Clearly the marketing of local production has become a big burden on the Lebanese farmers. On this subject, Al Mustaqbal newspaper highlighted the role of the fig season in the villages of Arqoob, namely in Kfarhamam, Halta, Mari, Habariyeh and Rashayya al Fukhar. With the start of the season around mid-July, the paper wrote, every household is packed with fresh or dried figs or fig jam, preserves and varius delicacies, and for this reason people celebrate what they call the “fig ritual” around that period of the year. Al Mustaqbal spoke with Imm Karam Atiyeh, who, while boastful of her land’s generous supplies of figs and which she tends to dry, lamented the low selling prices of the product. “Enough is enough,” she grieved, “maybe it is the trouble of exporting that makes things worse.” Another farmer, Abdel Hamid, told the newspaper’s reporter that a large community of the towns and villages of Arqoob rely on proceeds from their fig production. But, he stated, “they need the support of the concerned agricultural authorities in the development of their cultivation techniques and the creation of new outlets to market their produce.” On the other hand, Abu Ahmad, optimistic as he seemed, pointed out that fig farming is revived every year, especially with the reasonable prices and acceptable domestic consumption. “One kilogram of fresh figs varies from LBP 2 thousand to 3 thousand.” Most farmers, he added, prefer to dry the figs and sell them as a dried product. One pound, he said, “is normally sold at LBP 30 thousand, and besides, the dried figs can last from year to year and can be used in the making of preserves and jams. Either way, it remains profitable.” (Al Mustaqbal, August 3, 2016)
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