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Speaker 1
Hey there.
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Speaker 2
Hey, how's it going?
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Speaker 1
Not bad. How are you?
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Speaker 2
I'm doing well. Thanks for asking. What's on your mind today?
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Speaker 1
Do you mind if I record this for a podcast?
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Speaker 2
Sure. I don't mind at all. What's the podcast about?
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Speaker 1
Today, let's talk about baby carrots.
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Speaker 2
That sounds interesting. What specific aspects of baby care are you planning to cover?
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Speaker 1
No baby carrots.
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Speaker 2
Got it. Baby carrots. It is. What's your angle on them?
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Speaker 1
How are baby carrots made?
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Speaker 2
Baby carrots are usually made from larger carrots. They're cut and shaped into smaller pieces, then polished to give them their smooth appearance.
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Speaker 1
When did baby carrots start being a thing?
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Speaker 2
Baby carrots became popular in the late 1980s. A California farmer named Mike Jurassic came up with the idea to cut imperfect carrots into smaller, bite size pieces. This help reduce waste and make carrots more convenient for snacking.
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Speaker 1
What did they do with the imperfect carrots before baby carrots?
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Speaker 2
Before baby carrots became popular? Imperfect carrots were often discarded or used as animal feed. They might also have been used in processing for products like carrot juice or shredded carrots, but a lot of them went to waste. The baby carrot innovation helped reduce that waste significantly.
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Speaker 1
Okay, let's go into deep detail of how a baby carrot is made, including what the machines look like and how long the process takes.
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Speaker 2
Certainly, baby carrots start as regular carrots that are too twisted or misshapen for the market. They're first peeled and cut into two inch sections. These sections then go through machines called baby carrot cutters that shape them into the familiar rounded form. Finally, they go through a polishing process which smooths out the edges and gives them their characteristic look.
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Speaker 2
The entire process from start to finish can take only a few minutes, but it depends on the size and speed of the machine. The machines themselves are industrial, with conveyor belts and rotating blades designed to handle large volumes of carrots efficiently.
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Speaker 1
Okay, let's talk about specifically just the peel and cut process.
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Speaker 2
Sure, the peeling and cutting process starts with regular carrots being thoroughly washed. Next, the carrots are fed into a mechanical peeler which removes the outer skin. After killing the carrots, move to a cutting machine that slices them into smaller, uniform sections. Typically around two inches long. These pieces are then shaped into the final baby carrot form. In the next step.
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Speaker 1
So is each baby carrot one carrot? Or can one original carrot make multiple baby carrots? If it's a larger carrot.
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Speaker 2
One original carrot can make multiple baby carrots. If the original carrot is large enough, it can be cut into several sections, each of which is then shaped into a baby carrot. This efficient process reduces waste and maximizes the yield from each carrot.
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Speaker 1
How does one decide if it becomes a regular carrot or if it becomes, baby carrot?
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Speaker 2
Typically, carrots that are two misshapen, twisted, or cosmetically imperfect for the fresh produce market are selected to become baby carrots. Farmers and processors decide based on the size, shape, and appearance of the carrots. The ones that don't meet the esthetic standards for whole carrots are turned into baby carrots. This way they can still be used and sold. Reducing waste.
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Speaker 1
Is that a human process or is that process largely automated?
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Speaker 2
The process is largely automated. Machines handle most of the sorting, peeling and cutting based on size and shape. However, there can be some human oversight to ensure quality control and to make decisions about which carrots are suitable for baby carrots.
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Speaker 1
I mean, specifically the decision of what carrots become. Baby carrots.
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Speaker 2
That it the decision of which carrots become baby carrots is often a combination of automated sorting and human oversight. Machines do the initial sorting based on size and shape, but workers also inspect the carrots to ensure quality. If a carrot is too twisted, bent or cosmetically imperfect, it's designated for baby carrot production. This combination helps ensure that only the carrots are not suitable for the fresh produce market.
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Speaker 2
Become baby carrots.
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Speaker 1
Okay, can you go into the technical logistics of what should?
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Speaker 2
No worries. Feel free to ask whenever you're ready.
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Speaker 1
Can you tell me the specific details of length and shape or misshapen ness of when an automated process would choose a carrot to become baby carrots?
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Speaker 2
The production of baby cut carrots starts with washing and sorting. Large carrots by size. Carrots that are too thick are set aside for other uses, while thinner carrots proceed. These carrots are cut into two inch sections, with the ends rounded and polished for a smooth, uniform appearance. This automated process ensures the carrots are visually appealing and convenient for consumers.
