Researchers from the National University of Singapore have developed new technological approaches that allow carob pods to be used as an alternative to cocoa amid growing climate-related threats to global chocolate production, ProAgro Group reports.

According to SciTechDaily, scientists point out that rising average temperatures, the spread of plant diseases, and increasingly unstable weather conditions are placing mounting pressure on cocoa bean harvests and global supply chains.

In search of a more resilient raw material, researchers turned their attention to the carob tree — a crop that tolerates heat and drought well and can be cultivated in regions unsuitable for cocoa farming. When roasted, carob pods produce an aroma similar to cocoa, although their flavor has traditionally been considered less intense.

The research team developed two fermentation-based techniques that significantly enhance the flavor profile of carob without the use of artificial additives or flavorings. One method intensifies bitterness and chocolate-like notes, while the other enhances natural sweetness and a caramelized, roasted aroma. Both approaches rely on enzymes already widely used in the food industry, making the technologies easier to scale.

Beyond climate resilience, carob offers additional nutritional benefits. The pods are naturally caffeine-free, contain bioactive compounds, and have inherent sweetness. Moreover, the raw material is often generated as a by-product in the production of food thickeners, helping reduce costs and limit food waste.

Researchers believe that wider adoption of carob-based alternatives could reduce the chocolate industry’s dependence on cocoa beans and improve supply chain resilience to climate change.

Earlier, FAO projected that global imports of coffee, tea, cocoa, and spices will rise by 34.5% in 2025, reaching $65.2 billion, marking the largest annual increase in the past decade.

Source: AgroPortal