ABSTRACT
Carrot (Daucus carota L. subsp. sativa), a member of the family Umbelliferae, is grown worldwide for its edible taproot. Carrot roots are marketed as fresh whole or baby carrots, for use in processing (in frozen or canned foods, soups, and juice), and as frozen products. Nutritionally, carrots are known to be high in β-carotene (provitamin A) as well as in vitamin B1 and C, and are a good source of dietary fiber. The average per capita consumption of fresh carrots in the United States in 1997 was 5.7 kg (1). The carrot industry worldwide is located throughout Europe (42% of total acreage), Asia (37.5%), North America (14%), and South America (6.5%) (2), and the total worldwide acreage is around 1.4 million acres. Sales of carrot seed provide additional revenues, estimated at $92 million worldwide (2).
