Talk:Carob

Smells?
Recent article in Seattle Times cautions about landscaping with Carobs because of pungent smell. Flowers only? — Preceding unsigned comment added by 97.126.14.76 (talk) 00:25, 4 March 2017 (UTC)

Conflict?
Okay, so carob is simultaneously a laxative AND a diarrhea corrective? Am I a biology idiot, or are these in conflict? 96.10.70.66 02:30, 21 September 2007 (UTC)


 * Some people in northern India claim Rhino horn is a natural aphrodisiac. I'm assuming these are merely claims based on tradition (of which carob has a long history). I don't know whether these claims are true (i.e. whether Egyptians and others actually made them), but the article should probably distinguish between cultural uses of carob and scientific/experimentally verified information. Good point though. LostCause 07:35, 6 October 2007 (UTC)


 * I contacted User talk:Deb who added the original claim. Samfreed 08:54, 7 October 2007 (UTC)


 * She says that she must have copied it from somewhere but has no reference or knowledge to this effect. I am removing the "diarrhea corrective" thing. Samfreed 15:54, 7 October 2007 (UTC)


 * I was told by an herbologist at Wild Oats that carob is indead a diarrhea corrective, due to its effectiveness as a thickening agent. -- Logotu 18:46, 2 November 2007 (UTC)


 * It has been used as a diarrhea corrective. I cannot personally vouch for it as I have not had need of it, but there are papers on the subject and Nestlé used to market a product made from carob called Arobon that was to help correct diarrhea in infants. I have seen the old marketing materials for Arobon myself in the special collections of UC Riverside. Spidra (talk) 21:22, 15 June 2014 (UTC)spidra

Chocolate?
Can anybody write on the use of carob as an alternative to chocolate? wjl Mar 27, 05

Does carob taste just like chocolate, or does it just taste similar? I've taste carob before and I noticed that it tasted slightly different from chocolate. Scorpionman 00:37, 10 May 2005 (UTC)
 * Personally I think it tastes more like syrupy banana than chocolate, in its unprocessed form. illspirit|talk 11:47, 28 August 2006 (UTC)

There is not reason to even state carob tastes ANYTHING like chocolate it does NOT. It is not even the same color. It's got a similar dark color and a similar texture but that is all. The taste is NOT close to chocolate and would never be confused with chocolate in any form. 4.142.126.213 22:30, 27 March 2007 (UTC)Nick
 * Fixed that, to what I consider an appropriate degree. BTW, you may want to get yourself an account on wikipedia and edit stuff yourself. Just read up a bit about the wikipedia first!Samfreed 23:12, 27 March 2007 (UTC)
 * Carob is definitely an alternative to chocolate. It does has a different taste (often more bitter), but carob is used in a lot of products where chocolate isn't wanted. They also have "carob chips" and "carob powder", used for baking. -- MacAddct1984 19:40, 13 April 2007 (UTC)
 * Carob is used for diabetic chocolate, IIRC. illspirit|talk 02:01, 14 April 2007 (UTC)

Why would Carob be preferred to chocolate during the "natural food" movement as stated in the text? They are both natural products. — Preceding unsigned comment added by 108.202.33.17 (talk) 16:12, 5 April 2022 (UTC)

Misc
What is the green fungus at the base of carob trees & Will it kill the tree ?
 * "Green fungus" is not description of anything, and this is not a gardening Q&A forum. Samfreed 23:12, 27 March 2007 (UTC)

I have just learned that the Carob tree is planted to honor righteous gentiles on the Avenue of Righteous Gentiles in the garden of Yad Vashem. Will Juntunen 5/6/2005

References to months of the year of flowering should refer to which hemisphere and the country as Carobs are grown outside of the Mediterranean centres of origin. Zeki Murad 25 Sept 2010. —Preceding unsigned comment added by 124.171.197.37 (talk) 10:19, 25 September 2010 (UTC)

Confusion of species
Algarrobo redirects here. Unfortunately, the Spanish name "algarrobo" is not just this carob tree, but also refers to several South American species, such as Prosopis alba, which is called "algarrobo blanco"; the name was given by the Spanish precisely because it looked similar to the European carob tree. To maintainers of tree articles, I suggest keeping an eye on this. I'm about to change Algarrobo into a disambig, just like Palo santo (for the same reason). --Pablo D. Flores 18:02, 22 August 2005 (UTC)

Honi HaM'agel
I just stumbled across a story about Honi HaM'agel and a carob tree, in which the long time (70 years?) required for such a tree to reach maturity and bear fruit is central. Worth mentioning? --Stickler 10:53, 10 January 2006 (UTC)

health food
Whether or not the designation of carob as a health food alternative is subjective or not, the inference is that it is. That, and since the link moves to a page that specifically speaks about a healthy diet, makes the inference highly loaded. It either needs a large caveat (as I placed), or should be removed.

