OFFICIAL USA AND CANADA IMPORTING PARTNER OF THE AUSTRALIAN CAROB CO.

carobou launches new aussie sharkbar® 'banana creme' flavor under the Australian carob co. USA brand

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AUSSIE SHARKBAR BANANA CREME, ORIGINAL - UNSWEETENED - OUTBACK MINT, are made with organic, kosher certified ingredients.  SHARKBAR BANANA CREME was created for traditional, and Paleo lifestyles. 
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south Australian soil & weather produce world's sweetest, best tasting carob

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Michael Jolley describes what makes The Australian Carob Co. products the world's best.

The soil and weather here is of the best growing land in South Australia.

We have nice wet winters and dry hot summers which is ideal for the growing of carob trees and for the development and ripening of the carob pods. Every where we dig in the orchard there are worms because our soil is very healthy and chemical free. Our carob trees get well watered using our bore water which we have water at just 23ft. below the surface and people say that the under ground water here is from the Great Artesian Basin. The soil here is beautiful fertile heavy brown loam over red clay. Our growing methods and pruning is conscious of the care of the trees.

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not your mother's carob. today's carob is much more than an alternative to chocolate

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Updated: Sep 12, 2018
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do I have a chocolate allergy?

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Medically Reviewed by Suzanne Falck, MD on November 4, 2016— Written by Stephanie Watson

Overview

Chocolate is found in many popular desserts and even in some savory dishes. For some people, though, chocolate isn’t a sweet treat. Some people have a sensitivity or an allergy to chocolate or an ingredient in a chocolate-based food. 

Do you think you might have a problem with chocolate? Here’s how to tell whether cocoa or chocolate-based foods should be on your “no eat” list.

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chocolate prices to double as world runs out of cocoa

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Professor David Guest, from the University of Sydney's Department of Plant and Food Sciences, says a worldwide shortage of cocoa has been predicted by 2020.

Prof Guest says there are a number of reasons for the expected dearth.

"Firstly, about 70 per cent of our beans come from West Africa and West Africa's been experiencing a whole range of political and social upheaval over the past couple of decades," he says.

"In other countries like Indonesia there's a range of factors like the build up of pests and diseases and a whole range of crops farmers are growing that are more profitable than cocoa."

Prof Guest says farmers are moving into higher return crops such as coffee and maize that are less susceptible to pests and diseases.

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