2019 Frozen Baby Carrot Market Research Report
Carrots are a member of the Apiaceae (formerly called Umbelliferae) family, which also includes celery, anise, dill, and cilantro. They are a biennial crop, producing their taproot the first year, and, if left to grow, would flower, set seed and die the second year. Although most all the carrots marketed in the United States today are orange, other colors such as red, yellow, or purple can occasionally be found in various fresh, frozen, and juice products. All carrots can be eaten root to tip, with the leaves often added to salads.
Carrots are primarily consumed fresh and are the 6th most consumed the fresh vegetable in the U.S. Consumption of fresh carrots peaked in 1997 at 14.1 pounds per person and since then has dropped off and settled into a stable amount of approximately 8.3 pounds per person in 2015 (Vegetable and Melon Outlook, 2016). In contrast, the consumption of frozen carrots averaged 1.4 pounds per person.
Carrots are very high in beta carotene, and also contain Vitamin C, Vitamin K, potassium, other vitamins and minerals, and dietary fiber. In this century, carrots have become a popular cooking vegetable, salad item, snack food, and raw vegetable.
The upsurge in carrot popularity came after 1986 with the introduction of “baby-cut” carrots, which are packaged petite carrots made by chopping down and polishing much larger versions of the vegetable. “Baby carrots” are actually very young carrots that are harvested while the vegetables are still quite tiny. Baby-cut carrot products have been the fastest-growing segment of the carrot industry since the early 1990s and are among the most popular produce items in the supermarket aisle.
Approximately 6.3 percent of the fresh carrots supply in 2015 was exported. Imports totaled 427 million pounds. Major carrot imports come from Canada and Mexico.
Carrots, a cool-season crop that is always direct-seeded. Roots attain optimal color when the air temperature is 60º to 70ºF (18º to 21ºC). Although carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful. Fresh market carrots were harvested from 71,550 acres in 2015 with a total yield of approximately 2.4 billion pounds. (USDA, National Ag Statistics Service, 2016). Carrots are grown in and shipped year-round from California, with four main production regions. California produces over 85 percent of all car¬rots grown in the United States. Michigan and Texas are other impor¬tant carrot-producing states. The average fresh carrot yield per acre in 2015 was approximately 34,000 pounds.
Prices received for fresh carrots are typically higher than prices received for carrots for processing. The 2015 season average U.S. price for fresh carrots was $31.40 per cwt, up nearly 13 percent over the previous two years and 33 percent higher than ten years ago.
Based on the most recent production and price averages, the estimated gross value for fresh market carrot production is $10,600 per acre. The costs of carrot production vary depending on the production location and the level of mechanization.
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