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I'll re- #introduction since a lot of new folks are arriving. I'm a 57-year old disabled Masters student in horticulture & agronomy. I've been doing work on carob for a decade, but in grad school I'm working on almond.
Most of my life was in arts & humanities and I have always had an interdisciplinary approach to things.
Interested esp in anti-ableism, accessibility (in hort, in cycling, etc), fruit breeding, podcasting and more. #botany #horticulture #PlantScience
@ml Huh, I did not know that. carob wiki stuff read.
I wonder if you can grow it in SK?
@Wgere If that's Sasketchewan - no. It's native to the Mediterranean and needs that climate and humidity level.
@ml Your research sounds interesting... Carob and almond? You're one research grant for coconuts away from reinventing the Almond Joy. As I've read a few pessimistic things about chocolate production, this could be important.
@Karen5Lund I love Almond Joy and similar types of bars.
I think it's best for folks to think of carob as carob, but there's no doubt that carob is something that should be more invested in as it's a pretty drought-tolerant perennial crop.
@ml Carob was very popular as a chocolate substitute back around the 1970s and 1980s. I tried it and it was OK, not great. Perhaps it really is better used for its own merits, sort of like tofu is best as an alternative protein, but not trying to make it taste like meat.
@Karen5Lund I'm old enough to remember. And while I like it that way (when no sugar is added), many people hate carob to this day simply because they associate it with a betrayal by adults around them that told a kid it was "chocolate".
@ml My experience was different. I was told it "tastes like chocolate," not that it *was* chocolate. My reaction was kind of "no, not much," but it wasn't bad, just not quite as good.
I'd be interested to try what could be done with carob that was not only trying to imitate chocolate.