Carob (Ceratonia siliqua L.) is a slow-growing evergreen tree native to the eastern Mediterranean. Its glossy brown pods are naturally rich in sugars and proteins, which is why they’ve been valued for centuries in confectionery and baked goods. The seeds are edible and yield a protein-rich flour free from starch and sugar. From the seed’s endosperm, producers obtain galactomannan, known as locust bean gum, a common thickening agent in food and cosmetics.
Carob is processed into several forms. The most popular is carob powder, produced by drying, roasting and milling the pods; it’s naturally sweet, gluten-free, and widely used as a cocoa substitute. You’ll also find carob chips for bakery use, carob syrup as a natural sweetener, and locust bean gum from the seeds. On Nutrada, buyers can also source Carob Juice (both concentrate and NFC), Carob Pulp, and Carob Puree, available in aseptic or frozen packaging to meet industrial needs.
Carob trees bloom in autumn and carry pods through to the end of the next summer. Harvest typically takes place in September. In regions such as Portugal and Spain, trees grow on rocky slopes, requiring manual picking, a labour-intensive process that can make up a third of production costs. Once harvested, the pods are “kibbled” to separate the sweet pulp from the hard seeds.
Global carob production is estimated at around 315,000 tonnes per year, with Portugal and Spain processing about half of the supply. Spain leads with 42 % of the market, followed by Italy, Portugal, Morocco, Greece, Cyprus and Turkey. According to BlueCart, the carob products market is valued at roughly USD 200 million (2020) and is expected to grow by 6 % annually, driven by rising demand for gluten-free and naturally sweet alternatives. Primary buyers include snack producers, bakeries, and confectionery manufacturers.
Health-driven consumers are fuelling demand for natural chocolate alternatives. Carob’s natural sweetness and caffeine-free profile make it ideal for “free from” product lines. The organic segment is expanding, alongside innovation in carob-based energy bars, vegan shakes, and fair-trade syrups. Processors are also exploring advanced milling techniques and improved packaging (aseptic and frozen) to maintain freshness.
The industry is largely made up of small and medium-sized enterprises. Companies like The Carob Kitchen (Australia) and Carob World (Portugal) work closely with local growers to produce powder, syrup, and snacks with an emphasis on organic certification and transparent sourcing.
Carob Bulk options include powder, chips, and puree in industrial-size bags or drums. Many suppliers offer aseptic and frozen packaging for extended shelf life and consistent quality. Bulk procurement supports stable pricing and supply security for bakeries, chocolatiers, and food manufacturers.
Private Label Carob programs allow buyers to develop custom recipes and packaging under their own brand. Producers can supply everything from ready-to-drink carob beverages to snack bars, while assisting with compliance, certification, and supply chain planning.
Organic Carob is grown without synthetic pesticides or fertilisers and certified according to international standards. Available in powder, syrup, and locust bean gum form, it appeals to brands seeking natural label, sustainable ingredients for their product lines.
Looking to source from trusted Carob Suppliers? Nutrada connects buyers with verified partners worldwide. Explore related products such as Carob Juice, Carob Pulp, and Carob Puree, or search directly in our Marketplace to compare certified suppliers, request quotes, and discuss specifications.
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