Halogenated 00:38, 13 November 2007 (UTC)


 * You are pretty much right. But things get complex when you introduce new factors, maybe more complex than necessary. Consider just these three points:


 * Carob does not need to be ingested together with those fats
 * Many people would beg to differ regarding large-scale "commercial" chocolate being (still) made with cocoa butter. Only "fine" chocolates are.
 * In "my days", which is a while ago, the claim made about carob being more healthy was because of the excitant theobromine in chocolate, which "spiritually" made it similar to evil coffee. Health food freaks didn't approve of being excited.


 * So I'd think that my last formulation had at least the advantage of leaving all these hornet's nests unopened.

· Michel 11:56, 13 November 2007 (UTC)

I hear you, but i'm willing to open this Pandora's Box. Cocoa can be served without fat additives too in the same manner as carob. We need to compare apples to apples. Perhaps a more clear distinction between chocolate and prepared carob candy vs. cocoa powder and carob powder might clarify this. I'm not making comparisons between cocoa butter and other fats, just suggesting that a roasted product flavouring a sweetened fatty base is probably equally unhealthy whether it be carob or cocoa flavoured. As for health freaks and theobromine, let them continue to freak out over pseudo-science fears ;) Halogenated 18:14, 13 November 2007 (UTC)


 * Agreed about apples & apples. But I think that considerations about 1. the health value of this or that, or lack of such and 2. about what is pseudo-science and what is not (talking of POV hornets!) are beyond the scope of this article and as such have no place in it. Which is why a simple formulation like "some claim that..." or "it is considered by some..." is as truthful, objective, neutral and to the point as can be. A sensible approach for instance would be to refer to an internal or an external link discussing that particular claim.


 * Now, I landed on this article from another side, searching for something else, and I realized that it wrongly stated that carob was also a native American plant. So it's not like it's among my highest priorities (should remember to check off the Watch this page box), but I'm willing to discuss it with you.


 * · Michel 09:13, 14 November 2007 (UTC)


 * It looks much better this way, Halogenated. However, I still have a problem with the phrasing of “However the use of alternative oils and saturated fats in place of cocoa butter offers no health advantages compared to chocolate”, as it is not really relevant to the article, and for this reason on the borderline of POV. Maybe, if you insist on having it there, introduce something along the line that Certain nutritionists [?], however, consider that the use of... (if that is the case of course, ref. needed). Also: I'd find another wording than the “psychoactive substances” bit. Following that link in this particular context, one would almost be induced to believing that people get stoned on coffee or chocolate. Under caffeine, it only says that it acts as a psycho etc. Under theobromine, it's not even mentioned. I don't have a suggestion offhand, though. · Michel (talk) 15:21, 20 November 2007 (UTC)

I edited that section extensively, and I think I managed to remove all the debate that has to do with health food as such, while keeping anything that pertains to the Carob tree and its fruit. Also, I hope the section is a better read. Samfreed (talk) 15:41, 21 November 2007 (UTC)
 * Yep. · Michel (talk) 17:31, 21 November 2007 (UTC)


 * Simplicity is good, I like the reduction. I didn't put the material in r.e. psychoactive substances in the first place, I just tried to accomodate what was in place.  My only concern with the new lines are that it again makes some reference to carob as a health food alternative.  This is a loaded term, and implies that it is healthier than chocolate which is not the case; this is particularly obvious when the health food link is opened.  The whole point of my edits were to note that while certain people may feel this way, it is a matter of choice not to consume these substances in chocolate, and people with problems consuming caffeine for example may find carob a "healthier" alternative, but for the average person there is no health benefits.  By opening with "Some claim..." this does not neuter the effect.  Also, there should be sources for these claims, otherwise let's not bother to mention it at all perhaps. Halogenated (talk) 01:10, 23 November 2007 (UTC)
 * I just fixed it. I removed the line "health food" as in health food substitute.  The link does not suit the statement, as again, the inference is that it is a healthier food.  The same intended meaning is conveyed without the advocacy effect.  Agreed?Halogenated (talk) 01:13, 23 November 2007 (UTC)
 * Excellent. Samfreed (talk) 08:08, 23 November 2007 (UTC)

