Iranian dried figs are more than a naturally sweet and nutritious dried fruit. They represent thousands of years of agricultural history, generations of traditional knowledge and one of the most remarkable rainfed farming systems in the world.
Among Iran’s different fig-producing regions, Estahban in Fars Province has achieved a unique international reputation. Its extensive rainfed orchards, naturally sun-dried figs and centuries-old methods of water and soil management have made Estahban one of the world’s most important origins for premium dried figs.
In July 2023, the importance of this agricultural landscape received formal international recognition when the Estahban Rainfed Fig Orchards Heritage System was designated by the Food and Agriculture Organization of the United Nations, FAO, as a Globally Important Agricultural Heritage System, known as GIAHS.
Today, Estahban dried figs are supplied to importers, wholesalers, distributors, supermarket chains and food manufacturers in international markets. Behind every shipment, however, lies a much deeper story: the story of ancient fig cultivation, local farming communities, natural drying, sustainable agriculture and the development of Iran’s modern dried fig export industry.
The common fig, scientifically known as Ficus carica L., is considered one of the oldest fruit trees cultivated by humans.
Figs have been associated with the agricultural history of the Middle East, Southwest Asia and the Eastern Mediterranean for thousands of years. Long before the development of modern food preservation and refrigerated transportation, people recognized that ripe figs could be naturally dried and stored for extended periods.
This characteristic made dried figs especially valuable to ancient communities. They were naturally sweet, relatively lightweight, energy-dense and easier to store and transport than fresh fruit. As regional trade expanded, dried figs became suitable provisions for farming communities, merchants and travellers moving across long-distance routes.
Over time, fig cultivation expanded across Western Asia, North Africa and the Mediterranean region. Different communities selected trees according to fruit size, sweetness, colour, drying ability and local environmental conditions. This gradual selection created numerous local varieties, each adapted to a particular climate and method of cultivation.
Iran is located within one of the historic geographical regions associated with fig cultivation. Its diverse climate, mountain ranges, dry summers, abundant sunlight and agricultural heritage have provided suitable conditions for fig production in several parts of the country.
Fig trees have traditionally been grown in different Iranian provinces, but Fars Province gradually became the country’s most important region for rainfed fig cultivation. Within Fars Province, Estahban developed an exceptional concentration of fig orchards and specialised farming knowledge.
The combination of sloping land, seasonal rainfall, dry air, strong sunlight and generations of experience enabled local farmers to produce figs without relying on continuous irrigation.
This rainfed system became deeply connected to the identity, livelihood and culture of Estahban. Fig farming was not merely an agricultural activity; it became a way of life passed from one generation to the next.
Estahban is located in Fars Province in southwestern Iran and is internationally recognised as one of the world’s most important rainfed fig-growing areas.
According to FAO, the Estahban Rainfed Fig Orchards Heritage System extends across approximately 25,950 hectares and includes nearly 2.6 million fig trees. The cultivation of rainfed figs plays an essential economic and social role in the area and supports the livelihoods of thousands of families, directly and indirectly.
Many orchards are located on mountain slopes and hilly terrain where water is naturally scarce. Instead of depending on permanent irrigation networks, the trees mainly rely on seasonal precipitation and moisture stored within the soil.
The scale of these orchards, combined with their traditional management system, creates one of the most distinctive agricultural landscapes associated with fig production.
The agricultural value of Estahban is not measured only by the number of trees or the size of its orchards. One of its greatest assets is the knowledge accumulated and preserved by local farming communities.
FAO reports that communities in this mountainous region have cultivated their distinctive fig orchards for at least 250 years.
During this period, farmers developed practical knowledge covering every stage of fig cultivation, including:
This knowledge was not created in a laboratory or introduced through a modern irrigation project. It evolved gradually through direct observation of the land, climate, trees and seasonal changes.
Each generation inherited techniques from earlier farmers and adapted them according to environmental conditions. This living knowledge remains an essential part of Estahban’s agricultural identity.
Water scarcity has always been one of the main challenges facing agriculture in Iran’s dry and semi-dry regions.
Estahban farmers responded to this challenge by creating a distinctive method of collecting and directing rainwater. Traditional structures made from stone, clay and local soil help guide seasonal runoff towards the roots of individual trees.
