Carrot Statistics Around the World

carrotmuseum logo
History Wild Carrot Today Nutrition Cultivation Recipes Trivia Links Home Contact

Carrot Production Statistics

carrot production statistics

44762859 tonnes of carrot were produced in 2019 There are no statistics on the number of carrots. One average carrot is 61 grams, there are about 7 carrots in a kilo. You do the maths! Not all carrots produced are consumed.

Top Ten List of Countries by Carrot And Turnip Production (2018)source FAO (do not have statistics for only carrots)

Country Tonnes
China 18018809
Uzbekistan 2185113
USA 1497670
Russ Fed 1408348
Ukraine 841840
UK 824731
Poland 726369
Turkey 644367
Indonesia 636873
Germany 625357
Rest of World 58015098


world carrot production 2018

How Carrot Production has increased in the past few decades


Map showing main growing areas


Yield, Production and Area of commercial production of Daucus carota in Europe (2018).

Daucus carota ssp. sativus

Area (ha)

Production (t)

Yield (t/ha)





























































Key: All figures in green denote FAO statistics, black are EUROSTAT figures, blue denote other sources

See breakdown of European Statistics here.  

Category share of carrots sales in the United States in 2019, by type (below) source Statista here

US carrot statistics

Around the World in detail

Common names for Carrot from most countries around the world (pdf)

China is Carrot production King of the World , the US ranks among the other top nations in the production of carrots: fourth in acreage and volume, third in terms of yield (31.7 tons/ha). Russia, Japan, France and the United Kingdom are also leading producers. World wide 13.37 million tons were produced in 1990, a 30% increase over the past decade.
Carrot consumption in the US increased sharply in the 1990s, from about 10 pounds a person per year to 14 pounds. KernWhite Carrots county, California dominates US carrot production, and two firms control 90 percent of California fresh carrots--most growers produce carrots under contract for these firms.

Texas, Wisconsin, and Minnesota are also large producers. Quite a few also emanate from Holtville, California which dubs itself "The Carrot Capital of the World."   Learn about the Annual Carrot Festival (and others) by clicking here.

Carrots are ninth (out of twenty eight) among vegetable crops in the US. Average value of commercial crop is about $70,500,000 per year based on fresh-market and processed carrots, accounting for about 875,000 tons of carrots. (1979 figures)

The largest carrot producer in the world is Grimmway Carrots in California.

World production of carrots in the mid-1990s exceeded 14 million metric tons annually.

China had an annual production of carrots estimated to be 17.3 million tons between 1994 and 2014. Carrots are a top agricultural export commodity for China and as much as 90% of the winter produce is exported. The major export destinations for China’s carrots are Saudi Arabia, Canada, Thailand, and Malaysia. Inner Mongolia, Shandong, Hebei, and Fujian are the major carrot producing region in China. The four major producing regions having alternating carrot harvest periods to enable carrot production in the country to take place throughout the year. The Fujian region harvests its carrots between January and April, which is followed by Shandong region whose carrots enter the market between May and June. Carrots from the Hebei region enter the market from August to October, and then Inner Mongolia’s carrots are in the market between October and December. The most popular carrots produced in China are those of the SK4-316 variety.

New Zealand - In 1773, British explorer James Cook and navigator Tobias Furneaux planted a number of gardens in Queen Charlotte Sound, with plants such as potatoes, carrots, parsnips, cabbages, onions, leeks, parsley, radish, mustard, broad beans, kidney beans, peas, turnips and wheat. That same year, south of Cape Kidnappers, Cook gave the Māori chief Tuanui roots and seeds, including wheat, beans, peas, cabbages, turnips, onions, carrots, parsnips and yams.

Settler gardens were characterised by their large size and great variety of produce. The productive gardens at the Kerikeri mission station in the 1820s were about one-third of a hectare and grew:

When Europeans arrived, Māori replaced their traditional crops with those brought by Europeans. Their main crop was soon potatoes, which provided a heavier and more reliable food source than kūmara, and could be grown throughout the country. Corn, cabbages, tobacco, carrots, turnips, squash, swedes and new varieties of kūmara were also added to Māori gardens.

By the start of the 19th century vegetable growing had become a highly profitable enterprise for some coastal tribes who sold or traded their vegetables with whalers, sealers and the first European settlers.

Although Māori adopted the new crops they did not adopt all European horticultural practices. Māori were reluctant to use hoes and spades, preferring their traditional tools. They also refrained from fertilising their crops with animal manure, instead continuing to clear new sites when the fertility of their gardens dropped.

