GROUP TASK

CARROT PRESENTATION

Prepared to fulfill the assignments of the Agro-industrial Product Materials course

Supporting lecturer: Prof. Dr. Titi Candra Sunarti, M.Si.

ARRANGED BY:
AKMAL ZIDAN (F3401221131)
M. AGIL RAMADHAN HARAHAP (F3401221018)
KAYLA ANDHITA AZZAHRA (F3401221808)

DEPARTMENT OF AGROINDUSTRIAL TECHNOLOGY

FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
IPB UNIVERSITY
2024
 CHAPTER I
INTRODUCTION

1.1. Background
Carrot (Daucus carota L.) belongs to the family Apiaceae.
South-western Asia especially Afghanistan is particularly to be the main
center of origin of this crop as the biggest morphological diversity in this crop
has been found to occur in this region (Surbhi et al. 2018). Similarly the wild
forms are also seen in Europe. Carrot is a prevalent cool season root
vegetable cultivated in temperate countries mainly during spring and summer
season while in tropical regions during winter season. The most usually eaten
part of a carrot is the taproot, in spite of the greens are also edible.

CHAPTER II
DISCUSSION

2. 1. Definition and Characteristics

Carrots are one of the agricultural commodities that have been known
as healthy vegetables. They are known to have a high content of nutrients
such as fiber, sugar and antioxidant substances such as carotenoids, vitamin
C, vitamin E and beta- carotene. Carrots are also well known as a source of
vitamin A because they have higher levels of carotene (provitamin A) and
processed carrots such as carrot juice is good for health. With a high nutrient
content that give many benefits for health, the consumption of carrots could
be increased if there are other processed carrot products. There are many
fruits which are processed as food products such as apple, mango, orange and
others. Such fruits are widely used as food products. However, carrots do not
have advantages like them. Other fruits such as apples can be eaten raw and
has a flavor that is favored by many people, so that the fruits can be processed
to become various food products. This research developed carrots based
products using QFD to produce a product design (Ekawati and Bazarado
2016).
2.2. Market Prospects
India is the second largest producer of vegetables after China with a
production of 169.478 million tonnes of vegetables from an area of 9.542
million hectares. Carrot growing states are Haryana, Tamil Nadu, Uttar
Pradesh, Karnataka, Assam, Bihar, Telangana, Andhra Pradesh, Jammu &
Kashmir and Madhya Pradesh with a total production of 1.338 million metric
tonnes in 2015-16. In India, the carrot is available in meager amounts for
most of the year. At first, it grows a rosette of leaves while developing the
augmented taproot. Suitable time for sowing of carrot seed is varied from
early September to early November and it takes about 80-90 days from
sowing to root formation. They develop best in full sun however they endure
some shade. The ideal temperature is 16 to 21°C. The roots achieve
marketable stage when their distance across is 1/2 to 3/4 inch at the upper to
end. Reaping of carrot root is done from mid-December to end of February
(Surbhi et al. 2018).

2.3. Uses
Carrots are a widely consumed crop in the Apiaceae family that is
produced annually worldwide for food purposes. The cultivation of the crop
was favored in tropical and subtropical regions between September and
November, while the temperate circumstances offer an extensive choice of
cultivation all over the year (Ikram et al. 2024). A lower temperature is
necessary for growing carrot seeds. Carotenoids and flavonoids are pigments
found in roots that give carrots their color and antioxidant properties.The
family of carrots is known by the inflorescence, which grows biannually,
while the root crop is grown annually as a food source. The root output
largely depends on the cortex core proportion, which declines with ripeness.
The secondary change to the inner and outer sides produces the roots’ xylem
vascular system and phloem. The bioactive constituents are concentrated
primarily on the external side of the root (cortex), and the occurrence of
vitamins, bioactive components, and trace elements has caused it to rank as
 one of the top ten vegetables and fruits on a nutritional basis. The carrot roots
are distinctive carotenoid-rich roots with the addition of polyacetylenes and
terpenoids.
The dominant terpenes are monoterpenoids and sesquiterpenoids, and
falcarinol complexes are polyacetylenes. The harsh carotid taste is reduced to
acceptable levels by delaying sugar production in the root while it grows. The
foundation of orange, red, yellow, violet, light, and dark roots is formed by
the color differences. The pigments found in different roots have extensive
medicinal use for human health. The yellow carrot lutein produces macular
colors necessary for normal eye function. Lycopene found in the tomatoes,
and red carrot assortments is strongly oxygen-free and has high levels of
plasma in the body fluid to reduce the possibility of various cancersm Carrots
are colored black and purple by an antioxidant known as anthocyanin.

2. 4. Distribution Patterns
Carrot distribution patterns involve a complex integration of
agricultural production, processing, and logistics to meet market demands
efficiently. Key players like China, the United States, and the Netherlands
drive the global supply, utilizing advanced farming techniques and
mechanized harvesting to maximize yield and quality. Post-harvest, carrots
undergo processes such as washing, sorting, and packaging in facilities
designed to handle large volumes while ensuring product standards. The use
of cold chain logistics is crucial in maintaining freshness during
transportation to domestic and international markets. Economic factors,
including production costs and market pricing, are carefully managed to
optimize profitability. The agroindustrial sector is also increasingly adopting
sustainable practices and innovative technologies, such as precision
agriculture and biodegradable packaging, to enhance productivity and reduce
environmental impact, ensuring a resilient and efficient supply chain from
farm to table.
 CHAPTER III
CLOSING

3.1. Conclusion
In conclusion, carrots stand out as versatile and nutritious vegetables,
rich in essential nutrients and antioxidants. Their cultivation spans diverse
climates, from temperate to tropical regions, making them a globally
accessible food source. With their high content of carotenoids, vitamins, and
bioactive compounds, carrots offer numerous health benefits, including
promoting eye health and reducing the risk of chronic diseases. Despite their
nutritional value and culinary versatility, there remains untapped potential for
the development of processed carrot products to further enhance consumption
and market prospects. As evidenced by their widespread production and
consumption across continents, carrots continue to play a vital role in global
agriculture and nutrition, reflecting their enduring significance in both
traditional and modern food systems.
Furthermore, the utilization of carrots extends beyond culinary
applications, with their bioactive components holding promise for medicinal
and functional food purposes. The diverse array of pigments and compounds
found in carrots, such as carotenoids, polyacetylenes, and terpenoids,
underscore their potential for supporting human health and wellness. From
enhancing vision to bolstering immune function, carrots embody the
intersection of agriculture, nutrition, and health. Continued research and
innovation in carrot cultivation, processing, and utilization offer opportunities
to unlock their full potential as a nutritious, sustainable, and multifunctional
crop, contributing to the advancement of agroindustrial practices and the
well-being of individuals worldwide.

3.2. Suggestion
For the next research, the writer suggests to conduct deeper research
related to the potential possessed by carrots. This is used to add insight into
knowledge related to potential products from carrots.
 REFERENCES

Ekawati Y, Bazarado M. 2016. Designing food products based on carrots using the
product design phase of Quality Function Deployment. ARPN Journal of
Engineering and Applied Science. 11(1):3109-3116.
Ikram A, Rasheed A, Ahmad Khan A, Khan R, Ahmad M, Bashir R, Hassan
Mohamed M. 2024. Exploring the health benefits and utility of carrots and
carrot pomace - a systematic review. International Journal of Food
Properties. 27(1):180-193.
Surbhi S, Verma RC, Deepak R, Jain HK, Yadav KK. 2018. A review - food,
chemical composition and utilization of carrot (Daucus carota L.) pomace.
International Journal of Chemical Studies. 6(3): 2921-2926.