How is carob harvested and processed in Mallorca?

Carob harvesting in Mallorca is a time-honored tradition that reflects the island's agricultural heritage. The process typically takes place in late summer to early autumn when the pods of the carob tree are fully ripe. Farmers carefully inspect the trees, looking for pods that have turned dark brown and have a slightly wrinkled appearance, indicating they are ready for harvesting. The pods are collected by hand, a meticulous task that often involves shaking the branches to encourage the ripe pods to fall. This hands-on method ensures that the pods are picked at their peak flavor and quality.

Once harvested, the carob pods are taken to processing facilities where they undergo several steps to transform them into usable products. Initially, the pods are cleaned to remove any debris or dirt, followed by a drying process to reduce moisture content and enhance their shelf life. After drying, the pods are ground into a fine powder, which is commonly used as a natural sweetener and a chocolate substitute in various culinary applications. Some producers also create carob syrup or extract, which adds a unique flavor to desserts and drinks. The entire process is steeped in tradition, and many local farmers take pride in using sustainable practices to cultivate their carob trees, contributing to the rich agricultural tapestry of Mallorca.