Geographical Indications Related to Carob
A geographical indication is a tool that legally protects the qualities of a product identified with a particular region. The most important development in Turkey in terms of carob is the registration of the name "Alanya Carob / Alanya Carob" as a trademark by the Turkish Patent and Trademark Office on February 26, 2025. Alanya Chamber of Commerce and Industry has also applied for a European Union geographical indication for the product.
Read MoreAfforestation and Rural Development with Carob
The carob tree is a species that has been used as both animal feed and food source in the Mediterranean countryside for centuries and can survive with little input. In recent years, the tree is not only for its fruit; It is seen that it has started to be mentioned together with rural development titles such as reforestation of degraded areas, providing additional income to forest villagers and branding of local products.
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Traditional Anatolian Flavors with Carob Fruit
On the Mediterranean coast of Anatolia, carob has been the raw material of molasses, which is both a snack that children pluck from the tree and chew for centuries, and the winter sweetener of homes. This fruit, also known as "carob" in the region; It is the source of many traditional flavors from tahini-molasses to fruit pulp, from sherbet to yogurt with molasses.
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Certificates in Carob Products: Organic, Halal, Kosher
Carob products are often sold in the international market with one or more certificates. Organic certification certifies the product's production method, while halal and kosher certifications certify the product's compliance with the relevant religious dietary guidelines. These certifications are an important part of access to specific markets and buyer confidence.
Read MoreCarob Varieties and Types in Turkey
Turkey is located within the natural distribution area of carob and both wild and grafted carob trees are found on the Mediterranean and Aegean coasts. However, rather than commercial varieties that have been named and spread over a wide area, such as in Spain or Portugal, local types specific to the region and genotypes selected from natural populations come to the fore.
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Carob and Molasses Culture in the Ottoman Empire
Carob is a tree that grows almost all of the Mediterranean coasts where the Ottoman Empire ruled for a long time. In regions such as the southern coasts of Anatolia, Cyprus, Crete, the Levant and Egypt, carob fruit was used as animal feed, sweetener, beverage and trade goods; In many of these regions, carob molasses and sherbet traditions were formed, which are still alive today.
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Carob Fruit: How to Eat It, Nutritional Value, Benefits and How to Choose It
Carob fruit (harnup, a regional Turkish name for carob) is a legume pod that ripens and dries on the tree, with a sweet, fibrous pulp and hard seeds. In this guide we explain, with sources, the difference between unripe and ripe fruit, how carob fruit is eaten, its nutritional value, the differences between grafted and wild fruit, ways to use it at home, how to choose and store good fruit, and what to look for when buying.
Read MoreAlanya Carob: Traditional Product of the Region
Alanya is one of the first regions that come to mind when it comes to carob in Turkey. The region's hot and long summers, warm winters and terra rossa soils offer a suitable environment for the carob tree. This accumulation gained an official identity in 2025; The name "Alanya Carob / Alanya Carob" has been registered as a sign of origin by the Turkish Patent and Trademark Office.
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When and How to Harvest Carob?
Carob harvesting is a largely manual labor job that usually starts at the end of summer on the Mediterranean coast and lasts throughout autumn depending on the region. When the pods ripen on the tree and begin to dry, they are dropped from the branches with long poles and collected in nets or covers laid under the tree. Harvesting at the right time directly affects both the quality of the fruit and the next year's product.
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