Instead of allowing rainwater to flow rapidly down the slopes and leave the orchard, these structures slow its movement and increase the opportunity for water to penetrate the soil.
The system offers several environmental and agricultural benefits:
This method demonstrates how local communities created a productive farming system while adapting to limited natural resources rather than attempting to dominate them.
The distinctive quality of Estahban figs is influenced by the region’s natural environment.
Important characteristics include:
These conditions allow the fruit to mature gradually and lose part of its moisture naturally. The dry climate is particularly important during the later stages of ripening and harvesting.
The characteristics of a dried fig can vary according to the orchard, season, rainfall, tree, maturity, drying conditions and post-harvest handling. However, Estahban figs are generally valued for their natural sweetness, distinctive texture and suitability for commercial grading.
The principal commercial fig associated with Estahban dried fig production is commonly known as the Sabz Fig, or green fig.
Sabz figs are particularly suitable for natural drying. The fruit remains on the tree until it reaches an advanced stage of maturity and begins losing moisture under the natural heat and sunlight of the region.
Despite the name “green fig,” the final dried product may display a natural range of colours, including light cream, beige, toffee, light brown and darker brown. Colour can be affected by maturity, sunlight, weather, orchard conditions and the duration of natural drying.
The light-coloured, large and uniform fruits are generally selected for premium commercial grades, while other sizes and colours remain valuable for retail, wholesale and industrial applications.
The production of Sabz figs is connected with a traditional pollination process known as caprification.
At the appropriate stage of the growing season, male figs, commonly known as caprifigs, are placed within the orchards. A small fig wasp carries pollen from the male figs to the edible female figs.
This natural biological relationship is essential for the successful development of Smyrna-type figs.
Estahban farmers have managed this process for generations. Selecting appropriate male figs, understanding the correct timing and observing environmental conditions all require practical experience.
Caprification illustrates the close relationship between biodiversity, traditional knowledge and agricultural production in Estahban. High-quality fruit is not produced through the tree alone; it depends on the interaction between the orchard, insects, climate and farmer.
One of the most distinctive characteristics of Estahban dried figs is the way the fruit matures and begins drying naturally.
The figs are not normally picked while immature and immediately transferred to industrial dryers. Instead, they remain attached to the tree until they reach full maturity.
During the hot and dry part of the season, the fruit gradually loses moisture and its natural sugars become more concentrated. When it reaches the appropriate level of maturity and partial dryness, it separates naturally from the branch and falls.
Farmers regularly visit the orchards to collect the mature fallen fruit. Depending on its moisture level, the product may then be exposed to sunlight for a further period to complete the drying process.
This natural method helps create the characteristic taste, texture and appearance associated with naturally sun-dried Iranian figs.
The harvest does not occur in a single round because all figs do not mature at exactly the same time.
During the harvest season, farmers repeatedly collect naturally fallen figs from the orchards. Frequent collection is important because it helps protect the product and allows fruit at different stages of maturity to be handled appropriately.
The harvesting process can involve:
This stage requires considerable manual work. The quality of the final dried fig depends not only on the tree and climate but also on the care taken during collection and post-harvest handling.
After harvesting and drying, the figs are prepared for cleaning, sorting and grading.
Natural field materials such as leaves, small branches, soil particles and unsuitable fruit must be separated from the commercial product.
During the initial quality-control stage, the figs may be inspected according to:
Any fruit that does not meet the required specification is separated from the relevant commercial batch.
Professional handling at this stage is essential because international buyers expect consistency across each carton and shipment.
Naturally produced figs are not completely identical. Even fruit collected from the same orchard may differ in diameter, colour, shape, moisture and level of opening.
Sorting and grading transform this natural variation into clearly defined commercial categories.
Figs are separated according to their diameter and the size requirements of the customer.
Larger fruit is generally preferred for premium presentation and luxury retail packaging. Medium sizes can be suitable for standard retail, hospitality, wholesale and food-service markets. Smaller fruit may be used in competitively priced retail products, mixed dried-fruit products or food manufacturing.
The natural colour of dried figs can range from light cream and beige to toffee and different shades of brown.
Colour sorting improves the visual uniformity of the batch and helps buyers select the product profile required for their market.
Some naturally matured figs develop an open ostiole, often described commercially as an “open mouth.”