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Speaker 1
So the thinner ones go to baby carrots.
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Speaker 2
Yes, the thinner, straighter carrots are typically chosen to become baby carrots. The automated process sorts them based on these characteristics, ensuring only the best suited carrots go through the process. Thicker or misshapen carrots are either used for other purposes or discarded.
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Speaker 1
What are the other purposes?
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Speaker 2
Other purposes for thicker or misshapen carrots include being processed into carrot juice, shredded carrot, or used in soups and other processed foods. They might also be used as animal feed or composted, ensuring minimal waste.
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Speaker 1
What does a baby carrot sorta look like?
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Speaker 2
A baby carrots sorta typically looks like an industrial machine with conveyor belts and various sensors. It has mechanisms for sorting carrots by size and shape, using automated arms or rollers to separate them. The sorter is made of stainless steel and is designed to handle large volumes of carrots efficiently.
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Speaker 1
Okay, so now that we have it sorted, what about the peeler? Describe the peeler in heavy detail.
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Speaker 2
The peeler in a baby carrot production line is a robust stainless steel machine equipped with abrasive rollers or brushes. These rollers gently remove the outer layer of the carrots as they pass through. The machine is designed to handle large quantities quickly and consistently, ensuring each carrot is evenly peeled before being cut and shaped.
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Speaker 1
And they're peeled before they're cut.
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Speaker 2
Exactly. The carrots are peeled first to remove the outer layer and any imperfections after peeling. They are then cut into smaller sections and shaped into baby carrot.
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Speaker 1
Okay. Can you describe in detail what the cutter machine is like?
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Speaker 2
Certainly, the cutting machine in Baby Carrot production is a precision device that slices the peeled carrots into uniform two inch sections. It consists of a series of sharp blades or rotary cutters that ensure each piece is the same size. The machine is designed to handle large volumes quickly and efficiently, ensuring consistency in the final product.
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Speaker 1
And then what happens?
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Speaker 2
After the carrots are cut into uniform sections, they move to the shaping and polishing stage. In this stage, the cut pieces go through additional rollers or abrasive that smooth and round them into the final baby carrot shape. This step ensures each carrot has a consistent, smooth appearance before they're washed and packaged.
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Speaker 1
And are the shaping and cutting machines. Different machines?
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Speaker 2
Yes, the shaping and cutting machines are different. The cutting machine is specifically for slicing the carrots into uniform sections, while the shaping machine is used to round and smooth the cut pieces into the final baby carrot form. Each machine plays a distinct role in the production process.
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Speaker 1
Can you describe in detail what the shaping machine is like?
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Speaker 2
Certainly, the shaping machine consists of a brace of rollers or rotating drums that gently smooth and round the cut carrot sections. As the carrots pass through these rollers, polish them to achieve a uniform cylindrical shape. The process is designed to be gentle yet effective, ensuring the carrots maintain their structural integrity while achieving the desired shape and smoothness.
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Speaker 1
How are the machines kind of like those machines that you put rocks in so they smoothen out?
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Speaker 2
Yes, it's quite similar in concept. Just like rock tumblers use abrasive to smooth and polished stones. The shaping machine uses rollers to gently round and polish the carrots, giving them that uniform baby carrot shape.
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Speaker 1
Okay, let's go to the polishing step. Can you describe that machine in detail?
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Speaker 2
Certainly. The polishing machine is similar to the shaping machine but focuses on refining the final texture. It has fine abrasive surfaces that gently buff the carrots, removing any remaining rough edges and enhancing their smoothness. The machine is typically a drum or rotating cylinder where the carrots tumble, polishing them evenly. This step ensures a consistent glossy finish before packaging.
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Speaker 1
So when it adds a glossy finish, does it add any kind of chemicals or anything onto it?
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Speaker 2
No, it doesn't add any chemicals. The glossy finish is achieved purely through the mechanical polishing process. The natural moisture and sugars in the carrots contribute to the slight sheen. This process is designed to maintain the natural quality of the carrots without any additives.
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Speaker 1
Can you give me a rough percentage as, by volume?
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Speaker 2
Typically, the polishing process might remove around 10 to 20% of the carats volume. This includes the outer layers and any imperfections, leaving a smooth, uniform baby carrot.
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Speaker 1
Can you give me just a few more moments before you jump in?
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Speaker 2
Of course. Take your time.
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Speaker 2
Should.
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Speaker 1
If we're talking the total volume of production of carats just in the United States, what percentage of the production is, baby carrots as opposed to regular carrots?
