Carrots are classified according to three classes defined below:
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 with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and 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 which 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.
The size is determined on the basis of the largest diameter or weight of carrots without incision.
1. Early carrots and minor root varieties
- When sorting by diameter, the roots must be not less than 10 mm in diameter, and when sorted by weight, not less than 8 g.
- When sorting by diameter, the roots must be no more than 40 mm in diameter, and if sorted by weight, no more than 150 g.
2. Carrots from the main harvest and varieties with large roots
- When sorting by diameter, the roots must be not less than 20 mm in diameter, and when sorted by weight, not less than 50 g.
- When sorted by diameter, the roots classified in the "Extra" Class must be not more than 45 mm in diameter, and in the case of sorting by weight not more than 200 g, while the difference in diameter or weight between the smallest and largest root in any single package can not be more than 20 mm or 150 g.
- In the case of roots classified in Class I, the difference in diameter or weight between the smallest and largest roots in each individual package must not be more than 30 mm or 200 g.
- In the case of roots classified in class II, it is only necessary that the roots meet the minimum size requirements.
- Wilde carrots (Daucus carota (ordinary carrot) probably come from Persia. The plant was introduced to Europe by Spain in the 8th century and in the 10th century in West Asia and India. Modern carrots come from Afghanistan around the 12th century. The first carrot crops appeared in China in the 14th century and in Japan in the 18th century. Orange carrots appeared in the Netherlands in the 17th century.
- The stem of the plant rises upwards, is hollow and roughly hairy. The leaves are balanced, 2 or 3 times feathery. The flowers are small, have a white color, are collected in the umbel folded. The fruit is splitting, which breaks into 2 splines. The root is elongated, oval and pointed with an extensive granary, which stores food substances. It has a color from white, through yellow and orange-red to purple. The size 4 – 35 cm and diameter 3-7 cm.
- The biggest producers of carrot are: China (45% global carrot production), Uzbekistan (4,5% global carrot production) Russia (4% global carrot production), USA (4% global carrot production), Ukraine (2,5% global carrot production), Poland (2,5% global carrot production)
- Carrot is one of the ten most economically important cultivated vegetables in the world.
- There are 9 main species of carrot for production purposes : Amsterdam, Berlikum, Chantenay, Flakkee, Imperator, Kuroda, Nantes. The most popular for production are Nantes, Berlikum i Flakkee.
- Carrot contains ß-carotene, smaller amounts of alpha-carotene, γ-carotene, lutein and zeaxanthin. Carrots are also a good source of dietary fiber (11% DW), vitamin K (16% DW) and vitamin B6 (11% DW). Carrots are 88% water, 4.7% sugar, 2.6% protein, 1% ash, and 0.2% fat. Carrots contain sucrose, glucose and fructose.
- The carrots are used for culinary purposes. Most carrots are used fresh but are also processed to juice, frozen or pickled.
xxxxx - carrots are harvested mechanicaly, tarditional harvesting is very rare