The fig (Ficus carica) is a bushy plant or small tree growing between 1 and 12 metres tall, with broad, rough, deeply lobed leaves. When broken, its leaves and stems release a white milky latex. The fruit, known as a syconium, develops singly or in pairs in the leaf axils and is valued for its sweet flavor and health benefits.
Figs originated in a region stretching from Asiatic Turkey to northern India and later spread widely across warm climates, especially in the Mediterranean. They are rich in dietary fiber, natural sugars, vitamin B6, potassium, calcium, iron, and antioxidants, which support digestion, heart health, and bone strength.
In Kenya, fig farming is mainly grown in parts of Eastern Kenya (Machakos, Makueni), Central Kenya, Rift Valley, and Western Kenya. Farmers mainly cultivate figs for local markets and small-scale processing. On average, well-managed fig trees can produce 20–50 kilograms of fruit per year, making figs a promising crop for diversified farming.