The common fig (Ficus carica L.) is one of the oldest fruits domesticated by humans, and is native to southwest Asia and the Mediterranean. Figs have been associated with health and prosperity since ancient times. They are rich in fibre, potassium, calcium, and iron, as well as being an important source of vitamins, amino acids, and antioxidants. In recent years, increased consumption has caused fig production to shift to new countries such as Mexico, Brazil, India, and China. However, fig is a challenging fruit crop to grow. It is susceptible to insect pests and diseases as well as injuries from abiotic stress during fruit development and ripening. As a delicate fruit it also requires complicated postharvest procedures and climate change presents additional challenges. Comprising 29 chapters written by international experts, the book includes sections on: History Biology and Orchard Management Fruit Ripening and Postharvest Management Pests and Diseases Omics Analysis Cultivars and Breeding Products and Trade. This volume serves as a comprehensive reference for current and future practices of fig production, consumption, research and innovation, and is essential for academic researchers, and those involved in research and development in the fig industry.

Contributions by: Arpan Modi, Belit Balci, Avital Bechar, David Ben-Yakir, H Zafer Can, Yafit Cohen, Alain Costa, Dan Eisikowitch, Toufic Elbeaino, Mahua Ghara, Ali Muhammet Gündesli, Hidetoshi Ikegami, Burhanettin Imrak, Esref M Irget, Ebru N. Kafkas, Salih Kafkas, Kumar Lama, Simcha Lev-Yadun, Margarita López Corrales, Huiqin Ma, Alberto Martin, Kamil M. Meriç, Dvora Namdar, Betül K. Özer, Reut Peer, Antonio Piga, Victor Rodov, Manuel Joaquín Serradilla Sánchez, Kenta Shirasawa, Fatih Sen, Ece Tirkaz, Eleni Tsantili, Ferit Turanli, Christian Ponce Vera, Yanlei Zhai, Irit Ziffer, Daniel Valero