Who would have guessed that one of the most “viral” things I’ve ever posted on Facebook would be about organic baby carrots? Clearly people want to understand and discuss baby carrots! As a result I decided to do some additional research on the topic and also restate what I learned (and shared) in my original post. So today I am shedding some light on the two mysteries that surround baby carrots: how they are made and if they are really “soaked in chlorine.” I buy baby carrots on occasion (they are not a regular purchase but can be handy in a lunchbox), and like others I honestly just wanted to know the truth.
And speaking of the truth, I want to share that I do not like to spread misinformation so please know the facts I am sharing do not come from Snopes or Google or a Facebook “friend” or any other questionable source.
3/5/13 update: To clarify, it is not my intent to discredit Snopes or other sources, but rather to point out that I did not rely on 3rd party information.
I called up the carrot company myself to get these answers (the 800 number is right there on the back of the package), and if you think produce companies would spread misinformation to customers like me about their government-regulated processes then that’s a whole other blog post for another day! But for now, I believe what they’ve told me – and sent me in writing – is pretty solid.
How Baby Carrots Are Made
Let’s face it – baby carrots do not look like regular carrots. First off, they are a smaller size and their rounded edges sort of resemble little “stubs,” and when you cut them down the middle you don’t quite see the same core that you would find in a regular carrot. So, what are baby carrots anyway?
According to California-based Grimmway Farms (baby carrot producers under names like Cal-Organic), the carrots they use are a specific variety that are smaller in diameter than regular table carrots and grown just for the production of baby carrots. The end product is shorter in length than regular carrots because, well, they cut them. They say their baby carrot variety looks similar to a regular carrot right out of the ground except it’s smaller in diameter, sweeter, more tender, and – while it still has a core down the middle – the core is much more slender than a traditional table carrot. So the diameter of the baby carrot that you see in the store is the actual diameter of the original carrot. But these carrots grow about 8 – 10 inches long so as I mentioned they cut them into small pieces, abrasively peel them with something like a potato peeler, then wash and package them for stores. (Pictures of this whole process are unfortunately proprietary.)
I asked why the edges of the peeled baby carrots are rounded and they said when they go through the peeler they tumble together (like a rock tumbler) so the edges get “polished” by other carrots during that process. I also asked what they do with the “waste” from the peels and tips, which they call the “mash,” and they said the tips are used for other products like shredded carrots (sold as salad toppers) and the peels are used for cattle feed. So long story short, just like there are different varieties of apples (Honey Crisp vs. Granny Smith) there are different varieties of carrots, and some happen to be smaller in diameter than others!
Are Baby Carrots “Soaked in Chlorine?”
There’s a pretty big rumor going around that peeled baby carrots are “soaked in a chlorine solution.” Some even take it so far as to say what makes these carrots turn white over time is the chlorine coming to the surface. As it turns out, according to a written statement from Grimmway Farms (which is the largest producer of baby carrots in the United States), the carrots are treated with WATER that contains a small amount of chlorine. And this water/chlorine solution is “well within the limits established by the EPA and comparable to the amount acceptable in [public] drinking water.”
I am by no means condoning the consumption of chlorine (that’s an even bigger issue), but the amount of chlorine in the water they use is 4 parts per million (ppm), which, for some, is similar to what’s in your drinking water. Again this is certainly not ideal, but I personally find that to be a lot less “dramatic” than carrots being soaked in straight up chlorine. They also said, “[The] chlorine is used to keep the carrots, the processing water and the processing equipment in a sanitary condition in order to prevent the spread of food-born pathogens [like e. coli].”
How Does that Compare to the Chlorine in a Pool?
Believe it or not the government regulation for chlorine allowed in a swimming pool is LESS than what’s allowed in public drinking water, which varies by region but is generally 1 – 3 ppm! My first thought (aside from “that’s crazy”) is that I can sometimes smell chlorine coming off of swimming pools so how could that be? Apparently, according to multiple sources, the aroma that you smell when you are at the pool could actually be from the pool not having enough chlorine. Cited from the Water Quality & Health Council (and verified through many other sources), that smell could “indicate that the pool water has not been properly treated. A common cause is high levels of chloramines, formed when chlorine combines with body oils, perspiration, urine and other contaminants brought into pools by swimmers. Contrary to what most people think, a strong chemical smell is not an indication of too much chlorine in the pool. In fact, the pool may actually need additional chlorine treatment to get rid of chloramines and sanitize the water.” Nice.
So, Why do Baby Carrots Turn White?
The white color that you sometimes see on the outside of baby carrots is technically called “blush” and it’s the evidence of dehydration. This could even happen to your own fresh carrots that you peel and then let sit in the fridge for days or weeks prior to eating them. This happens because, according to Grimmway, even though the carrots have been pulled out of the ground and peeled they are still living roots so they sometimes turn white to create a new protective outer layer. They said this does not change the nutritional value or affect the food safety of the carrots…frankly it just isn’t pretty (and it could sometimes mean the carrots will taste a little dried out). Putting those carrots in a bowl of ice water will help bring back the bright orange color if it concerns you.
