A Pearl of Health Hidden in a Fruit
Figs, or “buah ara” as they are known in Malaysia, is a fruit with a global presence, thriving in regions with diverse climates. Figs have a sweet, honey-like flavour with a subtle hint of berry, complemented by a chewy texture and crunchy seeds. Their taste is often described as rich and earthy, offering a balanced mix of sweetness and mild tang. Despite their adaptability, figs indigenous to Malaysia face a unique challenge – perception. “While their taste is comparable to imported varieties, local figs sometimes lose favour due to their less-than-perfect appearance. Yet, their cultivation holds immense promise,” said architect and second-generation grower Mohamed Fariz of Mutiara Figs.
“Figs are considered a summer fruit in many countries,” Fariz explained. “But in Malaysia, where we experience a perpetual summer, we can grow and harvest figs daily.” The name Mutiara Figs was coined due to the fruit’s preciousness. The word pearl in the Malay language is “mutiara” and this is resonated with the company’s tagline, “A pearl of health hidden in a fruit”.
Today, Mutiara Figs grows over 300 varieties of figs from all over the world in a greenhouse on two acres of land in Shah Alam, about a 40-minute drive from Kuala Lumpur.
A Flower Inside the Fruit
“One of the fig’s most fascinating traits is its hidden flower. Known in Chinese as “Moh Fa Kor” (“fruit with no flower”), figs conceal their blossoms within their fruit,” said Fariz. He explained that in some countries such as Turkey, fig wasps are needed to pollinate figs. “A female fig wasp enters a fig through a tiny opening to lay her eggs, bringing pollen from another fig. While doing so, she pollinates the flowers inside the fig, enabling the fig to produce seeds. But the varieties grown at Mutiara Figs are self-pollinating,” added Fariz.
Mutiara Figs boast an impressive variety of figs, including those from Taiwan, Spain, and Jordan. Each variety offers unique flavour profiles and colours, with the sweetest, surprisingly, being green. “This poses a challenge,” Faris admits. “Buyers associate green fruit with being unripe and cracked fruit with spoilage. But we grow our figs without pesticides or chemicals, which means they might not look perfect, but they are as natural and wholesome as they come.” To overcome these biases, Mutiara Figs focuses on producing figs with a vibrant array of colours.
“Chefs love having a spectrum of colours from different continents at their disposal from a single source,” Fariz noted. “Our figs have become a staple in high-end hotels and restaurants.”
Challenges and Innovations in Fig Farming
Growing figs in Malaysia comes with its own set of hurdles. Know-how is critical, as explained by Mohd Hilmi bin Yusoff, the family patriarch and well-known architect. “All our plants are planted in a controlled environment – in the greenhouse, we use an automated irrigation and fertigation system to control air circulation and humidity. Our farm is pesticide-free. We have already received a certificate from the government, myGAP, for good agricultural practice,” said Mohd Hilmi. He also shared that many variables affect fig farming, ranging from man to machine.
As much as know-how is needed, intuition is also required to tackle the ‘crisis’ that crops up daily.
Mohd Hilmi bin Yusoff
The weather, particularly overcast skies and high humidity, affect production and sweetness. During our ‘summer’ season, from July to September, we can harvest up to 40 kilograms of figs daily,” said Fariz. On other days, yields can drop to 10 kilograms which affect supply consistency.
We use innovative techniques such as fertigation systems and precision-timed irrigation to address these challenges. We have also embraced QarboGrowTM, a photosynthesis-enhancing product that improves plant resilience under unpredictable weather conditions,” he said, adding that the improvement in yield has been remarkable.
Another pressing issue revolves around shelf life. “Fresh figs last only four to seven days. We sell our figs at 70% to 80% ripeness to ensure maximum sweetness for consumers,” Fariz explained. ‘For now, we focus on supplying directly to hotels, weddings, and dessert businesses. Distributing to retail outlets will be great but to do that we require partners who can fulfil our niche logistic needs.”
A Dessert Foray
Faris’ architect sisters Aliyaa Suraiya and Ilani Hana Masturah have expanded their foray into fig-based delectable desserts alongside various jams and preserves under the Mutiara Figs label. Together, the family has come a long way from the initial interest in fig tea started by their mother, Faridah Hasni binti Ramli, who is also an architect.
Faridah initiated Mutiara Fig’s first product, fig leaf tea. Known for its nutritional benefits, particularly its high antioxidant, vitamin, mineral content and rich in fibre and compounds that promote digestive health, fig leaf tea can help support gut health, acting as a prebiotic to feed beneficial gut bacteria. “Studies have shown fig leaf tea contains anti-inflammatory properties and may aid in regulating blood sugar levels and improving overall well-being,” added Fariz.
The business then expanded to include fig jam and fig sambal. “We know Asians love sambal, so we replaced tomatoes with figs and used less sugar, which makes it a healthier option. Sambal Hijau Fig and Fresh Fig Jam are our bestsellers,” shared Fariz.
Advocating Agritecture
The family’s architectural background has uniquely positioned them to explore “Agritecture,” a venture that they are now seriously looking into to pioneer. Agritecture is the integration of agriculture into urban and architectural spaces, combining innovative farming methods with sustainable building design. The concept, introduced by Henry Gordon-Smith, focuses on repurposing unused or underutilised urban areas—such as rooftops, balconies, and industrial spaces—for food production. By merging architecture and agriculture, agritecture aims to reduce carbon footprints, enhance food security, and promote greener cities.
This approach leverages advanced technologies, like vertical farming, hydroponics, and sunlight optimisation, to grow crops efficiently in limited spaces. Agritecture offers practical solutions for corporations, SMEs, and communities to create sustainable ecosystems while improving local community access to fresh produce – transforming urban environments into productive, environmentally friendly spaces.
“Agritecture is a concept that promotes a sustainable way forward to reducing carbon footprint, which everyone can play a role in.
Mohamed Fariz
“Corporations and SMEs can repurpose unused spaces for farming. Even industrial parks could incorporate farming to supply vegetables and prepared meals for workers,” explained Fariz, who also lectures at a higher institution of learning during the weekends. “Agritecture merges innovative design principles with sustainable farming practices to create efficient, productive, and aesthetically appealing agricultural spaces,” emphasised Fariz. “We envision promoting this synergy by offering specialised agritecture services, helping farms and urban spaces reimagine how food can be grown.”
Using their expertise, the family offers tailored solutions, analysing sunlight exposure and designing systems to maximise yield. “It may not be as straightforward as one would like or expect because each space is different,” Fariz cautioned. “This is where our collective experience as architects come into play,” Fariz enthused.
“We calculate sunlight hours and determine the best crops for each setting. Whether it’s a small backyard or an indoor area with a large window, we find ways to make it work. No space must be wasted,” said Fariz, adding that solutions are backed by research and tried and tested solutions.
Collaboration Over Competition
In creating opportunities, the family sees potential in collaboration rather than competition. “There’s a growing demand for figs in Malaysia, and the supply is often limited due to weather and short shelf life,” said Fariz.
“By working together, fig growers can increase availability and help more people enjoy the health benefits of this marvelous gift of nature,” he opined.
With agritecture, the family of architects is pushing the envelope to introduce and harness the concept in the Malaysian landscape. “Singapore has gone into vertical farming, and China has ‘farmscrappers’. There is a multitude of evidence that the concept is feasible, and we are here to help the nation make it a reality,” said Fariz.
Mohd Hilmi concluded, “In any endeavour, collaboration is key. Be it between family members or with external partners and stakeholders – the spirit of sharing is key and above all we must be steadfast in our values.”
