Fig Purée 16-20%
IQG Foods produces fig purée in Egypt at 16-20% Brix from fruit picked at full ripeness during the summer harvest. Heat treated, filter finished and sterilised with no additives or preservatives, packed aseptically in steel drums for an 18-month shelf life at ambient temperature.
Specifications
Suitable For
Packaging
Packaging
Weight
Storage
20′ FCL
40′ FCL
Packaging
Weight
Per pallet
Storage
20′ FCL · Loose
40′ FCL
Packaging
Weight
Per pallet
Storage
20′ FCL · Loose
40′ FCL
Packaging
Net weight
Dispensing
Storage
The Sweetest Purée We Supply
At 16-20% Brix fig sits higher than anything else in our range — above mango at 14-16%, well above strawberry at 7-9%.
The acidity runs the other way. At 0.2 to 0.5% as citric acid it is the lowest we supply, lower than guava and a fraction of what strawberry carries. High sugar and low acid together mean fig tastes sweet without tasting sharp, which is a narrow combination among fruit purées.
For a formulator that changes the sugar calculation. A fruit layer or a filling built on fig needs less added sugar to hit a target sweetness than the same product built on a sharper fruit — and in a market where added sugar on a label is a commercial problem, that matters beyond the cost.
The pH between 3.5 and 4.5 is also unusually high. Most purées sit below 4, which gives acid protection against spoilage. Fig does not, which is why aseptic processing is not optional here the way it might be elsewhere.
Three Months and No Second Crop
Egyptian fig runs through the summer — July into September — and the fresh window closes there. Everything we pack for the following year comes out of those weeks.
Fig is also one of the most delicate fruits we handle. It bruises in transit, ripens fast once picked, and the flesh darkens within days. That is why most fig in world trade moves dried rather than fresh: drying solves a handling problem that fresh fig cannot.
Purée is the other answer to the same problem. We process within hours of picking rather than holding fruit, which keeps the colour at golden amber rather than drifting brown, and preserves a flavour that drying fundamentally changes.
Bostwick runs wide at 6 to 20 centimetres, so the same purée serves a thin beverage base at one end and a thick bakery filling at the other. Aseptically packed, it holds 18 months at ambient temperature with no refrigeration in transit or storage.
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