CAROB MOLASSES

Product Information

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CAROB MOLASSES

AREA OF PRODUCTION: North Lebanon – Mount Lebanon

– South Lebanon

DESCRIPTION: Sweet thick brown coloured syrup.

PRODUCTION METHOD: The carob dark ripe pods are cut into small

pieces. The seeds are taken out. The pod pieces are put in large

containers made of pottery with around 9 litres of water in order to

soak for 30 minutes. The water of the container is taken out and put

in another container; it is a cyclic process between two containers

repeated twice. After this phase the liquid solution is put in a container

and boiled at high temperature for 6 hours. The fire is gradually turned

down and the stirring is non-stop also in the cooling phase. It is stored

in large plastic container when the liquid becomes thicker.

PRODUCTION PERIOD: August - September

HISTORY AND TRADITION: Carob molasses is a traditional sweet

specifically served in winter season as energetic dessert. It is served

with tahini and eaten with bread as a dip. It is also used as a sweetener

in the preparation of some Lebanese desserts such as Msissé. Carob

ripe pods can also be chewed as a sweet snack.

MARKETING CHANNELS:

Modern delivery

Traditional retail

Direct sale

Festivals and folk festivities

Fairs

Price: $10.00

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