Carob: Difference between revisions

Carob
	Carob pods on the tree
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Fabales
Family:	Fabaceae
Subfamily:	Caesalpinioideae
Genus:	Ceratonia
Species:	C. siliqua
Binomial name
	Ceratonia siliqua; L.
	Distribution map ; ✖ Native range and isolated population incl. as archaeophyte

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The carob (/ˈkærəb/ KARR-əb; Ceratonia siliqua) is a flowering evergreen tree or shrub in the Caesalpinioideae sub-family of the legume family, Fabaceae. It is widely cultivated for its edible fruit, which takes the form of seed pods, and as an ornamental tree in gardens and landscapes. The carob tree is native to the Mediterranean region and the Middle East.^[1] Portugal is the largest producer of carob, followed by Italy and Morocco.

In the Mediterranean Basin, extended to the southern Atlantic coast of Portugal (i.e., the Algarve region) and the Atlantic northwestern Moroccan coast, carob pods were often used as animal feed and in times of famine, as "the last source of [human] food in hard times".^[2] The ripe, dried, and sometimes toasted pod is often ground into carob powder, which was sometimes used as an ersatz substitute for cocoa powder, especially in the 1970s natural food movement.^[3] The powder and chips can be used as a chocolate alternative in most recipes.

The plant's seeds are used to produce locust bean gum or carob gum, a common thickening agent used in food processing.

Description[edit]

The carob tree grows up to 15 metres (50 feet) tall. The crown is broad and semispherical, supported by a thick trunk with rough brown bark and sturdy branches. Its leaves are 10 to 20 centimetres (4 to 8 inches) long, alternate, pinnate, and may or may not have a terminal leaflet. It is frost-tolerant to roughly −7 °C (19 °F).

Most carob trees are dioecious and some are hermaphroditic, so strictly male trees do not produce fruit.^[4] When the trees blossom in autumn, the flowers are small and numerous, spirally arranged along the inflorescence axis in catkin-like racemes borne on spurs from old wood and even on the trunk (cauliflory); they are pollinated by both wind and insects. The male flowers smell like human semen, an odor that is caused in part by amines.^[5]

The fruit is a legume (also known commonly, but less accurately, as a pod), that is elongated, compressed, straight, or curved, and thickened at the sutures. The pods take a full year to develop and ripen. When the sweet, ripe pods eventually fall to the ground, they are eaten by various mammals, such as swine, thereby dispersing the hard inner seed in the excrement.

The seeds of the carob tree contain leucodelphinidin, a colourless flavanol precursor related to leucoanthocyanidins.^[6]

Etymology[edit]

The word "carob" comes from Middle French carobe (modern French caroube), which borrowed it from Arabic خَرُّوبٌ (kharrūb, "locust bean pod") and Persian khirnub,^[7] which ultimately borrowed it perhaps from Akkadian language harūb- or Aramaic חרובא ḥarrūḇā.^[8] '

Ceratonia siliqua, the scientific name of the carob tree, derives from the Greek κερατωνία keratōnia, "carob-tree" (cf. κέρας kéras, "horn"),^[9] and Latin siliqua "pod, carob".^[10]

In English, it is also known as "St. John's bread"^[11]^[a] and "locust tree"^[13] (not to be confused with African locust bean).^[14] The latter designation also applies to several other trees from the same family.

In Yiddish, it is called באקסער bokser, derived from the Middle High German bokshornboum "ram's horn tree" (in reference to the shape of the carob).^[15]

The carat, a unit of mass for gemstones, and a measurement of purity for gold, takes its name via the Arabic qīrāṭ from the Greek name for the carob seed κεράτιον (lit. "small horn").^[16]^[17]^[18]

Distribution and habitat[edit]

Although cultivated extensively, carob can still be found growing wild in eastern Mediterranean regions, and has become naturalized in the western Mediterranean.^[19]^: 20

The tree is typical in the southern Portuguese region of the Algarve, where the tree is called alfarrobeira, and the fruit alfarroba. It is also seen in southern and eastern Spain (Spanish: algarrobo, algarroba, Catalan / Valencian / Balearic: garrofer, garrofera, garrover, garrovera), mainly in the regions of Andalusia, Murcia, Valencia, the Balearic Islands^[20] and Catalonia^[21]^[22]^[23] (Catalan / Valencian / / Balearic: garrofer, garrofera, garrover, garrovera); Malta (Maltese: ħarruba), on the Italian islands of Sicily (Sicilian: carrua) and Sardinia (Italian: carrubo, carruba), in Southern Croatia (Croatian: rogač), such as on the island of Šipan, in eastern Bulgaria (Bulgarian: рожков), and in Southern Greece, Cyprus, as well as on many Greek islands such as Crete and Samos.

In Israel, the Hebrew name is חרוב (translit. charuv). The common Greek name is χαρουπιά (translit. charoupiá), or ξυλοκερατιά (translit. xylokeratiá, meaning "wooden horn"). In Turkey, it is known as "goat's horn" (Turkish: keçiboynuzu).^[19]^[24]

Carob tree — A large carob tree in Sardinia, Italy

The various trees known as algarrobo in Latin America (Samanea saman in Cuba, Prosopis pallida in Peru, and four species of Prosopis in Argentina and Paraguay) belong to a different subfamily of the Fabaceae: Mimosoideae. Early Spanish settlers named them algarrobo after the carob tree because they also produce pods with sweet pulp.^[25]

Ecology[edit]

The carob genus, Ceratonia, belongs to the legume family, Fabaceae, and is believed to be an archaic remnant of a part of this family now generally considered extinct. It grows well in warm temperate and subtropical areas, and tolerates hot and humid coastal areas. As a xerophyte (drought-resistant species), carob is well adapted to the conditions of the Mediterranean region with just 250 to 500 millimetres (10 to 20 in) of rainfall per year.^[19]

Carob trees can survive long periods of drought, but to grow fruit, they need 500 to 550 millimetres (20 to 22 in) of rainfall per year.^[19] They prefer well-drained, sandy loams and are intolerant of waterlogging, but the deep root systems can adapt to a wide variety of soil conditions and are fairly salt-tolerant (up to 3% in soil).^[19] After being irrigated with saline water in the summer, carob trees could possibly recover during winter rainfalls.^[26] In some experiments, young carob trees were capable of basic physiological functions under high-salt conditions (40 mmol NaCl/L).^[26]

Not all legume species can develop a symbiotic relationship with rhizobia to make use of atmospheric nitrogen. It remains unclear if carob trees have this ability: Some findings suggest that it is not able to form root nodules with rhizobia,^[19] while in another more recent study, trees have been identified with nodules containing bacteria believed to be from the genus Rhizobium.^[27] However, a study measuring the ¹⁵N-signal (isotopic signature) in the tissue of the carob tree did not support the theory that carob trees naturally use atmospheric nitrogen.^[28]

Cultivation[edit]

The vegetative propagation of carob is naturally restricted due to its low adventitious rooting potential. Therefore, grafting and air-layering may prove to be more effective methods of asexual propagation.^[29] Seeds are commonly used as the propagation medium. The sowing occurs in pot nurseries in early spring and the cooling- and drying-sensitive seedlings are then transplanted to the field in the next year after the last frost. Carob trees enter slowly into production phase. Where in areas with favorable growing conditions, the cropping starts 3–4 years after budding, with the nonbearing period requiring up to 8 years in regions with marginal soils. Full bearing of the trees occurs mostly at a tree-age of 20–25 years when the yield stabilizes.^[19] The orchards are traditionally planted in low densities of 25–45 trees per hectare (10 to 20/acre). Hermaphroditic or male trees, which produce fewer or no pods, respectively, are usually planted in lower densities in the orchards as pollenizers.

Intercropping with other tree species is widely spread. Not much cultivation management is required. Only light pruning and occasional tilling to reduce weeds is necessary. Nitrogen-fertilizing of the plants has been shown to have positive impacts on yield performance.^[19] Although it is native to moderately dry climates, two or three summers' irrigation greatly aid the development, hasten the fruiting, and increase the yield of a carob tree.^[30]

Harvest and post-harvest treatment[edit]

The most labour-intensive part of carob cultivation is harvesting, which is often done by knocking the fruit down with a long stick and gathering them together with the help of laid-out nets. This is a delicate task because the trees are flowering at the same time and care has to be taken not to damage the flowers and the next year's crop. The literature recommends research to get the fruit to ripen more uniformly or also for cultivars which can be mechanically harvested (by shaking).^[19]

After harvest, carob pods have a moisture content of 10–20% and should be dried down to a moisture content of 8% so the pods do not rot. Further processing separates the kernels (seeds) from the pulp. This process is called kibbling and results in seeds and pieces of carob pods (kibbles). Processing of the pulp includes grinding for animal feed production or roasting and milling for human food industry. The seeds have to be peeled which happens with acid or through roasting. Then the endosperm and the embryo are separated for different uses.^[19]

Pests and diseases[edit]

Few pests are known to cause severe damage in carob orchards, so they have traditionally not been treated with pesticides. Some generalist pests such as the larvae of the leopard moth (Zeuzera pyrina L.), the dried fruit moth (Cadra calidella), small rodents such as rats (Rattus spp.) and gophers (Pitymys spp.) can cause damage occasionally in some regions. Only some cultivars are severely susceptible to mildew disease (Oidium ceratoniae C.). One pest directly associated with carob is the larva of the carob moth (Myelois ceratoniae Z.), which can cause extensive postharvest damage.^[19]

Cadra calidella attack carob crops before harvest and infest products in stores. This moth, prevalent in Cyprus, will often infest the country's carob stores. Research has been conducted to understand the physiology of the moth, in order to gain insight on how to monitor moth reproduction and lower their survival rates, such as through temperature control, pheromone traps, or parasitoid traps.^[31]

Production[edit]

Carob (locust bean) production – 2013-19 averages
Country	(tonnes)
Spain	44,283
Portugal	44,214
Italy	29,025
Morocco	21,790
Turkey	14,469
Greece	12,912
World	na
na = world total unavailable for 2021; Sources:^[32] and UN Food and Agriculture Organization^[33]

In 2021, world production of carob (as locust beans) was not reported to FAOSTAT. Average production over 2013-19 was led by Spain and Portugal (table).^[32] Italy and Morocco were secondary producers.

Cultivars and breeding aims[edit]

Most of the roughly 50 known cultivars^[19] are of unknown origin and only regionally distributed. The cultivars show high genetic and therefore morphological and agronomical variation.^[19] No conventional breeding by controlled crossing has been reported, but selection from orchards or wild populations has been done. Domesticated carobs (C. s. var. edulis) can be distinguished from their wild relatives (C. s. var. silvestris) by some fruit-yielding traits such as building of greater beans, more pulp, and higher sugar contents. Also, genetic adaptation of some varieties to the climatic requirements of their growing regions has occurred.^[19] Though a partially successful breaking of the dioecy happened, the yield of hermaphrodite trees still cannot compete with that of female plants, as their pod-bearing properties are worse.^[34] Future breeding would be focused on processing-quality aspects, as well as on properties for better mechanization of harvest or better-yielding hermaphroditic plants. The use of modern breeding techniques is restricted due to low polymorphism for molecular markers.^[19]

Uses[edit]

Food[edit]

Carob sweets

Carob cookies with carob chips are similar to chocolate chip cookies.

Carob candy that looks like chocolate

Carob products consumed by humans come from the dried, sometimes roasted, pod, which has two main parts: the pulp accounts for 90% and the seeds 10% by weight.^[19]^[35] Carob pulp is sold either as flour or "chunks".^[35] The flour of the carob embryo (seed) can also be used for human and animal nutrition,^[19] but the seed is often separated before making carob powder (see section on locust bean gum below).

Carob pods are mildly sweet on their own (being roughly one third to one half sugar by dry weight), so they are used in powdered, chip or syrup form as an ingredient in cakes and cookies, sometimes as a substitute for chocolate in recipes because of the color, texture, and taste of carob. In Malta, a traditional sweet called karamelli tal-harrub and eaten during the Christian holidays of Lent and Good Friday is made from carob pods.^[36] Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat.^[37]

Carob powder[edit]

Carob powder (carob pulp flour^[38]) is made of roasted, then finely ground, carob pod pulp.^[39]^[40]^[41]^[42]

Locust bean gum[edit]

Locust bean gum is produced from the endosperm, which accounts for 42–46% of the carob seed, and is rich in galactomannans (88% of endosperm dry mass). Galactomannans are hydrophilic and swell in water. If galactomannans are mixed with other gelling substances, such as carrageenan, they can be used to effectively thicken the liquid part of food. This is used extensively in canned food for animals in order to get the "jellied" texture.^[35]

Animal feed[edit]

While chocolate contains the chemical compound theobromine in levels that are toxic to some mammals, carob contains none, and it also has no caffeine, so it is sometimes used to make chocolate-like treats for dogs.^[43]^[44]^[45] Carob pod meal is also used as an energy-rich feed for livestock, particularly for ruminants, though its high tannin content may limit this use.^[46]

Historically, carob pods were mainly used for animal fodder in the Maltese islands, apart from times of famine or war, when they formed part of the diet of many Maltese people. On the Iberian Peninsula, carob pods were historically fed to donkeys.

