Abstract

INVESTIGATION OF THE SWEAT TASTE OF CAROB PLANT (CEROTANIA SILIQUA)

WMK Alani* and Esam Abdullraheeem*

ABSTRACT

The carob tree is an important component of the Mediterranean vegetation and its cultivation in marginal and prevailing calcareous soils of the Medite. Traditionally, grafted carob trees have been interplant with olives, grapes, almonds and barley in low intensity farming systems in most producing countries.[1] Carob pods with their sugary pulp are a staple in the diet of farm animals and are eaten by children as snacks or by people in times of famine. The scientific name of carob tree (Ceratonia siliquaL.) derives from Greek keras, horn, and Latin siliqua, alluding to the hardness and shape of the pod. The common name originates from the Hebrew kharuv, from which are derived the Arabic kharrub and later al-garroboor garroferoin Spanish, carruboin Italian, caroubier in French.[2]

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