This initiative is a continuation of the first “Figs for the Future” workshop and was organized due to the need to show the results of the process of drying figs using a forced-air drying chamber.
The event began with a sensorial and organoleptic analysis, that was conducted on the figs dried by the project team using the Chatron drying prototype.
The 22 participants evaluated and compared different types of dried figs based on taste, texture, aroma, and appearance.
It was then followed by a presentation on fig drying technology, and then a practical session, where the participants were divided into two groups to discuss Opportunities/ Obstacles/Solutions and the social, economic and environmental aspects and impact of fig sector.
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