Ajloun:In Ajloun Governorate, the tradition of drying figs is transforming the agricultural landscape by providing farmers with an economic opportunity to maximize profits beyond the fresh harvest season. By turning figs into a shelf-stable product, farmers and households can access new markets and reduce post-harvest losses.
According to Jordan News Agency, Saitan Sarhan, Ajloun's Director of Agriculture, emphasized that processing agricultural crops like figs enhances their economic value, allowing them to be well-utilized beyond their highly perishable fresh state. Fig cultivation is deeply embedded in the region's agricultural heritage, with a diverse range of fruit-bearing trees contributing to the local economy.
Ahmed Zeitoun, a local farmer, noted the challenges and opportunities of the fig season, which involves not only harvesting high-quality produce but also the timely delivery to consumers. The delicate nature of fresh figs makes this process challenging, thus highlighting the importance of drying them for extended use.
Aida Soyuf, a practitioner of the traditional method of preparing dried figs, known as Quttain, explained the detailed process of selecting and sun-drying ripe figs. This longstanding tradition remains a significant part of Ajloun's cultural and economic fabric.
Ibtisam Freihat, Deputy Head of the Wadi Rajeb Women's Association, pointed out that producing and selling dried figs can diversify household income. She emphasized the need for improved marketing strategies and packaging to help families generate income from their labor.
Wasfi Abu Kaf, an herbalist, noted the continued demand for dried figs, as they offer a long-lasting alternative to fresh fruit. Consumer preferences vary based on size, color, and dryness, with the product's origin and presentation influencing purchasing decisions. Highlighting the identity and quality of locally produced figs could further strengthen their market presence.