Christian Tradition
The author of the sited article clearly states "more squeamish Christian commentators" & himself believe John the Baptist ate carob pods, not Christians in general as the uncorrected statement might have implied —Preceding unsigned comment added by Zerothis (talk • contribs) 20:00, 6 April 2008 (UTC)

moved propaganda out of the article
This little gem reads like propaganda. Maybe the bit about Carob being a traditional food plant in Africa can be salvaged, but the rest is just POV.--99.233.126.97 (talk) 15:49, 17 August 2008 (UTC)


 * A traditional food plant in Africa, this little-known fruit has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.

new ecology information
For a university project I'd like to ad some more information. The new ecology section would look like this:

As a xerophytic (drought-resistant) species, carob is well adapted to the ecological conditions of the Mediterranean region with 250 to 500 mm of rainfall per year. . Carob trees can survive long drought periods but to grow fruit they need 500 to 550 mm rainfall per year. Trees prefer well-drained sandy loams and are intolerant of waterlogging, but the deep root systems can adapt to a wide variety of soil conditions and are fairly salt-tolerant (up to 3% NaCl in soil). After irrigation with saline water in summer Carob trees could possibly also recover during rainfalls in winter. In some experiments young carob trees could uphold basical physiological functions at 40 mmol NaCl/L

Not all legume species can develop a symbiosis with Rhizobia to use atmospheric Nitrogen. For Carob it remains unclear if it has this ability: Some findings suggest that it is not able to form nodules with Rhizobia while in an other study trees have been found with nodules containing bacteria believed to be from the Rhizobium genus. However measuring the 15N-signal in plant tissue did not support that carob trees in the field can use atmospheric nitrogen. Rueeggjo (talk) 18:59, 26 November 2014 (UTC)

New information and structure for "Uses" chapter
I would also like to add Information on the uses of Carob. Therefore I would restructure the chapter and add some subchapters with the new Information. It would then look like that:

The carob pod consists of two main parts which have very different composition and are seprarately used to produce different goods: The pulp accounts for 90% and the seeds for 10% of the pod weight.

Composition and use of the pulp
The pulp contains about 48 - 56% of sugars and 18% of cellulose and hemicellulose. There are some differences in sugar contents between wild and cultivated types: Sucrose = 531g ± 93 g/kg dry  weight for  cultivated varieties and 437 ± 77 g/kg  in wild type  varieties. Fructose and glucose levels do not differ between cultivated  and wild  type carob. Carob pulp is sold as flour or chunks. It can be also consumed directly from the dried (and sometimes roasted) pod. Carob is mildly sweet and is used in powdered, chip, or syrup form as an ingredient in cakes and cookies. From the pulp substitutes for cocoa can be produced. Chocolate contains theobromine, which is poisonous to some mammals, but carob does not, and is used to make chocolate-flavored  treats for dogs.

Composition and use of the seeds
The production of Locust Bean Gum (LGB) a thickening agent used in food industry is the economically most important use of the carob seeds (and of the carob as a whole) today. It is produced from the endosperm which accounts for 42 - 46% of the seed and is rich in galactomannans (88% of endosperm dry mass). For 1 kg LBG 3kg of kernels are needed which come from approximately 30 kg carob tree fruit. Galactomannans are hydrophile and swell in water. LGB is used as a thickening agent, stabilizer, gelling agent or as a substitute for gluten in low-calory-products. If galactomannans are mixed with other gelling substances like carrageenan they can be used to thicken food. This is used extensively in canned food for animals to get the jellied texture.

The embryo (20-25% of the seeds weight) is rich in proteins (50%) and its flour can be used in human and animal nutrition. The testa (30-33% of the seeds weight) is the seed coat and consists of cellulose, lignin and tannin.

Animal feeding
Traditionally the pulp for animal feeding was the most important use of carob fruits. In the Iberian Peninsula, carob pods were used mainly as animal fodder, especially to feed donkeys. Carob pod meal is used as an energy-rich and palatable feed for livestock, particularly for  ruminants, though its high tannin  content may limit its use.

