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DYNAMIC project: Microbiome-tree interaction for sustainable terrestrial ecosystems

The carob tree is a non-nodulated legume highly dependent of mycorrhizal symbiosis for its survival and productivity. These beneficial interactions taking place in Mediterranean carob-based (agro)ecosytems are central in DYNAMIC project.

should give new insights on the ecological drivers governing host-symbiont specificity and efficiency and propose new avenues for efficient ecological engineering strategies applied to ecosystem restoration and ecological intensification of (agro)ecosystems.

read more at https://dynamic.cirad.fr/en

Carob celebration Elounda Crete Greece

During the last days of August 2015 a very nice and original evening of entertainment dedicated to carob take place in Elounda Crete Greece. Probably the only one in Crete. It was the third year and is dedicated to a product with the past and future importance for the whole island of Crete. The celebration took place in the school yard which is central courtyard of the adjacent Church in Kato Pines. The entrance was welcome by young people of the village who was treating tsikoudia almonds and bread with carob spread. The carob spread was tahini with honey and carob power. There are also traditional Cretan foods. The evening started by president of the Association Mr Arnaoutakis Vangelis with little speech about carob as product and prefaced and Cretan artists central entertained the world and the treasurer of the Association that Chrisoula Drakonaki who was the initiator for the manufacture of the carob products offered during the evening. Ms. Drakonaki spoke and said about the importance of carob and human products in the past years a few decades ago and now that the crisis demands that food self-sufficiency. He spoke in detail for the preparation of carob honey or charoumpia as there were called. He also gave some recipes using carob powder and carob honey. He also spoke about the benefits of bean products fertility and sexuality of man. During the event offered carob products were prepared by members of the Association. The process of preparing watched via display and description of Ms Drakonaki. The feature in this process was that breaking locust beans made with stone (pebble), followed by soaking in warm water overnight and then separation cloth the liquid phase from the solid. Then the liquid containing all of the valuable nutrients bean (sugar, calcium, minerals and phenols) is condensed by boiling in 1/6 to give the carob honey. The carob products were offered except carob spread offered on reception was and 2 desserts at the end of the evening a) yogurt with carob honey and b) donuts with carob powder garnished with carob honey. 

Follow you can see some photos and a video in Greek

Lebels with directions to the Carob Celebration
Lebels with directions to the Carob Celebration
Welcome with carob spread tsikoudia and almonds
Welcome with carob spread tsikoudia and almonds
Dessert yogurt with carob honey
Dessert yogurt with carob honey
donuts-with-carob-flour-and-carob-honey
donuts-with-carob-flour-and-carob-honey
A sort presentation from Chrisoula Drakonaki about the role of carob tree in the past now and the future and a orchestra entertain us whit creta music
A sort presentation from Chrisoula Drakonaki about the role of carob tree in the past now and the future and a orchestra entertain us whit creta music

Carobou Truffle Company has partnered with The Australian Carob Company

Carobou Truffle Company has partnered with The Australian Carob Company to be their National Sales Agent within the United States.

 The Australian Carob Company is owned and operated by Michael and Jam Jolley, and is located in Booborowie, near Burra, South Australia.  Michael and Jam planted their carob orchard from grafted trees in 2000 on a 76-acre block of land. Today there are approximately 6000 carob trees, thriving on the property.

 The orchard is home to seven different varieties of carob trees, including Casuda, Clifford, Sfax, Santa-Fa, Irlam, Tyleria and Waite species. The Jolleys take pride in ensuring each individual tree has the appropriate water requirements and correct pruning year round. The company use sustainable farming practices and no pesticides or insecticides are used on the trees.

From the company website.
http://caroboutruffles.com/

Fiesta about carob in Perou

Being carob our regional heritage and cocktail algarrobina the official drink to toast in the region; the Regional Government Piura, in coordination with the Municipality of Piura, are preparing the Feast of the Algarrobina ‘with a series of programmed from 11 to 15 March activities whose purpose is to commemorate the institutionalization of this flagship product throughout the region.

Read more

 

Pest destroying Carob trees (Is there a real problem in Malta?)

Four localities affected by carob pest

Report of infected carob trees have been received from four localities, Environment Minister Leo Brincat said this evening.

He told opposition MP Ćensu Galea in reply to a parliamentary question two infected trees had been reported in Fontana, of which one had died; one in Żabbar which had also died, one in Manikata and one in Ta’ Kandja.

