Structure of the Carob Pod: Pulp and Seed Ratio
Carob fruit is a legume fruit from a botanical point of view; Although it looks like a single piece from the outside, it contains two main components with different economic value: sweet and fibrous pulp and hard-shelled seeds. In scientific sources, it is reported that the pulp makes up most of the weight of the pod, while the seed usually has a share ranging from around 10 percent to 25 percent.
This ratio is not constant. There are significant differences between wild and grafted trees, different varieties, and even different districts within the same province. In this article, we discuss the parts of the pod, how the pulp and kernel ratio is measured, and what research in Turkey and around the world says about it.
What Parts Does Carob Pod Consist of?
The fruit of the carob tree (Ceratonia siliqua L.) is a long, flat fruit with a dark brown skin when ripe, popularly called "pod", "carob" or directly "carob". It has the typical fruit structure of the legume family; however, unlike legumes such as beans or peas, the most valuable part of carob is not only the seed, but also the thick and sugary fruit tissue surrounding the seeds.
Pods are generally examined in two main sections:
| Pulp (flesh and peel) | The outer shell of the pod and the entire sweet, fibrous tissue inside. In industry, this part of the seed is called crushing or granules ("kibble" in English). |
| Core (seed) | Within the pulp, hard, shiny brown seeds arranged in compartments. |
The nucleus also consists of three parts: the outer shell (seed coat), the endosperm and the embryo (germ). In a Turkish study based on the FAO-supported carob monograph of Batlle and Tous (1997), it is reported that approximately 30-33 percent of the nucleus is the seed coat, 42-46 percent is the endosperm and 23-25 percent is the embryo (Çetinay et al., 2014). The endosperm is the part from which the carob gum (E410) is obtained. The structure and uses of the nucleus in detail What is Carob Seed? It is discussed in our article; In this article, the focus is on the proportions within the whole pod.
What is the Pulp and Core Ratio, How is it Measured?
The pulp and seed ratio shows how much of the total weight of a pod comes from the fruit flesh and how much from the seed. In research, the seed share is mostly expressed as "seed yield" or "seed percentage" and is found with a simple calculation:
Seed yield (%) = (Total weight of the beans in the pod ÷ Total weight of the pod) × 100
The remaining part is the pulp ratio. For example, if the total weight of the seeds in a 20-gram pod is 2 grams, the seed yield will be 10 percent and the pulp rate will be 90 percent.
The moisture status of the pod is important when making this measurement. Freshly harvested and thoroughly dried pods do not give the same ratios; therefore, scientific studies indicate the moisture level at which the measurement is made. For example, in a study examining four carob species in Turkey, pods were collected when their moisture content was 14-15 percent of the fruit weight (Gubbuk et al., 2009).
General Ratios in the Literature
The most common general framework in international sources is that the pulp constitutes approximately 90 percent of the weight of the pod and approximately 10 percent of the kernel. The FAO-supported animal nutrition information system Feedipedia, based on Batlle and Tous (1997) and Shepperd (2008), states that there are between 5 and 18 hard, brown seeds in a pod and that these seeds constitute approximately 10 percent of the pod's weight. Gubbuk et al. (2010), who compare wild and cultivated types in Turkey, also refer to the same source and state that the pulp is approximately 90 percent of the pod.
A more recent review highlights that this ratio varies over a wide range. Comparing fruits in different producing countries, Correia and Pestana (2024) report that pulp accounts for 80–90 percent of pod weight, while kernels make up 10–25 percent of total pod weight. This range indicates that "10 percent of carob is kernel" is only a rough average, with significant differences depending on the variety and place of growth.
How Do Rates Change in Wild and Grafted Types?
A significant part of carob populations in Turkey consists of wild trees. The most obvious difference between wild (popularly known as "delice" or in some regions "jackal horn") trees and grafted trees is in the pod structure.
In the study of Gubbuk et al. (2010), a wild genotype grown in Turkey was compared with the culture types named "Etli" and "Samos". The results are as follows:
| Feature | Wild | Succulent | Samos |
|---|---|---|---|
| Pod weight (g) | 13,60 | 23,30 | 19,92 |
| Core ratio (%) | 18,60 | 11,97 | 11,10 |
| Pulp (peel + fruit flesh) ratio (%) | 81,40 | 88,03 | 88,90 |
| Single core weight (g) | 0,35 | 0,39 | 0,25 |
As can be seen from the table, pods are heavier and pulp ratio is higher in culture types; in the wild type, the pods are lighter and the seed share is significantly higher. In another study in which the same research team examined four types, it was reported that domestic (cultured) types stood out in terms of fruit weight, length, width and peel ratio; it was reported that wild types gave higher values in terms of seed number and seed percentage. In this study, the highest seed rate was measured in a wild type with 24.26 percent (Gubbuk et al., 2009).