(source - Te Ara, the New Zealand Encyclopaedia -

First records in Australia show it arrived in 1788 with the First Fleet and convicts planted 'Long Orange' carrots on Norfolk Island just two weeks after their arrival and gathered in their first harvest in October of that year. Along with the cabbage, it became an important food for the colonists.

Visit the Australia page here for more information. (opens in new window)

In Europe the UK has the highest production with 750,000 tons per year. Next come France (568k), Netherlands (476k) and Italy (407k) others large producers include Poland and Germany.

Poland -  has an important place in European production of vegetables. In production of cabbage and carrot they have first place in Europe and as much as 20% of the total vegetable production of Europe consists of cabbage and about 18% of carrots produced in Poland. Comparing to the total world production of vegetables the share of polish cabbage amounts about 5% and that of carrots slightly above 5%. Read more here.

Carrots are one of the most important vegetables grown in Poland. The popularity is due to versatile use, taste, and health benefits. In Poland, carrots are used by the processing industry to produce juices and frozen foods and for direct consumption as an ingredient of many dishes and soups. 

Carrot cultivation in Poland is on the area of about 22 000 hectares, which gives it the second place, after onions, in terms of the area of ​​field vegetables cultivation in Poland. Since carrot is a plant of a temperate climate, it is grown throughout the country, but most (70%) of the crops are in six voivodeships: Mazowieckie, Kujawsko-Pomorskie, Lubelskie, Wielkopolskie, Łódzkie and Świętokrzyskie. 

In 2020, 733 thousand tons of carrots were harvested (678 thousand tons of carrots in 2019), which puts Poland in the third position in the EU with 12% share of the EU carrots production according to the National Center for Agricultural Support. 

The carrot harvest in Poland depends largely on the agrometeorological conditions prevailing during the growing season. In 2015-2020, the harvest of carrots in the country was varied and amounted to 678 - 827 thousand tons. In 2020, according to the estimates of the Central Statistical Office, 8 % more carrots have been harvested than in 2019. 

In 2015-2019, the volume of Polish carrot exports ranged from 23 thousand tons up to 33 thousand tons. In the period of eleven months of 2020, as in the previous year, Polish entrepreneurs sold about 20 thousand tons of carrots. Carrots were exported almost entirely to the EU countries, mainly to the Slovak market (31% of the export volume), the Czech Republic (20%) and Romania (14%).

Ukraine  is the largest carrot producer in Europe, a position the country outstripped from Poland, the traditional top carrot producing European nation. The Food and Agriculture Organization states that the average annual carrot production in Ukraine between 1994 and 2014 was 0.9 million tons, the highest in Europe and the fifth highest in the world. The majority of the carrots produced in Ukraine are consumed locally. The lack of proper storage facilities and general post-harvesting technology is the main hurdle preventing the country from tapping into the export market.

Australia - Carrots are also grown on a large scale in Australia.  In 1999, 267,000 tonnes of carrots were produced from about 7,500 hectares. Click here to see the Australia page. There is also an Australian Carrot, which is native.

Tasmania Tasmanian grown carrots are popular from December to May because of quality and shelf life advantages over mainland carrots. Fresh vegetable packing firms operating on the north-west coast have indicated an intention to expand production over the next five years. More detail here.

USA - Detailed Carrot Profile here.

The United States is a major carrot producing country and is among the largest carrot producers in the world. The Food and Agriculture Organization indicates that the average annual carrot production in the United States between 1994 and 2014 was estimated to be 1.4 million pounds, the highest production of any country in the western hemisphere. Records from USDA show that the United States produced about 2.4 billion pounds of carrots in 2015. California is the biggest carrot producing state in the country, and about 85% of the nation’s carrots are produced in California. Other states with significant carrot production in the United States are Texas and Michigan. Technological advancement and selective breeding of carrots make it possible for the United States to achieve an average carrot production per acre of 34,000 pounds. The majority of the United States’ carrots are consumed locally, with the carrot consumption per capita in the United States being about 7.6 pounds. Only 6.3% of the annual production is exported.

See also the Florida Carrot website Find out more here.
Read about Texas carrots here.

No universally cultivated vegetable enjoyed less regard as an ingredient of cuisine in 19th-century America than the carrot. The authors of US cookbooks repeatedly observed that, “carrots are not a very favorite vegetable for the table. They are used in broths and soups, but chiefly sent to table as a garnish, or an accompaniment to salt fish.” Even the carrot’s defenders were compelled to notice that “[t]his vegetable is but little used, except in soups; yet they are very palatable and healthy, containing a great amount of nutriment.” The distaste was for carrots themselves, not their mode of preparation, for the commonest way of cooking them—what some cookbooks designated “American style Carrots”—was to boil them soft and serve them with butter, as simple a rendering as might be conceived, aside from chewing them raw. No cookbook of prior 1900 recommended consuming uncooked carrots.

