Carrot is processed to:
- juice - the juice is processed from fresh carrot with the press and packed to the glass or plastic bottles
- frozen - carrot in the state of consumer maturity after washing, sorting and drying is frozen in a freezing tunnel in the temperature -21 - -40 0C for a time necessary to obtain a temperature no higher than - 18 C.
- marinated - mostly pickled with vinegar or salt water
- 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