Composition[edit]

The pulp of a carob pod is about 48–56% sugars and 18% cellulose and hemicellulose.^[19] Some differences in sugar (sucrose) content are seen between wild and cultivated carob trees: ~531 g/kg dry weight in cultivated varieties and ~437 g/kg in wild varieties. Fructose and glucose levels do not differ between cultivated and wild carob.^[47] The embryo (20-25% of seed weight) is rich in proteins (50%). The testa, or seed coat (30–33% of seed weight), contains cellulose, lignins, and tannins.^[35]^[48]

Syrup and drinks[edit]

Carob pods are about 1/3 to 1/2 sugar by weight, and this sugar can be extracted into a syrup.^[49] In Malta, a carob syrup (ġulepp tal-ħarrub) is made out of the pods. Carob syrup is also used in Crete,^[50] and Cyprus exports it.^[51]

In Palestine, crushed pods are heated to caramelize their sugar, then water is added and boiled for some time. The result is a cold beverage, also called kharrub,^[52]^[53] which is sold by juice shops and street vendors, especially in summer.^[54]

In Lebanon the molasse is called debs el kharrub (literally: molasse of the carob), but people generally shorten it to debs. The molasse has a sweet, chocolate-like flavor. It is commonly mixed with tahini (typically 75% kharrub molasses and 25% tahini). The resulting mixture is called debs bi tahini and is eaten raw or with bread. The molasse is also used in certain cakes.^[55] The region of Iqlim al-Kharrub, which translates to the region of the carob, produces a significant amount of carob.

In Cyprus, the dried and milled carob pods are left to soak in water, before being transferred into special containers out of which the carob juice gradually seeps out of and is collected. The juice is then boiled with constant stirring yielding a thick syrup known as haroupomelo.^[56]^[57] Although this syrup is frequently sold and eaten as is, haroupomelo is also used as a base for a local toffee-like sweet snack known as pasteli.^[58] Constant stirring of the carob syrup causes it to form into a black, amorphous mass which is then left to cool. The mass is then kneaded, stretched and pulled until the fair, golden color and toffee-like texture of pasteli is obtained.^[57]

Carob is used for compote, liqueur, and syrup in Turkey, Malta, Portugal, Spain, and Sicily.^{[citation needed]} In Libya, carob syrup (called rub) is used as a complement to asida (made from wheat flour).^{[citation needed]} The so-called "carob syrup" made in Peru is actually from the fruit of the Prosopis nigra tree.^{[citation needed]} Because of its strong taste, carob syrup is sometimes flavored with orange or chocolate.^{[citation needed]} In Yemen, carob tree is playing a role in controlling diabetes mellitus according to Yemeni folk medicine, and diabetics consume carob pods as a juice to lower their blood sugar levels.^[59]

Ornamental[edit]

The carob tree is widely cultivated in the horticultural nursery industry as an ornamental plant for Mediterranean climates and other temperate regions around the world, being especially popular in California and Hawaii. The plant develops a sculpted trunk and the form of an ornamental tree after being "limbed up" as it matures, otherwise it is used as a dense and large screening hedge. The plant is very drought tolerant as long as one does not care about the size of the fruit harvest, so can be used in xeriscape landscape design for gardens, parks, and public municipal and commercial landscapes.^[60]

Timber[edit]

In some areas of Greece, viz. Crete, carob wood is often used as a firewood. As it makes such excellent fuel, it is sometimes even preferred over oak or olive wood.

Because the much fluted stem usually shows heart rot, carob wood is rarely used for construction timber. However, it is sometimes sought for ornamental work--particularly for furniture design, as the natural shape of the trunk is well-suited to the task. Additionally, the extremely wavy grain of the wood gives carob wood exceptional resistance to splitting; thus, sections of Carob bole are suitable for chopping blocks for splitting wood.

Gallery[edit]

Male flowers on a carob tree in Cyprus, which emanate a strong cadaverine odor
Close-up of female flower on the carob tree
Green carob fruit pods on tree, 15 cm (6 in) long
Fruit of the carob tree
Carob pods: green (unripe) and brown (ripe)
Abaxial and adaxial surfaces of a leaflet from the carob tree
Ceratonia siliqua wood – Museum specimen
Carob pods growing from trunk (Cauliflory)

Notes[edit]

^ From the belief that the seeds and pulp were the "locusts" and "honey" eaten by John the Baptist^[12]

References[edit]

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^ Calixto, Fulgancio S (5 May 1982). "Components of Nutritional Interest in Carob Pods (Ceratonia siliqua)". J. Sci. Food Agric. 33 (12): 1319–1423. doi:10.1002/jsfa.2740331219.
^ El Batal, H.; Hasib, A.; Ouatmane, A.; Dehbi, F.; Jaouad, A.; Boulli, A. (2016-11-01). "Sugar composition and yield of syrup production from the pulp of Moroccan carob pods (Ceratonia siliqua L.)". Arabian Journal of Chemistry. 9: –955–S959. doi:10.1016/j.arabjc.2011.10.012. ISSN 1878-5352.
^ Dubrovskiy, V. (25 November 2019). "The carob tree – Crete's unique and useful product". The New Crete. Archived from the original on 2021-07-26. Retrieved 2022-09-23.
^ "Carob Syrup". Visit Cyprus. Archived from the original on 2022-09-23. Retrieved 2022-09-23.
^ "Carob Juice Sharab Alkharroub". Shutterstock. Archived from the original on 28 September 2023. Retrieved 18 October 2022.
^ El-Haddad, Laila; Schmitt, Maggie. "Carob Juice". The Gaza Kitchen: A Palestinian Culinary Journey. Archived from the original on 18 October 2022. Retrieved 18 October 2022.
^ "Palestinian Cuisine". Institute for Middle East Understanding. Archived from the original on 18 October 2022. Retrieved 18 October 2022.
^ "Tahini and Carob molasses". Taste of Beirut. 31 August 2009. Archived from the original on 24 November 2022. Retrieved 11 November 2022.
^ Christos. "Carob Syrup". www.visitcyprus.com. Archived from the original on 2022-09-27. Retrieved 2023-04-12.
^ ^a ^b "Gastronomy in Cyprus". publications.gov.cy. Archived from the original on 2023-04-12. Retrieved 2023-04-12.
^ Christos. "Pastelli (Carob Toffee)". www.visitcyprus.com. Archived from the original on 2023-04-12. Retrieved 2023-04-12.
^ Qasem, Mousa A.; Noordin, Mohamed Ibrahim; Arya, Aditya; Alsalahi, Abdulsamad; Jayash, Soher Nagi (2018-05-23). "Evaluation of the glycemic effect of Ceratonia siliqua pods (Carob) on a streptozotocin-nicotinamide induced diabetic rat model". PeerJ. 6: e4788. doi:10.7717/peerj.4788. ISSN 2167-8359. PMC 5970558. PMID 29844959.
^ "Ceratonia siliqua". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 11 December 2017.

External links[edit]

[13] From the belief that the seeds and pulp were the "locusts" and "honey" eaten by John the Baptist^[12]

[1] "Tropicos - Name - !Ceratonia siliqua L." tropicos.org. Archived from the original on 2017-08-02. Retrieved 2011-05-12.

[2] "Carob Pod", Mathew Attokaran, Natural Food Flavors and Colorants, 2017, ISBN 1119114764, p. 112

[3] Kauffman, Jonathan (2018-01-31). "How Carob Traumatized a Generation". The New Yorker. ISSN 0028-792X. Retrieved 2023-10-07.

[4] Adams P (14 April 2013). "Sweet Crop Broadcast". Landline.

[5] Armstrong WP (July 28, 2010), Malodorous Male Flowers Of Carob Tree (Ceratonia siliqua), archived from the original on November 18, 2017, retrieved November 17, 2017

[6] Gotfredsen E. "Leucodelphinidin". Liber Herbarum Minor (English): The incomplete reference-guide to Herbal medicine. Archived from the original on 2017-07-31. Retrieved 2017-07-31.

[7] Oxford English Dictionary, 1st ed. (1888), s.v. 'carob' Archived 2023-09-28 at the Wayback Machine

[8] Harper D. "carob". Online Etymology Dictionary. Retrieved 2014-05-16.

[9] κερατωνία, κέρας. Liddell, Henry George; Scott, Robert; A Greek–English Lexicon at the Perseus Project.

[10] siliqua. Charlton T. Lewis and Charles Short. A Latin Dictionary on Perseus Project.

[11] ITIS Report Page: Ceratonia siliqua Archived 2018-06-20 at the Wayback Machine. accessed 5.11.2011

[12] Little, Elbert L. (1994) [1980]. The Audubon Society Field Guide to North American Trees: Western Region (Chanticleer Press ed.). Knopf. p. 488. ISBN 0394507614.

[14] Rehm S, Espig G (1991). The cultivated plants of the tropics and subtropics : cultivation, economic value, utilization. Weikersheim (DE): Margraf. pp. viii, 552 p. – p.220.

[15] Conder CR, Kitchener HH (1883). The Survey of Western Palestine: Memoirs of the Topography, Orography, Hydrography, and Archaeology. Vol. 3. London: Committee of the Palestine Exploration Fund., p. 354 s.v. Khurbet Jala

[16] "A Brief on Bokser". Forward. 4 February 2005. Archived from the original on 22 December 2022. Retrieved 22 December 2022.

[17] Pearsall J (2011). "keration". The Oxford English Dictionary (12th ed.). New York: Oxford University Press. p. 211. ISBN 978-0-19-960108-0. Archived from the original on 2023-09-28. Retrieved 2022-06-21.

[18] Harper, Douglas. "carat". Online Etymology Dictionary.

[19] κεράτιον in Liddell and Scott.

[ipgri-20] ^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r Battle I, Tous J (1997). Carob tree. Rome, Italy: International Plant Genetic Resources Institute. ISBN 978-92-9043-328-6. Archived from the original on 2023-06-18. Retrieved 2011-02-19.^{[page needed]}

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[22] Mumbrú, Jordi (2022-09-02). "La febre dels garrofers". Ara.cat (in Catalan). Retrieved 2023-10-13.

[23] "El garrofer". Departament d'Acció Climàtica, Alimentació i Agenda Rural, GenCat (in Catalan). Retrieved 2023-10-13.

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[25] "Fruits". Turkish Cuisine. Archived from the original on 2011-07-28. Retrieved 2010-07-26.

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[28] Missbah El Idrissi M, Aujjar N, Belabed A, Dessaux Y, Filali-Maltouf A (1996). "Characterization of rhizobia isolated from Carob tree (Ceratonia siliqua)". Journal of Applied Microbiology. 80 (2): 165–73. doi:10.1111/j.1365-2672.1996.tb03205.x.

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[:0-33] Tzatzani, Thiresia-Teresa; Ouzounidou, Georgia (2023). "Carob as an Agrifood Chain Product of Cultural, Agricultural and Economic Importance in the Mediterranean Region". Journal of Innovation Economics & Management. Prépublication (3): I140–21. doi:10.3917/jie.pr1.0140. ISSN 2032-5355. S2CID 256686176.

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[Droste-36] Droste R (1993). Möglichkeiten und Grenzen des Anbaus von Johannisbrot (Ceratonia siliqua L.) als Bestandteil eines traditionellen Anbausystems in Algarve, Portugal [Possibilities and limitations of the cultivation of locust bean (Ceratonia siliqua L.) as part of a traditional farming system in Algarve, Portugal] (in German). Institut für Pflanzenbau und Tierhygiene in den Tropen und Subtropen, Georg-August-Universität Göttingen: Goltze. ISBN 978-3-88452-743-6.

[37] Fenech N (2 April 2007). "Lenten treat: Carob caramel sweets". Times of Malta. Archived from the original on 2 December 2019. Retrieved 18 November 2019.

[38] Soloveichik M. "Why Jews Used to Eat Dried Carob on Tu b'Shvat". Mosaic. Archived from the original on 20 June 2018. Retrieved 25 July 2017.

[39] Martić, Nikola; Zahorec, Jana; Stilinović, Nebojša; Andrejić-Višnjić, Bojana; Pavlić, Branimir; Kladar, Nebojša; Šoronja-Simović, Dragana; Šereš, Zita; Vujčić, Miodrag; Horvat, Olga; Rašković, Aleksandar (17 March 2022). "Hepatoprotective Effect of Carob Pulp Flour (Ceratonia siliqua L.) Extract Obtained by Optimized Microwave-Assisted Extraction". Pharmaceutics. 14 (3): 657. doi:10.3390/pharmaceutics14030657. PMC 8950939. PMID 35336031.

[40] Higazy, Magda; ELDiffrawy, Entsar; Zeitoun, Mohamed; Shaltout, Omima; Abou El-Yazeed, Ayman (31 March 2018). "Nutrients of Carob and Seed Powders and Its Application in Some Food Products". Journal of the Advances in Agricultural Researches. 23 (1): 130–147. ISSN 1110-5585. Archived from the original on 18 October 2022. Retrieved 18 October 2022.

[41] F Gutkind & Co Ltd. "Carob Powder". Ingredients Network. Archived from the original on 2022-10-18. Retrieved 2022-10-18.

[42] Rodríguez-Solana, Raquel; Romano, Anabela; Moreno-Rojas, José Manuel (30 June 2021). "Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review". Processes. 9 (7): 1146. doi:10.3390/pr9071146. hdl:10400.1/16836.

[43] Issaoui, Manel; Flamini, Guido; Delgado, Amélia (January 2021). "Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.)". Sustainability. 13 (14): 8026. doi:10.3390/su13148026. hdl:10400.1/16834. ISSN 2071-1050.

[Craig1984-44] Craig WJ, Nguyen TT (1984). "Caffeine and theobromine levels in cocoa and carob products". Journal of Food Science. 49 (1): 302–303, 305. doi:10.1111/j.1365-2621.1984.tb13737.x.

[45] Burg B (2007). Good Treats For Dogs Cookbook for Dogs: 50 Home-Cooked Treats for Special Occasions. Quarry Books. p. 28.

[46] Puotinen CJ (2000). The Encyclopedia of Natural Pet Care. McGraw Hill Professional. p. 81.

[feedipedia-47] Heuzé V, Sauvant D, Tran G, Lebas F, Lessire M (October 3, 2013). "Carob (Ceratonia siliqua)". Feedipedia.org. A programme by INRA, CIRAD, AFZ and FAO. Archived from the original on October 12, 2013. Retrieved October 3, 2013.

