East Mediterranean (Turkey, Syria, Saudi Arabia) where wild fig trees still exist is considered as the origin of the fig and the place where its cultivation expanded to the whole Mediterranean. It is accepted as a species that is tolerant to harsh conditions, and its fruit which can be eaten fresh or dried is known for its high nutritive value. The improvement of the fig fruit demands further research in several areas such as varietal selections for yield and quality improvement and establishment of one or more gene banks in the region. This has to be realized in cooperation with the interested Mediterranean countries and concerned organizations by executing coordinated actions within a special network.