Why, then, did most US gardens contain carrots? Because since time immemorial they stood foremost among the vegetables that livestock savoured. Both tops and roots appealed. In New England, in early November, the farmer “cut off the tops, near, but not quite to the crown of the plant, with sharp hoes; they are greedily eaten by oxen, cows, sheep, and swine—then run a plough deep” to unearth the roots for use through the winter. Many argued that they were the most nutritious field crop for animals. “One bushel of carrots will yield more nourishment than two bushels of oats, or potatoes, and it is a remarkable fact, that horses will frequently leave oats to feed on carrots.” Because of the cost of growing grains, claims such as these found a wide welcome in the second quarter of the century. Experimentalists noted that it thrived when intercropped with flax seed, so that a field could yield two products simultaneously; furthermore, the vegetable did not leech the soil of nutriments as most grains did.

When planting carrots, care had to be taken that the soil was deeply plowed and free of stones. The small feathery seeds were planted by a dibble or drill eighteen inches apart on a still day, so wind did not blow the seed astray. Once seed had been deposited in the drill hole, the field hand used his foot to push soil into the hole and step on it to seal it. Because the carrot did not have natural predators that attacked it during the early stages of growth (such as the turnip fly for turnips), it enjoyed a relatively carefree cycle of growth. In the antebellum period cattle farmers frequently intercropped carrots with mangel wurtzel, a root vegetable rather like a coarse rutabaga, that also enjoyed great favor as animal feed.

In the colonial period and early republic the long orange carrot, England’s standard root, grew universally in American fields. The French white and purple carrots were specimen plants cultivated by experimental gardeners exclusively. In the 1850s the White Belgian and Scarlet varieties enjoyed a vogue among hotel cooks. After the Civil War, the Danvers, the Altringham, and the Early French Forcing Carrot came into wide cultivation.

Shakers - 1843

Directions for preserving vegetables in the winter were printed in the 1843 edition of The Gardener's Manual, published by the United Society (Shakers). The method is similar to others of the nineteenth century, although the "circular" form described was unique to the Shakers:

Beets and carrots should be gathered before hard frost in the Fall, the tops cut off and the roots packed away in sand in a warm cellar. A good method of preserving Beets and Carrots fresh through the Winter is, to lay them in a circular form on the bottom of the cellar, with the roots in the centre and heads outward; cover the first course of roots with sand; then lay another course upon them, and cover with sand as before, and so on until all are packed and covered. The sand for Carrots should be very dry or they will rot; for Beets it may be moist, but not wet. Celery is preserved in the same way. Onions and Turnips keep well on scaffolds, or in barrels, in a dry cool cellar. (The Gardener's Manual, 1843)

The brief history of carrots grown in the US in the nineteenth century explains how they came to be grown in the United States (pdf -  Source - The Heirloom Vegetable Garden, Cornell Cooperative Extension Information bulletin 177). (references in pdf text - 2. Burr, Fearing, Jr. The Field and Garden Vegetables of America. Boston, 1865. 3. Burr, Fearing, Jr. Garden Vegetables and How to Cultivate Them. Boston, 1866.

Canada In carrots are grown in all provinces, with the majority of the production occurring in Ontario and Quebec (courtesy Isis Gagnon-Grenier) Carrots. Carrot (Daucus carota), cool-climate plant belonging to the Umbelliferae family and grown as a root crop in Canada. Carrots are biennials, but are grown as annuals. More here

UK - British Carrot Growers Association - UK grows approx 800,000 tons of carrots per year and is self sufficient for at least 11 months of the year. The main variety grown are Nantes variants, often bolero, Laguna and Nairobi. Chart belowo shows production figures for main vegetables for 2021. More detail

Africa - Carrot is a popular vegetable with high vitamin A content, grown in East Africa mostly in the cooler highlands. The roots are consumed raw or cooked, alone or in combination with other vegetables (for example, peas), as an ingredient of soups, sauces and in dietary compositions. Young leaves are sometimes eaten raw or used as fodder. Carrots are an important source of vitamin A in African diets.

 Traditional Medicinal Uses for Carrot and its seeds around the world (pdf).


World Map of main growing areas

Main Shapes

UK map Growing areas

World Map of main carrot growing areas

Mian shapes of carrots

uk map showing carrot growing areas

History  Wild Carrot  Today  Nutrition  Cultivation  Recipes  Trivia Links Home ContactSITE SEARCH