Drying gives the fig fruit new properties and prolongs it shelf-life. Depending on the nature of the cultivar, the quality obtained after drying varies enormously and can result in low-grade dried figs. In Morocco, low-grade dried figs are often maintained and exploited inappropriately. This work is interested in this category of dried figs, originating from the Skoura region, through a physico-chemical characterization, while assessing its level of contamination by moulds and also proposing a possible transformation of this fig into a food, such as jam.  The main results showed that the physico-chemical criteria are close to other types of figs. On the other hand, the samples analyzed show a high health risk. Indeed, 68% of the strains isolated belong to the storage mycoflora Aspergillus and Penicilium in addition to the presence of highly toxinogenic species such as Aspergillus flavus. The valorization of these figs in jam has proved to be feasible and it is recommended to think about a strategy to valorize this national heritage.