In 2014, annual carrot production was recorded at 37.5 million MT. Its main production regions are Asia and Europe, which account respectively for 54.7% and 28% of the total production. However, FAO latest statistics show a world production of carrots and turnips is 35.658 MT, but the main harvested areas are still in Asia and Europe. The main production countries are China (harvested area:492,162 ha), Russia (87,810 ha), Ukraine (39,800 ha), the United States (37,440 ha), Turkey (32,000 ha) and Uzbekistan (21,000 ha).
Consumption is defined in part by comparison to production. Fresh carrot consumption is approximately 5 kg per person annually across the world. Carrots are consumed both fresh and frozen largely and are the 7th most consumed fresh vegetable in the U.S., per capita consumption of carrots is almost 7.65 kg annually.
Carrots can be processed in a variety of ways; dehydrated to make chips, flakes, powder; thinly sliced and deep-fried, like potato chips; as well as cut, peeled and frozen into baby carrots. Carrot consumption trend changes along with vegetable prices, individual incomes and preferences. Per capita use of fresh carrots is strongest among Asians, with per capita use of both fresh and freezing carrots greatest among upper income households. In the eastern countries such as: China, Korea, most carrots purchased for home use are cooked in stews or fried rice or used as a garnish to add color. They would be interested in purchasing U.S. carrots for use as a snack food or in salads. In the western countries such as America, high nutritional carrot products are popular, as well as the convenience of ready-to-eat, for example: the baby carrot is a fashion. In Europe, the bulk product is hardly defined on the shelves. A limited amount of the carrots are pre-processed, such as the pre-packaged or cut ones, there are hardly any other varieties.
