What causes splits in carrots?
The description of carrots on the Chow ingredients page (from quirkbooks dot com) says that when selecting carrots, one should avoid carrots that are split.
I often find split carrots in bags of carrots I've bought at the local supermarket. Until recently, I have always cut the part of the carrot that was split off and thrown it away. Lately I've been eating that part and haven't noticed any difference in flavor (raw carrots in salads).
Why is it recommended that split carrots be avoided? Is there something more to it than appearances?
And what causes the splits? Are they a side effect of modern agricultural and food processing methods? Or would you find splits just as often in carrots lovingly grown in your own backyard garden?
My assumption is that the advice to avoid them is because bacteria might be trapped there.
I believe that splits are to carrots what stretch marks are to humans. If that's true, you would see them more often using conventional methods than organic, I would think. I believe we had the occasional split carrot in our organic garden when I was growing up.
My store offers individual carrots, so it's easy to avoid the split ones.
They split because they get too much water in the field and grow too fast. The grower or his help needs to cut back on the irrigation when it is time to harvest the field. I don't like to use them ether, you don't know what kind of creepy crawlers are lurking in the splits. Plus they don't look nice as carrots coins on your plate.