Very happy you guys enjoyed this find as much as I did!!

My interpretation is this:

The split figs are definitely desirable! Those Grade A's with no split are not very good tasting (the ones where you just see the slightly open eye--zero split) and sometimes when you buy them bugs are hiding in them--not fig wasp!! Like random worms spoiling them. Even amongst the Grade AA, some are way better than others. IMHO I used to prefer Turkish dried figs that got the moisture and are big... UNTIL recently when I found a batch of the top Grade AA of these dried figs... those were divine!!! They taste way finer, got big splits so look way more fancy instead of duds, and bring in tons more money--last I checked FIVE times more expensive and much harder to find in the bazaars--gotta have the elder's with the hook ups find those for me :D.

They are saying that the more fertile the ground AND the more mature the tree--the more nicely split the fig will be. That is the locals' belief. I love this article because it's actually documents the the local grower beliefs. Perhaps the (major in my book) improvement in flavor is correlated to the trees just being that much more mature and the soil being more rich--all tied together to the more split.... Francisco's information about hand splitting also suggests that better split could mean better/faster drying/concentrating of flavor. Although I am not sure if there is any hand splitting going on here... that is big news to me--never heard of it, very interesting. I don't know if there is lack of dry sun there even late season--after all this same region southern Fars near Persian Gulf is where date palm originates from which fully ripe stage dates is later season than fig and dates too require even more ridiculous amounts of dry heat.

"By experience they make smaller mouth and bigger bottom of the hole." That statement confused me at first and still does a little. The big bottom hole I think is the actual cavity depth--that should be very nice and big and deep. The mouth I'm not sure what they're referring to--perhaps the petal like mouth should be kept tidy and small? I don't really think they mean the opening/window to the deep cavity should be kept small but not sure... This could be a total typo/mistranslation because later they use the Farsi word for mouth (see below) as a lower grade when small mouth... perhaps they really meant the petals?

BTW the more I read the more I think my Shiraz Green (http://figs4funforum.websitetoolbox.com/post/Shiraz-Green-Leaf-Photos-6294169) will end up being the Sabz variety cited throughout these articles which will necessitate the wasp. He is doing well though.

Anything lower than Grade AA is no good IMO. They don't translate the subcategories of Grade AA... my personal loose translation would be:

Fig 20 from right to left (best to worst) is: "Parak" (petals); "Ghonche" (cluster; like a small cluster of grapes at the bottom); "Dahan baste" (closed mouth), then A, then B, then red loss.

I never had had the petals before (first pic)... they are insanely nice!! The cluster ones are good too... but the petals ones are now my favorite dried figs of all including all other types--from California, Turkey...

Grade AA Parak (petals):

 
Grade AA Ghonche (Cluster) [can buy these in the US, best you can get here I think]