On today’s episode of the AgNet News Hour, Kris Caputo, marketing director for the California Fig Advisory Board and California Fresh Fig Growers Association, discussed renewed momentum for California figs as consumer awareness grows and producers plant additional acreage to meet demand.
California’s Central Valley remains the heart of the nation’s fig industry, particularly in Fresno, Madera and Merced counties. Caputo said 100 percent of commercially grown figs in the United States come from California, giving the state’s growers a unique position in both domestic and international markets.
“There is big fig momentum for sure,” Caputo said. “We’re really seeing an increase in awareness and actual sales.”
That growing interest is translating into new plantings. Caputo said California growers are adding fig trees as they work to keep pace with increasing demand for both fresh and dried fruit. Fresh fig season runs roughly from mid-May through November, while dried Mission and Golden figs provide a year-round market.
Despite that momentum, California’s fig industry remains relatively small. Caputo estimated there are approximately 9,000 acres of figs, with the industry producing about 6,300 tons in 2025, up from approximately 5,900 tons the previous year.
Reaching new consumers is an important part of continuing that growth.
Caputo said figs are increasingly appearing beyond the traditional produce aisle in snack bars, jams, dressings and other products. Manufacturers are also incorporating diced figs, fig paste and juice concentrate into new foods. That versatility could help introduce the crop to younger consumers who may not have grown up eating figs.
Health and nutrition are also helping drive interest. Caputo highlighted figs as a source of fiber, potassium, calcium and antioxidants, characteristics that align with growing consumer interest in nutrient-dense foods.
California growers still face challenges, including expensive farmland, regulatory costs and competition from major international fig-producing countries. But Caputo said California’s production standards, farming practices and generations of experience distinguish the state’s crop in the global marketplace.
Availability may actually be one of the industry’s biggest hurdles. Caputo said consumers in other parts of the country often ask where they can find California fresh figs, making expanded production and distribution critical to continued growth.
With new varieties, growing consumer interest and additional acreage going into production, California figs may be positioned to reclaim some of the prominence they once enjoyed throughout the Central Valley.
Listen to the full interview below or on your favorite podcast app.
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