Open-mouth figs may be selected for specialised premium categories such as Parak and 101/Parak, depending on the required specification.
Even when mechanical size and colour sorting systems are used, manual inspection remains important.
Experienced workers examine the fruit and remove pieces that do not meet the required quality, appearance or safety standards.
YAR Diamond Nuts Co. supplies Estahban dried figs in several commercial grades to meet the needs of different markets.
Product specifications should always be confirmed before ordering, as natural agricultural products can vary between harvests and customers may require customised grading.
Grade B generally contains smaller figs measuring below approximately 17 mm.
Although smaller in size, these figs retain the natural flavour and characteristics of Estahban fruit. Grade B can be suitable for chocolate-coated products, bakery applications, school snack mixtures, confectionery, mixed nuts and industrial food production.
Grade A generally includes smaller commercial figs with a diameter of approximately 17–19 mm.
It is one of the most competitive and widely used export grades. Grade A is suitable for retail packaging, wholesale supply, baking, cooking, mixed dried fruits and other applications where competitive pricing and reliable quality are important.
Grade AA generally includes medium-sized figs measuring approximately 19–21 mm.
This grade offers a balance between size, appearance and price. It can be used for retail, hospitality, food service, wholesale distribution and direct consumption.
Grade AAA includes larger premium figs, generally measuring 23 mm or more, subject to the agreed specification.
These figs are selected for their larger size and attractive appearance. A higher proportion may display open-mouth characteristics. Grade AAA is especially suitable for premium retail packaging, luxury dried-fruit selections and markets that prioritise visual presentation.
The 101/Parak category includes large or selected open-mouth figs prepared according to the buyer’s required specification.
It is suitable for premium and luxury markets and may be offered in different sizes depending on customer requirements.
Parak is a premium category consisting of selected open-mouth figs.
The fruit is hand-selected according to opening, colour, size and overall appearance. Parak is generally positioned as one of the highest-value categories of Iranian dried figs.
Its exact size depends on the fig grade selected for the order.
Not all Estahban figs are intended solely for whole-fruit retail packaging.
Different fig qualities can be processed into ingredients for food manufacturing. These products can include:
Using different fig sizes for appropriate applications helps maximise the value of the harvest and reduce unnecessary food waste.
Packaging plays an essential role in maintaining quality during storage, transportation and distribution.
Depending on the grade, product form and customer request, dried figs may be supplied in:
Packaging selection should consider the product’s moisture, destination, shipping duration, climate and local regulations.
Customers should confirm their preferred packaging, labelling and documentation requirements before production.
Dried figs must be stored under suitable conditions to preserve their colour, flavour, texture and overall quality.
The recommended storage condition is a cool and dry environment, preferably at 0–5°C, away from direct sunlight, excessive humidity, strong odours and sources of contamination.
Under the specified storage and packaging conditions, the stated shelf life may be approximately 12–18 months, depending on the product specification and applicable quality requirements.
The stated shelf life applies only when the product is stored under the recommended storage conditions.
A major milestone in the modern history of Iranian figs occurred in July 2023.
On 6 July 2023, FAO officially recognised the Estahban Rainfed Fig Orchards Heritage System, Fars Province, Iran, as a Globally Important Agricultural Heritage System.
The recognition was connected with a meeting of the GIAHS Scientific Advisory Group held in Valencia, Spain, from 4 to 7 July 2023.
The GIAHS Programme does not simply recognise areas with high agricultural output. It identifies living agricultural systems that hold global value in areas such as:
The designation confirmed that Estahban is not merely a major fig-producing region. It is a living agricultural heritage system shaped by generations of interaction between farming communities and a challenging natural environment.
The FAO recognition is important for Estahban, the Iranian dried fig industry and international buyers.
It officially highlights the historical and environmental value of the region’s farming system. It also draws global attention to the connection between rainfed agriculture, biodiversity, traditional water management and the livelihoods of local communities.
For international customers, the recognition provides deeper context regarding the origin of Estahban dried figs. The product comes from a landscape that has global significance, not from an anonymous industrial growing area.
However, GIAHS recognition applies to the agricultural heritage system itself. It should not be interpreted as automatic certification, endorsement or quality approval for every commercial product or company operating in the area.
According to the records, photographs and documentation of YAR Diamond Nuts Co., the company took an active role in supporting the introduction of Estahban’s historical, agricultural and environmental values during the period leading to international recognition.