Traditional uses
Beside the traditional use as livestock feeding there are various traditions in different countries for using the carob pods:

...here I would put the existing information about usesearticle

This sentence I would delete, as I found no evidence of it: Carob pods were an important source of sugar before sugarcane and sugar beets became widely available.[citation needed]

Ornamental use of the carob tree
...existing article again Rueeggjo (talk) 19:11, 26 November 2014 (UTC)

Cultivation
And last but not least I would like to add a chapter for Cultivation and the first subchapter of it: harvest and post-harvest treatment:

Harvest and post-harvest treatment
The most labour intensive part of carob cultivation is harvesting which is often done by knocking the fruit down with a long stick and gathering them together with the help of lied-out nets. This is a difficult task because at the same time the trees are flowering and care has to be taken not to damage the flowers. Research to get the fruit to ripen more uniformely or also for cultivars which can be mechanically harvested (by shaking) is recommended in the literature.

After harvest carob pods have a moisture content of 10-20% and should be dried down to a moisture content of 8% so the pods don't rot. Further processing is done to separate kernels (seeds) from the pulp. This process is called kibbling and results in pieces of carob pods (kibbles). Processing of the pulp includes grinding for animal feed production or roasting and milling for human food industry. The seeds have to be peeled which happens with acid or through roasting. Then the endosperm and the embryo are separated for the different uses. Rueeggjo (talk) 19:15, 26 November 2014 (UTC)

Cultivation and Orchard-Management
The vegetative propagation of Carob is restricted due to it's low adventitious rooting potential, which could be improved by using better grafting-techniques such as air-laying . Therefore seeds are still widely used as the propagation medium. The sowing occurs in pot nurseries in early spring and the cooling- and drying-sensitive seedlings are then transplanted to the field in the next year after the last frost. Carob trees enter slowly into production phase. Where in areas with good growing conditions the cropping starts 3-4 years after budding, the nonbearing  period can take up to 8 years in regions with marginal soils. Full bearing of the trees occurs mostly at a tree-age of 20-25 years where the yield stabilizes. The orchards are traditionally planted in low densities of about 25-45 trees/hectare. Hermaphrodite plants or male trees, which do not produce pods, are usually planted in lower densities in the orchards as pollinators. Intercropping with other tree species is widely spread. There is not much cultivation management required. Only light pruning and occasional tilling to reduce weeds is necessary. Nitrogen-fertilizing of the plants has been showed to have positive impacts on yielding-performance.

Pests and Diseases
There are only few pests known to cause severe damage in carob orchards therefore it has traditionally not been treated with pesticides. Some generalist pests like the larva of the leopard moth (Zeuzera pyrina L.), small rodents like rats (Rattus spp.) and gophers (Pitymys spp.) can cause damage occasionally in some regions. Only some cultivars are severely susceptible to mildew disease (Oidium ceratoniae C.). One pest directly associated with carobs is the larva of the carob moth (Myelois ceratoniae Z.) which can cause extensive post-harvest-damage.

Cultivars and Breeding-aims
Most of the approximately 50 known cultivars are of unknown origin and only regionally distributed. The cultivars show high genetic and therefore morphological and agronomical variation. No conventional breeding by controlled crossing has been reported but there has been done selection from orchards or wild populations. Domesticated carobs (var. edulis) can be distinguished from their wild relatives (var. silvestris) by some fruit-yielding traits like building of greater beans, more pulp and higher sugar contents. Also there was an genetic adoption of some varieties to the climatic requirements of their growing-regions. Though there was a partially successful breaking of the dioecy, the yield of hermaphroditic trees still can't compete with that of female plants as their pod-bearing properties are worse . Future breeding would be focused on processing-quality-aspects as well as on properties for better mechanization of harvest or better yielding hermaphroditic plants. The use of modern breeding techniques is restricted due to low polymorphism for molecular markers.   Caecusvanarbus (talk) 15:44, 27 November 2014 (UTC)

I would like to add as follows some more details about the agricultural traits and practices of the carob:

