Figs are susceptible to Aspergillus mold growth during drying and storage, which can produce aflatoxins—mycotoxins regulated by FDA. Shipments found to exceed FDA action levels may be refused entry or detained. Importers should require aflatoxin testing certificates from suppliers and maintain robust Foreign Supplier Verification Program (FSVP) records. Admissibility determinations are complex; consult a licensed customs broker or FDA compliance specialist.

Fresh figs are highly perishable and require rapid USDA APHIS phytosanitary clearance, often with cold-chain continuity from origin to retail. Dried figs, by contrast, are shelf-stable and subject primarily to FDA food-safety review, including FSVP documentation and potential sampling for aflatoxin. The two forms move through entirely different supply chains and face different regulatory entry points.