Carob Sugars: Sucrose, Glucose, and Fructose
The most distinctive feature that distinguishes carob from other leguminous fruits is the high sugar content of the pulp. Most of this sweetness comes from sucrose; glucose and fructose are found in lower proportions, but in proportions that affect the taste and processing behavior of the product.
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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Differences between Delice (Wild) Carob and Grafted Carob
A significant part of the carob trees growing on our Mediterranean coasts are ungrafted, that is, wild or "delice" trees as they are popularly called. The pods of these trees are usually thinner, smaller and less fleshy; on the other hand, their seed ratios are often higher than grafted varieties. Grafted trees, on the other hand, stand out with their larger, fleshier and more sugary pods.
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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.
Read MoreCarob in Anamur and Mersin
Mersin is one of the most dominant provinces on Turkey's carob map, along with Antalya. According to sources based on TURKSTAT data, the province ranked second in Turkey with a production of 8,776 tons in 2022. The coastline stretching from Anamur and Bozyazı in the west to Silifke and Erdemli in the east is considered among the regions with dense carob populations.
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Carob Production in Turkey
Turkey is a country located within the natural distribution area of carob and is home to both wild and grafted carob trees on the Mediterranean and Aegean coasts. According to sources based on TurkStat data, Turkey's carob production increased from 16,256 tons in 2019 to 24,561 tons in 2023, and the production area expanded significantly in the same period.
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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 MoreDried Carob Fruit Buying Guide
Dried carob is a fruit that is offered for sale by collecting and cleaning the pods that ripen and dry on the tree. It can be consumed as a snack and is also the raw material of products such as molasses, powder and broken. Therefore, both a person who buys a few kilos for consumption at home and a business that buys by tons for production should pay attention to the same basic quality marks.
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