Carrots are vegetables which are eaten raw or cooked. It is an emerging high value crop; very rich in vitamin A which is what gives it the characteristic bright colour and sweetness good to be used in some fruit-like roles. When grated, they can be used in cakes, carrot puddings, blended in jams and other fruits. It has a demand in both small scale use and processors like canneries and dehydration firms. Ecological Requirements · Carrots do well in cool to warm areas. The roots are very sensitive to high soil temperatures. · Deep, loose loam soils which should be well drained and with a pH of 6 to 6.5. Poor drained soil encourages prevalence of bacterial diseases. Heavy clay soils give low quality, malformed and twisted carrots. · Altitude of 500m above sea level. Varieties Carrot varieties can be categorized into two fresh market and processing (canning) varieties. The common varieties are Nantes , Super Kuroda, Oxhart and Chantney . Planting Carrots are usually s
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