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The carob is an evergreen century-old tree that is one of the most characteristic plants of the arid Mediterranean landscape. It has dense and glossy round foliage and grows into a large tree that can exceed 10 meters. Carob is particularly resistant to drought and is often found growing wild in the countryside without cultivation care.
The carob is also known as the wood horn, as its fruits, the carob, are shaped like a wooden horn. In Chios, it is found as kuntoroudia, while in Cyprus it is also referred to as teratsia. The main product of carob cultivation is carobs, the fruits with a pleasant, sweet taste from which we make carob honey and carob flour. Carobs have been used as a natural sweetener since ancient times.
In recent years, interest has been rekindled and we come across many new products based on carobs, as they have significant nutritional value, being rich in sugars, proteins, vitamins, and fiber. In addition, ground carob nuts make excellent animal feed, carob seeds, after processing, yield high-quality gelatin, while carob wood provides excellent fuel.
We must note that the carob tree is a tree of particular ornamental value that offers rich shade all year round without significant care requirements. For this reason, carobs are planted on streets, sidewalks, gardens, squares, and parks.
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