I hope more funding gets put into studying carob. It's as if familiarity breeds contempt. This species is so old in Europe that LInnaeus himself gave it the name Ceratonia siliqua. Yet it's not studied anywhere near as deeply as other economic species.Carob is *tough*, but how is it responding to climate change? It's probably more resilient to it than chocolate or coffee are, but does the heat change the taste or content of the pods & seeds? Not enough study is being done.#Carob #Climate