Conclusion
So, in summary, I’ve said this about conventional produce before and I’ll say it about baby carrots: Eating any produce is far better than eating none at all. But if avoiding standard tap water is important to you then you might want to rethink what kind of carrots you buy at the grocery store. Like I said above we normally buy whole carrots ourselves (and even grow our own wild carrots in the winter!), but a couple readers pointed out to me that even if you buy fresh carrots then “wash” them off in your chlorinated tap water before eating them…how is that much different than the baby carrot process? And here we go further and further down the rabbit hole, which is honestly a place I like to avoid (since it’s clearly unrealistic to go live in a bubble somewhere). So, no matter what kind of carrots you decide to buy going forward (now that you have the facts), hopefully some of you, like me, will be relieved to know that baby carrots are NOT actually soaked in a pure chlorine bath.
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When we had an above-ground pool, we treated it with chlorine added to “tap” water — so how would that have less chlorine?
Hi there. Chlorine dissipates quickly when exposed to air.
WOW THAT’S AWESOME
Carrots are the best! This article makes me love them even more!
I purchase baby/mini carrots as treats for my small dog. He LOVES them and they are good for him. But, as a “treat”, I give them sparingly, therefore, they do tend to start this “turning white” process, as has been described in the article, long before I have come close to using them up. To toss them if they are bad is most certainly not a problem; however, to toss them if they are still perfectly good and will not harm my pet, then that is the clarification I am seeking??? Also, I take them out of the plastic bag they come in and put them in an airtight container and keep them in the fridge. They never smell bad nor even get limp even after a few weeks- just look a little less than fresh with the white residue on them. I would just like a clarification on how long I can safely keep them before having to toss them.
Hi there. If you refer back to the article regarding concerns about the “white” that appears: “This happens because, according to Grimmway, even though the carrots have been pulled out of the ground and peeled they are still living roots so they sometimes turn white to create a new protective outer layer. They said this does not change the nutritional value or affect the food safety of the carrots…frankly it just isn’t pretty (and it could sometimes mean the carrots will taste a little dried out). Putting those carrots in a bowl of ice water will help bring back the bright orange color if it concerns you.” And regarding shelf life, carrots should be okay kept in your fridge for up to three weeks.
I just bought a bag of baby peeled carrots (as I often do) for a healthy snack. I opened the bag on Sunday and put 20 or so in a ziplock bag to take with me and munch while I drove. When I arrived at my destination with all my carrots consumed I checked the mirror before jumping out of the car to see if there was any bits in my teeth and much to my horror and surprise my back chompers were STAINED orange (both uppers and lowers, it wouldn’t “rub” off either)! I couldn’t believe it. The stains remained for 4 hours and after I ate dinner and checked again they were gone. This is what led me to google baby carrots today. Is this normal? What have they done to the carrots? I was in shock and don’t recall ever getting orange stains before on my teeth. Any ideas?
Hi. I’ve read where carrot juice can stain but not the veggie itself. In fact this article says the vitamin A in carrots are great for oral health: http://www.care2.com/greenliving/12-best-and-worst-foods-for-your-teeth.html.
My hands are always stained orange after peeling and cutting a normal (not baby) carrot, so this staining is just what carrots do, it;s because of the juice the carrots lets off. No worries :)
Really appreciate all the leg work you did on this, especially regarding chlorine. Wish we could see some pics of the processing, but as you pointed out, it’s proprietary.
And then of course they have been sitting in a plastic bag for god knows how long.
Great article! I love how you covered your butt from any negativity that could arise lol
But the seeds they use are GMO, correct?
Hi. Not if you buy organic.
There are no GMO seeds used to produce carrots or other normal vegetables at this time. Corn, soybeans, rice, and canola are the commonly used GMO’s out there. Monsanto shelved their GMO veggie program because it is not economically viable at this time.
I was surprised to read that they wouldn’t provide pictures. I saw one of those “How it’s done” shows and they showed the process that baby carrots go through. It’s a simple process and doesn’t deter me from buying them, but I grow my own carrots and don’t mind cutting and peeling them.
Thank you so much, Lisa! You have such a great perspective on food. I love how you strive to inform while balancing that with “not living in a bubble”. Giving my finicky teen baby carrots and home-made ranch after school is much healthier than giving her the little orange fishy crackers!
I did juice baby carrots once and the juice tasted nasty, not even close to regular carrots juiced. I am sure it was chlorine that affected the taste of it and I will never use baby carrots again.
thank you for telling the truth about baby carrots i like them and will keep on eatting them.
Sorry, but any sign of chlorine in your food should not be consumed. Yeah its in our water, which it shouldn’t be! You’re trying to make it sound like its alright to ingest chlorine…. I doubt they are telling the truth about the amount, its probably quite a bit more. I will definitely stop eating these, not worth poisoning myself over. Good luck.
You do realize that kind of stuff is illegal right? They can’t straight up say a lie to the media, even though companies like to jump through loopholes.
Have fun eating at Chipotle then, Adam. No chlorine or any other poisons there… well, aside from E. coli. But hey, E. coli is an all natural toxin so it’s gotta be good, right?
