Village Life and Traditions During the Carob Harvest Season
In many villages on the Mediterranean coast, late summer and early autumn are the time for the carob harvest. Branches shaken off with long poles, nets laid under trees, pods collected one by one and labor under the hot sun are familiar images of this season. Carob is not just a product in these villages; it is part of a culture that extends from grafted wild trees to molasses, from beekeeping to local names.
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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