Crop: Carrot

Crop Detail

The carrot is a root vegetable, usually orange in color while purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the greens are sometimes eaten as well. The domestic carrot has been selectively bred for it’s greatly enlarged, more palatable, less woody textured taproot. Carrot has a good source of vitamin K and vitamin B6. It is a biennial plant in the umbel lifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast growing cultivars mature within three months (90 days) of sowing the seed, while slower maturing cultivars are harvested four months later (120 days). The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for the calendar year 2013 was 37.2 million tones, almost half (45%) were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads and carrot salads are a tradition in many regional cuisines.

Major/Minor Major
Temporary/Permanent Temporary
Category Agriculture Extension
Type Vegetables
Crop Climate Title Temperate
Crop Water Method Title Irrigated
Crop Duration Biennial
Crop Economic Title Food Crop
Crop Growing Season Rabi / Winter / Cold Crops


Sucking Pests

Leafhopper Mealy bug Army worm Cut worms


Root Knot Nematodes

Fungal Diseases

Leaf Blight Bacterial soft rot Black Rot Powdery mildew early/Late Blight

Bacterial Diseases

Angular Leaf Spot


Roots splitting Cavity spot


Convolvulus arvensis (Lehli) Rumex dentatus (jangli palak) Euphorbia helioscopia ( cHatri doddak) Narrow leaf

Carrot Seed Varieties

Name Seed Rate
Local varities لوڪل جنسون 5-6 kg/acre
Hybrid ولائتي 3-4 kg/ acre