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The production of baby carrots and small red beets for either fresh market or for processing presents a unique mechanization problem. The product size is small so higher yields than possible with conventional production methods must be attained. Investigation testing and development of equipment for this specialized operation has been carried out over several years to assist growers in production of these crops. Baby carrots are grown using developed varieties of carrot (Daucus carota) selected for their ability to mature at a small size. The desirable root size is less than 19 mm in diameter and 115 mm in length, about the size of a finger. Other varieties produce a globe-shaped root very much like a radish or the stump-rooted varieties which produce a wide-shouldered, short, tapered root common in con served product from England. Small baby carrots are of interest to consumers and institutional users as the small roots have good appearance, taste and texture. The product commands a premium price over conventional carrots, whether canned, frozen or fresh. The same situation is true with small red beets. Small roots command a higher price for certain packs whether pickled or con served. Small beets are in demand for the growing salad-bar trade.
production techniques for baby carrots and small red beets
Hergert, G. B. 1983. PRODUCTION TECHNIQUES FOR BABY CARROTS AND SMALL RED BEETS. Canadian Agricultural Engineering 25(1):33-38.
33 - 38