How Is Carob Produced And Does It Contain Caffeine?

Growing in poor soils and arid climates around the Mediterranean since ancient times, carob provides food, industrial products, wood for fuel and, potentially, ethylalcohol as an alternative biofuel. In different manufacturing stages, carob seeds are used to produce carob bean gum for pharmaceutical, cosmetic, chemical and industrial products, and carob pulp becomes cattle feed, flour, syrup and caffeine-free powder for beverages and cooking.

Harvesting and Drying

After three or four years of growth, or as long as six to eight years, the long carob pods are harvested by machine. Manufacturers allow them to dry, with plenty of ventilation and under shelter, for a few months prior to processing. The pods also require fumigation to keep the carob moth from destroying the crop.

Crushing the Pods

After the moisture in the pods is reduced to about 8 percent of its weight, the pods are crushed by a machine called a kibbler. The crushing begins with a slow hammering of the pods and coarse grinding to separate the seeds from the pod pieces, called kibbles. Shaker and blower machines separate the seeds, which are sent to factories to produce gum.

Carob Powder

Machines grind the kibbles into various sizes, depending on whether they will be used for animal feed or human consumption. The kibble that eventually becomes carob powder is very finely ground, milled and then roasted to bring out more flavors. To transform the powder into carob syrup, manufacturers dissolve it in water and then concentrate it by cooking it down to a syrup.

Carob Gum

To make carob gum, manufacturers first remove the very hard seed coats, either by applying sulphuric acid to dissolve the coat or by roasting and peeling off the coat. A splitting machine separates out the endosperm. Manufacturers grind the endosperm into a fine powder for germ meal, which farmers use for livestock feed, or they grind it into different sizes of carob bean gum, depending on the final industrial use.

Carob and Caffeine

Carob contains neither caffeine nor another stimulant in cocoa and chocolate called theobromine. Depending on how much caffeine you have, both of those substances can cause nervousness, insomnia, quickened heartbeat and muscle tremors. Coffee contains between 140 and 200 mg of caffeine for a brewed 16 oz. drink, whereas a 1.45 oz. dark chocolate bar contains about 30 mg, according to MayoClinic.com. Depending on the particular manufacturer, carob powder is also generally both sweeter and lower in fat than chocolate, and it contains fewer added ingredients such as sugar.