Ajloun, Oct 19 (Petra) – In Ajloun Governorate, drying figs is an economic opportunity to maximize profit from the harvest after the picking season by turning the fruit into a shelf-stable, marketable food product, opening new prospects for farmers and productive households.
The food processing of agricultural crops is a key pathway for enhancing their economic value, said Saitan Sarhan, Ajloun Director of Agriculture, adding that drying figs helps reduce post-harvest losses and allows the fruit to be utilized well beyond the production season, a significant advantage, given that fresh figs are highly perishable.
Fig cultivation in the northwestern region is deeply-rooted in its agricultural landscape and diverse range of fruit-bearing trees, he pointed out.
The profit from the crop transcends selling it fresh, as it can also be processed domestically, which helps diversify rural products and create additional avenues for farmers to market their harvest, said Sarhan, said Sarhan.
Ahmed Zeitoun, a farmer, said the fig season, now coming to an end, kept farmers busy picking and marketing the fruit as it ripened.
For a farmer, a successful season depends not only on the quality of the produce, but the ability to deliver it to consumers in a timely fashion, as well, a challenge, given the delicate nature of the fruit and the difficulty of keeping it fresh for extended periods, said Zeitoun.
Aida Soyuf, who prepares dried figs, commonly known as Quttain, said it is a long-standing domestic tradition in Ajloun, where families have historically utilized ripe figs to create provisions that remain available long after the harvest season ends, a custom that still holds significance for many households in the region today.
It starts with selecting ripe, high-quality figs, which are then prepared and sun-dried. Throughout this stage, they require constant monitoring before being stored in a dry, moisture-free environment, she said.
Soyuf stressed that careful attention to each step of the process directly influences the final product’s quality, appearance, and shelf life.
Ibtisam Freihat, Deputy Head of the Wadi Rajeb Women’s Association, said food production allows women to leverage their domestic skills and transform them into productive economic opportunities.
She said quttain can help diversify household income, especially when families transition from preparing these goods for personal consumption to offering them for sale.
Freihat said the main challenge for home-based products lies not just in their preparation, but also in marketing and reaching the consumer.
She urged better packaging methods and securing retail outlets that enable productive families to generate a return on their labor.
Wasfi Abu Kaf, an herbalist and purveyor of traditional goods, said quttaun remains a staple in such shops, particularly after fresh figs have disappeared from the market.
Consumer demand for the product is driven by the desire for an item that can be stored and enjoyed at various times throughout the year, he said.
The herbalist pointed out that buyers' choices vary regarding the size, color, and dryness of the fruit, noting that the product's origin and how it is presented are factors that influence purchasing decisions.
He further pointed out that highlighting the identity and quality of locally produced dried figs could help bolster their market presence.
//Petra//SS
