Our figs are harvested by hand in September every year, then dried in the sun, and are free from Sulphur and hydrogen peroxide. To ensure that the drying process is carried out properly and to reduce the likelihood of toxins, exporter union rules provide that dried figs can only be exported at the end of September or beginning of October. When insects enter the fig fruit, they become impossible to detect unless the fruit is opened. Our farmers therefore hang insect traps from the tree branches before the fruits ripen. To guarantee an utmost cleanliness, we also fumigate our figs. Unlike other suppliers, however, we do not use Methyl bromide, a highly toxic compound, or any other chemical agent for fumigation, but rather CO2.
