Carrot Elloostown

Working with Yellowstone Carrot

When you introduce Yellowstone by Bejo into your rotation, the main challenge for the agronomist is ensuring uniform emergence, as the variety requires precision during planting. At a density of 1.0–1.2 million units/ha, you get a consistent yield of marketable product. The main feature of this hybrid is its vibrant yellow color and shape. This is not a standard orange carrot, so it is important to understand your target market: it is a niche product for high-end culinary use, restaurants, and those focusing on visually appealing food presentations.

Field Performance and Harvesting

With a maturation period of 120–130 days, Yellowstone is considered a mid-to-late variety. In practice, this means the plant has enough time to develop excellent root density. Weighing 100–120 grams, the roots have a conical shape, which significantly simplifies mechanized harvesting. The foliage is strong and firmly attached to the root crown, which is critical when using top-lifting harvesters — crop losses in the field are practically non-existent with the correct equipment settings.

Agronomic Tips

• Soil: It performs best in light sandy soils. In heavy clay soils, the conical shape can become deformed, which immediately reduces the marketable output.
• Nutrition: Be cautious with nitrogen fertilizers during the second half of the growing season. An excess of nitrogen promotes foliage growth rather than root growth, which can lead to cracking during sudden humidity fluctuations.
• Storage: The variety stores reasonably well but requires strict adherence to temperature conditions (1–2°C). Given its Dutch genetics, it is engineered for professional production with climate-controlled storage.

Working with this Bejo product is reliable due to the predictability of its genetics: you know exactly what you will get in terms of caliber and color, provided that your technological management plan is followed.