Carob:
Nature's Healing on Your Table.
While carob is defined as “Ceratonia Siliqua” in botanical literature, it is commercially known as “Locust Beans”. Among Turkish Cypriots, it is referred to as “Black Gold”, “Harub(p)”, “Harnup”. It is known as “Goat’s Horn” in Anatolia.
Carob Processing Process
The carob is harvested in August-September each year and stored at Terra Carob Industries’ facility in Famagusta. The stored carob is left to dry until it can be processed.
During the production process, shells and kernels are separated and crushed. Fracture No chemical products are added during the process. Thus the fruit retains all its natural properties.
