Last day of the conference and of the carob workshop. We were led out of the auditorium and to a theatrical space outside by a duo of Valencian musicians, one playing a double reed instrument made of carob wood.

The best thing about this conference/workshop is it was largely about carob, but the second best thing is that it was interdisciplinary in many ways.

#Carob #Valencia #Spain #STEAM

I'm looking forward to taking part in the EFI Mediterranean Network Forum 2026 in Valencia, a space to connect, learn, and exchange knowledge and action across the Mediterranean region. I'm especially looking forward to the #Carob Workshop, which will get scientists, carob growers, carob processors & more together.

(I needed to "amend" my conference bio photo here...)

More about the event and you can register here:
https://efi.int/efimed-network-forum-2026

#EFIMNF26 #MediterraneanResilience #Forest

A carob farmer kindly let me know about this European Forest Institute event "Carob Days".

They have a student rate, but as I'm not currently enrolled I have to pay the full whack if I want to attend...

https://efi.int/efimed-network-forum-2026/carob-days #Horticulture #Agriculture #Carob #PlantScience #Science #Spain

Carob syrup is sometimes called "carob molasses" in products exported from the Middle East.

When things like Google Images came on the scene, people just started grabbing images without factchecking (or licensing or giving credit). Here's a YouTube video about molasses, which is a byproduct of cane sugar production, which shows carob pods.

It goes on to talk about the Boston Molasses Flood, so it's certain this was not meant to be about #Carob

#Botany

#Carob #ClimateCrisis #Environment

https://medium.com/the-new-climate/is-the-carob-tree-the-forgotten-climate-resilience-solution-0876a54442f8

#Carob #ClimateCrisis #Environment

https://medium.com/the-new-climate/is-the-carob-tree-the-forgotten-climate-resilience-solution-0876a54442f8

#ClimateChange #carob

"A research team developed two flavor-enhancing techniques that transform carob pulp into a delicious, sustainable alternative to cocoa.

Rising temperatures and the spread of crop diseases are placing increasing pressure on the global supply of cocoa. In response to these challenges, researchers at the National University of Singapore (NUS) began investigating ways to improve the flavor of carob, with the goal of positioning it as a more sustainable and attractive alternative to cocoa.

Carob pulp comes from Ceratonia siliqua (carob), a tough, climate-resilient plant that has drawn growing interest as a potential substitute for cocoa. When roasted, carob develops an aroma similar to cocoa, but its taste has not yet matched the richness consumers expect from chocolate. This flavor gap has been a key barrier to its broader use.

The research effort is led by Associate Professor Liu Shao Quan from the Department of Food Science and Technology (FST) at the NUS Faculty of Science. His team has introduced two new methods designed to significantly improve the taste profile of carob pulp."

https://scitechdaily.com/this-little-known-plant-could-help-save-chocolate-from-climate-change/

Gluten-Free Carob Brownie (Vegan)
https://wholesome-wonders.com/gluten-free-vegan-carob-brownie/

#SolarPunkSunday #Vegan #Food #Carob #LocustBean #Recipes #DIYGifts #GlutenFree