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Speaker 2
In 2016, baby carrots accounted for about 70% of total carrot sales in the United States.
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Speaker 1
Is that by volume?
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Speaker 2
Yes. That 70% figure refers to sales volume indicating that baby carrots make up a significant portion of the carrot market in the US.
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Speaker 1
That's dollars.
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Speaker 2
That's correct. The 70% refers to the share of baby carrots by dollar sales by volume. The percentage might be slightly different, but still represents a major portion of the market.
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Speaker 1
Would it be lower by volume because there's a markup on baby carrots, or vice versa?
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Speaker 2
Yes, it's likely lower by volume. Baby carrots generally have a higher price per pound compared to regular carrots. So their market share in terms of dollar sales is higher than by volume.
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Speaker 1
So more than two thirds of all carrot sales in the United States are baby carrots.
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Speaker 2
Yes. That's correct. More than two thirds of sales in the United States are baby carrots. They have become extremely popular due to their convenience and snackable size.
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Speaker 1
And this was a market that didn't exist before the 80s.
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Speaker 2
Yes, exactly. The Baby Carrot market was essentially created in the late 1980s and has grown significantly since then. It opened up a new category in the carrot market.
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Speaker 1
How did this affect, carrot farmers?
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Speaker 2
The introduction of baby carrots revitalized the carrot industry. It reduced waste by finding a use for cosmetically imperfect carrots, increased overall carrot consumption, and transformed carrots into a convenient snack option. This innovation helped the industry grow and boosted its economic impact.
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Speaker 2
Yes.
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Speaker 1
How much of an increase in sales did the Baby Carrot market produce?
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Speaker 2
The baby carrot market has significantly boosted carrot sales. Baby carrots made up about 54% of U.S. carrot sales in 2019. This increase is largely due to their convenience and appeal as a healthy snack option.
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Speaker 1
So in the 1970s, compared to the 1980s, where there only 30% of the sales of carrots.
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Speaker 2
Yes, before baby carrots became popular in the late 1980s. Regular carrots dominated the market. Baby carrots have dramatically shifted the market share since then, making up a significant portion today.
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Speaker 1
Where carrots grown.
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Speaker 2
Carrots are grown worldwide, but in the United States, major producers include California, which leads in production, followed by states like Washington, Wisconsin and Michigan. They're typically grown in cool climates with well-drained sandy soil.
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Speaker 1
Where in California do they grow carrots in the valley?
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Speaker 2
Yes, most carrots in California are grown in the San Joaquin Valley. This region has ideal conditions, including fertile soil and a favorable climate, making it perfect for carrot farming.
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Speaker 1
What about the harvesting process? What does that look like?
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Speaker 2
The harvesting process for carrots involves specialized machinery that gently lifts the carrots from the soil to avoid damage. These machines undercut the carrots and then elevate them onto a conveyor belt. Workers or automated systems then sort and collect them. The process is efficient and helps maintain the quality of the carrots.
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Speaker 1
Do we find that more or less herbicides and pesticides are used on plants that grow under the ground?
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Speaker 2
Generally, root vegetables like carrots can require fewer herbicides and pesticides compared to above ground crops because they're less exposed to power. However, they still need some protection, so moderate amounts of these chemicals are often used depending on the farming practices.
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Speaker 1
Do you have anything to share about carrots or baby carrots that you think, we ought to know?
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Speaker 2
Sure. One interesting fact is that baby carrots have contributed significantly to reducing food waste by finding a use for less than perfect carrots. They also provide a convenient and nutritious snack option rich in beta carotene, which is great for eye health. Additionally, they're a good source of vitamins and fiber.
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Speaker 1
Maybe something different about the history of carrots that is more obscure?
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Speaker 2
Certainly, carrots weren't always orange. Originally they were purple, yellow, and white. The familiar orange variety was developed by Dutch growers in the 16th century to honor the Dutch royal family, the House of orange. This vibrant color became popular and is now the most common.
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Speaker 1
What really?
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Speaker 2
Yes, really. The selective breeding by Dutch farmers transformed the carrot into the orange variety we know today. It's a fascinating piece of agricultural history.
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Speaker 1
So carrots are orange now because of Dutch royalty colors?
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Speaker 2
Yes. That's correct. The Dutch bred the orange carrot to honor the House of orange, which was the Dutch royal family. This variety became widely popular and eventually the standard.
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Speaker 1
When did that happen?
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Speaker 2
This change happened in the late 16th century, around the 1500s.
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Speaker 1
Can you give me a detailed description of that era and how that went down?
