Carrot Guide

Published 2021년 8월 30일

Seasonality of Main Producing Regions

What are the common varieties of carrots?

  • Amsterdam - often grown as an early-season variety, 'Amsterdam' produces roots that are deep-orange and almost coreless. The average length is four to six inches and roots tend to be cylindrical and slim in shape. Good choice for greenhouse use, in addition to outdoor production.
  • Berlikum - a fine winter root with a soft kernel. it is characterized by equal root diameter along its entire length. The taste is better than many other varieties, but due to the slightly greater softness, the handling characteristics in winter are slightly less. Berlikum has high yielding and is well suited for long-term storage.
  • Chantenay - carrots are short and stout, with broad 4-8 cm crowns tapering quickly to a rounded point 15 cm away. Chantenay carrots can be eaten raw or cooked, with a sweet and crisp taste.
  • Flakkee - a long type of carrot with strong very long roots up to 50 cm long. It has a good orange color and excellent flavor. Used mainly for processing purposes.

  • Imperator - this carrot represents the best combination of eating qualities and fine appearance. The roots grow 18-20 cm long. It has a broad shoulder and gradually tapers to a fine taproot. Due to the form, it is easy to harvest.

  • Kuroda - its roots are bright orange, 18–24 cm long, stump-rooted and cylindrical are tender and sweet flavored. Popular Asian market variety.

  • Nantes - It produces sweet, crisp 15-18 cm cylindrical carrots, with blunt tips. It's less likely to form pithy cores when left in the field.

Quality Control/Certification

What are the different grades of carrots?

Carrots are classified according to UNECE into three different classes:

1. 'Extra' class

  • Carrots in this class must be of the highest quality and washed. It must be characteristic of the variety or commercial type. It must be free from defects except for very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality, and the presentation in the package.
  • The roots must: be smooth, have a fresh look, have a regular shape, be without furrows, be free from bruises and cracks, free from damage caused by frost.
  • Green or purple/purple tops are not allowed.

2. Class I

Carrots in this class must be of good quality. It must be characteristic of the variety or commercial type.

  • The roots must: have a fresh look, the following slight defects, however, may be allowed provided these do not affect the general appearance of the products, the quality, the keeping quality, and presentation in the package: slight defects in shape, slight defects in coloring, scarring cracks, slight cracks or fissures resulting from handling or washing.

  • Green or purple/purple tops up to 1 cm in length for carrots not exceeding 10 cm in length and up to 2 cm for other carrots are allowed.

3. Class II

  • This class includes carrots that do not qualify for inclusion in the above-mentioned higher classes but satisfy the minimum requirements set out above.

  • The following defects may be allowed provided the product retains the essential characteristics as regards the quality, the keeping quality, and presentation: defects in shape and color, scarred cracks not originating in the axle roll, cracks or fissures resulting from handling or washing.

  • Green or purple/purple tops up to 2 cm in length for carrots not exceeding 10 cm in length and up to 3 cm for other carrots are allowed.


Source:

UNECE Standard FFV-10


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