[48] Biner B, Gubbuk H, Karhan M, Aksu M, Pekmezci M (January 2007). "Sugar profiles of the pods of cultivated and wild types of carob bean (Ceratonia siliqua L.) in Turkey". Food Chemistry. 100 (4): 1453–1455. doi:10.1016/j.foodchem.2005.11.037.

[49] Calixto, Fulgancio S (5 May 1982). "Components of Nutritional Interest in Carob Pods (Ceratonia siliqua)". J. Sci. Food Agric. 33 (12): 1319–1423. doi:10.1002/jsfa.2740331219.

[50] El Batal, H.; Hasib, A.; Ouatmane, A.; Dehbi, F.; Jaouad, A.; Boulli, A. (2016-11-01). "Sugar composition and yield of syrup production from the pulp of Moroccan carob pods (Ceratonia siliqua L.)". Arabian Journal of Chemistry. 9: –955–S959. doi:10.1016/j.arabjc.2011.10.012. ISSN 1878-5352.

[51] Dubrovskiy, V. (25 November 2019). "The carob tree – Crete's unique and useful product". The New Crete. Archived from the original on 2021-07-26. Retrieved 2022-09-23.

[52] "Carob Syrup". Visit Cyprus. Archived from the original on 2022-09-23. Retrieved 2022-09-23.

[53] "Carob Juice Sharab Alkharroub". Shutterstock. Archived from the original on 28 September 2023. Retrieved 18 October 2022.

[54] El-Haddad, Laila; Schmitt, Maggie. "Carob Juice". The Gaza Kitchen: A Palestinian Culinary Journey. Archived from the original on 18 October 2022. Retrieved 18 October 2022.

[55] "Palestinian Cuisine". Institute for Middle East Understanding. Archived from the original on 18 October 2022. Retrieved 18 October 2022.

[56] "Tahini and Carob molasses". Taste of Beirut. 31 August 2009. Archived from the original on 24 November 2022. Retrieved 11 November 2022.

[57] Christos. "Carob Syrup". www.visitcyprus.com. Archived from the original on 2022-09-27. Retrieved 2023-04-12.

[:1-58] "Gastronomy in Cyprus". publications.gov.cy. Archived from the original on 2023-04-12. Retrieved 2023-04-12.

[59] Christos. "Pastelli (Carob Toffee)". www.visitcyprus.com. Archived from the original on 2023-04-12. Retrieved 2023-04-12.

[60] Qasem, Mousa A.; Noordin, Mohamed Ibrahim; Arya, Aditya; Alsalahi, Abdulsamad; Jayash, Soher Nagi (2018-05-23). "Evaluation of the glycemic effect of Ceratonia siliqua pods (Carob) on a streptozotocin-nicotinamide induced diabetic rat model". PeerJ. 6: e4788. doi:10.7717/peerj.4788. ISSN 2167-8359. PMC 5970558. PMID 29844959.

[grin-61] "Ceratonia siliqua". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 11 December 2017.