In the study comparing five wild and five grafted trees in Köprülü Canyon National Park in Antalya, it was concluded that grafted trees showed higher values in fruit characteristics, while seed characteristics were close to each other in the two groups. In the same study, the measured pod weights ranged from 2.63 to 31.78 grams, and the number of seeds per pod ranged from 1 to 18 (Çetinay et al., 2014). Such a wide range clearly shows how great a diversity exists even among trees in a single region.
Differences by Growing Place: The Case of Antalya
Genetic structure is not the only factor that determines the pulp and seed ratio; the place of growth and ecological conditions are also effective. In a study examining wild carob genotypes collected from different districts of Antalya, it was observed that seed yield varied significantly from district to district (Balkıç et al., 2024):
| District | Fruit weight (g) | Number of cores (pcs) | Seed yield (%) |
|---|---|---|---|
| Demre | 10,93 | 14,95 | 26,80 |
| Kumluca | 10,13 | 12,12 | 21,85 |
| Gazipasa | 8,75 | 10,52 | 21,60 |
| Alanya | 9,88 | 10,24 | 20,26 |
| Finike | 9,22 | 9,28 | 19,90 |
| Kas | 10,62 | 12,79 | 19,62 |
| Serik | 9,68 | 9,44 | 16,69 |
| Manavgat | 10,74 | 10,60 | 16,43 |
| Headquarters | 10,34 | 10,07 | 16,22 |
Researchers have reported that seed yield is higher in the south and lower altitude locations than in the north and higher altitude locations. In the literature, there are findings that the number of seeds, average seed weight, and seed yield show a positive relationship with pod length and weight, and a negative relationship with pod width (Balkıç et al., 2024).
Situation in Varieties in the World
In countries where commercial carob cultivation is well-established, varieties are differentiated according to their intended use. Some varieties are more suitable for pulp production with their large and fleshy pods, while others are more suitable for the gum industry with their high seed ratios.
In the study examining the performance of four commercial varieties in Spain, the seed ratio was found to be the lowest in the "Rojal" variety with 11.8 percent and the highest in the "Duraio" variety with 17.3 percent; this value is 15.2 percent in the "Banya de Cabra" variety. The average pod weight is 18.9 grams in "Rojal", 16.2 grams in "Duraio" and 15.3 grams in "Banya de Cabra", which gives the largest pods (Tous et al., 2009). This example shows that large pods and high seed ratios do not always coexist.
The values given in the registration certificate for Alanya Carob, which has been registered as a geographical indication in Turkey, also provide a regional example: According to the document, the fruit weight is 28.8–41.8 grams, the fruit length is 191–218 mm, the fruit width is 23–28 mm, the wall thickness is 7.5–11 mm, and the pod contains 13–15 seeds (TÜRKPATENT, 2025).
Pulp Content: Sugar, Fiber and Tannins
The pulp, which is the largest part of the pod by weight, is the source of the sweet flavor of carob. Sources based on Batlle and Tous (1997) state that the pulp contains 48-56 percent total sugar, approximately 18 percent cellulose and hemicellulose, and 16-20 percent tannins (Çetinay et al., 2014; Gubbuk et al., 2010).
The amount of sugar also varies according to the type. In the measurements of Gubbuk et al. (2010), the total sugar was found to be 391.83 mg/g in the wild genotype, 539.96 mg/g in the "Meaty" type, and 627.48 mg/g in the "Samos" type. The main sugar is sucrose; sucrose values were measured as 277.58, 392.22, and 438.47 mg/g, respectively. In the Alanya Carob registration certificate, it is stated that the product is distinguished by its high sucrose content, and a range of 30.05–32.55 grams per 100 grams is given for sucrose (TÜRKPATENT, 2025).
This information explains why cultivated types are preferred in pulp-based products such as molasses, powder and crushing, while wild types are valued more in terms of seeds.
Why is Pulp to Core Ratio Important?
The pod structure directly affects which product the carob will turn into. In industrial processing, the pod is broken, the kernels are separated from the pulp; the pulp is ground into products such as crushing, granules, flour, and powder, and the kernel is directed to the production of gum (Feedipedia; Batlle and Tous, 1997). Therefore:
- Pulp-weighted, fleshy and sugary pods; It offers more suitable raw materials for the production of molasses, extract, flour/powder and crushing.
