Our Process

Behind The Carrots

How Carrots Got Started

Today’s carrots are a domesticated hybrid of early wild carrot varieties. The modern carrot’s botanical name is Daucus carota sativa. Carrots are members of the umbelliferae family, which includes celery, parsnips, caraway, fennel, dill and chervil.

Carrots originated at least 3,000 years ago in Central Asia and the Near East and slowly migrated into the Mediterranean region. Those carrots weren’t the familiar orange variety we consume today, but were white, yellow, green or purple—and not tender and tasty. More commonly used as medicine than as food in ancient eras, carrots and their juice were prescribed to treat cancer, indigestion, snake bites and skin ulcers.

Although the exact origin of the orange carrot is not precisely known, it is believed that it was first developed in the 1600s by the Dutch. Carrots have long been useful as a food, flavoring, or even a decoration. In the Middle Ages, women decorated their hair with the carrot’s feathery leaves. Carrot juice has been used to improve the color of food, such as butter. Carrots also were cultivated in Colonial America gardens, including Monticello, the home of Thomas Jefferson.

Though carrots have been grown and sold in many shapes and sizes throughout history, one of the biggest innovations arrived in 1989 when peeled, mini-carrots were introduced. Known today as baby-cut carrots, the bite-size carrots aren’t grown to be so petite. They are bred to be long, slender and sweet, then cut into two-inch pieces and lathed to uniform width. Today they are the most popular ‘variety’ of carrots in the marketplace.

carrotstobabyOur Most Famous Creation

For a new generation, it’s hard to remember a time before baby carrots. Now that consumers everywhere have discovered the convenience and superior flavor of fresh, peeled, ready-to-eat bite-sized carrots, baby carrots have become best sellers. Baby carrots have become a staple of lunch bags, snack trays and dinner plates because they’re delicious alone, with dips or as easy side dishes.

Not every carrot is good enough to become a baby carrot. Grimmway Farms has developed a long, slender carrot that’s tender and sweet, all the way through. Our stay-fresh packaging ensures that they’re always crisp, flavorful and ready to add to snacks or meals. Go ahead—we’ve done the peeling and slicing for you. All you have to do is enjoy them!


How a Carrot Becomes a Grimmway Farms Baby Carrot

• Long and slender carrots are harvested and trucked to the processing plant.
• Carrots are washed.
• An inspector separates malformed carrots.
• The carrots are trimmed into two-inch pieces by automated cutters.
• A second cutter trims the carrots and prepares them for peeling.
• An optical sorting machine discards any carrot pieces with green portions.
• The two-inch pieces are pumped through pipes to the peelers.
• The peelers rotate the carrots and scrape off the peel.
• The baby carrots are automatically weighed and bagged.