Locust (Ceratonia siliqua L.) is an evergreen tree which is widely cultivated or naturally grown in the Mediterranean area. The species belongs to the Cesalpinaceae subfamily of the family Leguminoseae (syn Fabaceae). The fruits are normally used after crushing to separate seed and pulp, and the seed endosperm is processed to obtain a mucilaginous gum, which is then used in a wide range of commercial food products as a thickener and stabilizer. Contrary to other traditional crops, there is now an increasing demand for the carob dérivâtes produced in the Sicilian province of Ragusa and Siracusa, which represents a potential benefit to farmers and a diversification of farm incomes. Cesalpinia Food preserves and enhances locust crop in Sicily, giving several carob products and byproducts obtained industrially from its beans (pulp, flour from pulp, seed gum, natural carob) and interesting for several purposes, particularly in confectionery, as thickeners and alternative to cacao. This study presents a detailed description of carob processing and its role in product formulation, with particular attention to the traceability system applied to food safety by Cesalpinia Food.