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@@ Line 1: / Line 1: @@
 {{Short description|Small tree grown for its edible pods and landscaping}}
 {{redirect|Locust bean|the plants known as African locust bean|Parkia}}
+{{Distinguish|Carib (disambiguation){{!}}Carib}}
 {{Speciesbox
 | name = Carob
@@ Line 7: / Line 9: @@
 | taxon = Ceratonia siliqua
 | authority = [[Carl Linnaeus|L.]]
+| range_map = Ceratonia siliqua range.svg
+| range_map_caption = Distribution map <br/>
+:{{Colorbox|#70A800}} <small><span style="color:#70A800">'''✖'''</span> Native range and isolated population incl. as [[archaeophyte]]</small>
 }}
-The '''carob''' ({{IPAc-en|ˈ|k|ɛr|ə|b|}} {{respell|KERR|əb}}; '''''Ceratonia siliqua''''') is a [[Flowering plant|flowering]] evergreen tree or shrub in the [[Caesalpinioideae]] sub-family of the [[legume]] family, [[Fabaceae]]. It is widely cultivated for its edible [[fruit]] [[Seed pod|pods]], and as an [[ornamental tree]] in gardens and landscapes. The carob tree is native to the [[Mediterranean]] region and the [[Middle East]].<ref name="grin">{{GRIN | access-date = 11 December 2017}}</ref><ref>{{cite web|url=http://www.tropicos.org/Name/13028551|title=Tropicos - Name - !Ceratonia siliqua L.|work=tropicos.org}}</ref> [[Portugal]] is the largest producer of carob, followed by [[Italy]] and [[Morocco]].
+The '''carob''' ({{IPAc-en|ˈ|k|ær|ə|b|}} {{respell|KARR|əb}}; '''''Ceratonia siliqua''''') is a [[Flowering plant|flowering]] evergreen tree or shrub in the [[Caesalpinioideae]] sub-family of the [[legume]] family, [[Fabaceae]]. It is widely cultivated for its edible [[fruit]], which takes the form of [[seed pod]]s, and as an [[ornamental tree]] in gardens and landscapes. The carob tree is native to the [[Mediterranean region]] and the [[Middle East]].<ref>{{cite web|url=http://www.tropicos.org/Name/13028551|title=Tropicos - Name - !Ceratonia siliqua L.|work=tropicos.org|access-date=2011-05-12|archive-date=2017-08-02|archive-url=https://web.archive.org/web/20170802095941/http://www.tropicos.org/Name/13028551|url-status=live}}</ref> [[Portugal]] is the largest producer of carob, followed by [[Italy]] and [[Morocco]].
+In the [[Mediterranean Basin]], extended to the southern Atlantic coast of Portugal (i.e., the [[Algarve]] region) and the Atlantic northwestern Moroccan coast, carob pods were often used as animal feed and in times of [[famine]], as "the last source of [human] food in hard times".<ref>"Carob Pod", Mathew Attokaran, ''Natural Food Flavors and Colorants'', 2017, {{isbn|1119114764}}, p. 112</ref> The ripe, dried, and sometimes toasted pod is often ground into carob powder, which was sometimes used as an [[ersatz good|ersatz substitute]] for [[cocoa powder]], especially in the 1970s [[natural food movement]].<ref>{{Cite magazine |last=Kauffman |first=Jonathan |date=2018-01-31 |title=How Carob Traumatized a Generation |language=en-US |magazine=The New Yorker |url=https://www.newyorker.com/culture/annals-of-gastronomy/how-carob-traumatized-a-generation |access-date=2023-10-07 |issn=0028-792X}}</ref> The powder and chips can be used as a chocolate alternative in most recipes.
+The plant's seeds are used to produce [[locust bean gum]] or carob gum, a common [[thickening agent]] used in [[food processing]].
-In the [[Mediterranean Basin]], extended to the southern Atlantic coast of Portugal (i.e. the [[Algarve]] region) and the Atlantic northwestern Moroccan coast, carob pods were often used as animal feed and in times of [[famine]], as "the last source of [human] food in hard times".<ref>"Carob Pod", Mathew Attokaran, ''Natural Food Flavors and Colorants'', 2017, {{isbn|1119114764}}, p. 112</ref> The ripe, dried, and sometimes toasted pod is often ground into carob powder, which was sometimes used as an [[ersatz good|ersatz]] [[cocoa powder]], especially in the 1970s [[natural foods|natural food]] movement.<ref>Jonathan Kauffman, "How Carob Traumatized a Generation", ''[[The New Yorker]]'', [https://www.newyorker.com/culture/annals-of-gastronomy/how-carob-traumatized-a-generation January 31, 2018]</ref> The powder and chips can be used as a chocolate alternative in most recipes.
 ==Description==
@@ Line 17: / Line 24: @@
 The carob tree grows up to {{convert|15|m|ft|round=5|abbr=off}} tall. The [[Crown (botany)|crown]] is broad and semispherical, supported by a thick trunk with rough brown bark and sturdy branches. Its [[leaves]] are {{convert|10|to|20|cm|in|0|abbr=off}} long, alternate, pinnate, and may or may not have a terminal leaflet. It is frost-tolerant to roughly {{convert|-7|°C|°F}}.
-Most carob trees are [[dioecy|dioecious]] and some are hermaphroditic, so strictly male trees do not produce fruit.<ref>{{cite web | title = Sweet Crop Broadcast | url = http://www.abc.net.au/tv/programs/landline/old-site/content/2013/s3736593.htm | date = 14 April 2013 | work = Landline | first = Prue | last = Adams | name-list-style = vanc }}</ref> When the trees blossom in autumn, the flowers are small and numerous, spirally arranged along the [[inflorescence]] axis in [[catkin]]-like [[raceme]]s borne on spurs from old wood and even on the trunk ([[cauliflory]]); they are [[pollination|pollinated]] by both [[Wind-pollinated|wind]] and [[Insect-pollinated|insects]]. The male flowers smell like human [[semen]], an odor that is caused in part by [[amines]].<ref>{{citation|url=http://www2.palomar.edu/users/warmstrong/ww0602.htm|title=Malodorous Male Flowers Of Carob Tree (Ceratonia siliqua) | vauthors = Armstrong WP |date=July 28, 2010|access-date=November 17, 2017}}</ref>
+Most carob trees are [[dioecious]] and some are [[Hermaphroditic plant|hermaphroditic]], so strictly male trees do not produce fruit.<ref>{{cite web | title = Sweet Crop Broadcast | url = http://www.abc.net.au/tv/programs/landline/old-site/content/2013/s3736593.htm | date = 14 April 2013 | work = Landline | first = Prue | last = Adams | name-list-style = vanc }}</ref> When the trees blossom in autumn, the flowers are small and numerous, spirally arranged along the [[inflorescence]] axis in [[catkin]]-like [[raceme]]s borne on spurs from old wood and even on the trunk ([[cauliflory]]); they are [[pollinated]] by both [[Wind-pollinated|wind]] and [[Insect-pollinated|insects]]. The male flowers smell like human [[semen]], an odor that is caused in part by [[amines]].<ref>{{citation|url=http://www2.palomar.edu/users/warmstrong/ww0602.htm|title=Malodorous Male Flowers Of Carob Tree (Ceratonia siliqua)|vauthors=Armstrong WP|date=July 28, 2010|access-date=November 17, 2017|archive-date=November 18, 2017|archive-url=https://web.archive.org/web/20171118222426/http://www2.palomar.edu/users/warmstrong/ww0602.htm|url-status=dead}}</ref>
 The [[fruit]] is a [[legume]] (also known commonly, but less accurately, as a ''[[Seed pod|pod]]''), that is elongated, compressed, straight, or curved, and thickened at the sutures. The pods take a full year to develop and ripen. When the sweet, ripe pods eventually fall to the ground, they are eaten by various mammals, such as swine, thereby dispersing the hard inner seed in the excrement.
-The seeds of the carob tree contain [[leucodelphinidin]], a colourless [[flavanol]] precursor related to [[leucoanthocyanidin]]s.<ref>{{cite web | first =  Erik | last = Gotfredsen | name-list-style = vanc | title = Leucodelphinidin  | url = http://www.liberherbarum.net/Minor/UK/IN1764.htm | work = Liber Herbarum Minor (English): The incomplete reference-guide to Herbal medicine }}</ref>
+The seeds of the carob tree contain [[leucodelphinidin]], a colourless [[flavanol]] precursor related to [[leucoanthocyanidin]]s.<ref>{{cite web | first = Erik | last = Gotfredsen | name-list-style = vanc | title = Leucodelphinidin | url = http://www.liberherbarum.net/Minor/UK/IN1764.htm | work = Liber Herbarum Minor (English): The incomplete reference-guide to Herbal medicine | access-date = 2017-07-31 | archive-date = 2017-07-31 | archive-url = https://web.archive.org/web/20170731230047/http://www.liberherbarum.net/Minor/UK/IN1764.htm | url-status = live }}</ref>
 ==Etymology==
@@ Line 27: / Line 34: @@
 [[File:Illustration Ceratonia siliqua0.jpg|thumb|Illustration of ''Ceratonia siliqua'']]
-The word "carob" comes from [[Middle French]] ''{{lang|frm|carobe}}'' (modern French {{lang|fr|caroube}}), which borrowed it from [[Arabic language|Arabic]] {{lang|ar|خَرُّوبٌ}} (''kharrūb'', "locust bean pod"),<ref>''[[Oxford English Dictionary]]'', 1st ed. (1888), [http://www.oed.com/view/Entry/28120 ''s.v.'' 'carob']</ref> which ultimately borrowed it perhaps from [[Akkadian language]] ''{{lang|akk|harūb-}}'' or [[Aramaic]] {{lang|arc|חרובא}} ''ḥarrūḇā''.<ref>{{OEtymD|carob|name-list-style=vanc|access-date=2014-05-16}}</ref> ''Ceratonia siliqua'', the scientific name of the carob tree, derives from the [[Ancient Greek|Greek]] ''kerátiοn'' {{lang|grc|κεράτιον}} "fruit of the carob" (from ''keras'' {{lang|grc|κέρας}} "horn"), and [[Latin]] ''siliqua'' "pod, carob".
+The word "carob" comes from [[Middle French]] ''{{lang|frm|carobe}}'' (modern French {{lang|fr|caroube}}), which borrowed it from [[Arabic language|Arabic]] {{lang|ar|[[wikt:خروب|خَرُّوبٌ]]}} (''kharrūb'', "locust bean pod") and Persian ''khirnub'',<ref>''[[Oxford English Dictionary]]'', 1st ed. (1888), [http://www.oed.com/view/Entry/28120 ''s.v.'' 'carob'] {{Webarchive|url=https://web.archive.org/web/20230928231107/https://www.oed.com/dictionary/carob_n |date=2023-09-28 }}</ref> which ultimately borrowed it perhaps from [[Akkadian language]] ''{{lang|akk|harūb-}}'' or [[Aramaic]] {{lang|arc|חרובא}} ''ḥarrūḇā''.<ref>{{OEtymD|carob|name-list-style=vanc|access-date=2014-05-16}}</ref> '
+''Ceratonia siliqua'', the scientific name of the carob tree, derives from the [[Ancient Greek|Greek]]  {{lang|grc|κερατωνία}} ''keratōnia'', "carob-tree" (cf.  {{lang|grc|κέρας}} ''kéras'', "horn"),<ref>{{LSJ|keratwni/a|κερατωνία}}, {{LSJ|ke/ras|κέρας|ref}}.</ref> and [[Latin]] ''siliqua'' "pod, carob".<ref>{{L&S|siliqua|ref}}</ref>
-In English, it is also known as "St. John's bread"<ref>[https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26531 ITIS Report Page: Ceratonia siliqua]. accessed 5.11.2011</ref>{{efn|From the belief that the seeds and pulp were the "locusts" and "honey" eaten by [[John the Baptist]]<ref>{{cite book |last=Little |first=Elbert L. |title=The Audubon Society Field Guide to North American Trees: Western Region |year=1994 |orig-year=1980 |publisher=Knopf |isbn=0394507614 |edition=Chanticleer Press|page=488}}</ref>}} and "locust tree"<ref>{{cite book |title=The cultivated plants of the tropics and subtropics : cultivation, economic value, utilization |vauthors=Rehm S, Espig G |date=1991 |publisher=Margraf |location=Weikersheim (DE) |pages=viii, 552 p. – p.220}}</ref> (not to be confused with [[Parkia biglobosa|African locust bean]]).<ref>{{cite book |last1=Conder |first1=Claude Reignier |url=https://archive.org/stream/surveyofwesternp03conduoft#page/354/mode/2up |title=The Survey of Western Palestine: Memoirs of the Topography, Orography, Hydrography, and Archaeology |last2=Kitchener |first2=Herbert H. |publisher=[[Palestine Exploration Fund|Committee of the Palestine Exploration Fund]] |year=1883 |volume=3 |location=London |author-link1=Claude Reignier Conder |author-link2=Herbert Kitchener, 1st Earl Kitchener |name-list-style=vanc}}, p. 354 s.v. ''Khurbet Jala''</ref> The latter designation also applies to [[locust tree|several other trees]] from the same family.
+In English, it is also known as "[[John the Baptist|St. John's]] bread"<ref>[https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26531 ITIS Report Page: Ceratonia siliqua] {{Webarchive|url=https://web.archive.org/web/20180620181149/https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26531 |date=2018-06-20 }}. accessed 5.11.2011</ref>{{efn|From the belief that the seeds and pulp were the "locusts" and "honey" eaten by [[John the Baptist]]<ref>{{cite book |last=Little |first=Elbert L. |title=The Audubon Society Field Guide to North American Trees: Western Region |year=1994 |orig-year=1980 |publisher=Knopf |isbn=0394507614 |edition=Chanticleer Press|page=488}}</ref>}} and "locust tree"<ref>{{cite book |title=The cultivated plants of the tropics and subtropics : cultivation, economic value, utilization |vauthors=Rehm S, Espig G |date=1991 |publisher=Margraf |location=Weikersheim (DE) |pages=viii, 552 p. – p.220}}</ref> (not to be confused with [[Parkia biglobosa|African locust bean]]).<ref>{{cite book |last1=Conder |first1=Claude Reignier |url=https://archive.org/stream/surveyofwesternp03conduoft#page/354/mode/2up |title=The Survey of Western Palestine: Memoirs of the Topography, Orography, Hydrography, and Archaeology |last2=Kitchener |first2=Herbert H. |publisher=[[Palestine Exploration Fund|Committee of the Palestine Exploration Fund]] |year=1883 |volume=3 |location=London |author-link1=Claude Reignier Conder |author-link2=Herbert Kitchener, 1st Earl Kitchener |name-list-style=vanc}}, p. 354 s.v. ''Khurbet Jala''</ref> The latter designation also applies to [[locust tree|several other trees]] from the same family.
-In [[Yiddish]], it is called {{lang|yi|באקסער}} ''bokser'', derived from the [[Middle High German]] ''bokshornboum'' "ram's horn tree" (in reference to the shape of the carob).<ref>{{cite web |title=A Brief on Bokser |url=https://forward.com/news/2887/a-brief-on-bokser/?amp=1 |website=Forward| date=4 February 2005 }}</ref>
+In [[Yiddish]], it is called {{lang|yi|באקסער}} ''bokser'', derived from the [[Middle High German]] ''bokshornboum'' "ram's horn tree" (in reference to the shape of the carob).<ref>{{cite web |title=A Brief on Bokser |url=https://forward.com/news/2887/a-brief-on-bokser/?amp=1 |website=Forward |date=4 February 2005 |access-date=22 December 2022 |archive-date=22 December 2022 |archive-url=https://web.archive.org/web/20221222171403/https://forward.com/news/2887/a-brief-on-bokser/?amp=1 |url-status=live }}</ref>
-The [[Carat (mass)|''carat'']], a [[unit of mass]] for [[gemstone]]s, and a measurement of [[Carat (purity)|purity]] for gold, takes its name from the Greek word for a carob seed, {{lang|grc|κεράτιον}}, via Arabic ''qīrāṭ''.<ref>{{cite book |title=The Oxford English Dictionary |vauthors=Pearsall J |date=2011 |publisher=Oxford University Press |isbn=978-0-19-960108-0 |edition=12th |location=New York |page=211 |chapter=keration |chapter-url=https://books.google.com/books?id=4XycAQAAQBAJ&q=keration&pg=PA211}}</ref>
