Fig Varieties

Throughout the world there are literally hundreds of varieties of edible and ornamental figs. However, there are four main varieties of commercially acceptable figs. These are the Black Mission, the two white varieties, Calimyrna and Kadota, and our fig, which is the Brown Turkey, also known as Brunswick in the southern states. The first three types of figs are primarily drying figs, which end up as the paste in the popular cookie “Fig Newton.” Our Brown Turkey is the only variety that is strictly for fresh consumption. It has a purple exterior and a red to pink interior. It is soft, juicy, and has a sweet, mild flavor. These figs are handpicked and placed in small field containers. These are then taken to our packing shed located right in the middle of the field. They are hand graded and packed and then rushed to our cooling facility where they are immediately cooled to 34 degrees to protect their delicate flavor.

Harvest Information

We start harvesting the first crop, or Breba crop, around the middle of May.  This is a very small crop that comes off the old wood left from the previous year.  The main crop comes off the new growth starting around the first of June.  This crop will continue producing through the middle of August with the heaviest volume from late June through all of July.  We have a final small crop that comes during November and December, in which the fruit tends to be of a smaller size.  We usually put this entire pick into the clamshell packaging.

Packages

We sell our figs packed in Panta packs in the following sizes. 15, 18, 24, 28, 35, 40, and 48s.

This year, for the first time, we will also provide our figs in an 8/1-pound and 12/ 8-ounce clamshell. The panta packs are palletized either 160 or 200 to a pallet. The master containers are all 96 per pallet.

Sales Information

Contact:
Alan Weeks, General Manager
760-776-5134

Loading and Cooling
K & W Cooling, Inc.
49-970 Highway 111
Coachella, Ca. 92236
760-398-8877

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