Farmers turn to sowing black carrot

Tribune News Service

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Amritsar, September 12

“Punjab Black Beauty” a variety of carrot developed by scientists at Punjab Agricultural University (PAU) was one of the main attractions on seed counters during kisan mela at Naag village here today.

Experts claimed that there was an overwhelming response from farmers to black carrot variety as they bought seed kits in large numbers.

Dr Tarsem Singh Dhillon, director seeds, PAU, also vegetable expert, claimed that black carrot was beneficial for health. He said farmers were adopting the new variety.

“A large section of India’s population is deficient in micro-nutrients. ‘Black carrot’ is the best alternative to tackle malnutrition problems as it is loaded with beneficial anti-oxidants and nutrients,” said Dhillon.

“Black carrot is an excellent blood cleanser. It cures anaemia, constipation and stomach disorders. It has anti-bacterial and anti-fungal properties,” he added.

It is pertinent to mention here that in 2013 PAU had developed its first black carrot variety “Punjab Black Beauty”, which was recommended for general cultivation in the state.

Highlighting the salient features of the tropical variety, “Punjab Black Beauty,” Dr Dhillon, said its roots attained edible maturity after 93 days of sowing and its leaves were dark green with purplish petiole. Its roots were purple-black, 25 cm long, 3.2 cm in diametre and conical in shape, he said.

Roots had the ability to stay in the field over a fortnight after reaching edible maturity, he added.

He said, “Its average root yield is 196 quintal per acre. It fetches a premium price in the market due to its attractive purple-black roots. The carrot variety has high nutraceutical values. It is rich in anthocyanins, phenols, flavonols ß-carotene, calcium, iron and zinc. Besides, its anti-oxidant activity is four times higher than red carrot.” The variety had excellent quality characters and high juice content (585 ml/kg of roots) comprising sugar (5.10 per cent) and dry matter (10.87 per cent). The fresh carrot was suitable for salad, juice and pickle, he added.

He advised farmers to learn marketing techniques to get good price of carrot in the market.