Product Intelligence


Similar Names
Daucus carota subsp. sativus
Top Producer
0426 Carrots and turnips
Top Exporter
070610 Carrots and turnips, fresh or chilled
Top Importer
070610 Carrots and turnips, fresh or chilled
Wholesale Prices
$ 0.60 per kg
Jul, 2019
Mar 4
Jul 15
Product Intelligence of Carrot

Quality Factors of Carrot

What are the key factors that determine the quality of Carrot?
General Information

The quality of the product is determined with belowed factors:

- whole, not fragmented vegetable

- Healthy; a product with rotting symptoms or with such damage that renders it unfit for consumption is not allowed,

- clean -- virtually no visible foreign matter, if it has been washed,

- practically without excessive dirt and impurities, if it has not been washed, or if it has been washed and covered with clean peat,

- firm,

- practically free from pests,

- practically free from damage caused by pests,

- woody,

- without signs of root growth in the seed shoot,

- undeveloped, devoid of secondary roots,

- free of abnormal external moisture, i.e. properly drained after washing,

- free of any foreign smell and / or taste.

The degree of development and condition of the carrot must be such that it enables: good abolition of transport and handling, and arriving in a satisfactory condition to the destination.

Contributed By
Bartek Pietruszewski

Explore Other Definitive Guides to Carrot

Everything you need to know about the basics, production, export, and import of Carrot.
Product Description
General Information

- 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


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