I did not know that. However, Chef Alex Atala (Brazil) has spoken about losing native/original plant strains, such as the purple carrot and varicolored corns and is known for putting such on his menus.

(Unfortunately, Chef Alex, according to his Wikipedia page, was also accused of sexual harassment.)

I also know that if you use purple carrots for a carrot cake it won't be purple, just brownish – my wife tried that.

My every attempt to produce dishes colored by their ingredients tends to go brownish.