If you are thinking of selling figs at a Market here is a recap of my experience.

I went to the market on Thursday, Friday, Saturday, I had 15 lbs of fresh picked Celeste Figs.  Thursday was a wash out (rain) but I had to go to deliver 2 lbs to a customer but Friday and Saturday were good days and I was sold out by noon on Saturday.  I sold my figs for $4 lb and had no one argue or haggle on the price.  I picked the figs on Wednesday afternoon and kept them in a cooler with ice.  I did not let the figs get wet in the ice water and they held real well with a little softness on Saturday with no hint of fermentation.  I think the market will bear $5 in the early part of the season.

Selling at a market is fun but it is also a lot of work.

I have tons of farmer's markets within 5 miles of where I live and have never seen a single person selling figs.  That's why I decided to grow my own.  I pray for the day that I have such a huge harvest that I can spare some.  Probably still won't sell them, just give to friends and family.

Danny,
I sell figs to restaurants. Any good one will buy figs from me for $9 a pound. I just walk into the kitchen and ask for the buyer. I have never been turned down by anyone who has tasted my figs (I usually try to bring Ronde de Bordeaux) and usually that person will try and get me to agree to sell them everything I produce or they call me later and try on the phone.
Chefs on the east coast north of the Carolinas are all desperate for great figs. Most (or at least "a lot") were trained in Europe and figs are huge there.
Ex. The very first restaurant I approached was willing to sign a deal for every fig I produced "even if I upped my production by 50X". Had I not moved a year later I'd still be selling to them. 
Just to test my new local market I talked to 4 Chefs. All 4 said they'd like to see my quality first but if good they'd make a deal. 2 called mr later at home to try and make sure I offered them the deal first.
I seriously doubt I could produce more figs then I could sell. I just present them as assorted gourmet figs. 2 years ago I had extra figs -- too many for me and not enough for my contracted customer to send someone to pick up -- so I took 2 1/2 pounds of figs to a nearby eatery that was well known for quality fare. I sat down with the chef, manager and was joined by another employee that saw figs and made an almost comical bee-line to them. I offered all 3 a sample and after recounting my fingers I picked up the empty containers. I hadn't offered these folk any sort of contract or deal. I just asked if they were interested in buying some extras I had.
I told them as I offered samples I'd only charge for 2 pounds ($18). They offered a trade and I waited around for 20 minutes then left with a huge T-Bone with truffles, baby spuds and wonderful asparagus. I had a piece of carrot cake and a cup of coffee while I waited and if I been a "paying customer" I'd have been on the hook for better then $35.
They called a number of times that summer looking for extras and had I not moved they would have tried to "steal" my figs from my current customer.
Sorry -- chasing on a bit -- anyway $4 would be an absolute steal hear. Maybe because they are Celeste and so many Celeste trees are in existence that holds down the price -- but Celeste is a great fig in my opinion. I love to fill my pockets with them and just munch away while doing yard work.

Good luck,
mgg

The restaurant thing good if you are in or near a Metro area.  My local restaurants include a Burger King, a McDonalds, a Catfish house, a BBQ joint, and 2 pizza places.  Shreveport is close enough but by the time I drive over, and back and put up with the traffic, $4 is a good price.  I am selling all that I can grow, beg, or steal (not really), LOL  I think $9 lb is the correct price in a metro market.

Hey Danny,
Not exactly gourmet eateries I see. 
I am far from being in a metro area but I am in an area with money.
If you want look up Afton Va -- where I live. 
I am about 20 miles from Charlottesville which is a growing and monied college town -- UVA
I wish I lived near a catfish house.
Figs are worth whatever you can get for them and I'm surprised they aren't any mail order figs as come winding down time in October I'm just about ready to pay for fresh figs!
take care. if you find 2 LSU Reds I want the other one.
thx
mgg

Here in Santa Clarita they are currently selling for $6 a pound. That works out to be about a pint. Can't say for sure, but I suspect these are brown turkey breba. I am eagerly waiting for August, when more varieties should be selling. A local states that Trader Joe's sold panache tiger last year.

There is a fig grower not too far from me. He charges 7$ for pick your own, 8$ if he picks them. $4 is a steal!

I've seen them for sale this year by a couple of local folks for $10 and $13 a gallon.

You need to bump that price or else the gas and time (unless you're all caught up with garden chores)will cost you more than you make!

Glad you posted though to give me some market prices. I have a market that will buy any fruit or vegetables I produce since I'm pesticide, fungicide and herbicide free.

Market price for figs is a local price.  There are no two markets the same.  My little town has 2000 people and most of them either have a tree or a relative that has a tree.  The market price here is $4 lb.  There was a post that talked about certified scales, I weigh my figs on a digital scale and put 18 oz of figs per clear plastic bag.  I then sell the figs by the bag for $4.  I do not display my fresh figs, I have a sign and I keep a "sample plate" on ice to allow tasting.  I do not allow people to touch the figs for health reasons and to prevent damage to the figs.

The one market that I am a member of is 1/2 mile, not too much gas, the other market is 2 gals of gas round trip.  Trying to get paid for your time is folly, growing trees is a business and Farmers Market is a business, I do use a "loss leaders" strategy which is really a cost recovery strategy.  EDIT Gas was $1.91 this am.

You can bump your prices up in your market and I appreciate your input but I know my market I do not have to bring figs home and I sold a lot of Tomatoes (65 lbs), Green Beans (2 bushels) and Corn (3 bushels) by having fresh figs on the table.

Know your market, price accordingly.

