Carrots

Statistics

  2015 2016 2017 2018 2019 2020 2021 2022p
Number Of Contracts   16 16 15 15 10 10 8 6
Tons Contracted 49,450 53,594 52,093 44,639 43,190 47,900 38,400 31,600
Tons Harvested1 49,450 53,594 52,093 44,639 46,147 48,985 40,182  
Gross Farm Value(.000) $6,495 $6,954 $6,803 $5,928 $6,499 $6,759 $5,389  

 

P = Preliminary

Source: Processor Information Returns

History

Wild carrots have been consumed since prehistoric times and are believed to have originated from the dry and hot lands of Iran and Afghanistan. These early varieties were mostly yellow or purple and not commonly eaten because of poor flavour.  They were used for medicinal and herbal purposes. The first carrots in North America were planted in 1609 by English settlers in the city of Jamestown, Virginia.

The modern orange colored carrot didn’t make its appearance until the 17th century in the Netherlands. This development was made possible through human selection and breeding.  Countless botanists had improved the look, composition, and flavour through the years. Then crossbreeding of specific yellow root carrots in the Netherlands brought the larger, sweeter and more stable orange carrots we have today.

Nutrition & Health

Carrots are well known for their vitamin A content and ability to improve eye health. Carrots have many health benefits and are packed full of nutrients and antioxidants. Carrots are a good source of beta carotene (vitamin A), fiber, vitamin K1, potassium, and vitamin B6. The strong antioxidant properties of this vegetable have been linked to a reduced risk or certain cancers, improved immune function and reduced risk of heart disease and degenerative ailments.

Carrots are a good source of fiber in the body and help aid digestion. Consuming carrots helps ensure adequate intake of vitamins, helping you feel energized and keep your immune system functioning.

Interesting Facts

  • Carrots are made up of 88 percent water.
  • The seeds of carrots have been used as a spice and in herbal medicine through the years, due to their aromatic qualities.