Carob: Those seeds for flour are worth like gold in Italy

If there is a fruit species that, for at least a couple of years, has been experiencing a real golden age, it is the carob tree. Although little is said about it, perhaps also because its production area currently remains very limited (over 90% comes from Sicily, and of this part more than 90% is concentrated between the provinces of Ragusa and Syracuse), its seed flour is widely used by the food industry, being an excellent natural thickener. And Italy, worldwide, occupies a "Top 5" place in this production. Introducing the theme of the carob tree on myfruit.it is Massimiliano Brugaletta, president of Carex, an association for the enhancement of the carob plant species (which in turn has become part of the National Coordination of Fruit in Shell), as well as agronomist of LGB Sicily , a Ragusa company specialized in the production of quality carob seed flour. The situation of the carob tree in Italy Massimiliano Brugaletta "There are many things to say about the carob tree - ...