In ancient Greece the fig tree was a sacred tree. According to Aillanos, the Xerxes campaign against Athens was held for the famous figs of Attica that were then sought after in Persia but their export was banned. From there comes the adjective “slander” which, according to Plutarch, slander was the one who denounced the illegal exporters of figs in Ancient Athens. But the more correct is the view that “slander” was the one who exposed the figs he had hidden in his clothes, apparently after the theft.
Homer, referring to Odysseus, says that in order for his father to believe that he was indeed his son, he reminded him that he had received from him “forty-four”.
The figs, the figs, along with the olives and the grapes, were among the most important foods of the ancient Greeks, the Spartans did not use them in their public meals. The fig is here for at least 3,000 years as a basic component of human nutrition. For the ancient cultures of the Mediterranean it was a sort of first necessity and an integral part of the diet, sometimes even replacing the bread.
The fig has been a beloved fruit and has been a key element of the Greek diet since ancient times, since it constituted the main food of the athletes in the Olympic Games, but was also associated with the worship of Dionysus, Demeter and the Pythagoras. In Ancient Athens the figs were first in the preferences and of course in the cultivation. Their export was strictly forbidden, and there was a punishment for anyone who illegally exported. Besides nutritional, the fig was also a symbolic fruit as it symbolized prosperity, fertility, knowledge and unity.
Kimi, a place rich and blessed by nature, has tremendous potential for growth through the proper exploitation of the potential of the primary sector, high rates of production of quality products, changing living conditions and the orientation of most to less painful and more profitable occupations, led to atrophy and degradation of fig production.
Kymis is a unique product recognized by the European Union as a Protected Designation of Origin product. It is traditional and is produced exclusively in the region of Kimi, south of Evia, from 25,000 fig trees of local variety. The characteristics of the fruit of the local variety of fig tree, impose a special way of producing and drying it. The Kydis region’s cadence does not have many natural enemies, so it does not require special cultivation techniques and care. So they are not subject to spraying and fertilizations that are mainly organic are applied.
In our country, figs are grown for both fresh figs and dried figs. The figs of the Kymi area are mainly intended for dry, because they are thin and very fragile.
There are two types of dried figs:
The stuffed or natural. They are produced without the treatment of sulfur and their color is brown to open.
Hot or white. They are produced after being placed in an oven and subjected to the treatment of sulfur and their color is white.
For history, we report that we have arrived in our area for natural and fermented figs to be baked and soaked in order to be more competitive. The whiteness of the figs was brought to our area by a Cypriot businessman, Isaiah, during the interwar period, who, as the older ones tell, held his secret too well to keep it from leakage. He collaborated with our fellow villager Nikos Kalambalikis and bought the figs, the procession, made it to the threshing floor. The curiosity of the inhabitants who saw figs from one moment to the next turned out to be bright. To even justify Isaiah this whiteness, he sprinkled the figs in saline and spread that this was the cause of the whites.
But the secret leaked and Isaiah, despised as it is said, left in an unknown direction. Since then, the Kymi figs, in addition to their natural color, are baked and sulphated and thus become wholly white and more competitive. For those who know it, they prefer to taste them naturally without cooking, since their taste is very sweet.
A Place … A Kind … A Variety … A UNIQUE PRODUCT !!!
The dried figs of Kymi are a nutritional product of global uniqueness and invaluable value:
1. It is a 100% NATURAL product
The harvesting takes place, after maturing, in its natural form by the trees. It is then dried and processed until it is disposed of in absolutely natural ways and without the use of chemicals.
2. It is a AUTHENTIC product.
Regardless of the modernizations and the mechanics that have entered into its processing, it is preserved the same authentic and traditional way of treating it, which comes from the depths of the ages, from generation to generation, to this day.
3. It is a PRODUCT FLAVOR
It comes from a variety that by its nature gives plenty of fruit, assisted by the particular soil and climate conditions of Kimi.
4. It is a product of HIGH NUTRITION VALUE
It provides high energy due to its high calorific value (100g of dried figs – 2 pieces – yields about 275 calories). It is rich in potassium (regulation of blood pressure) as well as in magnesium, calcium and vitamins A, B, C. It does not contain a trace of fat and cholesterol.
5. It is a PRODUCT BENEFICIARY FOR HUMAN HEALTH
Because of its many spores, it facilitates the functioning of the digestive system.
6. It is a completely SAFE product for consumption
It is the only product that has never been detected aflatoxins, very toxic chemicals, destroying liver and kidneys. These are found in all foods with their carbohydrate rich derivatives. They are produced from a group of 5 to 6 genera of fungi, dominated by Aspergillus genus. The spores of these fungi have difficulty entering the inside of the dry figs of Kimi, since the fruits are collected manually from the trees and avoids contact with the soil, where these fungi are mainly active. In addition, the spores of the fungus suspended in the atmosphere can not enter the figs of Kimi because they have closed the ostiol, the opening at the back of them. The fruits of this variety, unlike the others, are inspired by the skin of the wrist, (slight cracks in the skin).
In addition, the figs are not sprayed and fertilizers are mainly organic.
Its quirk with regard to its manual processing and its way of disposal (it is opened in the middle and controlled) prevents consumption of dried figs internally corrupted (usually from the most widespread disease of the fruit, endoscopy, fungus of the genus fusazium ). Because of their openings in the middle we have a much better natural, (sun) or artificial, (kiln) drying out.
The careful, slow and gradual treatment of experienced workers (about forty-40 manipulations) results in the product being protected from insect and fungal attacks and the preservation of all its beneficial ingredients and its particular flavor.
The variety of Kymi (TRAGANIKA), wherever it was transported for cultivation, did not yield its qualities, nor did it preserve its ASYGRITIS TASTE, as it yields to the region of Kimi.
For all the above reasons, this particular food product, which requires a laborious and specialized manual processing to produce, and involves high harvesting costs, clearly outweighs competition and maintains UNIQUE.