Carrot and other Apiaceae

Carrot is among the top five vegetables that are produced and consumed worldwide. Carrot is important economically, but also for its high nutritional value. The Working Group Carrot and other Apiaceae addresses all the issues to improve the quality and sustainability of the crop, and to add value to the product: plant breeding and genetics, wild relatives and taxonomy evolution, seed quality, plant protection and resistances to pests and diseases, management of inputs such as water and fertilizers, sustainable cropping systems and resource use efficiency, adaptation to climate changes, equipment innovation, postharvest methods, nutrition and sensory quality, innovations in food technologies, and market analysis. The Working Group aims at creating links between researchers working on carrot and other vegetable or aromatic Apiaceae crops such as parsley, arracacha, coriander, celery, celeriac, etc., to benefit from respective knowledge and experience. The Working Group brings together the industry, the scientific community and graduate students. The highlight of the Working Group is its symposium gathering every 3 years from 350 to more than 500 participants, to share experience, scientific and technical knowledge, and address new challenges.