What type of product are figs classified as?

Figs are listed as edible fruit, fresh or dried, under the produce category of dried fruit.

How can buyers assess the quality of fresh figs?

Buyers should look for firm, plump fruit with smooth skin, no bruises or mold, and a pleasant sweet aroma; avoid overripe or fermenting figs that may cause digestive upset.

What are the recommended storage methods for fresh and dried figs?

Fresh figs should be kept refrigerated in a breathable container and used within a few days, while dried figs are best stored in airtight containers in a cool, dry place to prevent mold and insect contamination.

Figs

Figs are edible fruit that may be consumed fresh or dried. They belong to the produce category of dried fruit and are traded as a raw agricultural commodity.

Prices, specifications and international trade for figs under HS 080420.

Figs Price

$5,127USD/t

Published reference · Jul 1, 2026

Figs Historical Unit Values

Figs is quoted in USD/t at TUR. Historical customs values may differ from the headline reference.

Explore figs prices

Figs Exports and Imports

Loading trade map…

Türkiye led reported figs exports in 2025, at $459M.

Compare figs exporting countries

Figs Facts and HS Code

Figs belongs to dried fruit within produce, nuts, spices and food ingredients. Its customs classification covers HS 080420.

Figs HS Code

Also known as	Fresh fig
Product type	Raw
Form	Fresh
Position in the chain	Primary
Category	Dried fruit — Produce, nuts, spices and food ingredients
HS codes	080420
Quoted in	USD/t
Reference location	TUR

Production & Handling

Processing steps for figs include Harvesting, Cleaning and sorting, Drying (for dried figs).

Production and Storage

Perishability	High
Temperature regime	Ambient
Processing steps	Harvesting Cleaning and sorting Drying (for dried figs) Grinding into paste (optional)

Uses & Risks

Figs is used in Fresh consumption, Dried snack, and Fig paste.

End Uses

Fresh consumption
Whole fresh figs sold for direct eating
Dried snack
Dried figs marketed as a sweet, shelf‑stable fruit
Fig paste
Processed fig pulp used as an ingredient in confectionery and bakery products

Uses and Related Commodities

Standards	codex CXC 65-2008 — Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs

Sourcing risks

Risk	Category	Severity	Mitigation
Aspergillus contamination in dried figs Food safetyHigh Dried figs can be colonized by Aspergillus species, posing a mycotoxin risk if storage conditions allow mold growth.	Food safety	High	Store dried figs in cool, dry, airtight containers and monitor for visible mold; discard any figs showing spoilage.
Fermentation or over‑ripeness causing digestive upset Food safetyMedium Overripe or fermenting figs may produce off‑flavors and mild gastrointestinal disturbance when fed to chickens or consumers.	Food safety	Medium	Use fresh figs promptly, discard any with sticky fermentation or off‑odors, and keep refrigerated figs no longer than three days.
Irritating sap and ficin from fig tree parts Food safetyLow Leaves, stems, or sap of fig trees contain ficin, which can cause gastrointestinal irritation if ingested.	Food safety	Low	Trim fruit cleanly, remove all stems and leaf material before offering figs, and avoid feeding any part of the tree other than the fruit.

Figs Questions

What type of product are figs classified as?: Figs are listed as edible fruit, fresh or dried, under the produce category of dried fruit.
How can buyers assess the quality of fresh figs?: Buyers should look for firm, plump fruit with smooth skin, no bruises or mold, and a pleasant sweet aroma; avoid overripe or fermenting figs that may cause digestive upset.
What are the recommended storage methods for fresh and dried figs?: Fresh figs should be kept refrigerated in a breathable container and used within a few days, while dried figs are best stored in airtight containers in a cool, dry place to prevent mold and insect contamination.