Trees that provide for 100 years
Carob (Ceratonia siliqua, St. John’s Bread or Locust Bean) is an evergreen tree member of the family Leguminosae, that grows to about 10m in indifferent soil throughout the Mediterranean region and is now naturalised in any warm temperate area of the world. It has thick, resinous, oval, green leaves and small, dull brown/green flowers that bloom from September to November, which form clusters of long, green bean pods that become brown and glossy on maturing. The bark is dark red. Like all members of this family, it converts atmospheric nitrogen through its root system into nitrates, which are then converted into proteins. Carobs produce fruit after six to eight years and will continue doing so for 100 years. It is ideally suited to our climate, being drought and saline resistant, tolerating salinity of three per cent. The name derives from the Greek Keras meaning horn.
Carobs have been known in our region since ancient times – the extracted gum was used as an adhesive in mummification and Theophrastus used it to treat diarrhea. The beans were found during excavations at Pompeii and there are a number of Biblical references: Leviticus X1:21-22, Moses receiving instructions on food consumption; Luke XV: 16, Parable of the prodigal son; Matthew 111: 4, John the Baptist in the desert – this last is the derivation of the synonym, St. John’s Bread. Carobs are also eaten on the Jewish holiday of Tu Bishvat.
The plant contains proteins and carbohydrates, vitamins A, B, B2, B3 and D, the minerals calcium, phosphorus, potassium, magnesium, iron, manganese, barium, copper and nickel, as well as five amino acids. However, it does not contain oxalic acid, which prevents the body using calcium and zinc. Carob is one of the earliest plants used to produce industrial alcohol.
Carobs are processed in two ways, first they are kibbled then the seed, which is very hard, is removed and either roasted or subjected to an acid treatment which breaks down the coating. This seed was the weight against which gem dealers and goldsmiths measured their products, hence karat or carat; this is now established at 200mg. The husk is used as human and animal food – it is free from caffeine and theobromine, which are sometimes triggers for allergies and migraine, and therefore make an excellent alternative to chocolate. Many will be familiar with carob syrup, which, is used in many confectioneries in Cyprus.
The polysaccharides obtained from the seed are called galactomannans and they have a remarkable range of uses. If you discover the EU additive E410 on any food product this will indicate that it contains carob. The main action of carob is to act as a binding agent and it is found in ice cream, yoghurt, mayonnaise, jams, sweets, sauces, tinned and packaged soups and diet foods. It may also be found in pomades, pills, toothpaste, emulsions and foams, such as shaving cream. It is a colour thickener in textiles and papers and an adhesive in colourings, polishes, dyes and insecticides. The petroleum industry includes carob in their flocculation processes, while the mining industry incorporates it in flotation extraction. The walls of deep wells are reinforced with carob gum.
Carob wood is extremely hard and used in the building and furniture industry and is a source of local charcoal. In 1998, the last time there was a survey of carob production, Cyprus contributed about six per cent of the world’s requirements. Unfortunately, many of the compounds found in carob are now synthesised, so demand for the plant is falling. Next time you pass a carob, show a little respect.
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