- Pods with a high seed ratio allow more seeds to be obtained from the same amount of fruit; this is important for the gum industry.
- For producers establishing gardens, the choice of variety should be compatible with the targeted market and product.
- For wholesale purchases, knowledge of the type and source of the raw material helps assess the expected yield.
In one review, it is emphasized that the harvested pods usually go to small processing units that separate the seeds, and since the origin or variety of the pods is not recorded during the storage and processing stages, the origin-related characteristics are lost in the industrial process (Correia and Pestana, 2024). This is a factor that increases the value of raw materials of certain and consistent origin.
Frequently Asked Questions
What percentage of carob is a seed?
The generally accepted average is about 10 percent; however, current sources report a range between 10–25 percent. This rate may be higher in wild types.
What is the difference between wild carob and grafted carob?
Studies show that grafted (cultured) types yield heavier and fleshier pods, while wild types have a higher kernel ratio in smaller pods.
How many seeds are in a locust bean pod?
Sources report 5–18 kernels per pod; In a study in Antalya, this number was measured between 1 and 18.
What does pulp mean?
It is the part of the carob pod other than the seeds; it refers to the outer shell and the sweet, fibrous fruit texture together.
Every Part of Carob with Carob Türkiye
Knowing the structure of locust bean pods is the first step in understanding which product is suitable for which purpose. At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, kernels, and extracts. For whole fruit Carob Fruit, for pulp-based products Carob Kibble (Granular) and Carob Flour / Powder, for raw materials for the gamut industry Carob Seed You can review our pages. If you are wondering about the characteristics of product kibble What is Carob Kibble (Granule)? You can take a look at our article. For your wholesale and export requests Contact Now You can contact us on our page.
Domestic resources
Balkıç, R., Polat, İ., Gübbük, H., "Effects of Different Locations on Fruit and Seed Characteristics in Naturally Growing Wild Carob Genotypes in Antalya", Journal of Mehmet Akif Ersoy University Graduate School of Natural and Applied Sciences, 15(2), 74–80, 2024. doi.
org/ 10. 29048/ makufebed. 1454370 Çetinay, Ş., Güler, S., Coşgun, S., Şahin, M., Güngöroğlu, C., "Natural and Grafted Carob (Ceratonia siliqua L.) Comparison of Trees in Terms of Fruit and Seed Characteristics (Köprülü Canyon National Park Example)", Journal of Süleyman Demirel University Institute of Natural and Applied Sciences, 17(1), 64–69, 2014. dergipark.
org. en/ en/ pub/ sdufenbed/ article/ 222049 Turkish Patent and Trademark Office (applicant: Alanya Chamber of Commerce and Industry), "Alanya Carob / Alanya Carob" geographical indication registration certificate, Registration No: 1705, 2025. ci.
turkpatent. gov. en/ Files/ GeographicalSigns/ 7bbe4a8b- 399… Foreign sources
Gubbuk, H., Kafkas, E., Güven, D., Güneş, E., "Physical and phytochemical profile of wild and domesticated carob (Ceratonia siliqua L.) genotypes", Spanish Journal of Agricultural Research, 8(4), 1129–1136, 2010. doi.
org/ 10. 5424/ sjar/ 2010084- 1209 Gubbuk, H., Güven, D., Güneş, E., "Physical Features of Some Turkish Carob (Ceratonia siliqua L.) Pods", Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture, 66(1), 2009. doi.
org/ 10. 15835/ buasvmcn- hort:4518 Tous, J., Romero, A., Hermoso, J. F., Ninot, A., Plana, J., Batlle, I., "Agronomic and Commercial Performance of Four Spanish Carob Cultivars", HortTechnology, 19(2), 465–470, 2009. doi.
org/ 10. 21273/ HORTTECH. 19. 2. 465 Correia, P. J., Pestana, M., "Sugars and phenols in carob tree fruits from different producing countries: A short review", Heliyon, 10, e30922, 2024. doi.
org/ 10. 1016/ j. helion. 2024. E30922 Feedipedia – Animal Feed Resources Information System, "Carob (Ceratonia siliqua)" datasheet. feedipedia.
org/ node/ 320 Batlle, I., Tous, J., "Carob tree. Ceratonia siliqua L. Promoting the conservation and use of underutilized and neglected crops 17", Institute of Plant Genetics and Crop Plant Research, Gatersleben / International Plant Genetic Resources Institute, Rome, 1997. feedipedia.
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