Although far distant in magnitude to California, other states reporting sizeable carrot production include Washington, Michigan, Wisconsin, Texas, Florida, and Colorado.
Carrots are machine-harvested, and can be stored for several weeks after harvest.
Carrot production for both the fresh and processing markets increased during the 1970's and 1980's and has generally increased during the 1990's. Production for 1993 was estimated at 3,223.1 and 1994 production is forecast at a lower 3,110 million pounds. Most carrots are produced for the U.S. domestic market. Slightly more carrots are exported than are imported, with most of the trade taking place with Canada and Mexico. Because carrots can be stored for up to four or six months for fresh use, the supply of carrots is less weather sensitive than that of other perishable vegetables, such as lettuce.