The company participated in coordinating and supporting field visits, introducing the rainfed fig orchards and providing practical information about traditional cultivation, harvesting and production.
As part of these activities, Dr. Lee travelled to Iran and visited the Estahban rainfed fig orchards. During the field visit, the orchards, traditional rainwater-management techniques, cultivation methods and the importance of fig production to the local community were observed and discussed.
Photographs and records from the visit are preserved within the company’s archive and document its involvement in introducing the agricultural landscape of Estahban.
Dr. Ali Kianirad also made extensive professional efforts and followed the process closely, contributing to the preparation and advancement of the registration initiative.
In addition, Mr. Mehdi Imanesh, Head of the Agricultural Jihad Administration, contributed through coordination, follow-up and continued support for the process.
The international recognition was a shared achievement made possible through the collective efforts of local farmers, researchers, agricultural specialists, authorities, institutions and other contributors.
YAR Diamond Nuts Co. is proud that, in addition to producing, processing and exporting Estahban dried figs, it participated in activities that helped introduce this valuable agricultural heritage to international specialists.
Fig cultivation developed across Western Asia, the Middle East and the Mediterranean, where figs were consumed both fresh and dried.
Ancient and Historic Iran
Different regions of Iran cultivated local fig varieties adapted to dry summers, mountain environments and traditional agricultural systems.
At Least 250 Years Ago
Local communities in Estahban developed and maintained the distinctive rainfed fig-orchard system that continues today.
1982
YAR Diamond Nuts Co. began its activities in Estahban, with a focus on Iranian dried figs and the development of international markets.
4–7 July 2023
The GIAHS Scientific Advisory Group met in Valencia, Spain, to consider new agricultural heritage systems.
6 July 2023
The Estahban Rainfed Fig Orchards Heritage System was officially recognised by FAO as a Globally Important Agricultural Heritage System.
Today
Estahban dried figs are processed, graded, packed and supplied to importers, wholesalers, distributors, retailers and food manufacturers in international markets.
YAR Diamond Nuts Co.: A Legacy Since 1982
The history of YAR Diamond Nuts Co. is closely connected with the development of Iran’s modern dried fig industry.
Established in 1982 in Estahban, Fars Province, the company was founded with the objective of preparing Iranian dried figs for international markets and building long-term commercial relationships based on product quality, reliability and trust.
According to the company’s historical records, the late Mr. Yarmohammadi, founder of the company, was one of the early pioneers of Iran’s dried fig export industry.
During a period when Iranian dried figs had limited international recognition and commercial grading was less standardised, he worked to introduce Estahban figs to overseas customers and develop clearer methods of classifying products according to size, colour and appearance.
This experience contributed to the development of practical commercial categories used to communicate product specifications to international buyers.
The company continues this family and industrial legacy by combining direct knowledge of Estahban’s production region with professional sorting, quality control, packaging and export services.
From Traditional Orchards to Modern Processing
YAR Diamond Nuts Co. respects the traditional origin of the product while recognising that modern international markets require consistency, hygiene, traceability and professional documentation.
The preparation process may include:
This combination of traditional farming and modern processing allows the natural identity of Estahban figs to be preserved while meeting the commercial requirements of global buyers.
International Applications of Estahban Dried Figs
Iranian dried figs can be supplied for various retail, wholesale and industrial applications.
Potential customers and users include:
The most appropriate grade depends on the customer’s target price, market positioning, packaging, visual requirements and final application.
Why International Buyers Choose Estahban Dried Figs
Estahban dried figs offer several distinctive commercial and agricultural characteristics:
These characteristics make Estahban dried figs suitable for buyers seeking a product with both commercial value and a meaningful origin story.
Sustainability and the Future of Estahban Figs
Sustainability is not a newly added marketing concept in Estahban. It is part of the historical structure of the orchards.
For generations, farmers have worked with limited rainfall, protected sloping soils and used locally developed techniques to manage water.
The future of the region depends on protecting this knowledge while responding to modern challenges such as climate change, irregular rainfall, changing market requirements and the need for improved quality control.
Sustainable development of the Estahban fig industry requires cooperation among:
Buyers also play an important role. Long-term commercial relationships and appropriate product selection help support responsible production and create greater stability throughout the supply chain.
