just caught this while google  searching....

enjoy

http://www.salife7.com.au/adelaide-hills/gardening/commercial/willabrand-figs-at-houghton

Interesting site. Good presentation for such a faraway place. That is one serious fig grower.  His most favorite fig may be Joh's least favorite. 

Eli thanks for sharing that link.
14,000 trees that's enormous amount !
They mention chocolate covered figs while i like figs to eat right off our plants a friend before we retired brought some chocolate covered figs his sister made with almond inside and were excellent.

Cool! Thanks for sharing, Eli.
So, plant some BT and cut them all the way back every year. 

I think I'll plant a Brown Turkey or two and invite Martin to come visit to taste. :)

martin, that's a good looking dark fig.. what is it?

I think that BT would be nice in South Austraila but no grower would have luck in Sydney with all the rain we get, he didnt mention the other varieties Like black genoa,Deanna,and spanish dessert u can see them on the clip.

Martin, I already have a "few" dark ones, maybe will give you a blind taste test in a couple of years.

Hypothetically speaking: if I were to plant a Brown Turkey, which one (clone) should I grow?  I recall Ken Love in Kona has written BT has also worked out the best there.  The only one I have now is grafted to Black Madeira.

I think that making a hugh investment with 14000 trees etc-is a smart move to go with brown turkey.

also here in israel they have began to grow to this variety (they call it brazilian /roxo de valinus) since it has better shelf life i think than local varieties.

that's why everyone should have a fig tree or two or dozen in their backyard. shelf life is good for the business, but for the taste, find fig trees that will produce good figs in your area and keep them in the backyard in full sun.

Shelf life can help us too i think.
if i have lots of tree and cant use all the crop at once since i am using it for jams, pies, cakes and liquour....

it lessesns the stress from spoiling fruit loss.

right now i am not ready to think about shelf life but maybe in 3-4 years .....

I went to Australia 5 years ago and sampled some figs. These figs were sold at many farm stands around New South Wales. It's is for sure the real brown turkey. Judging by the shape, color and taste. These were fully ripened and picked at peak time for harvesting, since they were from a farm stand. They were selling for good money. How did it taste?
I sampled half and threw away the other half. Very bland and watery and if at was my first fig to eat I would have never tasted figs again.
No wonder why it is a money maker for them, they have good shelf life and good size, they transport easily due to their thick skin.
There are many figs around being so,d as brown turkey, but are not the real variety. Brown turkey has a pear shaped fruit with that color skin, and sometimes a big cavity in the center.

Yes we have many excellent figs in North America that are available to hobbyist.

Pete  - negretta.

very dark with tight eye. how did it taste?

Pete for me personally its a keeper .  ; )

The photo Bassam shows is a Black Genoa fig not a brown Turkey a bit like Black Jack fig with two heavy crops thats why farmers grow it its a money maker.

Good point  mocatta:yes that fig is Black Genoa,if we was to name it correctly,but here in the US,on the west coast,this fig is called ,(Improper of course),"California Brown Turkey,and that is why many people in the US  see it as a Brown Turkey.
The only fig that is Brown and came from Turkey and it is a commercial cultivar(also much better tasting),is English Brown Turkey ,and here is a pix of it:
Will we ever stop misnaming fig cultivars?