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Press release…
A new variety of dried figs called the ‘Black Orak’ (Black Sickle) has been developed through research and development efforts in Türkiye. Türkiye, as known, is a major player in dried fig production and exports, with the Sarılop variety alone bringing in 300 million dollars in foreign currency annually. In an effort to enhance the contribution of dried figs to the national economy, K.F.C. Food, a leading sectoral company, initiated an R&D study in 2015 to introduce black figs to the export market. Collaborating with the Erbeyli Fig Research Institute, Ege University and Izmir Institute of Technology, the research focused on nearly 200 fig varieties with gene sources in Anatolia. The ‘Black Orak’ variety was found to have higher levels of beneficial compounds such as polyphenol and antioxidants and has known health benefits such as anti-diabetic, anti-carcinogenic, and anti-inflammatory properties. The variety is being cultivated in a garden in Bergama district of Izmir province.
Black sickle variety has superior properties…
K.F.C. Food aims to rival the US black fig in the dried fig market. Currently, Türkiye mainly exports dried figs of the Sarılop variety to countries like the US. However, the ‘Black Orak’ variety, which has been identified through scientific studies and experiments, is believed to have superior properties that could compete with the popular ‘Black mission’ variety in the American and Asia Pacific markets. This variety is high in antioxidants and has lower sugar content, making it appealing to health-conscious consumers. Additionally, the ‘Black Orak’ variety shows promise in terms of aflatoxin resistance. With their focus on the development of snack products and growth targets in international markets, K.F.C. Food is working towards ramping up exports in dried figs in the medium term.
Contract farming…
The company plans to expand the production of black sickle dried figs in the North Aegean region through a partnership with producers. By using a contracted production (contract farming) model, they aim to boost their share in dried fruit exports. They have already grown saplings through tissue culture, which can be planted in about 1000 decares of production area. This number is expected to rise every year. Producers can visit the trial garden in Bergama region to see the crop and make comparisons based on measurements. Birol Celep, K.F.C. Food Chairman of the Board of Directors, along with their integrated approach, combining references and technical information from professors, as well as data from the Erbeyli Institute and their own 31 years of experience in 63 countries, states that they consider this partnership as a valuable opportunity for both producers and the company. In this context, they offer farmers saplings, technical support and the purchase of the goods they produce. Payment can be made once the products are delivered.
A new opportunity for exports…
The trial garden for black sickle, a variety of harvestable plant, has shown promising results, according to Professor Dr. Fatih Şen, a lecturer from Faculty of Agriculture of Ege University. Dr. Şen explains, “With a high total phenol content, this variety is expected to gain recognition worldwide and attract consumer demand as a functional food. This will lead to an increase in production by farmers, as profitable and sustainable production is important for them. The product has already gained some interest abroad, with promotional activities and demand from export companies.” “Plans are underway to accelerate exports and promote the product in domestic and foreign markets, which will result in higher prices and more buyers compared to the Sarılop variety. However, the Sarılop gardens will still be maintained, with ‘Black Orak’ gradually being introduced into new areas of production and export,” Dr. Şen notes.
High levels of antioxidants…
According to Professor Dr. Ahmet Yemenicioğlu of the Izmir Institute of Technology (IYTE) Food Engineering Department, black sickle variety figs have high levels of antioxidants, particularly the pigment called anthocyanin which gives the fruit its color. Pointing out that black figs are considered superior due to their potential health benefits, as they contain the hydrocolloid pectin, a soluble dietary fiber that promotes healthy digestion, Dr. Yemenicioğlu adds, “Pectin binds to harmful substances like cholesterol and aids in gastrointestinal movement. ‘Black Orak’ figs also have high levels of anthocyanins, which are natural antioxidants. The fruit is thought to have anticancer and antioxidant properties, as well as potential effects in protecting against cardiovascular diseases when included in the diet. In addition to these benefits, the presence of aflatoxin, a harmful substance, is significantly lower in black sickle figs compared to the sarilop variety. Ongoing scientific studies are being conducted to further explore these findings.”
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