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Speaker 2
Certainly. In the late 1500s, Dutch farmers began selectively breeding carrots to produce the orange variety. This was a period of significant horticultural experimentation and innovation. The House of orange was a powerful political and military force in the Netherlands, and the orange carrots symbolized national pride and support. This new carrot variety quickly gained popularity and spread throughout Europe.
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Speaker 1
Okay, what was the House of orange?
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Speaker 2
The House of orange, also known as the House of orange Nassau, was a prominent Dutch noble family. They played a key role in the political and military history of the Netherlands, particularly during the Dutch Revolt against Spanish rule in the 16th century. The family's influence eventually led to the formation of the Dutch Republic.
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Speaker 1
Why were they called the House of orange?
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Speaker 2
The House of orange took its name from the Principality of Orange, a territory in southern France. The title Prince of Orange was inherited by the family in the early 16th century, and it became associated with their name and legacy.
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Speaker 1
Why was the territory called orange?
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Speaker 2
The territory of orange in southern France derived its name from the Roman settlement around Theo, which over time evolved into orange. This name was adopted by the ruling dynasty of the area, and later passed on to the Dutch noble family when they inherited the title.
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Speaker 1
What was the most popular carrot color before orange?
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Speaker 2
Before orange, carrots became popular. Purple was the most common color. There were also yellow and white varieties, but purple was predominant.
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Speaker 1
So if that Dutch territory had been named House of purple or House of yellow, that we'd have different colored carrots. Today.
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Speaker 2
It's possible the color choice was influenced by the symbolic association with the House of orange. If another color had been significant for them, it might have led to different breeding choices and potentially a different dominant carrot color. Today.
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Speaker 1
Do you think that people prefer orange carrots over purple carrots for a reason other than that? Or do you think it's just happenstance that.
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Speaker 2
People likely prefer orange carrots due to their widespread availability and familiarity? The orange variety also became a standard in agriculture and cuisine, reinforcing its popularity. It's a combination of tradition, marketing, and the appealing color that has kept them so popular.
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Speaker 1
Yeah. Why do you think they stayed like that? Even after the Dutch thing?
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Speaker 2
The orange variety likely remained popular due to its established market presence. Consistent cultivation and preference for its sweet flavor and texture. Additionally, cultural traditions and culinary practices further reinforced its dominance. Over time, the orange carrot became the standard globally.
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Speaker 1
To the different color carrots taste different.
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Speaker 2
Yes, different color carrots can have slightly different flavors. Purple carrots tend to be a bit sweeter and have a peppery flavor, while yellow and white carrots are often milder and slightly earthy. Orange carrots are known for their classic sweet flavor.
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Speaker 1
That's super interesting. I never would have guessed.
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Speaker 2
It's fascinating how much variety exists within something as simple as a carrot.
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Speaker 1
Are there any other vegetables that are like that? The like, blue potatoes or.
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Speaker 2
Yes, tomatoes come in a variety of colors like red, yellow, orange, purple, and even green. Each color can have a slightly different flavor and nutrient profile. Similarly, bell peppers start green and can turn red, yellow, or orange as they ripen with varying taste.
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Speaker 1
But are there any other vegetables that we eat that are predominantly a single color, like bananas or yellow, or that kind of thing? That used to be a totally different color hundreds of years ago.
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Speaker 2
One example is cauliflower. While white cauliflower is most common today, the wild varieties were originally more colorful. There are also purple, green, and orange cauliflower varieties now. Bananas themselves used to have large seeds and were not the uniform yellow we see today. They were selectively bred over time to become the common yellow fruit we know.
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Speaker 1
Crazy.
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Speaker 2
It is indeed fascinating how selective breeding has shaped the foods we eat today.
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Speaker 1
Okay, I think we're going to do just a quick one. Is there anything else that's really interesting and unique that you like to tell me about carrots? Before we sign off?
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Speaker 2
Sir. One interesting tidbit is that carrots are rich in beta carotene, which our bodies convert into. Vitamin A is essential for good vision. This nutritional benefit is why we often hear that carrots are great for your eyes.
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Speaker 1
Most people know that one. Can you give me one more?
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Speaker 2
Absolutely. Carrots were first cultivated in Persia and Afghanistan around the 10th century. Originally grown for their aromatic leaves and seeds rather than root. The moderate carrot that we eat today is a product of centuries of selective breeding.
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Speaker 1
Okay, cool.
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Speaker 2
Glad you found it interesting. If you ever want to chat more, feel free to reach out. Have a great day!
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Speaker 1
Peace.