I have a lot too learn about pricing and have been wholesaling anything I grow so I just take it to them, they weigh it and cut me a check. I believe they are giving me a fair price (I don't have a clue) and it is fifteen minutes away. With retirement next month I may try to sell from my house. There is also a farmer's market about five miles away that I will look into. I just dont know how I'd have time to sit there all morning. At our flea market I've seen people set up and they shuck corn or shell peas and beans while they wait.

At market today, good day, sold 9 lbs @$5 per.

Thanks for the selling price information. I had a question about LSU Gold. You mentioned that you have brought them to markets before.

Since they have a flat bottom, I thought great! I can put them eye down and they won't roll around. But I soon realized, the syrup quickly poured out and got everything all sticky. Is there any special way you transport LSU Gold?

Thanks

It is the nature of the beast, I put small dish towel on the ice and put the fig eye down.  The towel gets sticky but the figs stay clean.  I limit it to 2-3 layers in the cooler.  The premium figs are $8 lb.  I use 9x13 rectangular cake pans to freeze ice blocks, one on the bottom and one on each end works for me.

For those selling figs, how much land do you have dedicated to your fig trees?
Or how many trees do you harvest from?

I'm actually curious about this as selling hadn't occurred to me!

Thank you.

I have group of people who have established trees who lets me pick them, in return I prune the trees every year and fertilize them as well.  I also buy figs and resell them.

My good friend has 1 LSU Purple and he picks a lb or so every market day so it varies he has other goods to sell so it is only an additive product to sell.

@dkirtexas: Thanks.

$8 a pound also makes sense for premium varieties.

@Qhluvr: I'm still planting and propagating. I have 4 acre cleared and prepped for planting figs.

The number of trees I'm growing and planting right now. These are my top 12 best, so far out of 60 varieties. These will be either planted in 25gal pots, or planted in ground. Eventually everything gets covered in plastic hoop houses. But first they need to grow into large production size trees.

1. 200 Figo Preto
2 100 Panache
3 100 Ronde De Bordeaux
4. 65 LSU Hollier
5 50 JH Adriatic
6. 50 Napolitana Negra
7. 50 Violet De Bordeaux
8. 50 Grise Olivette
9. 30 LSU Gold
10. 30 LSU Purple
11. 30 LSU Scott's Yellow
12. 25 Gozo Gem

Here is San Diego, restaurants are very tuff. You need to speak to the chef, who is the person that knows what they are, and what to do with them. The down side is that everyone else in the restaurant is there to keep you from talking to the chef. But if you can connect most will love to have them.

It's all in the attitude.
Because I grew up around the industry I may have an advantage.
I just walk right into the kitchen. 
Yes the chef is protected but there is also at least one person in charge of buying local and he'll/she'll get fried by the chef if he hears someone came in selling figs and the chef wanted them and didn't get them.
It helps me that I can drop the name of a customer that represents the best restaurant in the area.
Friday I ordered dinner from a new eatery close to home and I walked into kitchen only to be stopped by owner -- ahh perfect.
I had a few samples (D. King and Filacianno Bianco).
The chef wanted black figs but the owner said he'd buy whatever I could bring him. I told him $9 for the kitchen and he also wanted $5 to sell on a counter where they market local produce. I said no to them reselling my figs. We haggled a bit and we settled on figs for $9 a pound and one free dinner for me. The dinner has to include pastrami as they make their own and want feedback (I worked my way through acting school working at Wolf's deli - one of best in US for salted cured meats.)
Anyway my point is you are a customer and one with something they want.
Attitude Attitude Attitude

Sid,
I have yet to settle on a good container. I use egg cartons for most and clam shells for the big ones.
I have put wax paper under my more leaky ones. 
I'm sure there's a better option but this way they look like caramel apples (well except they're green) in an old fashioned general store which is exactly what folks want around here.
Any figs I pick will be eaten . . .
Another ex.;
I stopped at the ABC store to get some tequila and to let my dog play with the employees.
I am blessed with a dog everyone loves and keeps treats under the counter for.
Folks tend to flock to my dog as he is unusual looking and super friendly.

Anyway I was carrying a container with a dozen figs I was going to drop off the figs at the old folks home so my dog could visit as old folks love it when he comes by.
But as soon as folks saw the figs - and these were southern folks who know figs - I was doomed.
They were gone so fast I had to count my fingers.
If you think southerners are polite and slow -- waive very early season ripe figs anywhere near them!!

@mgginva: I spent 4 hours looking for packaging ideas today. The really huge figs 100+ grams, will probably need to be in muffin size containers. Those are Figo Preto, Napolitana Negra, Grise Olivette and JH Adriatic.

https://www.webstaurantstore.com/4-compartment-clear-hinged-dome-muffin-container-200-case/433KP524.html

And so they don't get cut or brused in transport. I was thinking these poly fruit protection sleeves would be nice.

http://redstone-llc.com/?page_id=188

And maybe even individual containers, for the really huge ones over 125 grams.

https://m.dhgate.com/product/high-quality-100pcs-50sets-clear-plastic/267039341.html#s1-6-1;srp|993369517

If I charge $2.00 a fig for the 100g Figo Preto. That would be $10 a lb minus about $2.00 packaging cost. So would it be $8.00 a lb.

I will try a bunch of different types and see what people like.

Thank you Figgysid1, this is a very interesting topic!

Great info sharing! Thank you!

Thanks for those packaging tips. I'm trying to eliminate the direct sell and just make a quick trip to the market. I have a great relationship with a local close by market. They will even come out and shoot pictures or video to showcase your product and farm/garden to show to the consumer. They wIill post it on their website. For me that is a huge benefit as I can link to it on a Facebook page. It will boost my home sales and the markets sales. By selling direct to the market I save time but I sacrifice some profit.