World Carrot Production Statistics
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.
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
World production of carrots in the mid-1990s exceeded 14 million metric tons annually.
UK - British Carrot Growers Association - UK grows approx 700,000 tons of carrots per year and is self sufficient for 11 months of the year. The main variety grown are Nantes variants, often Bolero, Laguna and Nairobi.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.
Germany - Carrots are cultivated on about 9,650 hectares all over Germany. Nordrhein-Westfalen is the largest cultivation area for carrots. Other important cultivation areas are Lower Saxony and Rhineland-Palatinate. 527,000 metric tons of carrots were harvested in Germany in 2015.
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. There is also an Australian Carrot, which is native. 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)
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. More on New Zealand here.
(source - Te Ara, the New Zealand Encyclopaedia - http://www.teara.govt.nz/en/kai-pakeha-introduced-foods/1)
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 favourite 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 ploughed 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.
India - More about carrot production in India here.
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.
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