How to Dry and Store Carob Fruit?
Carob is a fruit that loses water spontaneously while ripening on the tree and can be stored for a long time under the right conditions. However, this durability depends on the correct management of humidity, temperature and storage hygiene after harvest. Pods that are inadequately dried or kept in a humid environment increase the risk of mold, loss of quality and insect damage.
In this article, we discuss harvest humidity, outdoor drying, storage temperature and relative humidity, packaging selection and the measures that can be taken against the carob moth, which is the most important storage pest of carob, in the light of scientific sources and official documents.
Why is humidity decisive in harvesting?
The drying and storage process of carob actually begins on the tree before harvest. As the pod matures, its color darkens and its moisture content decreases. In the feasibility report of the Western Mediterranean Development Agency (BAKA) dated 2024, it is stated that the harvest is usually done in late summer or early autumn, complete darkening of the stem is considered an indicator of maturity, and carob should be harvested when it reaches 12–18 percent water content (BAKA, 2024). In a study examining carob types in Turkey, pods were collected when their moisture content was 14–15 percent of the fruit weight (Gubbuk et al., 2009).
Early harvest therefore creates problems not only in terms of taste but also in terms of storage safety. Pods that are not yet fully ripe and have high moisture require longer drying in storage and are more susceptible to spoilage in this process. In the final report of a carob workshop held in Antalya, it was emphasized that early harvest reduces quality and it was recommended to determine official harvest dates (Politika Newspaper, 2023).
How to Dry After Harvest?
Unlike many fruits, carob usually does not need to be dried in the oven or in special dryers. The hot and dry harvest period of the Mediterranean climate greatly favors natural drying. The FAO-supported Feedipedia database contains the following information, based on the carob monograph by Batlle and Tous (1997):
- The pods shaken from the tree are collected on nets or covers laid under the tree.
- The collected pods are dried in the open air for 48–72 hours in a ventilated area.
- After drying, the dry matter content of the pod reaches approximately 92 percent.
92 percent dry matter means roughly around 8 percent moisture. The BAKA report also states that the harvested produce is either sent directly to the processing plant or stored in a covered area, and the humidity continues to decrease during storage (BAKA, 2024).
The main points to be considered in the drying area are as follows:
- The pods should not be laid directly on the ground, but on clean ground or cover.
- The piles should not be kept thick, air circulation should be ensured.
- During drying, it should be protected from rain and dew.
- Cracked, crushed, moldy or perforated pods should be separated.
- Foreign substances such as stones, branches, leaves and soil should be cleaned.
Temperature and Relative Humidity in Storage
After drying, carob can be stored for a long time under suitable conditions; however, if the ambient humidity rises, the dried pods will reabsorb moisture. Therefore, the two main variables in storage are temperature and relative humidity.
One of the official documents in Turkey that contains concrete values in this regard is the geographical indication registration certificate of Alanya Carob. According to the document, the product is packaged in 15 kg boxes or 20-25 kg sacks; It is stored in a dry environment with a relative humidity of no more than 60 percent at a temperature of 15-20 °C, and no cooling or heating process is applied during storage (TÜRKPATENT, 2025).
These values indicate that carob is not a product that requires a cold chain, but it needs a cool, dry and well-ventilated environment. The following points can be considered when choosing a warehouse:
| Element | Point to note |
|---|---|
| Temperature | Cool and balanced; 15–20 °C in Alanya Carob registration certificate |
| Relative humidity | Low; Maximum 60% on the registration certificate |
| Ground | The product should be placed on the pallet, not directly on the floor |
| Ventilation | Air circulation to prevent condensation |
| Light | Protection from direct sunlight |
| Hygiene | Cleaning up products and residues from the previous season |
| Separate stacking | Keeping away from scented products, chemicals and feed |
Risk of Mold and Quality Loss
The most important trigger for mold in dried plant products is re-exposure to moisture. Pods that have received rain, cracked or soaked in damp piles are more susceptible to mold growth. The locust bean moth page of the Department of Primary Industries and Regional Development of Western Australia states that summer rains cause cracking and fungal infections in pods, which also increases moth damage (DPIRD, Western Australia).
Mold does not only mean loss of appearance and smell; it is also important for food safety, as some types of mold can produce mycotoxins. For this reason, it is recommended not to confuse moldy, discolored or foul-smelling pods with healthy products, and to evaluate suspicious batches with laboratory analysis. Legal limits and analyzes to be applied to food and feed products are determined according to the intended use of the product and the legislation of the target market.
