By  Brian Faulkner  On

Myths about Baby Peeled Carrots

At BCfresh, we send out thousands of pounds of baby peeled carrots to school children so they can try and enjoy these vegetables. Sometimes the children or their parents ask if baby peeled carrots turn white because they were bleached for preservation. They ask because several years ago someone circulated an email hoax letter warning people not to eat these carrots because of they were chlorinated. This hoax and misinformation has become a belief. Here’s what happens with baby peeled carrots.

Baby carrots are peeled and lightly shaped from special varieties of longer carrots to give them their pleasing look and ideal size for snacking. As with most fruits and vegetables, when they are cut or peeled, they can discolour. Think of an apple and how quickly it browns after one bite.

Try an experiment with your family. Peel a regular carrot and leave it on the counter. In a short period of time the carrot will turn white. This discolouration is not a result of added bleach/chlorine. This discolouration in carrots after being peeled or cut is normal and known as “white blush”. The white blush becomes more visible as the carrots dehydrate over time, which is why BCfresh washes and packs them with purified water.

According to the Canadian Food Inspection Agency, cut vegetables may be washed in chlorinated water in order to reduce microbial contamination. BCfresh uses Surrey municipal tap water provided by Metro Vancouver during processing.

Carrots are the most consumed vegetable in the world. Adults claim they taste best cooked; kids prefer them raw. Enjoy BCfresh baby peeled carrots.


some thoughts

  • Thanks for the article. I do enjoy your bags of baby carrots from Costco. However, I did recently come across the same information you mention above. I will happily continue buying them after reading this article, if you could you please tell me whether you add any chlorine to the tap water before washing the carrots?

    1. Hi David, Thank you for the feedback and your ongoing support of local growers. The water used in our carrot processing facility municipal tap water provided by Metro Vancouver and the City of Surrey. We do measure and replenish chlorine in our hydro-cooling and peeling systems to equal to the original municipal source. This prevents the regrowth of bacteria and ensures our peeling and washing process provides consumers a clean carrot. Chlorine is "consumed" in the processing and must be replenished to maintain bacteria control. You can learn more about the City of Surrey's Supply and Treatment at the following link: I hope that answers your question and you will continue to enjoy delicious locally grown carrots at your Costco. Sincerely, Brian

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