Harvesting & Processing Whole Carob Pods
           Carob pods are usually processed in their country of origin. They are both dry and wet cleaned and kibbled (coarsely ground) to separate the seeds from the pulp. The seeds are then processed to produce locust bean gum (ceratonia or carob bean gum). This is a natural product used as a gelling agent, stabilizer or emulsifier in ice cream, dessert fruit filling and salads.
            The gum may be mixed with tragacanth gums (E143) which exude from the trunk and branches of another species of the pea family. This is also used as a stabilizer, emulsifier, thickener, or to prevent sugar crystallization in confectionery.  An oil called algaroba is extracted from the carob seeds to be used for medicinal purposes.  After seed extraction, the pods are roasted, milled and sieved and then stored in controlled conditions to prevent them becoming hard and lumpy.  Carob powder is used in baking and food manufacture. It is naturally sweet so no added sugar varieties are available. Non-dairy carob bars use vegetable fat, soya flour and soya lecithin as an emulsifier.
 

History of Carob Bean Pods
           Although it has only been used in manufacture and baking in Britain for some 20 years, carob is by no means a newly discovered food. The Greek Theophratus recorded in 4BC that his contemporaries called the carob the Egyptian fig. Ancient Egyptians used the gummy properties of carob seed by using it as an adhesive in binding mummies and the pods and seeds have been found in Egyptian tombs. The Romans are said to have eaten the pods when green and fresh for their natural sweetness.

            Many scholars believe that John the Baptist lived on carob pods as" the locust bean" in another name for carob bean pods. Another biblical reference to carob pods is also probable in the parable of the prodigal son who squandered his inheritance and so became a servant, looking after the pigs.  "He would gladly have fed on the pods that the swine ate ..."- the pods would most probably have been the pods of the carob trees which would still produce crops in times of drought and famine.

Alternative to Chocolate
            Carob beans have rightly been coined the healthy alternative to chocolate. As most of us are now aware, carob is free from the stimulants caffeine and theobromine found in chocolate. It is also naturally sweet, so carob products will generally contain substantially less sugar than their chocolate counterparts.  Carob powder can be substituted for cocoa powder in any recipe.  Carob is also available in bars, drops and in confectionery.

Advantages of Carob Over Chocolate
            Carob pods is free from caffeine and theobromine which can be addictive and can cause allergies. Caffeine and theobromine are stimulants. Caffeine is the most active and works directly on the brain stimulating the senses, inspiration and alertness. It can be transmitted through breast milk and pregnant women are advised to restrict their caffeine intake. Caffeine has analgesic properties but also has side-effects such as anxiety, nervousness, nausea, and palpitations. Caffeine not only stimulates the brain and other organs but also increases the heart rate. It can provoke emotional reactions. It stimulates the gastric juices and acts as a diuretic and so can cause excess loss of the water soluble vitamins B & C. Caffeine stimulates release of the body's stored energy reserves, meaning that sugars are released into the blood. This can increase the risk of diabetes and possibly obesity and can cause mood swings.

How Much to Eat?
            Commonly, 15 grams of carob powder is mixed with applesauce for children.  Adults can take at least 20 grams a day.  The powder can be mixed in applesauce or with sweet potatoes. Whole carob pods should be taken with plenty of water.  Please note that infant diarrhea must be monitored by a health care professional and that proper hydration with a high electrolyte fluid is critical during acute diarrhea.  Carob pods are free from phenylethylamine which can trigger migraines and allergic reactions.

Nutritional Information