Carob Moth: The Most Important Storage Pest
The pest that causes the most problems in carob, both in the garden and in the warehouse, is a small butterfly species known as the carob moth (Ectomyelois ceratoniae). In a comprehensive study compiling carob pests in the Mediterranean region, it is emphasized that this species is the most economically important pest of carob pods and seeds, has many hosts and can infest carob both in the open field and in the warehouse. In the same study, moth populations and rodents living in storage buildings are also mentioned (Gugliuzzo et al., 2019). The Western Australian agricultural authority also states that stored carob is vulnerable to this pest (DPIRD, Western Australia).
The larvae of the moth feed by burrowing into the pod; the damage may not be noticeable at first glance from the outside. Holes, mesh-like silky structures, fecal residues and hollowed-out sections can be signs of transmission.
The Relationship Between Moisture and Moth
The importance of keeping humidity low in storage has also been scientifically demonstrated in terms of pest biology. A laboratory study examining the response of locust bean moth to fruit moisture found the following (Nay and Perring, 2006):
- When the fruit moisture was below 5.0 percent, only one of the 61 larvae was able to complete its development within 85 days.
- No larvae survived at humidity below 3.5 percent.
- 75 percent of larval deaths occurred at humidity levels below 7.3 percent.
- The fastest development was predicted at fruit moisture of about 19.6 percent in females and about 20.4 percent in males.
- Low humidity prolonged the doubling time of the population.
These results were obtained under controlled laboratory conditions and may not accurately reflect the situation in a carob warehouse; however, they support the general principle that dry product creates a more unfavorable environment for pests. Similarly, in a thesis study examining the situation of the same species in stored walnuts, it was reported that contamination can continue in storage and increase over time, while at 16 °C, the species cannot complete its post-larval development (Zavan, 2024). These findings indicate that serine storage may slow down pest development.
Precautions That Can Be Taken in the Warehouse
Before chemical applications in carob storage, it is necessary to focus mainly on good agriculture and good storage practices. In general, the measures that can be recommended are as follows:
- Not to put the product in storage before it dries sufficiently.
- Cleaning the warehouse before the new season's product; removing old product residues.
- Keeping dishwashing parties separate from solid parties.
- To make arrangements to prevent the entry of insects and rodents on warehouse doors and windows.
- Visual inspection of the product at regular intervals, monitoring with pheromone traps if necessary.
- Managing the stock cycle with a first-in, first-out mentality.
- To base pest control only on licensed methods and expert advice in accordance with the relevant legislation.
Collecting rotting fruits left on the ground in the garden also reduces the pest load to be carried to storage. A pest note in South Africa states that removing fallen and rotting fruits from the garden stands out as the most effective deterrent method against this species (Stellenbosch University IPM Initiative).
Packaging Selection
Dried carob is usually stored and transported in breathable sacks, parcels or large volume bags. The Alanya Carob registration certificate includes 15 kg parcels and 20–25 kg sack options (TÜRKPATENT, 2025). The packaging is clean, dry and odorless; It is important that the product does not sweat and collect moisture in the packaging. Care should be taken against condensation in products transported from a hot environment to a cool warehouse. Moisture management inside the container should be planned separately for export shipments.
Maintaining the Quality of Dried Carob
Carob dried correctly and stored under appropriate conditions; It preserves its color, aroma and workability for a long time. Indicators that can be considered in quality control are as follows:
- Distinctive, sweetish and clean smell; no musty or rancidity odor
- Dry and crunchy texture when broken
- No insect hole, mesh structure, or larval debris
- Low rate of foreign matter in the party
- Humidity value in accordance with buyer specification
Frequently Asked Questions
How to store carob at home?
It can be stored in a dry, cool and sunless place, in a breathable bag or in a container with a well-closing lid. It should be kept away from humid environments and kitchen steam.
Should carob be refrigerated?
Refrigeration is not mandatory in commercial storage; The Alanya Carob registration certificate states that no cooling or heating is applied in storage. A cool, dry cabinet is usually sufficient for a small amount of product at home.
What causes worms in carob?
The most common cause of this is the locust bean moth. This pest can infect pods in the garden or warehouse; damp and neglected storage conditions can increase the problem.
In what humidity is carob harvested?
In the BAKA report, a water ratio of 12-18 percent is recommended for harvest.
Correctly Stored Raw Material with Carob Türkiye
The quality of carob is the result of a chain of care that starts in the garden and continues in the warehouse. At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, kernels and extract. For dried fruit Carob Fruit, for processed raw material Carob Kibble (Granular) You can review our page; For general information about carob What is Carob? You can take a look at our article. For your wholesale and export requests Contact Now You can contact us on our page.
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