Types
The Great North American Carrot Company is a Michael Cutler Company Brand.Select carrot type for more information:
- >> Whole Carrots
- >> Baby Carrots
- >> Shredded Carrots
- >> Partner with MCCO
- >> Food Safety
- >> Contact Us
- >> View our Brands
- >> Grower Relations
Why do carrots turn white?
It is rumored that the "white film" you may see as your carrots sit in your refrigerator is "chlorine coming to the surface." This white blush is actually caused by the dehydration of the cut surface. Baby cut and peeled carrots are more prone to develop this only because their entire surface area is a cut surface. To keep baby cut and peeled carrots from drying out, store them at low temperature and in a high relative humidity environment.
If your carrots start to blush, simply soak them in a bowl of cool water for a few minutes and enjoy!!
Our carrots have been specially bred to contain more sugar than their standard-sized cousins. Carrots that are planted with the intent of producing baby cut and peeled carrots are planted closer together than standard size carrots. This helps control the size of the carrots. These smaller, sweeter, and brighter carrots are easier to clean, cut, and polish into our final product.
Below is some information about our processes, specifically with regards to the use of Chlorine as an anti-microbial sanitizer and the type of carrots we cultivate to make Baby Cut and Peeled Carrots.
Our Baby Cut and Peeled Carrots are treated with chlorine. It is used as an anti-microbial treatment to control potential contamination in the finished product. Carrots that are treated with chlorine are subsequently soaked and rinsed with potable water to remove the excess chlorine before being packaged.
Sanitizers that can be used to wash or to assist in lye peeling of fruits and vegetables are regulated by the U.S. Food and Drug Administration in accordance with the Federal Food, Drug and Cosmetic Act as outlined in the Code of Federal Regulations, Title 21, Ch. 1, Section 173.315.
Chlorine is routinely used as a sanitizer in wash, spray, and flume waters used in the fresh fruit and vegetable industry. Anti-microbial activity depends on the amount of free available chlorine (as hypochlorous acid) in water that comes in contact with microbial cells. The effectiveness of chlorine in killing pathogenic microorganisms has been extensively studied." For more information on the use of Chlorine as a routine anti-microbial sanitizer, you can visit the following government web site;
http://www.cdc.gov/ncidod/EID/vol3no4/beuchat.htm
Please visit our Food Safety page for more info.
If you have any further questions, please be sure to contact us.