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The carrot is a root vegetable, usually orange in colour, though 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 its greatly enlarged, more palatable, less woody-textured taproot.
Carrots were domesticated in the ancient empires located in today’s Iran and Afghanistan over 5000 years ago. From there, this great root vegetable spread across the known world. Carrot is one of the most sugary vegetables in the world. Carrots can be eaten raw, boiled or made into sweet juice.Carrots originated over five thousand years ago in present-day Afghanistan in Asia.Carrots are an excellent source of vitamin A, which can help prevent vision loss, vitamin C to protect the body from sickness, and fiber to assist with digestion. The roots also contain some vitamin K, magnesium, calcium, folate, and potassium.Carrots have many medicinal properties – they can repair damaged cells, maintain health of the skin, serve as good antiseptic for skin wounds, cure eye diseases, very effectively clean your mouth from bacteria, regulate alkaline ratio of your body, treat worms in children, improve vision, improve breast milk in women, restore regular function of liver, regulate blood pressure, and much more.