Through Joint Resolution 25/2025, the Secretariat of Health Management and the Secretariat of Agriculture, Livestock, and Fisheries amend the Argentine Food Code regarding carob flour.

ARTICLE 1.- Article 681 of the Argentine Food Code is hereby replaced, which shall be worded as follows: “Article 681: The name Carob Flour means the product of the grinding of clean, healthy and dry seeds of the white carob tree n.c. Neltuma alba (Griseb.) C.E. Hughes & G.P. Lewis and Neltuma chilensis (Molina) C.E. Hughes & G.P. Lewis, black carob tree: Neltuma nigra (Griseb.) C.E. Hughes & G.P. Lewis, sweet carob tree: Neltuma flexuosa (DC.) C.E. Hughes & G.P. Lewis, alpataco tree: Neltuma alpataco (Phil.) C.E. Hughes & G.P. Lewis, caldén tree: Neltuma caldenia (Burkart) C.E. Hughes & G.P. Lewis and Vinal: Neltuma ruscifolia (Griseb.) C.E.

Must comply with the microbiological requirements of this Code.
– The product must be called: “Carob flour,” indicating the corresponding species(es).
Carob flour obtained exclusively from Caldén or Vinal may be called: “Caldén flour” or “Vinal flour,” as appropriate.
– The product that has been roasted during its production must be called: “Toasted carob flour,” indicating the corresponding species(es).
– Toasted carob flour obtained exclusively from Caldén or Vinal may be called: “Toasted caldén flour” or “Toasted vinal flour,” as appropriate.