+The [[Carat (mass)|''carat'']], a [[unit of mass]] for [[gemstone]]s, and a [[Carat (purity)|measurement of purity]] for gold, takes its name via the Arabic ''qīrāṭ'' from the Greek name for the carob seed {{lang|grc|[[wikt:κεράτιον|κεράτιον]]}} (lit. "small horn").<ref>{{cite book |title=The Oxford English Dictionary |vauthors=Pearsall J |date=2011 |publisher=Oxford University Press |isbn=978-0-19-960108-0 |edition=12th |location=New York |page=211 |chapter=keration |chapter-url=https://books.google.com/books?id=4XycAQAAQBAJ&q=keration&pg=PA211 |access-date=2022-06-21 |archive-date=2023-09-28 |archive-url=https://web.archive.org/web/20230928231029/https://books.google.com/books?id=4XycAQAAQBAJ&q=keration&pg=PA211#v=snippet&q=keration&f=false |url-status=live }}</ref><ref>{{OEtymD|carat}}</ref><ref>{{LSJ|kera/tion|κεράτιον|shortref}}.</ref>
 == Distribution and habitat ==
 Although cultivated extensively, carob can still be found [[Wild plant|growing wild]] in [[eastern Mediterranean]] regions, and has become [[Naturalisation (biology)|naturalized]] in the [[western Mediterranean]].<ref name=ipgri/>{{rp|20}}
+The tree is typical in the southern [[Flora of Portugal|Portuguese]] region of the [[Algarve]], where the tree is called ''alfarrobeira'', and the fruit ''alfarroba.'' It is also seen in southern and eastern [[Flora of Spain|Spain]] ({{lang-es|algarrobo, algarroba}}, [[Catalan language|Catalan / Valencian / Balearic]]: ''garrofer, garrofera, garrover, garrovera''), mainly in the regions of [[Andalusia]], [[Murcia]], [[Valencian Community|Valencia]], the [[Balearic Islands]]<ref>{{Cite web |date=2022-03-16 |title=Agricultura planta 11 varietats de garrovers per a la reproducció de material vegetal a la finca de Sa Granja |url=https://www.caib.es/govern/sac/https%3A%2F%2Fwww.caib.es%2Fgovern%2Fsac%2Ffitxa.do%3Fcodi%3D5147163%26coduo%3D138143%26lang%3Dca |access-date=2023-10-13 |website=Conselleria d'Agricultura, Pesca i Medi Natural, Govern de les Illes Balears |language=ca}}</ref> and [[Catalonia]]<ref>{{Cite web |last=Mumbrú |first=Jordi |date=2022-09-02 |title=La febre dels garrofers |url=https://www.ara.cat/societat/medi-ambient/febre-dels-garrofers_130_4477505.html |access-date=2023-10-13 |website=Ara.cat |language=ca}}</ref><ref>{{Cite web |title=El garrofer |url=http://agricultura.gencat.cat/ca/detalls/Publicacio/0122_garrofer-00001 |access-date=2023-10-13 |website=Departament d'Acció Climàtica, Alimentació i Agenda Rural, GenCat |language=ca}}</ref><ref>{{Cite web |last=Pedrero |first=Paula |date=2022-09-19 |title=El boom de la garrofa també arriba les Terres de l'Ebre |url=https://setmanarilebre.cat/el-boom-de-la-garrofa-tambe-arriba-les-terres-de-lebre/ |access-date=2023-10-13 |website=Setmanari l'Ebre |language=ca}}</ref> ([[Catalan language|Catalan / Valencian / / Balearic]]: ''garrofer, garrofera, garrover, garrovera''); [[Flora of Malta|Malta]] ({{lang-mt|ħarruba}}), on the [[Flora of Italy|Italian]] islands of [[Sicily]] ({{lang-scn|carrua}}) and [[Sardinia]] ({{lang-it|carrubo, carruba}}), in Southern [[Flora of Croatia|Croatia]] ({{lang-hr|rogač}}), such as on the island of [[Šipan]], in eastern [[Flora of Bulgaria|Bulgaria]] ({{lang-bg|рожков}}), and in Southern [[Flora of Greece|Greece]], [[Flora of Cyrpus|Cyprus]], as well as on many [[Greek islands]] such as [[Crete]] and [[Samos Island|Samos]].
-The tree is typical in the southern [[Portugal|Portuguese]] region of the [[Algarve]], where the tree is called ''alfarrobeira'', and the fruit ''alfarroba.'' It is also seen in southern and eastern [[Spain]] ({{lang-es|algarrobo, algarroba}}), mainly in the regions of [[Andalusia]], [[Murcia]] and [[Valencian Community|Valencia]] ({{lang-va|garrofer, garrofa}}); [[Malta]] ({{lang-mt|ħarruba}}), on the [[Italy|Italian]] islands of [[Sicily]] ({{lang-scn|carrua}}) and [[Sardinia]] ({{lang-it|carrubo, carruba}}), in Southern [[Croatia]] ({{lang-hr|rogač}}), in eastern [[Bulgaria]] ({{lang-bg|рожков}}), and in Southern [[Greece]], [[Cyprus]], as well as on many [[Greek islands]] such as [[Crete]] and [[Samos Island|Samos]]. In [[Israel]], the [[Hebrew language|Hebrew]] name is <span lang="He" dir="ltr">חרוב</span> (<small>[[Transliteration|translit]].</small> ''charuv''). The common [[Greek language|Greek]] name is {{lang|el|χαρουπιά}} (<small>[[Romanization of Greek|translit.]]</small> {{transl|el|charoupia}}), or {{lang|el|ξυλοκερατιά}} (<small>[[Romanization of Greek|translit.]]</small> {{transl|el|ksilokeratia}}, meaning "wooden horn"). In [[Turkey]], it is known as "goat's horn" ({{Lang-tr|keçiboynuzu}}).<ref name=ipgri/><ref>{{cite web|url=http://www.turkish-cuisine.org/english/pages.php?ParentID=6&FirstLevel=95 |title=Fruits |publisher=Turkish Cuisine |access-date=2010-07-26 |url-status=dead |archive-url=https://web.archive.org/web/20110728134522/http://www.turkish-cuisine.org/english/pages.php?ParentID=6&FirstLevel=95 |archive-date=2011-07-28 }}</ref>[[File:Arcosu07.jpg|thumb|upright=1.35|A large carob tree in [[Sardinia]], [[Italy]]|alt=Carob tree]]
+In [[Flora of Israel|Israel]], the [[Hebrew language|Hebrew]] name is <span lang="He" dir="ltr">חרוב</span> (<small>[[Transliteration|translit]].</small> ''charuv''). The common [[Greek language|Greek]] name is {{lang|el|χαρουπιά}} (<small>[[Romanization of Greek|translit.]]</small> {{transl|el|charoupiá}}), or {{lang|el|ξυλοκερατιά}} (<small>[[Romanization of Greek|translit.]]</small> {{transl|el|xylokeratiá}}, meaning "wooden horn"). In [[Flora of Turkey|Turkey]], it is known as "goat's horn" ({{Lang-tr|keçiboynuzu}}).<ref name=ipgri/><ref>{{cite web|url=http://www.turkish-cuisine.org/english/pages.php?ParentID=6&FirstLevel=95 |title=Fruits |publisher=Turkish Cuisine |access-date=2010-07-26 |url-status=dead |archive-url=https://web.archive.org/web/20110728134522/http://www.turkish-cuisine.org/english/pages.php?ParentID=6&FirstLevel=95 |archive-date=2011-07-28 }}</ref>[[File:Arcosu07.jpg|thumb|upright=1.35|A large carob tree in [[Sardinia]], [[Italy]]|alt=Carob tree]]
-The various trees known as ''algarrobo'' in [[Latin America]] (''[[Samanea saman]]'' in [[Cuba]], ''[[Prosopis pallida]]'' in [[Peru]], and four species of ''[[Prosopis]]'' in [[Argentina]] and [[Paraguay]]) belong to a different subfamily of the [[Fabaceae]]: [[Mimosoideae]]. Early Spanish settlers named them ''algarrobo'' after the carob tree  because they also produce pods with sweet pulp.<ref name="AEPR">{{cite web|last= Valentin Calderon|first=Lionel  |url=https://aquiestapuertorico.com/barrio-algarrobos/|title=Barrio Algarrobos |publisher= Aquí Esta Puerto Rico| language=es}}</ref>
+The various trees known as ''algarrobo'' in [[Flora of Latin America|Latin America]] (''[[Samanea saman]]'' in [[Flora of Cuba|Cuba]], ''[[Prosopis pallida]]'' in [[Flora of Peru|Peru]], and four species of ''[[Prosopis]]'' in [[Flora of Argentina|Argentina]] and [[Flora of Paraguay|Paraguay]]) belong to a different subfamily of the [[Fabaceae]]: [[Mimosoideae]]. Early Spanish settlers named them ''algarrobo'' after the carob tree  because they also produce pods with sweet pulp.<ref name="AEPR">{{cite web|last= Valentin Calderon|first= Lionel|url= https://aquiestapuertorico.com/barrio-algarrobos/|title= Barrio Algarrobos|publisher= Aquí Esta Puerto Rico|language= es|access-date= 2019-03-07|archive-date= 2019-03-08|archive-url= https://web.archive.org/web/20190308002927/https://aquiestapuertorico.com/barrio-algarrobos/|url-status= live}}</ref>
 == Ecology ==
 [[File:Garroves.JPG|thumb|upright=1.35|Ripe carob fruit pods on the tree|alt=]]
-The carob genus, ''Ceratonia'', belongs to the legume family, [[Fabaceae]], and is believed to be an archaic remnant of a part of this family now generally considered [[extinct]]. It grows well in warm [[Temperate climate|temperate]] and [[subtropical]] areas, and tolerates hot and humid coastal areas. As a [[Xerophytic|xerophyte]] (drought-resistant species), carob is well adapted to the conditions of the Mediterranean region with just {{convert|250|to|500|mm|in|0}} of rainfall per year.<ref name=ipgri/>
+The carob genus, ''Ceratonia'', belongs to the legume family, [[Fabaceae]], and is believed to be an archaic remnant of a part of this family now generally considered [[extinct]]. It grows well in warm [[Temperate climate|temperate]] and [[subtropical]] areas, and tolerates hot and humid coastal areas. As a [[xerophyte]] (drought-resistant species), carob is well adapted to the conditions of the Mediterranean region with just {{convert|250|to|500|mm|in|sigfig=1}} of rainfall per year.<ref name=ipgri/>
-Carob trees can survive long periods of drought, but to grow fruit, they need {{convert|500|to|550|mm|in|frac=2}} of rainfall per year.<ref name=ipgri/>  They prefer well-drained, sandy [[loam]]s and are intolerant of [[waterlogging (agriculture)|waterlogging]], but the deep [[root system]]s can adapt to a wide variety of soil conditions and are fairly [[salt-tolerant]] (up to 3% in soil).<ref name="ipgri">{{Cite book | url = https://www.bioversityinternational.org/fileadmin/user_upload/online_library/publications/pdfs/347.pdf |title=Carob tree|vauthors=Battle I, Tous J|publisher=International Plant Genetic Resources Institute|year=1997|isbn=978-92-9043-328-6|location=Rome, Italy|access-date=2011-02-19}}{{Page needed|date=September 2010}}</ref> After being irrigated with [[saline water]] in the summer, carob trees could possibly recover during winter rainfalls.<ref name="Correia">{{cite journal | vauthors = Correia PJ, Gamaa F, Pestana M, Martins-Loução MA |title=Tolerance of young (Ceratonia siliqua L.) carob rootstock to NaCl|journal=Agricultural Water Management|date=2010|volume=97|issue=6|pages=910–916|doi=10.1016/j.agwat.2010.01.022}}</ref> In some experiments, young carob trees were capable of basic [[physiological]] functions under high salt conditions (40&nbsp;mmol NaCl/L).<ref name="Correia"/>
+Carob trees can survive long periods of drought, but to grow fruit, they need {{convert|500|to|550|mm|in|round=each}} of rainfall per year.<ref name=ipgri/>  They prefer well-drained, sandy [[loam]]s and are intolerant of [[waterlogging (agriculture)|waterlogging]], but the deep [[root system]]s can adapt to a wide variety of soil conditions and are fairly [[salt-tolerant]] (up to 3% in soil).<ref name="ipgri">{{Cite book|url=https://cgspace.cgiar.org/handle/10568/104277|title=Carob tree|vauthors=Battle I, Tous J|publisher=International Plant Genetic Resources Institute|year=1997|isbn=978-92-9043-328-6|location=Rome, Italy|access-date=2011-02-19|archive-date=2023-06-18|archive-url=https://web.archive.org/web/20230618205726/https://cgspace.cgiar.org/handle/10568/104277|url-status=live}}{{Page needed|date=September 2010}}</ref> After being irrigated with [[saline water]] in the summer, carob trees could possibly recover during winter rainfalls.<ref name="Correia">{{cite journal | vauthors = Correia PJ, Gamaa F, Pestana M, Martins-Loução MA |title=Tolerance of young (Ceratonia siliqua L.) carob rootstock to NaCl|journal=Agricultural Water Management|date=2010|volume=97|issue=6|pages=910–916|doi=10.1016/j.agwat.2010.01.022}}</ref> In some experiments, young carob trees were capable of basic [[physiological]] functions under high-salt conditions (40&nbsp;[[Moles per liter|mmol NaCl/L]]).<ref name="Correia"/>
-Not all legume species can develop a [[symbiotic relationship]] with [[rhizobia]] to make use of [[atmospheric nitrogen]]. It remains unclear if carob trees have this ability: Some findings suggest that it is not able to form [[root nodule]]s with rhizobia,<ref name=ipgri/> while in another more recent study, trees have been identified with nodules containing [[bacteria]] believed to be from the genus ''[[Rhizobium]]''.<ref>{{Cite journal| vauthors = Missbah El Idrissi M, Aujjar N, Belabed A, Dessaux Y, Filali-Maltouf A |title=Characterization of rhizobia isolated from Carob tree (Ceratonia siliqua) |journal=Journal of Applied Microbiology |volume=80 |issue=2 |pages=165–73 |year=1996 |doi=10.1111/j.1365-2672.1996.tb03205.x }}</ref> However, a study measuring the [[Isotopic signature|<sup>15</sup>N-signal]] ([[Isotope|isotopic]] signature) in the tissue of the carob tree did not support the theory that carob trees naturally use atmospheric nitrogen.<ref name=LaMalfa>{{cite journal | vauthors = La Malfa S, Tribulato E, Gentile A, Gioacchini P, Ventura M, Tagliavini M | title = 15N natural abundance technique does not reveal the presence of nitrogen from biological fixation in field grown carob (Ceratonia siliqua L.) trees|journal=Acta Horticulturae|date=2010|volume=868|pages=191–195}}</ref>
+Not all legume species can develop a [[symbiotic relationship]] with [[rhizobia]] to make use of [[atmospheric nitrogen]]. It remains unclear if carob trees have this ability: Some findings suggest that it is not able to form [[root nodule]]s with rhizobia,<ref name=ipgri/> while in another more recent study, trees have been identified with nodules containing [[bacteria]] believed to be from the genus ''[[Rhizobium]]''.<ref>{{Cite journal| vauthors = Missbah El Idrissi M, Aujjar N, Belabed A, Dessaux Y, Filali-Maltouf A |title=Characterization of rhizobia isolated from Carob tree (Ceratonia siliqua) |journal=Journal of Applied Microbiology |volume=80 |issue=2 |pages=165–73 |year=1996 |doi=10.1111/j.1365-2672.1996.tb03205.x }}</ref> However, a study measuring the [[Isotopic signature|<sup>15</sup>N-signal (isotopic signature)]] in the tissue of the carob tree did not support the theory that carob trees naturally use atmospheric nitrogen.<ref name=LaMalfa>{{cite journal | vauthors = La Malfa S, Tribulato E, Gentile A, Gioacchini P, Ventura M, Tagliavini M | title = 15N natural abundance technique does not reveal the presence of nitrogen from biological fixation in field grown carob (Ceratonia siliqua L.) trees|journal=Acta Horticulturae|date=2010|volume=868|pages=191–195}}</ref>
 == Cultivation ==
