Fresh Fruits | Inspection guide

Fresh Fig Inspection in Turkey

Turkey is the leading producer of figs. The Bursa Black fig, a large purple-black variety grown around Bursa, is the main fresh fig exported, mostly by air and truck to European markets.

Request an inspection Quality parameters

Season: August to October
Main regions: Marmara, Aegean
Category: Fresh Fruits
Key tests: Pesticide residues; Brix

01Product overview

Bursa Siyahı (Bursa Black) is the main fresh export variety
Delicate skin, high sugar and very short shelf life
The ostiole (eye) and skin cracks are key quality points

02Turkish production regions

Fresh export figs come mainly from Bursa and the southern Marmara region, with Aegean production in Aydın and İzmir largely dried.

03Harvest and production season

The Bursa Black season runs from August to October.

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

Fresh figs move by air freight and refrigerated truck in shallow trays, with very short transit tolerance.

05Typical quality parameters

Quality parameters for Fresh Figs
Parameter	What is checked
Size	Weight or count per tray
Colour	Uniform dark purple for Bursa Black
Firmness	Firm enough for transport without being under-ripe
Defects	Skin cracks, ostiole splitting, bruising, sunburn, souring, mould

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

Ostiole condition and splitting
Souring and fermentation odour
Drosophila and other insects
Latex marks and skin abrasion

07Sampling methods

Sampling follows the method in the contract or, by default, the OECD and EU conformity check approach: a number of packages drawn at random from each lot in proportion to lot size, opened and examined unit by unit for class, sizing and defects. For bulk fruit, a minimum sample weight per lot is taken. Pulp temperature is recorded on arrival at the loading point.

08Laboratory testing

Pesticide residues
Brix
Multi-residue pesticide screening (LC-MS/MS and GC-MS/MS)
Soluble solids (Brix) and titratable acidity
Firmness by penetrometer

Testing is coordinated through laboratories accredited to ISO/IEC 17025 for the required method. See laboratory coordination.

09Food safety and quality risks

Very short shelf life
Souring and mould in transit
Insects attracted to ripe fruit

10Packaging and labelling

Single-layer trays and punnets, usually 1 to 3 kg, sometimes with protective cups.

11Storage and transportation

Pre-cooling and transport near 0°C at high humidity. We pay particular attention to the time between harvest and cooling.

12Pre-shipment inspection procedure

Confirm order specification, class, size bands, variety and packaging with the buyer
Check that the lot is fully packed, labelled and palletised before sampling
Draw random cartons across pallets and record pulp temperature
Assess minimum requirements, class defects, sizing and uniformity
Measure Brix, firmness or juice content where the specification requires it
Check packing, net weight, labelling and traceability codes
Supervise reefer pre-cooling, loading pattern and seal
Issue a photographic report the same day with a clear conformity statement

13Relevant international standards

Fresh produceUNECE standards for fresh fruit and vegetablesCommercial quality standards (FFV series) defining classes, minimum requirements, sizing and tolerances.Fresh produceCommission Delegated Regulation (EU) 2023/2429EU marketing standards for fresh fruit and vegetables, applying from 1 January 2025 and replacing the marketing standard provisions of Regulation (EU) No 543/2011..EU food lawRegulation (EC) No 396/2005Maximum residue levels (MRLs) of pesticides in or on food and feed of plant and animal origin.Certification schemesGLOBALG.A.P. Integrated Farm AssuranceFarm-level certification for good agricultural practice, frequently required by European retailers for fresh produce..Fresh produceOECD Fruit and Vegetables SchemeOECD explanatory brochures and inspection guidance that interpret UNECE and EU standards with photographs, used by inspectors to apply defect tolerances consistently..Plant healthRegulation (EU) 2016/2031The EU Plant Health Regulation.

Regulations are amended regularly. Always check the version in force for your destination market.

14Conformity TR services for fresh figs

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

Fresh Produce Inspection

Inspection of fresh fruit and vegetables at orchards, greenhouses, packhouses and cold stores, using UNECE and EU marketing standards and your own retail specifications

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

Loading Supervision

Supervision of truck, reefer container, bulk vessel and flexitank loading, so the goods that were inspected are the goods that are shipped

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

15Questions buyers ask

When is the season for fresh figs in Turkey?

The Bursa Black season runs from August to October. Typical window: August to October. Exact timing varies with region, altitude and weather each year.

Where are fresh figs produced in Turkey?

Fresh export figs come mainly from Bursa and the southern Marmara region, with Aegean production in Aydın and İzmir largely dried.

Which laboratory tests are typical for fresh figs?

Common tests include pesticide residues; brix; multi-residue pesticide screening (LC-MS/MS and GC-MS/MS); soluble solids (Brix) and titratable acidity. The right test plan depends on your specification and destination market.

What are the main quality and safety risks for Turkish fresh figs?

Very short shelf life. Souring and mould in transit. Insects attracted to ripe fruit.

Can Conformity TR inspect fresh figs and supervise loading?

Yes. We inspect fresh figs at the supplier against your specification, coordinate laboratory testing where required and supervise loading, with a photographic report to you the same day.

Contact

Request inspection for fresh 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: Fresh Figs

Email[email protected] Phone+90 533 283 05 79 WhatsAppMessage us OfficeBeştepe Mah. Nergiz Sok. Via Flat İş Merkezi 7/2 Kat:3 No: 87, 06560 Yenimahalle/Ankara

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.

Email your request Call +90 533 283 05 79