How is carob harvested and processed in Mallorca?

In Mallorca, carob harvesting typically occurs between late summer and early autumn, when the pods are fully ripe. Farmers utilize traditional methods, often involving the collection of fallen pods directly from the ground, as the pods tend to ripen and drop naturally. They may also manually shake the trees to encourage the pods to fall. Once collected, the pods are cleaned to remove any debris or twigs.

After harvesting, the pods are typically sun-dried to reduce moisture, which prevents spoilage during storage. Once dried, the pods are processed by grinding them into a fine powder. This powder can then be used in various culinary applications, such as natural sweeteners, chocolate substitutes, or as a thickening agent in recipes. In Mallorca, carob is also utilized in local products like beverages and desserts, reflecting its cultural significance. The cultivation of carob is not only important for local cuisine but also supports agricultural biodiversity on the island, as carob trees are well-suited to Mallorca's dry climate and poor soils.