-The vegetative propagation of carob is naturally restricted due to its low adventitious rooting potential. Therefore, [[grafting]] and [[air-layering]] may prove to be more effective methods of asexual propagation.<ref name=guguay>{{cite journal|last1=Gubbuk|first1=Hamide|last2=Gunes|first2=Esma|last3=Ayala-Silva|first3=Tomas|last4=Ercisli|first4=Sezai | name-list-style = vanc |title=Rapid Vegetative Propagation Method for Carob|journal= Notulae Botanicae Horti Agrobotanici Cluj-Napoca|date=2011|volume=39 | issue = 1 |pages=251–254|doi=10.15835/nbha3916074|doi-access=free}}</ref> Seeds are commonly used as the propagation medium. The sowing occurs in pot nurseries in early spring and the cooling- and drying-sensitive seedlings are then transplanted to the field in the next year after the last frost. Carob trees enter slowly into production phase. Where in areas with favorable growing conditions, the cropping starts 3–4 years after budding, with the nonbearing period requiring up to 8 years in regions with marginal soils. Full bearing of the trees occurs mostly at a tree-age of 20–25 years when the yield stabilizes.<ref name=ipgri /> The orchards are traditionally planted in low densities of 25–45 trees per [[hectare]]. [[Hermaphrodite]] plants or male trees, which produce fewer or no pods, respectively, are usually planted in lower densities in the orchards as [[pollenizer]]s.
+The vegetative propagation of carob is naturally restricted due to its low adventitious rooting potential. Therefore, [[grafting]] and [[air-layering]] may prove to be more effective methods of asexual propagation.<ref name=guguay>{{cite journal|last1=Gubbuk|first1=Hamide|last2=Gunes|first2=Esma|last3=Ayala-Silva|first3=Tomas|last4=Ercisli|first4=Sezai | name-list-style = vanc |title=Rapid Vegetative Propagation Method for Carob|journal= Notulae Botanicae Horti Agrobotanici Cluj-Napoca|date=2011|volume=39 | issue = 1 |pages=251–254|doi=10.15835/nbha3916074|doi-access=free}}</ref> Seeds are commonly used as the propagation medium. The sowing occurs in [[pot nurseries]] in early spring and the cooling- and drying-sensitive seedlings are then transplanted to the field in the next year after the last frost. Carob trees enter slowly into production phase. Where in areas with favorable growing conditions, the cropping starts 3–4 years after budding, with the nonbearing period requiring up to 8 years in regions with marginal soils. Full bearing of the trees occurs mostly at a tree-age of 20–25 years when the yield stabilizes.<ref name=ipgri /> The orchards are traditionally planted in low densities of 25–45 trees per [[hectare]] ({{convert|25|to|45|/ha|disp=out|round=5}}). [[Hermaphrodite plant|Hermaphroditic]] or male trees, which produce fewer or no pods, respectively, are usually planted in lower densities in the orchards as [[pollenizer]]s.
-[[Intercropping]] with other tree species is widely spread. Not much cultivation management is required. Only light pruning and occasional tilling to reduce weeds is necessary. Nitrogen-fertilizing of the plants has been shown to have positive impacts on yield performance.<ref name=ipgri /> Although it is native to moderately dry climates, two or three summers irrigation greatly aid the development, hasten the fruiting, and increase the yield of a carob tree.<ref>{{cite book|last=Bailey|first=Liberty Hyde | name-list-style = vanc |title=The Standard Cyclopedia of Horticulture  |url=https://archive.org/details/standardcyclope02bailgoog |page=[https://archive.org/details/standardcyclope02bailgoog/page/n135 718]|publisher=The Macmillan Company |date=1914|access-date=23 November 2011}}</ref>
+[[Intercropping]] with other tree species is widely spread. Not much cultivation management is required. Only light pruning and occasional tilling to reduce weeds is necessary. Nitrogen-fertilizing of the plants has been shown to have positive impacts on yield performance.<ref name=ipgri /> Although it is native to moderately dry climates, two or three summers' irrigation greatly aid the development, hasten the fruiting, and increase the yield of a carob tree.<ref>{{cite book|last=Bailey|first=Liberty Hyde | name-list-style = vanc |title=The Standard Cyclopedia of Horticulture  |url=https://archive.org/details/standardcyclope02bailgoog |page=[https://archive.org/details/standardcyclope02bailgoog/page/n135 718]|publisher=The Macmillan Company |date=1914|access-date=23 November 2011}}</ref>
 ===Harvest and post-harvest treatment===
 The most labour-intensive part of carob cultivation is harvesting, which is often done by knocking the fruit down with a long stick and gathering them together with the help of laid-out nets. This is a delicate task because the trees are flowering at the same time and care has to be taken not to damage the flowers and the next year's crop.  The literature recommends research to get the fruit to ripen more uniformly or also for cultivars which can be mechanically harvested (by shaking).<ref name=ipgri />
-After harvest, carob pods have a moisture content of 10–20% and should be dried down to a moisture content of 8% so the pods do not rot. Further processing separates the kernels (seeds) from the pulp. This process is called kibbling and results in seeds and pieces of carob pods (kibbles). Processing of the pulp includes grinding for animal feed production or roasting and milling for human food industry. The seeds have to be peeled which happens with acid or through roasting. Then the endosperm and the embryo are separated for different uses.<ref name="ipgri" />
+After harvest, carob pods have a moisture content of 10–20% and should be dried down to a moisture content of 8% so the pods do not rot. Further processing separates the kernels (seeds) from the pulp. This process is called kibbling and results in seeds and pieces of carob pods (kibbles). Processing of the pulp includes grinding for animal feed production or roasting and milling for human food industry. The seeds have to be peeled which happens with acid or through roasting. Then the [[endosperm]] and the embryo are separated for different uses.<ref name="ipgri" />
 ===Pests and diseases===
 Few pests are known to cause severe damage in carob orchards, so they have traditionally not been treated with [[pesticides]]. Some generalist pests such as the larvae of the leopard moth (''[[Zeuzera pyrina]]'' L.), the dried fruit moth (''[[Cadra calidella]]''), small rodents such as rats  (''[[Rattus]] spp.'') and gophers (''[[Pitymys]] spp.'') can cause damage occasionally in some regions. Only some cultivars are severely susceptible to [[mildew]] disease (''[[Oidium ceratoniae]]'' C.). One pest directly associated with carob is the larva of the carob moth (''[[Myelois ceratoniae]]'' Z.), which can cause extensive postharvest damage.<ref name=ipgri/>
-''Cadra calidella'' attack carob crops before harvest and infest products in stores.&nbsp;This moth, prevalent in Cyprus, will often infest the country's carob stores.&nbsp;Research has been conducted to understand the physiology of the moth, in order to gain insight on how to monitor moth reproduction and lower their survival rates, such as through temperature control, pheromone traps, or parasitoid traps.<ref>{{cite journal | vauthors = Cox PD | date = 1975 | title = The influence of photoperiod on the life-cycles of Ephestia calidella (Guenee) and Ephestia figulilella Gregson (Lepidoptera: Phycitidae). | journal = Journal of Stored Products Research | volume = 11 | issue = 2 | pages = 77–85 | doi = 10.1016/0022-474X(75)90043-0 }}</ref>
+''Cadra calidella'' attack carob crops before harvest and infest products in stores.&nbsp;This moth, prevalent in Cyprus, will often infest the country's carob stores.&nbsp;Research has been conducted to understand the physiology of the moth, in order to gain insight on how to monitor moth reproduction and lower their survival rates, such as through temperature control, [[pheromone trap]]s, or [[parasitoid]] traps.<ref>{{cite journal | vauthors = Cox PD | date = 1975 | title = The influence of photoperiod on the life-cycles of Ephestia calidella (Guenee) and Ephestia figulilella Gregson (Lepidoptera: Phycitidae). | journal = Journal of Stored Products Research | volume = 11 | issue = 2 | pages = 77–85 | doi = 10.1016/0022-474X(75)90043-0 }}</ref>
-{| class="wikitable"  style="float:right; clear:left; width:18em;"
+==Production==
-! colspan=2|Carob production – 2017
+{| class="wikitable" style="float:right; clear:right; width:14em; text-align:center; margin-right:1em;"
+|+ Carob (locust bean) production – 2013-19 averages
 |-
 !  style="background:#ddf; width:75%;"| Country
 !  style="background:#ddf; width:25%;"| <small>([[tonne]]s)</small>
 |-
-| {{POR}} || align="right"|41,909
+| {{ESP}} || 44,283
 |-
-| {{ITA}} || align="right"|28,910
+| {{POR}} || 44,214
 |-
-| {{MOR}} || align="right"|21,983
+| {{ITA}} || 29,025
 |-
-| {{TUR}} || align="right"|15,016
+| {{MOR}} || 21,790
 |-
-| {{GRE}} || align="right"|12,528
+| {{TUR}} || 14,469
 |-
+| {{GRE}} || 12,912
-| '''World''' || align="right"|'''136,540'''
 |-
+| '''World''' || ''na''
-|colspan=2| – FAO estimate<br> Source: [[UN Food and Agriculture Organization]]<ref name="fao16">{{cite web|url=http://www.fao.org/faostat/en/#data/QC |title=Carob production in 2017; Crops/World Regions/Production Quantity from pick lists|publisher=UN Food and Agriculture Organization, Statistics Division|date=2019 |access-date=9 December 2019}}</ref><ref name=":0">{{Cite journal |last1=Tzatzani |first1=Thiresia-Teresa |last2=Ouzounidou |first2=Georgia |date=2023 |title=Carob as an Agrifood Chain Product of Cultural, Agricultural and Economic Importance in the Mediterranean Region |url=http://dx.doi.org/10.3917/jie.pr1.0140 |journal=Journal of Innovation Economics & Management |volume=Prépublication |pages=I140–21 |doi=10.3917/jie.pr1.0140 |s2cid=256686176 |issn=2032-5355}}</ref>
+|-
+|colspan=2|''na'' = world total unavailable for 2021; Sources:<ref name=":0">{{Cite journal |last1=Tzatzani |first1=Thiresia-Teresa |last2=Ouzounidou |first2=Georgia |date=2023 |title=Carob as an Agrifood Chain Product of Cultural, Agricultural and Economic Importance in the Mediterranean Region |journal=Journal of Innovation Economics & Management |volume=Prépublication |issue=3 |pages=I140–21 |doi=10.3917/jie.pr1.0140 |s2cid=256686176 |issn=2032-5355 |doi-access=free }}</ref> and [[UN Food and Agriculture Organization]]<ref name="faostat">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|title=Carob production in 2021, Crops/Regions/World list/Production Quantity (pick lists)|date=2023|publisher=UN Food and Agriculture Organization, Corporate Statistical Database ([[FAOSTAT]])|access-date=30 August 2023|archive-date=30 October 2018|archive-url=https://web.archive.org/web/20181030170521/http://www.fao.org/faostat/en/#data/QC|url-status=live}}</ref>
 |}
+In 2021, world production of carob (as locust beans) was not reported to [[FAOSTAT]]. Average production over 2013-19 was led by Spain and Portugal (table).<ref name=:0/> Italy and Morocco were secondary producers.
 ===Cultivars and breeding aims===
-Most of the roughly 50 known cultivars<ref name=ipgri/> are of unknown origin and only regionally distributed. The cultivars show high genetic and therefore morphological and agronomical variation.<ref name=ipgri/> No conventional breeding by controlled crossing has been reported, but selection from orchards or wild populations has been done. Domesticated carobs (''C. s.'' var. ''edulis'') can be distinguished from their wild relatives (''C. s.'' var. ''silvestris'') by some fruit-yielding traits such as building of greater beans, more pulp, and higher sugar contents. Also, genetic adaptation of some varieties to the climatic requirements of their growing regions has occurred.<ref name=ipgri/> Though a partially successful breaking of the [[dioecy]] happened, the yield of [[hermaphroditic]] trees still cannot compete with that of female plants, as their pod-bearing properties are worse.<ref name=zoha>{{cite journal|last1=Zohary|first1=Daniel | name-list-style = vanc |title=Domestication of the carob (Ceratonia siliqua L.) | journal = Israel Journal of Plant Sciences | date = 2013 | volume = 50 | issue = supplement 1 | pages = 141–145 |doi=10.1560/BW6B-4M9P-U2UA-C6NN }}</ref> Future breeding would be focused on processing-quality aspects, as well as on properties for better mechanization of harvest or better-yielding hermaphroditic plants. The use of modern breeding techniques is restricted due to low [[Polymorphism (biology)|polymorphism]] for [[molecular markers]].<ref name=ipgri/>
+Most of the roughly 50 known cultivars<ref name=ipgri/> are of unknown origin and only regionally distributed. The cultivars show high genetic and therefore morphological and agronomical variation.<ref name=ipgri/> No conventional breeding by controlled crossing has been reported, but selection from orchards or wild populations has been done. Domesticated carobs (''C. s.'' var. ''edulis'') can be distinguished from their wild relatives (''C. s.'' var. ''silvestris'') by some fruit-yielding traits such as building of greater beans, more pulp, and higher sugar contents. Also, genetic adaptation of some varieties to the climatic requirements of their growing regions has occurred.<ref name=ipgri/> Though a partially successful breaking of the [[dioecy]] happened, the yield of [[hermaphroditic plant|hermaphrodite]] trees still cannot compete with that of female plants, as their pod-bearing properties are worse.<ref name=zoha>{{cite journal|last1=Zohary|first1=Daniel | name-list-style = vanc |title=Domestication of the carob (Ceratonia siliqua L.) | journal = Israel Journal of Plant Sciences | date = 2013 | volume = 50 | issue = supplement 1 | pages = 141–145 |doi=10.1560/BW6B-4M9P-U2UA-C6NN }}</ref> Future breeding would be focused on processing-quality aspects, as well as on properties for better mechanization of harvest or better-yielding hermaphroditic plants. The use of modern breeding techniques is restricted due to low [[Polymorphism (biology)|polymorphism]] for [[molecular markers]].<ref name=ipgri/>
-In 2017, world production of carob was 136,540 [[tonnes]], led by [[Portugal]] with approximately 30% of the world total. Italy, [[Morocco]], [[Turkey]], Greece, and [[Cyprus]] followed as the next major producers (see table).<ref name=fao16/><ref name=":0" />
 ==Uses==
@@ Line 114: / Line 128: @@
