Please help me understand why some growers produce great-tasting breba, and others produce lousy-tasting breba.

What conditions will produce good breba?  Is it climate...heat....length of season...variety...all of these?

Since breba are produced on old wood, then all climates should produce good breba because when our trees start up, and grow, we are entering the hottest part of the season, and breba will/should ripen before the onset of colder weather.  There is something that I'm missing with this breba story.

Enlighten me, please.  I'm so confused.

Frank

Frank,

Personally I think it is just up to the individual taste of each grower. Some are much more discriminating, usually those who have lots of the premium figs and have been growing for a while

Different varieties produce differing quality of breba.  Also late cold weather (like the Alaskan storm we've got now) can affect things.

OK....I'm getting some clues.  So far... personal taste, which is subjective, then climate/weather conditions, and variety.

Thanks,

Frank