The uses of the carrot for food date to the 16th century when some better varieties were obtained from the wild form. Before that, going back to the Greeks and Romans, this species grew wild in scattered locations and was listed among the medicinal essences. At the present time the carrot is an important garden vegetable as shown by the continuously growing number of cultivars recently introduced.
The very numerous cultivated varieties are divided into two large groups: according either to the color of the root (red, yellow or white) or its size (short, medium or long). Undoubtedly, the best quality carrots are the orange-yellow ones of medium or short size. Their market value depends upon the development of that characteristic internal, hard and woody part, called ‘heart’, which is practically inedible; the less developed the heart, the more prized the carrot.
Carrots are used in the kitchen throughout the year in many varied ways. They can be eaten either raw or cooked, alone or together with other vegetables. They are often used in vegetable soups and make an excellent base for various sauces. Carrots have considerable medicinal and nutritive properties, having a large amount of sugar and being rich in vitamins, particularly in alfa-beta-gamma carotene, which is responsible for the typical coloration. The beta carotene, also called provitamin A, is transformed into Vitamin A, thus becoming part of the growth vitamins. The beta-carotene content of one pound of carrots is about 4 ½ times the minimum daily requirement of the human body. There is a considerable amount of vitamins B1 and C, which helps to increase the body’s resistance to certain illnesses. Carrots also contain an essential oil, rich in vitamine E and carbohydrates. Just so you know!
Packing and delivery
Basically carrots are available all year round, but availability can be limited during the summer. According to official Dutch standards, carrots are classified in B-, B/C-, C- and D-carrots, which respectively weigh 50-250, 100-300, 200-400 and 400-600 grams. Most current packing units are 1 kilo (plastic), 5 kg, 10 kg and 25 kg (all in polyethylene, film and plastic; possibly branded). Bulk (in container) is possible (not washed is exclusively available for bulk delivery).
– B – carrot / 50-250 grams
– B/C – carrot / 100-300 grams
– C – carrot / 200 – 400 grams
– D – carrot / 400 – 600 grams
– 1 kg / plastic
– 5, 10 and 25 kg (polyethylene, film, and plastic. Possibly branded)
Depending on volume and destination. Both conventional as by container.