 Carob products consumed by humans come from the dried, sometimes roasted, [[Seed pod|pod]], which has two main parts: the [[Pulp (fruit)|pulp]] accounts for 90% and the [[seed]]s 10% by weight.<ref name=ipgri/><ref name=Droste>{{cite book| first = Rainer | last = Droste | name-list-style = vanc | title = Möglichkeiten und Grenzen des Anbaus von Johannisbrot (Ceratonia siliqua L.) als Bestandteil eines traditionellen Anbausystems in Algarve, Portugal | trans-title = Possibilities and limitations of the cultivation of locust bean (Ceratonia siliqua L.) as part of a traditional farming system in Algarve, Portugal | language = de | publisher = Goltze | location = Institut für Pflanzenbau und Tierhygiene in den Tropen und Subtropen, Georg-August-Universität Göttingen | date = 1993 | isbn = 978-3-88452-743-6 }}</ref> Carob pulp is sold either as [[flour]] or "chunks".<ref name="Droste" /> The flour of the carob [[embryo]] (seed) can also be used for human and animal nutrition,<ref name="ipgri" /> but the seed is often separated before making ''carob powder'' (see section on ''[[locust bean gum]]'' below).
-Carob pods are mildly sweet on their own (being roughly 1/3 to 1/2 sugar by dry weight), so they are used in powdered, chip or syrup form as an ingredient in [[cake]]s and [[cookie]]s, sometimes as a substitute for [[chocolate]] in recipes because of the color, texture, and taste of carob. In [[Malta]], a [[Traditional food|traditional]] [[Dessert|sweet]] called ''karamelli tal-harrub'' and eaten during the [[Christian holidays]] of [[Lent]] and [[Good Friday]] is made from carob pods.<ref>{{cite web | title = Lenten treat: Carob caramel sweets|url=https://timesofmalta.com/articles/view/lenten-treat-carob-caramel-sweets.21439 | date = 2 April 2007 | work = Times of Malta | first = Natalino | last = Fenech | name-list-style = vanc }}</ref> Dried carob fruit is traditionally eaten on the [[Jewish holiday]] of ''[[Tu Bishvat]]''.<ref>{{cite web|last1=Soloveichik|first1=Meir | name-list-style = vanc |title=Why Jews Used to Eat Dried Carob on Tu b'Shvat|url=https://mosaicmagazine.com/observation/2015/02/why-jews-used-to-eat-dried-carob-on-tu-bshvat/|website=Mosaic|access-date=25 July 2017}}</ref>
+Carob pods are mildly sweet on their own (being roughly one third to one half sugar by dry weight), so they are used in powdered, chip or syrup form as an ingredient in [[cake]]s and [[cookie]]s, sometimes as a substitute for [[chocolate]] in recipes because of the color, texture, and taste of carob. In [[Malta]], a [[Traditional food|traditional]] [[Dessert|sweet]] called ''karamelli tal-harrub'' and eaten during the [[Christian holidays]] of [[Lent]] and [[Good Friday]] is made from carob pods.<ref>{{cite web | title = Lenten treat: Carob caramel sweets | url = https://timesofmalta.com/articles/view/lenten-treat-carob-caramel-sweets.21439 | date = 2 April 2007 | work = Times of Malta | first = Natalino | last = Fenech | name-list-style = vanc | access-date = 18 November 2019 | archive-date = 2 December 2019 | archive-url = https://web.archive.org/web/20191202153220/https://timesofmalta.com/articles/view/lenten-treat-carob-caramel-sweets.21439 | url-status = live }}</ref> Dried carob fruit is traditionally eaten on the [[Jewish holiday]] of ''[[Tu Bishvat]]''.<ref>{{cite web|last1=Soloveichik|first1=Meir|name-list-style=vanc|title=Why Jews Used to Eat Dried Carob on Tu b'Shvat|url=https://mosaicmagazine.com/observation/2015/02/why-jews-used-to-eat-dried-carob-on-tu-bshvat/|website=Mosaic|access-date=25 July 2017|archive-date=20 June 2018|archive-url=https://web.archive.org/web/20180620102340/https://mosaicmagazine.com/observation/2015/02/why-jews-used-to-eat-dried-carob-on-tu-bshvat/|url-status=live}}</ref>
 ==== Carob powder ====
-Carob powder (Carob Pulp Flour<ref>{{cite journal |last1=Martić |first1=Nikola |last2=Zahorec |first2=Jana |last3=Stilinović |first3=Nebojša |last4=Andrejić-Višnjić |first4=Bojana |last5=Pavlić |first5=Branimir |last6=Kladar |first6=Nebojša |last7=Šoronja-Simović |first7=Dragana |last8=Šereš |first8=Zita |last9=Vujčić |first9=Miodrag |last10=Horvat |first10=Olga |last11=Rašković |first11=Aleksandar |title=Hepatoprotective Effect of Carob Pulp Flour (Ceratonia siliqua L.) Extract Obtained by Optimized Microwave-Assisted Extraction |journal=Pharmaceutics |date=17 March 2022 |volume=14 |issue=3 |pages=657 |doi=10.3390/pharmaceutics14030657 |pmid=35336031 |pmc=8950939 |doi-access=free }}</ref>
+Carob powder (carob pulp flour<ref>{{cite journal |last1=Martić |first1=Nikola |last2=Zahorec |first2=Jana |last3=Stilinović |first3=Nebojša |last4=Andrejić-Višnjić |first4=Bojana |last5=Pavlić |first5=Branimir |last6=Kladar |first6=Nebojša |last7=Šoronja-Simović |first7=Dragana |last8=Šereš |first8=Zita |last9=Vujčić |first9=Miodrag |last10=Horvat |first10=Olga |last11=Rašković |first11=Aleksandar |title=Hepatoprotective Effect of Carob Pulp Flour (Ceratonia siliqua L.) Extract Obtained by Optimized Microwave-Assisted Extraction |journal=Pharmaceutics |date=17 March 2022 |volume=14 |issue=3 |pages=657 |doi=10.3390/pharmaceutics14030657 |pmid=35336031 |pmc=8950939 |doi-access=free }}</ref>) is made of roasted, then finely ground, carob pod pulp.<ref>{{cite journal |last1=Higazy |first1=Magda |last2=ELDiffrawy |first2=Entsar |last3=Zeitoun |first3=Mohamed |last4=Shaltout |first4=Omima |last5=Abou El-Yazeed |first5=Ayman |title=Nutrients of Carob and Seed Powders and Its Application in Some Food Products |journal=Journal of the Advances in Agricultural Researches |date=31 March 2018 |volume=23 |issue=1 |pages=130–147 |url=https://jalexu.journals.ekb.eg/article_162173.html |issn=1110-5585 |access-date=18 October 2022 |archive-date=18 October 2022 |archive-url=https://web.archive.org/web/20221018071207/https://jalexu.journals.ekb.eg/article_162173.html |url-status=live }}</ref><ref>{{cite web |author1=F Gutkind & Co Ltd |title=Carob Powder |url=https://www.ingredientsnetwork.com/carob-powder-prod1271362.html |website=Ingredients Network |access-date=2022-10-18 |archive-date=2022-10-18 |archive-url=https://web.archive.org/web/20221018071205/https://www.ingredientsnetwork.com/carob-powder-prod1271362.html |url-status=live }}</ref><ref>{{cite journal |last1=Rodríguez-Solana |first1=Raquel |last2=Romano |first2=Anabela |last3=Moreno-Rojas |first3=José Manuel |title=Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review |journal=Processes |date=30 June 2021 |volume=9 |issue=7 |pages=1146 |doi=10.3390/pr9071146 |doi-access=free |hdl=10400.1/16836 |hdl-access=free }}</ref><ref>{{cite journal |last1=Issaoui |first1=Manel |last2=Flamini |first2=Guido |last3=Delgado |first3=Amélia |title=Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.) |journal=Sustainability |date=January 2021 |volume=13 |issue=14 |pages=8026 |doi=10.3390/su13148026 |language=en |issn=2071-1050|doi-access=free |hdl=10400.1/16834 |hdl-access=free }}</ref>
-) is made of roasted, then finely ground, carob pod pulp.<ref>{{cite journal |last1=Higazy |first1=Magda |last2=ELDiffrawy |first2=Entsar |last3=Zeitoun |first3=Mohamed |last4=Shaltout |first4=Omima |last5=Abou El-Yazeed |first5=Ayman |title=Nutrients of Carob and Seed Powders and Its Application in Some Food Products |journal=Journal of the Advances in Agricultural Researches |date=31 March 2018 |volume=23 |issue=1 |pages=130–147 |url=https://jalexu.journals.ekb.eg/article_162173.html |issn=1110-5585}}</ref><ref>{{cite web |author1=F Gutkind & Co Ltd |title=Carob Powder |url=https://www.ingredientsnetwork.com/carob-powder-prod1271362.html |website=Ingredients Network}}</ref><ref>{{cite journal |last1=Rodríguez-Solana |first1=Raquel |last2=Romano |first2=Anabela |last3=Moreno-Rojas |first3=José Manuel |title=Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review |journal=Processes |date=30 June 2021 |volume=9 |issue=7 |pages=1146 |doi=10.3390/pr9071146 |doi-access=free }}</ref><ref>{{cite journal |last1=Issaoui |first1=Manel |last2=Flamini |first2=Guido |last3=Delgado |first3=Amélia |title=Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.) |journal=Sustainability |date=January 2021 |volume=13 |issue=14 |pages=8026 |doi=10.3390/su13148026 |language=en |issn=2071-1050|doi-access=free }}</ref>
 ==== Locust bean gum ====
-The production of [[locust bean gum]] (LBG), a [[thickening agent]] used in the [[food industry]], is the most important [[economic]] use of carob seeds (and now of the carob tree as a whole).{{citation needed|date=July 2019}} Locust bean gum is used as a thickening agent and [[Stabilizer (chemistry)|stabilizer]] to replace fat in [[low-calorie]] products, or as a substitute for [[gluten]]. To make {{convert|1|kg|lb|0|abbr=off}} of LBG, {{convert|3|kg|lb|0|abbr=on}} of carob seeds are needed, which must come from roughly {{convert|30|kg|lb|abbr=on|round=5}} of carob pod fruit.
 Locust bean gum is produced from the [[endosperm]], which accounts for 42–46% of the carob seed, and is rich in [[galactomannan]]s (88% of endosperm [[dry mass]]). Galactomannans are [[hydrophilic]] and swell in water. If [[galactomannan]]s are mixed with other gelling substances, such as [[carrageenan]], they can be used to effectively thicken the liquid part of food. This is used extensively in [[canned food]] for animals in order to get the "jellied" texture.<ref name="Droste" />
 ==== Animal feed ====
-While [[chocolate]] contains the chemical compound [[theobromine]] in levels that are toxic to some [[mammal]]s, carob contains none, and it also has no [[caffeine]], so it is sometimes used to make chocolate-like treats for dogs.<ref name="Craig1984">{{cite journal | vauthors = Craig WJ, Nguyen TT | year = 1984 | title = Caffeine and theobromine levels in cocoa and carob products | journal = [[Journal of Food Science]] | volume = 49 | issue = 1 | pages = 302–303, 305 | doi = 10.1111/j.1365-2621.1984.tb13737.x }}</ref><ref>{{cite book | first = Barbara | last = Burg | name-list-style = vanc | title = Good Treats For Dogs Cookbook for Dogs: 50 Home-Cooked Treats for Special Occasions | publisher = Quarry Books | date = 2007 | page = 28}}</ref><ref>{{cite book | vauthors = Puotinen CJ | title = The Encyclopedia of Natural Pet Care | publisher = McGraw Hill Professional | date = 2000 | page = 81 }}</ref>  Carob pod [[Flour|meal]] is also used as an energy-rich [[Livestock feed|feed for livestock]], particularly for [[ruminants]], though its high [[tannin]] content may limit this use.<ref name="feedipedia">{{cite web | vauthors = Heuzé V, Sauvant D, Tran G, Lebas F, Lessire M | title=Carob (''Ceratonia siliqua'') | url=https://www.feedipedia.org/node/320 | publisher = Feedipedia.org. A programme by [[Institut national de la recherche agronomique|INRA]], [[CIRAD]], AFZ and [[FAO]] | date = October 3, 2013 | access-date = October 3, 2013 }}</ref>
+While [[chocolate]] contains the chemical compound [[theobromine]] in levels that are toxic to some [[mammal]]s, carob contains none, and it also has no [[caffeine]], so it is sometimes used to make chocolate-like treats for dogs.<ref name="Craig1984">{{cite journal | vauthors = Craig WJ, Nguyen TT | year = 1984 | title = Caffeine and theobromine levels in cocoa and carob products | journal = [[Journal of Food Science]] | volume = 49 | issue = 1 | pages = 302–303, 305 | doi = 10.1111/j.1365-2621.1984.tb13737.x }}</ref><ref>{{cite book | first = Barbara | last = Burg | name-list-style = vanc | title = Good Treats For Dogs Cookbook for Dogs: 50 Home-Cooked Treats for Special Occasions | publisher = Quarry Books | date = 2007 | page = 28}}</ref><ref>{{cite book | vauthors = Puotinen CJ | title = The Encyclopedia of Natural Pet Care | publisher = McGraw Hill Professional | date = 2000 | page = 81 }}</ref>  Carob pod [[Flour|meal]] is also used as an energy-rich [[Livestock feed|feed for livestock]], particularly for [[ruminants]], though its high [[tannin]] content may limit this use.<ref name="feedipedia">{{cite web | vauthors = Heuzé V, Sauvant D, Tran G, Lebas F, Lessire M | title = Carob (''Ceratonia siliqua'') | url = https://www.feedipedia.org/node/320 | publisher = Feedipedia.org. A programme by [[Institut national de la recherche agronomique|INRA]], [[CIRAD]], AFZ and [[FAO]] | date = October 3, 2013 | access-date = October 3, 2013 | archive-date = October 12, 2013 | archive-url = https://web.archive.org/web/20131012143125/http://www.feedipedia.org/node/320 | url-status = live }}</ref>
-Historically, carob pods were mainly used for [[fodder|animal fodder]] in the [[Maltese islands|Maltese Islands]], apart from times of famine or war, when they formed part of the diet of many [[Maltese people]]. On the [[Iberian Peninsula]], carob pods were historically fed to donkeys.
+Historically, carob pods were mainly used for [[animal fodder]] in the [[Maltese islands]], apart from times of famine or war, when they formed part of the diet of many [[Maltese people]]. On the [[Iberian Peninsula]], carob pods were historically fed to donkeys.
 ==== Composition ====
 [[File:A bottle of Maltese carob liqueur with the north coast of Gozo Island in the background (Malta, April 2009).jpg|thumb|150px|right|[[Malta|Maltese]] carob [[liqueur]]]]
-The [[Fruit pulp|pulp]] of a carob pod is about 48–56% [[sugar]]s and 18% [[cellulose]] and [[hemicellulose]].<ref name="ipgri" /> Some differences in sugar ([[sucrose]]) content are seen between [[Wild plant|wild]] and [[Cultivated variety|cultivated]] carob trees: ~531&nbsp;g/kg dry weight in cultivated varieties and ~437&nbsp;g/kg in wild varieties. [[Fructose]] and [[glucose]] levels do not differ between cultivated and wild carob.<ref>{{cite journal | vauthors = Biner B, Gubbuk H, Karhan M, Aksu M, Pekmezci M |title=Sugar profiles of the pods of cultivated and wild types of carob bean (Ceratonia siliqua L.) in Turkey |journal=Food Chemistry |date=January 2007 |volume=100 |issue=4 |pages=1453–1455 |doi=10.1016/j.foodchem.2005.11.037}}</ref> The [[embryo]] (20-25% of seed weight) is rich in proteins (50%). The testa, or [[Seed-coat|seed coat]] (30–33% of seed weight), contains cellulose, [[lignin]]s, and [[tannin]]s.<ref name="Droste" /><ref>{{cite journal |last1=Calixto |first1=Fulgancio S |title=Components of Nutritional Interest in Carob Pods (''Ceratonia siliqua'') |journal=J. Sci. Food Agric. |date=5 May 1982 |volume=33 |issue=12 |pages=1319–1423 |doi=10.1002/jsfa.2740331219 }}</ref>