Adam, you’re a fool to think it’s a higher concentration. I actually have firsthand experience with Grimmway and their chlorine uses and it’s exactly what she stated. I’m sure you shower in more chlorine than you’ll ever eat.
Adam, Your declaration about poisoning yourself by ingesting chlorine used to sanitize food as well as Tap water in 99.9% of the homes who use “city water” sounds like it was more from ignorance of the way ANY food processed for sale, for human consumption is handled & sanitized, including Organic produce. Fruits and vegetables are unique foods because they are often consumed raw or with little preparation. Effective intervention strategies have been developed, but they cannot completely eliminate microbial food safety hazards associated with eating raw produce. Therefore, preventing contamination of fresh fruits and vegetables with microbial pathogens, dangerous levels of chemical residues, or physical contaminants is the most effective strategy to assure that these foods are wholesome and safe for human consumption. In general, anything that comes into contact with fresh produce has the potential to contaminate it. Fresh produce may become contaminated at any point along the farm-to-table journey. The most common source of microbial contamination of fresh produce is indirect or direct contact with animal or human feces. Once fresh produce has been contaminated, removing or killing the microbial pathogens is very difficult. Prevention of microbial contamination at all steps in the journey from farm-to-table is preferable to treatment to eliminate contamination after it has occurred. In order to educate yourself, please read the following chapter from the USFDA with regard to Safe Practices for food processes: “Chapter V. Methods to Reduce/Eliminate Pathogens from Produce and Fresh-Cut Produce”, specifically the SCOPE and Section 2. Intervention methods. “Chlorine has been used for sanitation purposes in food processing for several decades and is perhaps the most widely used sanitizer in the food industry.” Since most fresh fruits and vegetables are grown in fields and orchards that are non-sterile environments, including the use of manure as a fertility ingredient, FDA and USDA have issued guidance on good agricultural practices (GAPs) for the produce industry. The guide addresses microbial food safety hazards and good agricultural and management practices common to the growing, harvesting, washing, sorting, packing, and transporting of most fruits and vegetables sold to consumers in an unprocessed or minimally processed (raw) form. Even fruits & vegetables grown in your backyard can become contaminated with pathogens through manure (for example through fertilization practices or run off contamination) and water (for example, irrigation water) so don’t think by avoiding any store bought produce you are doing yourself any favors.
Hi! Thank you for the information. I’m a new reader and looking forward to being more educated about food! If if you or your readers are interested, There’s a great episode of “How It’s Made” that shows exactly how baby carrots are made.
Do your research this is totally untrue!
http://www.snopes.com/food/tainted/carrots.asp
Milly, you are also misinformed. Baby carrots are specifically bred to be long and slender. They’re also selected for flavor, sweetness, and texture to give everyone a good eating experience. The cracked or split carrots are usually sweeter because the sugar content causes them to crack. Companies like Grimmway and Bolthouse are responsible farming operations and have the best interests in mind for their customers.
It really helps to read & comprehend your sources. That Snopes link agrees with everything the blog author says, lol!
Hi Lisa! Many thanks for your sharing this useful information. I was worry about this matter before reading your post, but now I can be confident to use them
Thanks for providing this overview Lisa . We grow our own carrots (the larger table variety) during the summer months and I could never understand why baby carrots had such a different texture, taste and even smell. I feel silly for not even considering that they were of a different variety! I might see if I can find some seedlings myself for growing!
Sherry,
Look for Sugarsnax from Nunhems and/or Triton from Sakata. Those varieties are used almost exclusively for Baby carrots and have good flavor. I personally like Triton better. It’s flavor uniformity is pretty good from root to root
Did it ever occur 2 anyone that in the old days people didn’t get cancer like they do now the reason is all the crap they put in your food. People who are lucky enough to have their own garden are way more healthier did your average American who consumes all those chemicals in your food. I’m not just a Looney I consume all those chemicals to and of course I am ill. Cancer these days is as common as the cold and that’s pretty sad.
I am sorry to hear you are I’ll.My brother started me on organic 15 yrs ago.You are so right in that the food is so full of chemicals it does give people cancer and other deseases. I can suggest to you to take vitimin c iv therapy. It is like a natural version of chemotherapy
Google it in your area. It works as the high level of C kills cancer cells
thanks for the good info. I read a bunch of the comments and noticed how no one seemed to mention the assumingly unintentional pun “down the rabbit hole” in an article about carrots! hah!
Thank you for this fantastic info. The tips listed above are insightful and will help me a lot. The article is well written as well.
Why do you call Snopes a “questionable” source? They are a creditable source.
No, they’re not.
Thanks for your excellent explanation of the white covering on baby carrots. Now they won’t get thrown out anymore at this house, I’ll eat them.
When I see them starting to turn white, I fill a bowl with ice water and put the carrots in, and I even sometimes put them in the refrigerator for a couple hrs or more. They get crispy and taste great
Thank you for the article. One aspect about which I’ve been wondering:
are those carrots GMO free? GMO has been creeping in our food supplies and I worry about the long term effects on out health.
Thx
My question is – are whole baby beets created this way?