Mr Brincat said that through news releases, the Directorate for Plant Health was keeping farmers and the public informed on how to recognise the symptoms and control the situation, where this was possible.

The directorate also made immediate inspections on receipt of any new report.

From timesofmalta.com

Pest destroying Carob trees

Pest destroying Carob trees

Apate monachus

αρχείο λήψης

 

Carob trees have been dying as a result of a beetle which has been found in Manikata, Armier and Fontana, among other localities, the Plant Health Directorate said this evening.

It said it had received various reports of carob trees dying in a very short time. The symptoms are drying leaves sometimes even to the point where the tree sheds all its leaves. Resin and round exit holes from where the beetle exits were sometimes also observed.

This beetle, Apate monachus (Fabricius 1775) originated in tropical Africa, moving North to the Mediterranean including France and Spain.

The black borer (BB) Apate monachus is a bostrichid beetle harmful to ornamental and fruit trees and other woody plants. ?e species has long been known for attacks on grapevine, peach, apple, pear, avocado, ornamental and fruit trees  and, recently, it was reported to damage lemon plants. Apate monachus is widespread in large parts of southern tropical areas; in addition, in Tunisia, it is also known to be harmful to palms. In areas where A. monachus occurs in West Africa, it causes problems in forest manage-ment and in wood-processing factories in addition, in Tanzania it is a pest of coffee crops.

The attacks of adult Apate monachus (Fabricius) on pomegranate (Punica granatum L.) and carob (Ceratonia siliqua L.) trees in a plant nursery in southern Italy was described in June 2010.

You can find a scientific article here 

Read more here

What is the situation in your area?

Traditional and new carob products – consumption patterns in the human diet. The case of Cyprus.

Anogira Carob Museum
Anogira Carob Museum

 

As well as other parts of the Mediterranean carob is cultivated in Cyprus for thousands of years. The tree is well adapted to hot and dry conditions, poor soil and is resistant to fire, it is considered as a desertification inhibitor. It has deep roots, so unlike other plants is not necessary to use chemical or other fertilizer for a succeeded fruition. The fruits of the plant   used in animal feed and in the human diet. Consumption’s carobs advantages have been reported frequently. The carob products are produced naturally, so keep all their components and have the same advantages on human health and diet as the whole carob. Such natural treatment methods are grinding (milling) and component extraction by the use of water. The carob powder is produced by grinding and the carob syrup by extraction. In Cyprus, the traditional nougat (pasteli) is produced for hundreds years by concentration of carob extract . It is a kind of nougat consisting exclusively of carob syrup.

Traditional method for carob sypup production
Traditional method for carob sypup production

Description of the manufacturing process  and videos there is on webpage of foodmuseum.cs.ucy.ac.cy Also here you can find an extra video of the annual “pasteli” festival.

