Product

Dried figs from Türkiye: what to specify when you source them

Lotvela · Gaziantep · Checked 27 October 2026 · Reviewed by Ömer Faruk Erdoğan

Most Turkish dried figs are sun-dried Sarılop figs from the Aegean region, and "Aydın İnciri" is a protected designation of origin in Türkiye (2006) and the EU (2016). Specify the form, UNECE DDP-14 class, count per kg, maximum moisture, defect limits, crop year and packing, and require results against EU aflatoxin and ochratoxin A limits. Every EU-bound consignment needs an official certificate and laboratory results; 30% are checked at the border.

Aydın and the "Aydın İnciri" name

A 2026 Ministry of Trade report says figs grow best in the Büyük and Küçük Menderes basins of the Aegean region, where most are dried. Citing International Nut and Dried Fruit Council data, it puts Turkish dried fig production at 87,100 tonnes in 2024/25, about 63% of world output.

Türk Patent registered "Aydın İnciri" as a designation of origin (menşe adı), no. 90, effective 20 July 2006, covering all of Aydın province. The EU registered it as a PDO by Implementing Regulation (EU) 2016/215, as eAmbrosia confirms. Its specification covers dried Sarılop figs with a thin, whitish-yellow skin, at most 90 fruits per kg, 20% water and at least 50% sugar, grown and dried in Aydın province.

Variety: Sarılop

Sarılop makes up more than 90% of Turkish fig production, says the Ministry of Trade, which rates it among the best drying varieties for its size, flesh, light colour and soft skin. It is grown mainly around İzmir and Aydın, and needs caprifigs (ilek) hung in the trees in June for pollination.

Product forms

Natural and layer: whole figs in their dried shape, or flattened and packed in layers. US grade standards define similar styles as "whole, loose" and "whole, layered".
Lerida, protoben and garland: packers' names for particular shapes and packs, with no official definition we could find. Ask for the packer's specification and a sample.
Diced and paste: outside the UNECE standard, which covers whole figs only. State the cut size, fig content and any additions.

Grading under UNECE DDP-14

UNECE Standard DDP-14 (2016 edition) has three classes: Extra, Class I and Class II. Figs must be intact, sound, clean, free from living pests and visible mould, and not fermented.

Size: eleven codes by count per kg, from up to 40 (code 1) to 121 and over (code 11), optionally capped at 65 for Extra and 120 for Class I. Diameter sizing is also allowed.
Moisture: at most 26.0% for untreated figs. "High moisture" figs, up to 40.0%, must be labelled and preserved, for example by pasteurisation.
Defects: 10%, 15% and 30% in total for the three classes, of which mould and fermentation 3%, 4% and 5%, and pest damage 9%, 12% and 15%. No living pests.
Other: 0.5% foreign matter by weight and 20% off-size fruit in every class.

Harvest and drying season

Figs for drying are not picked. Under the Codex code of practice for dried figs (CAC/RCP 65-2008), they over-ripen, shrivel and fall, and are collected from the ground daily. The Aydın specification puts ripening from late July or early August to late September, peaking in late August. The Ministry of Trade says the figs are then sun-dried on trays for two to four days. Processors sort out figs that glow under ultraviolet light, a possible sign of aflatoxin.

EU limits for aflatoxins and ochratoxin A

Regulation (EU) 2023/915 sets one limit for dried figs, sorted or not: 6.0 µg/kg for aflatoxin B1 and 10.0 µg/kg for the sum of B1, B2, G1 and G2. These also apply to products of at least 80% dried figs. The ochratoxin A limit is 8.0 µg/kg.

EU import controls

Implementing Regulation (EU) 2019/1793 lists dried figs from Türkiye in Annex II for aflatoxins and ochratoxin A, including fig paste, flour, prepared figs and mixtures. Identity and physical checks apply to 30% of consignments. That is the position under the annexes set by Implementing Regulation (EU) 2026/1206 from 30 June 2026, with no later amendment found on 27 October 2026.