Frequently Asked Questions About Iranian Dried Figs
Iranian dried figs are figs grown in different regions of Iran and dried naturally or through controlled processing. The most internationally recognised Iranian dried figs are produced in Estahban, Fars Province.
The best-known Iranian dried figs are produced in Estahban, a major rainfed fig-growing region in Fars Province, Iran.
Estahban is known for its extensive rainfed orchards, millions of fig trees, dry climate, traditional water-management system and more than 250 years of local agricultural knowledge.
According to FAO, the recognised heritage system covers approximately 25,950 hectares and contains nearly 2.6 million fig trees.
GIAHS stands for Globally Important Agricultural Heritage Systems. It is an FAO programme that recognises living agricultural systems with global importance for food security, biodiversity, traditional knowledge, culture and sustainable landscapes.
The Estahban Rainfed Fig Orchards Heritage System was officially recognised by FAO on 6 July 2023.
No. GIAHS recognition applies to the agricultural heritage system and its global importance. It is not an individual food-safety or product-quality certification for every fig, shipment or company.
Yes. The figs reach an advanced stage of maturity on the tree and lose part of their moisture naturally before falling. After collection, they may be exposed to sunlight for further drying when necessary.
Sabz Fig is the principal commercial variety associated with Estahban dried fig production. It is valued for natural drying, sweetness and suitability for grading.
Caprification is the traditional pollination process used for Smyrna-type figs. Male figs are placed in the orchard so that fig wasps can carry pollen to the edible female figs.
Common commercial categories include Grade A, Grade AA, Grade AAA, Grade B, Parak and 101/Parak. Exact specifications should be confirmed before ordering.
The main difference is generally fruit diameter and appearance. Grade A is approximately 17–19 mm, Grade AA approximately 19–21 mm and Grade AAA generally 23 mm or larger, subject to the agreed specification.
Parak figs are premium, hand-selected, open-mouth dried figs chosen according to appearance, colour, opening and size.
Grade B figs can be used in mixed dried fruits, bakery products, chocolate-coated products, snack mixtures, confectionery and industrial food processing.
Yes. Iranian dried figs can be supplied in bulk export cartons for importers, wholesalers, distributors and food manufacturers.
Private-label and OEM packaging can be prepared according to the customer’s packaging design, weight, labelling and market requirements, subject to order specifications.
The shelf life may be approximately 12–18 months under the recommended packaging and storage conditions. Final shelf life depends on the product specification and storage environment.
They should be kept in a cool, dry place, preferably at 0–5°C, away from direct sunlight, excessive humidity, strong odours and contamination.
Yes. Dried figs are used in bakery, confectionery, chocolate, cereal, snack, jam, syrup, filling, powder, paste and other food applications.
YAR Diamond Nuts Co. combines more than four decades of experience, knowledge of the Estahban production region, access to different commercial grades, professional sorting and customised packaging for international buyers.
According to the company’s internal records, photographs and documentation, YAR Diamond Nuts Co. supported field visits and activities that helped introduce Estahban’s agricultural heritage, including accompanying Dr. Lee during a visit to the rainfed fig orchards.
Buyers can contact the international sales department and provide their required grade, size, colour, quantity, packaging, destination and preferred delivery terms. A quotation can then be prepared according to the requested specification.
From Estahban to the World
Every Estahban dried fig carries the story of a remarkable agricultural landscape.
Its journey begins on the mountain slopes of Fars Province, where farmers have learned to cultivate trees with limited rainfall. It continues through natural maturation, sun-drying, repeated collection, careful sorting, grading and professional packaging.
The final product represents the combined efforts of local farming families, processors, quality-control teams and exporters.
At YAR Diamond Nuts Co., we are proud to contribute to this journey.
Since 1982, our mission has been to introduce the quality and heritage of Iranian dried figs to global markets while building reliable, long-term relationships with international customers.
Whether you are an importer, wholesaler, distributor, supermarket chain, food manufacturer or private-label brand, we can help you select the appropriate Estahban dried fig grade and packaging for your market.
From the heritage orchards of Estahban to markets around the world, YAR Diamond Nuts Co. delivers Iranian dried figs with authenticity, consistency and trust.
Contact our international sales department to receive product specifications, packaging options, samples and an export quotation.