Cultivation and Orchard-Management
The vegetative propagation of Carob is restricted due to it's low adventitious rooting potential, which could be improved by using better grafting-techniques such as air-laying . Therefore seeds are still widely used as the propagation medium. The sowing occurs in pot nurseries in early spring and the cooling- and drying-sensitive seedlings are then transplanted to the field in the next year after the last frost.Carob trees enter slowly into production phase. Where in areas with good growing conditions the cropping starts 3-4 years after budding, the nonbearing  period can take up to 8 years in regions with marginal soils. Full bearing of the trees occurs mostly at a tree-age of 20-25 years where the yield stabilizes .The orchards are traditionally planted in low densities of about 25-45 trees/hectare. Hermaphrodite plants or male trees, which do not produce pods, are usually planted in lower densities in the orchards as pollinators. Intercropping with other tree species is widely spread.There is not much cultivation management required. Only light pruning and occasional tilling to reduce weeds is necessary. Nitrogen-fertilizing of the plants has been showed to have positive impacts on yielding-performance.

Pests and Diseases
There are only few pests known to cause severe damage in carob orchards therefore it has traditionally not been treated with pesticides.Some generalist pests like the larva of the leopard moth (Zeuzera pyrina L.), small rodents like rats (Rattus spp.) and gophers (Pitymys spp.) can cause damage occasionally in some regions. Only some cultivars are severely susceptible to mildew disease (Oidium ceratoniae C.).One pest directly associated with carobs is the larva of the carob moth (Myelois ceratoniae Z.) which can cause extensive post-harvest-damage.

Cultivars and Breeding-aims
Most of the approximately 50 known cultivars are of unknown origin and only regionally distributed. The cultivars show high genetic and therefore morphological and agronomical variation. No conventional breeding by controlled crossing has been reported but there has been done selection from orchards or wild populations.Domesticated carobs (var. edulis) can be distinguished from their wild relatives (var. silvestris) by some fruit-yielding traits like building of greater beans, more pulp and higher sugar contents. Also there was an genetic adoption of some varieties to the climatic requirements of their growing-regions. Though there was a partially successful breaking of the dioecy, the yield of hermaphroditic trees still can't compete with that of female plants as their pod-bearing properties are worse .Future breeding would be focused on processing-quality-aspects as well as on properties for better mechanization of harvest or better yielding hermaphroditic plants. The use of modern breeding techniques is restricted due to low polymorphism for molecular markers. Caecusvanarbus (talk) 15:44, 27 November 2014 (UTC)

External links modified
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Hebrew transcription incorrect
The Hebrew word "חרוב" was transcribed as "harub" while it is actually "haruv" (or: charoov/haroov etc. Personally I prefer "Kharoov"). --37.46.38.81 (talk) 05:50, 19 June 2017 (UTC)

Requested move 20 June 2018

 * The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section. 

The result of the move request was: no consensus to move the page to the proposed title at this time, per the discussion below. Dekimasu よ! 17:37, 26 June 2018 (UTC)

Ceratonia siliqua → Carob tree – This is a more common and relatable name. That way people know this is where carob comes from. It is a better name. Bod (talk) 05:49, 20 June 2018 (UTC)


 * Move as per WP:COMMONNAME Biexx (talk) 12:16, 20 June 2018 (UTC)
 * Yep, move per WP:COMMONNAME. — Jon C.  ॐ  15:08, 20 June 2018 (UTC)
 * Oppose per Naming conventions (flora). Did it escape your notice that almost all plant articles use their scientific names? What makes this one so special and why should it be at carob tree and not carob bush or locust bean? &mdash;Xezbeth (talk) 12:08, 21 June 2018 (UTC)
 * Comment this is the common name for an edible and widely known and cultivated plant. Carob is the most common one, although I have heard of "locust bean". See the next comment for apple, etc. Bod (talk) 16:53, 21 June 2018 (UTC)
 * Oppose as per Xezbeth's comment. If it were moved, it should certainly not be to "Carob tree ". We don't put Apple at "Apple tree" or Strawberry at "Strawberry plant". it's wrong to anticipate a move, as you did, by changing the first sentence to start with the new title you're proposing. Please don't do it again. Peter coxhead (talk) 15:14, 21 June 2018 (UTC)
 * Comment Yes, that was wrong as I felt the move was guaranteed. Ok, I won't do it again. So putting that aside, don't you think it makes sense to have the title of this article be Carob? I actually agree more with that one. The reason I suggested the "carob tree" name is because that is used in the article and I have been trying to move acai palm to acai in a similar manner... Bod (talk) 16:53, 21 June 2018 (UTC)
 * Oppose Absolutely should not be at "carob tree ". That's inconsistent with almost every other article covering a fruit and the plant that produces it that is titled with a vernacular name (the two exception I'm aware of acai palm, and date palm (and including "palm" for dates is a form of natural disambiguation from the date dab page)). Including "tree" in the title is also not concise as well as being inconsistent. I think a case could be made here for splitting an article on carob as an ingredient from an article about the botanical aspects of the plant (a la tea/Camellia sinensis or vanilla/Vanilla planifolia). I don't see much point in moving to carob; people aren't having trouble finding their way to the article at its present title (see |Carob|Carob_tree page views). Plantdrew (talk) 01:38, 26 June 2018 (UTC)
 * Oppose in agreement with Xezbeth and Plantdrew. --Zefr (talk) 14:34, 26 June 2018 (UTC)
 * Oppose. A "Redirect" using "Carob tree" is sufficient, as it will automatically direct readers to this page. Besides, the lede already makes note of the fact that the taxonomic name refers specifically to the Carob tree.Davidbena (talk) 14:50, 26 June 2018 (UTC)


