Major varieties of cultivated carrot:
- Amsterdam - often grown as an early season variety, 'Amsterdam' produces roots that are deep-orange in color and almost coreless. 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 is 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 a high yielding and well suited for long term storage.
- Chantenay - carrots are short and stout, with broad 4-8cm crowns tapering quickly to a rounded point 15cm away. Chantenay carrots can be eaten raw or cooked, with their taste usually described as sweet and crisp.
- Flakkee, Long type carrot with strong very long roots up to 50cm long. It has 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 18-2 cm long. They have a broad shoulder and gradually taper to a fine tap root. Due to their form they are easy to harvest.
- Kuroda - its roots are bright orange, 18 – 24 cm long, stump-rooted and cylindrical in shape are tender and sweet flavored. Popular Asian market variety.
- Nantes - they produce sweet, crisp 15-18cm cylindrical carrots, with blunt tips. They’re less likely to form pithy cores when left in the field
- 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