect damage, souring, mould, sunburn, sugaring, splits |
| Aflatoxins | B1 and total aflatoxins below destination limits |
Limits and tolerances come from your contract and the applicable standard. We do not apply generic values where a contract specification exists.
06Visual inspection criteria
- UV examination for bright greenish-yellow fluorescence
- Souring and fermentation odour
- Insect damage and dried fruit beetles
- Mould inside the fruit on cut samples
- Sugaring
07Sampling methods
For mycotoxin testing, sampling follows Regulation (EC) No 401/2006 or the method in the contract, with incremental samples drawn across the lot to build an aggregate sample of the required weight. For quality, cartons are drawn at random using ISO 2859-1 or the buyer's plan, and a defined sample weight is examined for defects.
08Laboratory testing
- Aflatoxin B1 and total aflatoxins by HPLC or LC-MS/MS
- Ochratoxin A where required
- Moisture
- Pesticide residues
- Yeast and mould
- Aflatoxins and ochratoxin A by HPLC or LC-MS/MS
- Yeast, mould and Enterobacteriaceae
Testing is coordinated through laboratories accredited to ISO/IEC 17025 for the required method. See laboratory coordination.
09Food safety and quality risks
- Aflatoxin, the reason for increased EU official controls on Turkish dried figs
- Insect infestation
- Souring
- Non-representative sampling producing misleading results
10Packaging and labelling
Cartons of 5 to 12.5 kg, retail boxes, garlands and paste in blocks.
11Storage and transportation
Cool, dry storage; cold storage is common to protect quality and control insects.
12Pre-shipment inspection procedure
- Review specification, size or count, moisture, colour and additive limits
- Confirm the lot is finished, packed and coded
- Draw cartons at random and build the laboratory aggregate sample
- Examine defects, foreign matter, insects, colour and texture
- Measure moisture on site and send samples for SO2, mycotoxins or residues
- Check net weight, labelling and allergen declarations
- Supervise container condition, loading and sealing
- Issue an inspection report and attach laboratory results when received
13Relevant international standards
Regulations are amended regularly. Always check the version in force for your destination market.
14Conformity TR services for dried figs
Food Inspection
Independent inspection of finished and semi-finished food products at Turkish suppliers, carried out against your specification, your label artwork and the rules of your market
Pre-Shipment Inspection
Final random inspection of food, produce and feed before it leaves the supplier, when the goods are packed and ready to load
Laboratory Coordination
Sampling and coordination of laboratory testing through competent external laboratories: microbiology, pesticide residues, heavy metals, mycotoxins, nutrition, moisture, foreign matter, authenticity and packaging migration
Supplier Audits
Supplier qualification, food safety audits, quality management system audits, GMP audits and GAP assessments for buyers sourcing from Turkey
Loading Supervision
Supervision of truck, reefer container, bulk vessel and flexitank loading, so the goods that were inspected are the goods that are shipped
Crop and Orchard Status Monitoring
Field visits to orchards, vineyards, greenhouses and farms for buyers who have contracted a future crop and want to see its condition before harvest, with dated photographs, video and a written status report
15Questions buyers ask
When is the season for dried figs in Turkey?
Harvest from August to September; the new crop ships from September, with peak demand before Christmas. Typical window: August to October. Exact timing varies with region, altitude and weather each year.
Where are dried figs produced in Turkey?
Aydın (Germencik, İncirliova, Nazilli, Köşk) and İzmir (Ödemiş, Tire, Bayındır).
Which laboratory tests are typical for dried figs?
Common tests include aflatoxin B1 and total aflatoxins by HPLC or LC-MS/MS; ochratoxin A where required; moisture; pesticide residues. The right test plan depends on your specification and destination market.
What are the main quality and safety risks for Turkish dried figs?
Aflatoxin, the reason for increased EU official controls on Turkish dried figs. Insect infestation. Souring. Non-representative sampling producing misleading results.
Can Conformity TR inspect dried figs and supervise loading?
Yes. We inspect dried figs at the supplier against your specification, coordinate laboratory testing where required and supervise loading, with a photographic report to you the same day.
Request inspection for dried figs in Turkey
Send the product, supplier location and timing by email, phone or WhatsApp. We confirm scope, sampling method, laboratory plan and cost before any work starts.
- Food-qualified inspector at the supplier
- Report with photographs the same day
- Independent of the supplier
Inspection request: Dried Figs
For a fast proposal, include the product and specification, supplier location, destination market and expected dates. We reply in English, usually within one business day.
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