BASIC TECHNIQUES FOR GROWING CARROT (DAUCUS CAROTA) IN GHANA.

Carrot is an erect biennial plant grown as an annual, characterized by a swollen orange to red taproot that varies in shape and size.

Carrot is grown for their roots, which are generally orange or pinkish-red in colour.

The plant is a cool-season crop that is sensitive to high soil temperature.
Carrot tolerates a wide range of rainfall and does well in temperatures of about 18⁰C to 24⁰
Under warm temperatures, they produce smaller roots, which are slender, fibrous, and the colour becomes light orange.
Carrot-like light and sandy loam, and if the soil has a lot of clay, add some organic matter to make the soil to become porous.
The addition of fresh manure in the soil might not be required, else can affect the crop adversely.
A P^H of about 5.6 to 7.0 is desirable.

Land preparation

After clearing the bush and stumps, dig thoroughly to a depth of about 18 to 25 cm.
Do not apply organic manure to the soil from the pre-planting to the harvesting stage.
Carrot is propagated or grown by seed.
The time of planting is throughout the year.
Seeds are sown at stake in drills and later thinned out.
The seeds may take 14 days to germinate.
The spacing should be 35 cm apart in rows, and seedlings thinned to 8 to 10 cm apart.
Later thinning should leave seedlings 12 to 14 cm apart.
The seedlings may be earthed up or uprooted when the roots begin to swell to protect them from excess heat.
In very high-temperature weather, a light shade may be required.

Regular hoeing, weeding, and watering.
Earth up the seedling when the roots begin to form to protect them from excessive heat.
Application of fertilizer: unfinished compost or manure as fertilizer for your carrots will induce rough and branched roots.
The compost should be well-composted before being added to the soil where you intend to grow your carrots.

This is characterised by roots rotting rapidly in storage and having an unpleasant smell.
The soil-borne bacteria enter the roots through wounds.
The disease is controlled by practising crop rotation.
Only undamaged roots are stored in cool conditions.

The maturity period depends on the variety of the crop.
Carrots become mature for harvesting between 10 to 12 weeks from sowing, depending on the size required and the farmer.
Carefully lift or pull the roots of the carrot using a digging fork.
The roots could be stored in a cool, moist place.
They should not be washed until needed.
However, carrots are best left in the garden until needed.

It can be tied and sold locally or exported to other countries.
The roots of the carrot can be eaten raw, boiled, or fried.
The leaves are edible.
Carrots serve as a source of iron, vitamin B_1, and a small amount of vitamin B₂ and C.