Fig is a fruit of which the flesh is very sweet, and it is a tree which has been grown for fruit in Korea since long time ago. However, since the flesh of fig tends to be easily softened, commercial cultivation of this fruit began later than that of other fruit trees grown for profit, however, the cultivation and demand of fig tend to be increased steadily due to the development of technology for storage and distribution since the 2000s.
In addition, as the domestic dining culture is getting diversified, the dishes cooked by using fig as a food material are introduced through diverse foods including dessert, and it is possible to intake fig in diverse ways, but not through the traditional processed food. Therefore, it is necessary to establish a measure of expanding the consumption of fig as a processed food, and it will be possible to overcome the limitation of short storage period, while securing the competitiveness of the fig industry. In this research, we have studied the history of domestic fig cultivation, current status of it and status of processed foods through related documents and materials, and the characteristics of the consumers who purchase figs. Fig is a traditional fruit, however, we could find out the fact that the consumers tend not to recognize it as a traditional one. Therefore, if we could add fig to various processed foods utilizing its sweet taste, rather than increasing the consumption of fresh fruits, it may increase the consumption of it.

Abstract
 Ⅰ. Introduction
 Ⅱ. Fig in Korea
  Ⅱ.1 Beginning of fig cultivation in Korea and presentstatus
  Ⅱ.2 Varieties of Korean fig
  Ⅱ.3 Cultivation methods of fig in Korea
  Ⅱ.4 Fig production status of each year in Korea
  Ⅱ.5 Yeongam, a major fig production area
 Ⅲ. Fig consumption trend
  Ⅲ.1 Export and import of fig
  Ⅲ.2 Changes in fig consumption
  Ⅲ.3 Expansion of fig consumption
 Ⅳ. Analysis of fig consumers
 Ⅴ. Conclusion and implications
 Reference

• Jeeyoung Lim(Food biz lab, Master Student, Dept of Agricultural Economics & Rural Development, Seoul National University)
• Jihye You(Food biz lab, Master Student, Dept of Agricultural Economics & Rural Development, Seoul National University)
• Junhong Park(Food biz lab, Undergraduate Student, Dept of Agricultural Economics & Rural Development, Seoul National University)
• Junghoon Moon(Food biz lab, Professor, Dept of Agricultural Economics & Rural Development, Seoul National University) Corresponding Author