The small cocktail or “baby” carrots you buy are made using the larger crooked or deformed carrots which are put through a machine which cuts and shapes them into cocktail carrots. You might have known that already. But what you might not know is that once the carrots are cut and shaped into cocktail carrots, they are dipped in a solution of water and chlorine in order to preserve them.
When a baby carrot turns white (“white blushing”), this causes the bags of carrots to be pulled from the shelf and thrown away. To prevent this consumer waste, the carrots are dipped in chlorine to prevent the white blushing from happening.
Chlorine is a very well-known carcinogen. Organic growers instead use a citrus based, nontoxic solution called Citrox.
Eco Child’s Play February 19, 2009
World Carrot Museum
Green Daily February 19, 2009