Varius carob products
Varius carob products

As well as in other parts of the Mediterranean,   in Cyprus these products are used in bakery producing sweets and toppings traditionally. Over the past decades several commercial products had been produced by carob powder or carob syrup or with a combination of them. Today there is a large amount of different carob products in Cypriot supermarkets, shops with traditional products, stores with healthy products and tourist shops. These products are similar to other commercial products available in the global or local market. So can be easily recognized by consumers and be added to their diet. Carob has the same use as cocoa and honey in the production of final commercial products. The appearance of carob final commercial products is similar to those with cocoa and honey but their flavor and taste are unique, specific and easily recognizable. Carob gives, in these products, a specific aroma which is alike the aroma of well roasted coffee with nuts flavor, rather than cocoa flavor. Carob uses are similar to those of honey or syrup from maple or grapes. Carob powder comes in various forms depending on the granules’ size and degree of roast. It is also available as raw (unroasted), as a substitute of cocoa or coffee. We can use carob powder instead of cocoa, chocolate with or without milk etc. Important is the use of the carob powder in preparation of carob spread for bread in combination with hazelnuts. The taste of the carob-hazelnut spread approaches this of cocoa- hazelnut cream and may be consumed easily by children and adults who are not familiar to the carob flavor. This product is very healthy because it contains no refined sugar but contains various substances suitable for those can’t consume cocoa. It is an excellent healthy product in combination with fatty of extra virgin olive oil. Consumer can prepare himself this spread of hazelnuts, olive and carob powder very easily. Everyone can find interesting recipes at allaboutcarob and many websites with carob products listed there. There are at least three companies that produce ice cream with carob flavor in Cyprus. The most famous is a product with carob syrup and walnuts which is flavorful. This product can also be made at home by using vanilla ice cream adding walnuts and carob syrup during melting or add them as a top in serving. In Cyprus apart from carob syrup there is the traditional nougat produced exclusively from carob syrup. The packed commercial product if stored refrigerated it remain crisp and it is soft in room temperature. You will find some variations of it more caramelized and with sesame. Also you will find other types of nougat made mainly of peanuts and other nuts. Delights and candies are made by carob, giving them its flavorful aroma. Soutzouk (its form is like a sausage), a traditional product of Cyprus, is made by concentrated grape juice but in recent years comes with two new types one with pomegranate and one with carob. The following images are indicative of products found in a recent trip to Cyprus. More information can be found in our products and companies website allaboutcarob. The carob is also well combined with the sesame seeds which produce the carob halvah in a commercial package. It can also be combined well with   tahini. Tahini is ground sesame seeds which could be mixed with carob syrup and used as a healthy spread for breakfast. Nowadays Cyprus produces about 10,000 tons of carob most of them are used for domestic products and some are exported. Despite other countries which use carob as animal feed Cyprus uses carobs most for human consumption. In 2012 Cyprus used 20% of carob’s production for animal feed, 46% for exports and 34% for human diet. For this contribute the Cypriot  cultivated varieties which has a high ratio of pulp. In recent years new large carob plantations have been grown in a systematic way and old trees are treated (mainly pruning) in order to increase production and quality. Department of Agriculture provides specific training to young farmers in carob cultivation. Cypriot locust is well known worldwide and is represented by various companies, which producing commercial products, in international exhibitions and can be seen in souvenir shops and airport shops. Also very important role can play the tourist guides that can inform tourists about the benefits of consume locust and its products. Click here to view a conducted tour to Russian tourists about Carob by a tourist guide. Local Festivals and celebrations of local products help to show up the carob products to local communities and tourists. One of the most famous festivals is the carob nougat Anogyra Festival which takes place every third Saturday of September the last 26 years with great participation. At the webpage of foodmuseum.cs.ucy.ac.cy is described the nougat production process and related videos and here to view a video from the festival. In recent years the number of local businesses get involved in the production of commercial products from carob is increased. Carob museums also contribute the promotion of relative products. In Limassol, next to the castle, there is the Lanitis Carob  Mill and in the Anogyra village there is a Carob Museum which presents the process of preparing carob syrup and nougat  and the carob varieties of Cyprus. In the warehouses of the restored old Lanitis Carob Mill exists the famous carob mill restaurants. The Carob Mill  was established in the largest industrial building in Cyprus and flourished in the beginning of last century. Most of the old equipment is well maintained. The Museum of nougat “Anogyra” was built by foreign residents initiative which hail from this village and was funded by Cypriot Government. In Cyprus exists a tradition in carob production and processing which is maintained till today. By the early 20th century to 1950 the value of carob exports exceeded the sum of all other agricultural products together. Visitors in Cyprus describe the production and consumption of carobs from 1480 AD. More historical data and general information for carob growing in Cyprus could be found in the relevant section of cyprusfoodndrinks.com.  Traditional ways for consumption of carob described in a 1900’s book which you can find digitized in Greek here. If the Cypriot tradition of carob cultivation and use will be continued, would start again, like old years, to contribute significantly in the economy of the island. Furthermore its inhabitants would involve in all stages of production and processing of the carob products which can also lead positively in environmental protection and production of healthy food for children and adults.

Busket whith carob Products
Busket whith carob Products
Carob candies
Carob candies
Carob chocolate
Carob chocolate
carob halva
carob halva
Carob coffee
Carob coffee

Carob Ice cream 2Carob Ice cream

Carob Pasteli and Carob SyrupCarob products in Lemesos Market

Carobs prepaired for export
Carobs prepaired for export
Different kinds od Soutzoukos
Different kinds od Soutzoukos
Carob Syrup and caob delights
Carob Syrup and caob delights
Seaves with different diameter for grinding carob ceparation From carob museum
Seaves with different diameter for grinding carob ceparation From carob museum

pasteli with nuts2pasteli with nuts3pasteli with nuts1

Traditional carob products:

Many Mediterranean countries has for centuries tradition for use of carob products on human nutrition. A such tradition is a kind of nougat (pasteli) of Cyprus. The core of production of this product is Anogyra village. The only Carob & Pasteli Museum in Cyprus can be found in Anogyra.

Carob syrup and carob pasteli

For more and production procces read on our https://www.facebook.com/allaboutcarob?ref=hl facebook page