 * The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.

This article should be structured similarly to apple
It should be titled "Carob" and the first sentences should be "The carob pod is an edible fruit produced by the carob tree (Ceratonia siliqua). Carob trees are native to the Mediterranean region and the tree is widely cultivated for its edible fruit or as an ornamental tree in gardens."

The apple article begins "An apple is a sweet, edible fruit produced by an apple tree (Malus pumila). Apple trees are cultivated worldwide, and are the most widely grown species in the genus Malus." Bod (talk) 21:19, 20 August 2018 (UTC)

Requested move 12 June 2019

 * The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review after discussing it on the closer's talk page. No further edits should be made to this discussion. 

The result of the move request was: moved. Most editors believe that "Carob" is the common name of the plant, and is more concise than the scientific name. (non-admin closure) —  Newslinger  talk   04:41, 26 June 2019 (UTC)

Ceratonia siliqua → Carob – This is the common name for this common food plant. A very similar tree is Mesquite and that is even less well known. An argument could be made for Locust bean, but I have noticed common usage and labeling going towards "carob". 71.198.89.109 (talk) 00:43, 12 June 2019 (UTC) --Relisting. DannyS712 (talk) 02:55, 19 June 2019 (UTC)
 * Support per WP:NCFLORA: Scientific names are to be used as article titles in all cases except when a plant has an agricultural, horticultural, economic or cultural use that makes it more prominent in some other field than in botany, as well as WP:COMMONNAME and WP:CONCISE. Carob is a bit marginal but still sufficiently well-known crop to use the common name, and it also has sufficient historical importance. Most of the article is about non-botanical aspects anyway. No such user (talk) 15:29, 13 June 2019 (UTC)
 * Oppose. It might be reasonable to split off an article about Carob as a cooking ingredient (a la chocolate/Theobroma cacao). Are readers actually being harmed by having the scientific name as the title of an article covering carob as an ingredient and the plant species? Plantdrew (talk) 05:08, 18 June 2019 (UTC)
 * Support as more recognizable, natural, and concise. Also meets the criteria given in WP:NCFLORA for using non-scientific name (is of significant interest in fields outside botany). When the article title is X but the prose of the article overwhelmingly refers to the subject as Y, that strikes me as a red flag. Colin M (talk) 06:27, 19 June 2019 (UTC)
 * Support per nom, No such user, and Colin M. Randy Kryn (talk) 11:16, 19 June 2019 (UTC)


 * The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.

External links removed
This edit was justified by WP:ELNO as low-value additional links that do not improve the article, WP:NOTRECIPE and WP:NOTHOWTO (Wikipedia is not a cookbook or reference book for recipes), and WP:NOTNEWS (such as the Australian link added here). Zefr (talk) 01:35, 13 October 2020 (UTC)

reference in conflict with clause referenced
From [43], concerning the theobromine and caffeine content of carob products, : "Theobromine and caffeine levels in carob products ranged from 0-0.504 mg/g and 0-0.067 mg/g, respectively." This reference is cited for the clause : "While chocolate contains the chemical compound theobromine in levels that are toxic to some mammals, carob contains none, and it also has no caffeine, so it is sometimes used to make chocolate-like treats for dogs. [43],[44],[45] " Stupid. 172.243.144.242 (talk) 18:03, 29 February 2024 (UTC)