Baby carrot

Carrot sold at a smaller size before reaching maturity

A baby carrot is a carrot harvested before reaching maturity and sold at that smaller size. A baby cut carrot is a small piece cut from a larger carrot; baby cut carrots are often marketed as "baby carrots", leading to potential confusion.

The immature roots of the carrot plant are sometimes harvested simply as the result of crop thinning, but are also grown to this size as a specialty crop. Certain cultivars of carrots have been bred to be used at the "baby" stage. One such cultivar is 'Amsterdam Forcing'. This process was developed at Beechnut Farms, bought by Zellwin Farms. These farms originally developed food for World War II, but wanted to sell food for civilians. A team of two led the research. According to Dole, baby carrots are sweeter and more tender than full grown carrots.

Taking fully grown carrots and cutting them to a smaller size for sale was an innovation made by California carrot farmer Mike Yurosek in 1986. Bolthouse Farms and Grimmway Farms are the world's two largest growers, processors, and shippers of "baby cut" carrots.

To make "baby cut" carrots, large carrots are put into a machine and cut into sections, then abraded (scraped) down to size, their ends rounded by the same process. In the field, two story carrot harvesters use long metal prongs to open up the soil, while rubber belts grab the green tops and pull. The carrots ride up the belts to the top of the picker, where an automated cutter snips off the greens. They are trucked to the processing plant, where they are put in icy water to bring their temperature down to to inhibit spoiling. They are sorted by thickness. Thin carrots continue on the processing line; the others will be used as whole carrots, juice, or cattle feed. An inspector looks for rocks, debris or malformed carrots that slip through. The carrots are shaped into pieces by automated cutters. An optical sorter discards any piece that has green on it. The pieces are pumped through pipes to the peeling tanks. The peelers rotate, scraping the skin off the carrots. There are two stages: an initial rough peel and then a final "polishing." To reduce microbial contamination, "baby cut" carrots may be treated with small amounts of chlorine. Those that are so treated will be subsequently rinsed with potable water to remove the excess chlorine before being packaged. The carrots are weighed and bagged by an automated scale and packager, then placed in cold storage until they are shipped. The white blush sometimes visible on the surface of "baby cut" carrots is caused by dehydration of the cut surface. "Baby cut" carrots are more prone to develop this because their entire surface area is a cut surface. Low temperature, high humidity storage can minimize the white appearance.