Each consignment carries analysis results from the Turkish competent authority, from an ISO/IEC 17025-accredited laboratory, and an official certificate valid for no more than four months from issue and six months from the results.
The certificate, the results and every bag carry the same identification code.
Customs release the goods only against a finalised Common Health Entry Document (CHED).
The Commission reviews the list at least every six months, so check it before each contract.

Our monthly count of EU food-safety alerts lists every RASFF notification on Turkish dried figs in the last 12 months, by hazard.

Controls in England

Since 1 January 2026, England's version of Regulation 2019/1793 has listed dried figs and fig products from Türkiye in Annex II for aflatoxins only, with 20% checks. Consignments need an official certificate and laboratory results, pre-notification on IPAFFS and entry through a designated border control post. Wales and Scotland made their own amendments from the same date, with the same entry when we checked on 28 October 2026; see our UK import guide.

HS code and proof of origin

Dried figs fall under HS 0804.20; the EU code is CN 0804 20 90. Chapter 8 is listed in Annex I to the Treaty on the Functioning of the EU, so figs are outside the EU–Türkiye customs union and trade under Decision No 1/98. Preferential origin is proved with a EUR.1 or an origin declaration, not an A.TR. See our export documents guide.

Packaging and storage

Under DDP-14, each package holds figs of one origin, quality, size and variety (if stated), marked with class, size and country of origin. The Codex code recommends dark, cool stores at 5–10 °C and below 65% relative humidity, with containers off floors and walls. Above a water activity of 0.65, warm storage in moisture-tight packs can trigger aflatoxin formation. For retail packs under your own brand, see our private label guide.

Questions buyers ask

Are all Turkish dried figs "Aydın figs"?

No. "Aydın İnciri" is a protected designation of origin in Türkiye and the EU. It covers dried Sarılop figs grown, harvested and dried in Aydın province that meet its specification, including at most 90 fruits per kg and 20% water. Figs from other provinces cannot carry the name. If you need it on your label, say so.

What moisture should I put in the contract?

UNECE DDP-14 allows up to 26.0% for untreated figs; figs of up to 40.0% must be labelled "high moisture" and preserved. The Codex code treats 24% moisture and a water activity of 0.65 as critical for mould. State a maximum, the test method and whether you accept high-moisture figs.

How many EU shipments of Turkish figs are checked?

Under Implementing Regulation (EU) 2019/1793, 30% of consignments of dried figs and fig products from Türkiye undergo identity and physical checks for aflatoxins and ochratoxin A. Every consignment needs an official certificate and laboratory results, selected or not. Agree who bears the cost if a consignment fails.

When does the new crop arrive?

The Aydın İnciri specification says figs ripen from late July or early August to late September, and they then dry for a few days before processing. Ask each producer when it expects to pack new-crop figs and whether it holds earlier stock. The Ministry of Trade notes that demand abroad rises at Christmas.

What to put in your brief

Item	What to state
Form	Natural, layer, a named trade type, diced or paste
Origin	Sarılop, province, and whether you need the Aydın İnciri name
Class	Extra, Class I or Class II under UNECE DDP-14
Size	Count per kg, size code or diameter
Moisture	Maximum percentage; high-moisture figs accepted or not
Defects	Limits for mould, fermentation, pest damage and foreign matter
Contaminants	EU aflatoxin and ochratoxin A limits; analysis by an accredited laboratory
Treatment and crop	Fumigation, washing, preservatives; new crop or a stated earlier crop
Packing	Pack type, net weight, lot coding, labels and storage temperature
Documents	Official certificate, laboratory results, EUR.1 or origin declaration
Quantity and delivery	Volume, destination and Incoterm

For the wider steps, read our guide to sourcing food from Türkiye.

Sending a brief to Lotvela

Lotvela is a sourcing intermediary in Gaziantep. Send a brief with the specification above, and we approach producers that may fit, check product fit, a free production window, export record and documents, then send you a dated shortlist with every claim marked confirmed or not confirmed. It is free for buyers: the producer pays a commission at the same rate for every producer, invoices and ships the goods, and money never passes through Lotvela.