L. Nivet
The food industry uses carrots in three types of processing: canning, deep-freezing, and dehydration. These carrots fall into two production categories, namely, baby carrots, which are processed whole, and large carrots destined for slicing or grinding into purée. In France, the food processing industry utilizes 150,00 tons of fresh carrots annually, of which 70% consists of baby carrots. baby carrots of the Amsterdam variety are 100 days old are a spring crop grown at the same time as peas (because they are primarily used in pea/carrot mixtures). Requirements for processing focus on size (10–12 cm), straight shape, good color and absence of blemishes or parasites. This type of carrot is planted at densities on the order of 600 seeds per linear meter, and harvested by pulling up the greens. Baby carrots are processed immediately after harvest, Larger carrots, of the Flakkee or Karotan varieties, are diced, sliced, or ground into purée. These carrots are used in macédoines, vegetable medleys, etc. They are 200 days old, and generally are planted at the end of spring for a winter harvest. The food processing industry demands large, cylindrical carrots, with an even color (flesh/core), and without splits, blemishes or rotting. These carrots, which are pulled up late and sometimes stored before processing, require optimum sanitary protection against diseases of the leaf, the root or against storage-related diseases.
Nivet, L. (1994). LES CAROTTES POUR L'INDUSTRIE. Acta Hortic. 354, 241-244
DOI: 10.17660/ActaHortic.1994.354.26

Acta Horticulturae