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By Brandie Piper, Monsanto Corporate Engagement

In 1986 carrot farmer Mike Yurosek would discard up to 400 tons of carrots that were too ugly or broken to be sold. Every day Yurosek estimates he was throwing away the yearly carrot consumption of 81,632 people. Thankfully he had an idea, the baby carrot.

Inventing the baby carrot.

Using a green bean cutter he bought from a local company that was going out of business, Yurosek cut the carrots into two-inch pieces and peeled them with an industrial potato peeler. The results were tiny carrots the public adored.

Fresh and accessible.

The baby carrot made nutritious snacking mobile and easier than ever. Its light taste and hard crunch is suitable for eating raw or cooked in savory and sweet meals. The wide availability of carrots resulted in more people enjoying the vegetable as a part of a balanced meal. Seminis carrot breeder Laura Maupin says carrots are usually fresh in stores because they're harvested almost every day of the year.

From harvest to plate.

Maupin says the majority of baby carrots in the United States come from California and produced in different regions of the state as the seasons change. With farmers in far southern California and the Imperial Valley harvesting carrots in February, stores can have fresh carrots almost every day of the year.

The U.S. Department of Agriculture recommends most adults eat at least 2 cups of vegetables each day. For more information about daily intake of fruits and veggies check out

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