The fig tree is a profitable and ecologically versatile fruit crop, as it adapts to all types of soils. Agronomically, it is a little-known fruit tree that requires research due to a lack of knowledge about the plant material, the most appropriate cultivation techniques and conditions, and the packaging used for its preservation, especially when intended for fresh consumption.

Among the issues to highlight in modern fig cultivation are the orientation and destination of the product, productivity, fruit size, color, harvesting costs, and timing of the harvest.

The fig tree presents industrial exploitation possibilities that allow for the production of new processed products, jams, syrups, ice cream, and liqueur in order to increase supply and facilitate commercialization in a timely manner.

For generations, traditional fig varieties have been cultivated and selected in different rural areas. These traditional varieties are those that have the best adaptation to local conditions, promote agricultural biodiversity, and promote sustainable farming practices. Furthermore, they are more resistant to disease and adverse climates.

Fig tree planting is part of a strategy developed by several research centers to prevent depopulation in at-risk areas. At the IFAPA La Mojonera center, fig seedlings have been cultivated using ecological techniques, grafted onto the San Antonio rootstock, from five varieties: Pajarera, Negra rabo largo Alpujarra, Verdal, Gota de miel, and Brevera Muleria.

The varieties analyzed have been characterized through the evaluation of various morphological descriptors, both leaf and fruit, as specified by the International Plant Genetic Resources Institute (IPGRI) and the Union for the Protection of New Varieties of Plants (UPOV). The soluble solids content (°Brix) of the different varieties has also been analyzed, as it is the most significant parameter in intrinsic characterization due to its direct relationship with the sweetness and flavor of the fruit.

In terms of fruits, the Negra Rabo Largo Alpujarra cultivar produced the sweetest and highest-quality figs due to their juiciness.

The Verdal cultivar has the largest fruit size, although it has little flavor. It features a large ostiole, which is sensitive to cracking, which can be a disadvantage due to the potential for insect and mite entry, which can lead to internal contamination.

The Pajarera cultivar is the smallest in size, and due to its characteristics, it could be marketed as dried figs.