SMP24003 Carob pods fermentation for the production of a healthier chocolate substitute (CAMPIONE) - BO-69-002-070

Carob has been a part of Lebanon's agricultural heritage since ancient Phoenician times. Nowadays, Lebanese carob producers are actively exploring innovative options to increase the value of their crops and unlock the full potential of carob and its constituents. Currently, carob in Lebanon is primarily sold as raw material at approximately $800 per ton or used in the production of molasses. However, these traditional uses do not fully tap into the rich composition and valuable components of carob. Therefore, there is a strong need to diversify the utilization of carob beyond the conventional molasse production. This diversification is not only beneficial for Lebanese producers but also for the broader market and consumers who stand to gain from the introduction of new carob-based products.

CAMPIONE’s will focus on fully valorizing carob and unlock its full potential beyond its traditional uses. A pre-treatment process will be explored with the aim of improving the flavor, nutritional quality and taste of carob pods. The ingredients obtained after the pre-treatment will be used and tested in chocolate-related applications. Additionally, the seeds of carob will be characterized to quantify the amount of protein, locust bean gum and fibers enabling potential future applications for these components.

CAMPIONE’s project consortium is composed of multiple partners with the necessary expertise, covering the entire value chain of carob. Tasks will be aligned among the partners to ensure smooth progress throughout the project timeline.