Carrot

Carrots like cool nights and loose, well-drained soil. In Togo they grow best in the Savanes and Kara regions during the dry season, from November to March, when the harmattan brings cooler air. Those northern farms already supply the markets of Lomé, and now they supply you.

The roots are pulled when bright orange and sweet, then topped, washed and graded by size: about 100 g for standard carrots and 150 g for large ones.

How we supply them:

• Topped, washed, dried and sorted by size.
• Packed in breathable, perforated sacks of 10 kg or 25 kg, or by the pallet of 1 tonne (40 × 25 kg).
• Kept at 0–4 °C and high humidity, where they stay firm for months, so they travel well by refrigerated container.

Every lot is traceable to the farm.

Use them raw in salads and snack packs, juiced, roasted, in soups and stews, or in processing.

Order by the sack online, or write to us for larger tonnages.