The fig is one of the most underrated fruits in the Italian food industry. Yet it represents a versatile ingredient, naturally sweet, with good industrial yield and a growing B2B clientele. Understanding the difference between whole figs and scrap means choosing well for each application.
What is scrap?
“Scrap” are figs partially broken during processing: halves, quarters, flakes. The cause is mechanical: figs are fragile fruits, some split during cutting, peeling, freezing or transport.
The organoleptic quality of the scrap isidenticalto the whole product: same fruit, same origin, same processing, same Brix, same aroma. The only difference is the shape.
Because they cost less
Scrap pieces are worth 20-40% less than whole figs for three reasons:
- The irregular appearance does not lend itself to “premium” sales on sight.
- The exposed surface is greater, requiring more careful packaging.
- The consumer market demands the whole fruit, so the scrap goes towards the industry.
Where scrap is fine
Jams and compotes.The fruit will still be chopped or cooked until it loses its shape.
Filled with biscuits, croissants, brioches.The consumer does not distinguish the whole fig from the scrap.
Fig ice creams.The pulp is however homogenized or left in small pieces.
Sweet sauces and mustards.It is worked into dough, the starting shape does not matter.
Snacks and fig bars.Often the fruit is finely chopped as a natural binder.
Premium yogurt.When the desired size is 3-6 mm, the scrap is already in the right size.
Where the whole is needed
The whole fig justifies the higher price when:
- The consumer sees it: compotes in exposed vases, figs in syrup, cake decoration.
- It is worked by hand: in industrial artisan pastry making.
- It goes well with savory dishes: gourmet salads, ready-made appetizers, cans of cheese with figs.
- It is dried in a mould: where the entire shape is functional to the final product.
Technical specifications of the industrial fig
Reference parameters for Calabrian figs intended for industry:
- Natural Brix: 18-26 °Bx (one of the highest among Italian fruits).
- Acidity: low, 0.2-0.4 g/100 g.
- pH: 5.0-5.8.
- E/A ratio: very high, 45-70.
- Pulp yield: 95%.
Industrial varieties
Italian industrial figs come mainly from varietiesDoctorate(Calabria, Cilento),Brogiotto(Tuscany),Verdino(Campania). The Dottato is the most widespread by industry: medium-large size, sugary pulp, low seed content.
Conservation
Fresh figs are extremely perishable (shelf-life 3-5 days at +4°C). For this reason the industry mainly works frozen (-18°C, shelf-life 18 months) or dried (humidity 16-22%, shelf-life 12 months).
For frozen figs, freezing the individual pieces is almost mandatory: in the block the pieces compact irreversibly due to the sticky nature of the pulp.
See our figsin whole and scrap formats, processed with freezing of individual pieces from the Calabria.
