Aydin Fig Product Description and Distinguishing Features: Aydın Fig, Ficus carica (Anatolian fig) Sarılop variety, is a fig considered for drying. Physical and Chemical Characteristics of Dried Fruit: Shape: Round, pear-shaped Skin: Thin-skinned Color: "L" value on the LAB scale between 60-80 Size: Average 45-65 fruits per kilogram Moisture: 22-24% Water-Soluble Dry Matter (WSDM): 75-80% Organoleptic Characteristics: Uniformly shaped and large-sized, with a dense, honey-like interior, leaving a unique and intense aroma in the mouth, and having a sweet fragrance. Aydın Fig is grown in a geographical area with mild winters, hot and dry summers. The average annual temperature is 18-20°C. Aydın Fig requires temperatures of 30-32°C during the fruit ripening and drying period (August-September). The high temperatures in the region during this period ensure the best quality drying of Aydın Fig. The optimal annual rainfall is 625-670 mm. For drying purposes, the fruit ripening and drying season from August to September should be rainless and cloudless. The average total rainfall in the region during August-September ranges from 4.1-9.8 mm. Aydın Fig is a variety considered for drying, and during the drying season, the relative humidity level in the region is an important factor affecting quality. Low humidity leads to thicker fruit skin, while high humidity results in darker fruit color and cracking, causing significant quality losses. During the drying season (August-September), the relative humidity is relatively low during the daytime due to maximum temperatures, while it rises in the morning and evening, allowing the fruits to gain some moisture and preventing the skin from becoming too thick. In the geographical area where Aydın Fig is produced, the average relative humidity during the daytime ranges from 32-37%, while at night it is 50-65%, and in the morning, it is 72-79%. These values are optimal for fig drying. One of the important factors influencing the distinctive features of Aydın Fig is the prevailing winds during the ripening and drying period. The northerly winds (poyraz) and the sea breeze from the west, prevailing in August-September, create a suitable environment for the drying of Aydın Fig. The region's soil structure is deep (1-1.5 meters), sandy-loamy, and rich in organic material. The main material forming the soil consists of gneiss-schist and gneiss bedrock. The groundwater level is below 2 meters. The pH value is neutral or close to neutral, ranging from 6 to 7.8. The soil characteristics of the region are highly favorable for fig cultivation. Harvesting and drying Aydın Fig, cultivated within this geographical boundary for thousands of years, have been carried out using traditional methods for centuries. Land preparation, pruning, and grafting are tasks that require experience and expertise for growing Aydın Fig. The selection of machines used during land processing should be done considering their impact on fruit quality and yield. Pollination is crucial for Aydın Fig. Harvesting requires meticulous care, with the ripe figs being picked from under the trees without being left for too long. During transportation to the drying area, the fruits should not be stacked on top of each other to avoid compromising their quality. The local people learn the intricacies of fig cultivation at a young age and continue to pass down this knowledge to the new generations. Children involved in the cultivation, harvesting, and drying processes with their families from an early age become the experienced personnel and expert producers of the future.