Carrot Farming and Biology
Carrots grow underground. The plant belongs to the Apiaceae family. It is a biennial, but farmers harvest it as an annual. Seeds are sown in loose, well‑drained soil. The ideal soil pH is between 6.0 and 6.8.
Seeds need cool temperatures to germinate. They sprout in about ten to fourteen days. Young seedlings need plenty of moisture. Farmers thin the rows to give each plant space. This helps the roots develop straight and long.
The carrot root is a taproot. It stores sugars that give the vegetable its sweet taste. The orange colour comes from beta‑carotene. This pigment is a precursor to vitamin A. Carrots also contain vitamin C, potassium, and fiber.
Farmers rotate carrots with other crops. Rotation reduces soil‑borne diseases. It also breaks pest cycles. Common pests include the carrot fly and aphids. Biological controls such as parasitic wasps can keep them in check.
Harvest occurs when the roots reach market size. This is usually 70 to 80 days after sowing. Farmers pull the carrots by hand or use a mechanical lifter. After harvest, the tops are removed. The roots are washed, sorted, and packed.
Post‑harvest handling keeps carrots fresh. Cool storage at 0 °C extends shelf life. Proper ventilation prevents rot. Carrots can be stored for several months.
Carrot farming blends agronomy and biology. Understanding plant physiology improves yields. Sustainable practices protect the soil. The result is a nutritious vegetable that feeds millions.
CMP Bio World 