+The [[Fruit pulp|pulp]] of a carob pod is about 48–56% [[sugars]] and 18% [[cellulose]] and [[hemicellulose]].<ref name="ipgri" /> Some differences in sugar ([[sucrose]]) content are seen between [[Wild plant|wild]] and [[Cultivated variety|cultivated]] carob trees: ~531&nbsp;g/kg dry weight in cultivated varieties and ~437&nbsp;g/kg in wild varieties. [[Fructose]] and [[glucose]] levels do not differ between cultivated and wild carob.<ref>{{cite journal | vauthors = Biner B, Gubbuk H, Karhan M, Aksu M, Pekmezci M |title=Sugar profiles of the pods of cultivated and wild types of carob bean (Ceratonia siliqua L.) in Turkey |journal=Food Chemistry |date=January 2007 |volume=100 |issue=4 |pages=1453–1455 |doi=10.1016/j.foodchem.2005.11.037}}</ref> The [[embryo]] (20-25% of seed weight) is rich in proteins (50%). The testa, or [[seed coat]] (30–33% of seed weight), contains cellulose, [[lignin]]s, and [[tannin]]s.<ref name="Droste" /><ref>{{cite journal |last1=Calixto |first1=Fulgancio S |title=Components of Nutritional Interest in Carob Pods (''Ceratonia siliqua'') |journal=J. Sci. Food Agric. |date=5 May 1982 |volume=33 |issue=12 |pages=1319–1423 |doi=10.1002/jsfa.2740331219 }}</ref>
 ===Syrup and drinks===
 Carob pods are about 1/3 to 1/2 [[sugar]] by weight, and this sugar can be extracted into a syrup.<ref>{{Cite journal| doi = 10.1016/j.arabjc.2011.10.012| issn = 1878-5352| volume = 9| pages = –955–S959| last1 = El Batal| first1 = H.| last2 = Hasib| first2 = A.| last3 = Ouatmane| first3 = A.| last4 = Dehbi| first4 = F.| last5 = Jaouad| first5 = A.| last6 = Boulli| first6 = A.| title = Sugar composition and yield of syrup production from the pulp of Moroccan carob pods (Ceratonia siliqua L.)| journal = Arabian Journal of Chemistry| date = 2016-11-01| doi-access = free}}</ref> In [[Malta]], a carob syrup (''ġulepp tal-ħarrub'') is made out of the pods. Carob syrup is also used in [[Crete]],<ref>{{cite web |url=https://thenewgreece.com/en/kitchen/the-carob-tree-cretes-unique-and-useful-product/ |title= The carob tree – Crete's unique and useful product |last=Dubrovskiy |first=V. |work=The New Crete |date= 25 November 2019 |url-status=live |archiveurl=https://web.archive.org/web/20210726021316/https://thenewgreece.com/en/kitchen/the-carob-tree-cretes-unique-and-useful-product/ |archivedate=2021-07-26 |accessdate=2022-09-23 }}</ref> and [[Cyprus]] exports it.<ref>{{cite web |url=https://www.visitcyprus.com/index.php/en/discovercyprus/gastronomy/local-produce/331-carob-syrup |title=Carob Syrup |work=Visit Cyprus |url-status=live |archiveurl=https://web.archive.org/web/20220923221450/https://www.visitcyprus.com/index.php/en/discovercyprus/gastronomy/local-produce/331-carob-syrup |archivedate=2022-09-23 |accessdate=2022-09-23 }}</ref>
+In [[State of Palestine|Palestine]], crushed pods are heated to caramelize their sugar, then water is added and boiled for some time. The result is a cold beverage, also called ''kharrub'',<ref>{{cite web |title=Carob Juice Sharab Alkharroub |url=https://www.shutterstock.com/image-photo/carob-juice-sharab-alkharroub-ramadan-drinks-1391820542 |website=Shutterstock |access-date=18 October 2022 |language=en |archive-date=28 September 2023 |archive-url=https://web.archive.org/web/20230928231019/https://www.shutterstock.com/image-photo/carob-juice-sharab-alkharroub-ramadan-drinks-1391820542 |url-status=live }}</ref><ref>{{cite web |last1=El-Haddad |first1=Laila |last2=Schmitt |first2=Maggie |title=Carob Juice |url=https://app.ckbk.com/recipe/gaza70968c11s001ss004r005/carob-juice |website=The Gaza Kitchen: A Palestinian Culinary Journey |access-date=18 October 2022 |language=en |archive-date=18 October 2022 |archive-url=https://web.archive.org/web/20221018075114/https://app.ckbk.com/recipe/gaza70968c11s001ss004r005/carob-juice |url-status=live }}</ref> which is sold by juice shops and street vendors, especially in summer.<ref>{{cite web |title=Palestinian Cuisine |url=https://imeu.org/article/palestinian-cuisine |website=[[Institute for Middle East Understanding]] |access-date=18 October 2022 |language=en |archive-date=18 October 2022 |archive-url=https://web.archive.org/web/20221018075108/https://imeu.org/article/palestinian-cuisine |url-status=live }}</ref>
-''Sharab al-kharroub'' is carob juice.<ref>{{cite web |title=Five Things To Do When You Visit Tripoli |url=https://majadel.com/en/five-things-to-do-when-you-visit-tripoli/ |website=Majadel |access-date=18 October 2022}}</ref> ''Debs Kharroub'' is ''carob molasses''.<ref>{{cite web |title=Debs Kharroub (Carob Molasses), Organic, دبس الخروب |url=https://buylebanese.com/browse.asp?pr=497 |website=BuyLebanese |access-date=18 October 2022 |language=en}}</ref>
-In [[State of Palestine|Palestine]], crushed pods are heated to caramelize its sugar, then water added and boiled for some time. The result is a cold beverage, also called ''kharrub'',<ref>{{cite web |title=Carob Juice Sharab Alkharroub |url=https://www.shutterstock.com/image-photo/carob-juice-sharab-alkharroub-ramadan-drinks-1391820542 |website=Shutterstock |access-date=18 October 2022 |language=en}}</ref><ref>{{cite web |last1=El-Haddad |first1=Laila |last2=Schmitt |first2=Maggie |title=Carob Juice |url=https://app.ckbk.com/recipe/gaza70968c11s001ss004r005/carob-juice |website=The Gaza Kitchen: A Palestinian Culinary Journey |access-date=18 October 2022 |language=en}}</ref> which is sold by juice shops and street vendors, especially in summer.<ref>{{cite web |title=Palestinian Cuisine |url=https://imeu.org/article/palestinian-cuisine |website=[[Institute for Middle East Understanding]] |access-date=18 October 2022 |language=en}}</ref>
-In [[Lebanon]] the browned pods are boiled until a black liquid is produced. The pods are then removed and the liquid is reduced until a thick, black molasse is obtained.<ref>{{cite web |title=Keeping it in the Family: 100 years of Dibs Kharroub (Carob Molasses) |url=https://www.youtube.com/watch?v=lj5F5n6E3dc |website=youtube |access-date=11 November 2022 |language=en}}</ref> The molasse is called ''debs el kharrub'' (literally: molasse of the carob), but people generally shorten it to ''debs''. The molasse has a sweet, chocolate-like flavor. It is commonly mixed with [[tahini]] (typically 75% kharrub molasses and 25% tahini). The resulting mixture is called ''debs bi tahini'' and is eaten raw or with bread. The molasse is also used in certain cakes.<ref>{{cite web |title=Tahini and Carob molasses |url=https://www.tasteofbeirut.com/tahini-and-carob-molasses/ |website=Taste of Beirut |date=31 August 2009 |access-date=11 November 2022 |language=en}}</ref> The region of [[Iqlim al-Kharrub]], which translates to the ''region of the carob'', produces a significant amount of carob.
+In [[Lebanon]] the molasse is called ''debs el kharrub'' (literally: molasse of the carob), but people generally shorten it to ''debs''. The molasse has a sweet, chocolate-like flavor. It is commonly mixed with [[tahini]] (typically 75% kharrub molasses and 25% tahini). The resulting mixture is called ''debs bi tahini'' and is eaten raw or with bread. The molasse is also used in certain cakes.<ref>{{cite web |title=Tahini and Carob molasses |url=https://www.tasteofbeirut.com/tahini-and-carob-molasses/ |website=Taste of Beirut |date=31 August 2009 |access-date=11 November 2022 |language=en |archive-date=24 November 2022 |archive-url=https://web.archive.org/web/20221124011039/https://www.tasteofbeirut.com/tahini-and-carob-molasses/ |url-status=live }}</ref> The region of [[Iqlim al-Kharrub]], which translates to the ''region of the carob'', produces a significant amount of carob.
-In [[Cyprus]], the dried and milled carob pods are left to soak in water, before being transferred into special containers out of which the carob juice gradually seeps out of and is collected. The juice is then boiled with constant stirring yielding a thick syrup known as ''haroupomelo''.<ref>{{Cite web |last=Christos |title=Carob Syrup |url=https://www.visitcyprus.com/index.php/en/discovercyprus/gastronomy/local-produce/331-carob-syrup |access-date=2023-04-12 |website=www.visitcyprus.com |language=en-GB}}</ref><ref name=":1">{{Cite web |title=Gastronomy in Cyprus |url=https://publications.gov.cy/en/publications/2020/01/03/gastronomy-in-cyprus/ |access-date=2023-04-12 |website=publications.gov.cy |language=en}}</ref> Although this syrup is frequently sold and eaten as is, ''haroupomelo'' is also used as a base for a local [[toffee]]-like sweet snack known as ''pasteli''.<ref>{{Cite web |last=Christos |title=Pastelli (Carob Toffee) |url=https://www.visitcyprus.com/index.php/en/discovercyprus/gastronomy/local-produce/337-pastelli-carob-toffee |access-date=2023-04-12 |website=www.visitcyprus.com |language=en-GB}}</ref> Constant stirring of the carob syrup causes it to form into a black, amorphous mass which is then left to cool. The mass is then kneaded, stretched and pulled until the fair, golden color and toffee-like texture of ''pasteli'' is obtained.<ref name=":1" />
+In [[Cyprus]], the dried and milled carob pods are left to soak in water, before being transferred into special containers out of which the carob juice gradually seeps out of and is collected. The juice is then boiled with constant stirring yielding a thick syrup known as ''haroupomelo''.<ref>{{Cite web |last=Christos |title=Carob Syrup |url=https://www.visitcyprus.com/index.php/en/discovercyprus/gastronomy/local-produce/331-carob-syrup |access-date=2023-04-12 |website=www.visitcyprus.com |language=en-GB |archive-date=2022-09-27 |archive-url=https://web.archive.org/web/20220927224914/https://www.visitcyprus.com/index.php/en/discovercyprus/gastronomy/local-produce/331-carob-syrup |url-status=live }}</ref><ref name=":1">{{Cite web |title=Gastronomy in Cyprus |url=https://publications.gov.cy/en/publications/2020/01/03/gastronomy-in-cyprus/ |access-date=2023-04-12 |website=publications.gov.cy |language=en |archive-date=2023-04-12 |archive-url=https://web.archive.org/web/20230412150203/https://publications.gov.cy/en/publications/2020/01/03/gastronomy-in-cyprus/ |url-status=live }}</ref> Although this syrup is frequently sold and eaten as is, ''haroupomelo'' is also used as a base for a local [[toffee]]-like sweet snack known as ''pasteli''.<ref>{{Cite web |last=Christos |title=Pastelli (Carob Toffee) |url=https://www.visitcyprus.com/index.php/en/discovercyprus/gastronomy/local-produce/337-pastelli-carob-toffee |access-date=2023-04-12 |website=www.visitcyprus.com |language=en-GB |archive-date=2023-04-12 |archive-url=https://web.archive.org/web/20230412150159/https://www.visitcyprus.com/index.php/en/discovercyprus/gastronomy/local-produce/337-pastelli-carob-toffee |url-status=live }}</ref> Constant stirring of the carob syrup causes it to form into a black, amorphous mass which is then left to cool. The mass is then kneaded, stretched and pulled until the fair, golden color and toffee-like texture of ''pasteli'' is obtained.<ref name=":1" />
-Carob is used for [[compote]], [[liqueur]], and syrup in Turkey, Malta, Portugal, Spain, and Sicily.{{citation needed|date=September 2018}} In [[Libya]], carob syrup (called ''[[Rub (syrup)|rub]]'') is used as a complement to ''[[asida]]'' (made from wheat flour).{{citation needed|date=September 2018}} The so-called "carob syrup" made in [[Peru]] is actually from the fruit of the ''[[Prosopis nigra]]'' tree.{{citation needed|date=September 2018}} Because of its strong taste, carob syrup is sometimes flavored with orange or chocolate.{{citation needed|date=September 2018}} In [[Yemen]], carob tree is playing a role in controlling diabetes mellitus according to Yemeni folk medicine, and diabetics consume carob pods as a juice to lower their blood sugar levels.<ref>{{Cite journal|last1=Qasem|first1=Mousa A.|last2=Noordin|first2=Mohamed Ibrahim|last3=Arya|first3=Aditya|last4=Alsalahi|first4=Abdulsamad|last5=Jayash|first5=Soher Nagi|date=2018-05-23|title=Evaluation of the glycemic effect of Ceratonia siliqua pods (Carob) on a streptozotocin-nicotinamide induced diabetic rat model|url=https://peerj.com/articles/4788|journal=PeerJ|language=en|volume=6|pages=e4788|doi=10.7717/peerj.4788|pmid=29844959|issn=2167-8359|pmc=5970558}}</ref>
+Carob is used for [[compote]], [[liqueur]], and syrup in Turkey, Malta, Portugal, Spain, and Sicily.{{citation needed|date=September 2018}} In [[Libya]], carob syrup (called ''[[Rub (syrup)|rub]]'') is used as a complement to ''[[asida]]'' (made from wheat flour).{{citation needed|date=September 2018}} The so-called "carob syrup" made in [[Peru]] is actually from the fruit of the ''[[Prosopis nigra]]'' tree.{{citation needed|date=September 2018}} Because of its strong taste, carob syrup is sometimes flavored with orange or chocolate.{{citation needed|date=September 2018}} In [[Yemen]], carob tree is playing a role in controlling diabetes mellitus according to Yemeni folk medicine, and diabetics consume carob pods as a juice to lower their blood sugar levels.<ref>{{Cite journal|last1=Qasem|first1=Mousa A.|last2=Noordin|first2=Mohamed Ibrahim|last3=Arya|first3=Aditya|last4=Alsalahi|first4=Abdulsamad|last5=Jayash|first5=Soher Nagi|date=2018-05-23|title=Evaluation of the glycemic effect of Ceratonia siliqua pods (Carob) on a streptozotocin-nicotinamide induced diabetic rat model|journal=PeerJ|language=en|volume=6|pages=e4788|doi=10.7717/peerj.4788|pmid=29844959|issn=2167-8359|pmc=5970558 |doi-access=free }}</ref>
 ===Ornamental===
 [[File:Carob tree.jpg|thumb|180px|Carob tree in [[Jerusalem]]]]
-The carob tree is widely cultivated in the horticultural [[Plant nursery|nursery industry]] as an [[ornamental plant]] for [[Mediterranean climate]]s and other [[temperate regions]] around the world, being especially popular in California and [[Hawaii]]. The plant develops a sculpted trunk and the form of an ornamental tree after being "limbed up" as it matures, otherwise it is used as a dense and large [[Hedge|screening hedge]]. The plant is very [[drought tolerant]] as long as one does not care about the size of the fruit harvest, so can be used in [[Xeriscaping|xeriscape]] [[landscape design]] for [[garden]]s, parks, and public municipal and commercial landscapes.<ref name="grin" />
+The carob tree is widely cultivated in the horticultural [[Plant nursery|nursery industry]] as an [[ornamental plant]] for [[Mediterranean climate]]s and other [[temperate regions]] around the world, being especially popular in California and [[Hawaii]]. The plant develops a sculpted trunk and the form of an ornamental tree after being "limbed up" as it matures, otherwise it is used as a dense and large [[Hedge|screening hedge]]. The plant is very [[drought tolerant]] as long as one does not care about the size of the fruit harvest, so can be used in [[Xeriscaping|xeriscape]] [[landscape design]] for [[garden]]s, parks, and public municipal and commercial landscapes.<ref name="grin">{{GRIN|access-date=11 December 2017}}</ref>
 ===Timber===