What is sugar beet: the full path from sowing the vegetable to the resulting sugar on our table

History of appearance

In 1747, the German chemist Andreas Marggraf was able to establish that beets also contain sugar, which was previously extracted only from sugar cane. Breeders managed to apply this knowledge decades later, when his student Franz Karl Achard in 1801 equipped the first plant for the extraction of sugar from beets in Lower Silesia (the territory of modern Poland).

Since then, a group of breeders has been actively working to develop new beet varieties with higher sugar content. As a result of numerous studies over just under two centuries, scientists were able to increase the sugar level in various beet varieties from 1.3% to 20%.

Description of the plant

Sugar beets do not occur in nature. This plant was selectively bred as an alternative to sugar cane quite a long time ago, in 1747. The work was started by the German chemist Andreas Sigismund Marggraff. And in practice, his theoretical calculations were tested in 1801, when at the factory owned by his student Franz Karl Achard, it was possible to obtain sugar from root crops.

Sugar beets are mainly grown for the needs of the food industry.

Now the crop is widely used in the food industry and in agriculture - as feed for livestock. It is grown almost everywhere, most of the sown areas are located in Europe and North America.

Sugar beets are widely grown on an industrial scale

The “ancestor” of the sugar beet is still found in the Mediterranean. Wild chard has a thick, wood-like rhizome. The sugar content in it is low - 0.2–0.6%.

The root crops of sugar beets are large, white, cone-shaped or slightly flattened on the sides. Somewhat less common are varieties in which they resemble a bag, pear or cylinder. Depending on the variety, they contain 16–20% sugar. The root system of the plant is very developed, the tap root extends 1–1.5 m into the soil.

Most often, sugar beet roots are shaped like a cone, but there are other options

The average weight of a vegetable is 0.5–0.8 kg. But with proper care and good weather conditions, you can grow “record-breaking” specimens weighing 2.5–3 kg. Sugar accumulates in them mainly during the last month of the growing season. The sweetness of the pulp increases in proportion to the increase in weight. The sugar content of the root crop also greatly depends on how much heat and sunlight the plants receive in August-September.

The rosette is quite spreading, it has 50–60 leaves. The more of them on the plant, the larger the root crop. The leaf blade is light green or dark green, has wavy edges, and is located on a long petiole.

The rosette of leaves of sugar beets is powerful, spreading, the mass of greenery can account for more than half of the total weight of the plant

This is a plant with a two-year development cycle. If you leave root crops in the garden in the fall of the first year, the sugar beets will bloom the next season, and then seeds will form. They are quite viable unless the variety being grown is a hybrid.

Sugar beets bloom only in the second year after planting in the ground.

The culture demonstrates good cold resistance. Seeds germinate already at 4–5°C; seedlings will not be affected if the temperature drops to 8–9°C. The optimal temperature for plant development is 20–22°C. Accordingly, sugar beets are suitable for cultivation in most of Russia.

Sugar beets are rarely used in cooking. Although it can be added to desserts, cereals, baked goods, jams, compotes to give dishes the required sweetness. After heat treatment, the taste of beets only improves, and without compromising the benefits. This is a worthy alternative to sugar for those who consider it “white death”. But before eating, the root vegetable must be cleaned. The taste of the skin is specific, very unpleasant.

One of the undoubted advantages of sugar beets is hypoallergenicity. Anthocyanins, which give table varieties their bright purple hue, often cause corresponding reactions. And in terms of the content of substances beneficial to health, both cultures are comparable. Sugar beets are rich in vitamins B, C, E, A, PP. Also present in high concentrations in the pulp are:

• potassium,
• magnesium,
• iron,
• phosphorus,
• copper,
• cobalt,
• zinc.

Sugar beets contain iodine. This microelement is indispensable for problems with the thyroid gland and metabolic disorders.

Sugar beets contain many vitamins and microelements

Sugar beets contain a lot of fiber and pectin. With regular use, it helps to normalize the functioning of the gastrointestinal tract, increase the acidity of gastric juice, and get rid of constipation.

The vegetable is also useful for the nervous system. Sugar beets included in the diet have a positive effect on performance, help to concentrate for a long time, and relieve chronic fatigue. Depression goes away, attacks of causeless anxiety disappear, sleep normalizes.

Nutritionists recommend including beets in the diet for anemia, atherosclerosis and high blood pressure. The vegetable stimulates the production of hemoglobin, increases the elasticity of the walls of blood vessels, and cleanses them of cholesterol plaques. It also helps cleanse the body of toxins and poisonous substances, including heavy metal salts and radionuclide decay products.

Sugar beet leaves are applied to swelling, ulcers, burns, and other skin injuries. This “compress” promotes their speedy healing. The same remedy helps relieve toothache. Greens are also in demand in cooking. Like regular beet leaves, it can be added to soups and salads.

Juice is often squeezed out of sugar beets. The daily norm is approximately 100–120 ml, it is not recommended to exceed it. Otherwise, you can get not only an upset stomach and nausea, but also a persistent migraine. The juice should sit in the refrigerator for at least 2 hours before drinking. They drink it pure or mixed with carrot, pumpkin, and apple. You can also add kefir or plain water. Systematic consumption of juice helps with spring vitamin deficiency and helps restore immunity after a serious illness or surgery. The complexion, condition of hair and nails also improves, small wrinkles are smoothed out.

Sugar beet juice is consumed without exceeding the recommended daily dose.

There are also contraindications. Due to the high sugar content, the vegetable should not be included in the diet if you have diabetes of any type or are overweight. Also, sugar beets should not be eaten by those who have been diagnosed with gastritis or peptic ulcer, especially if the disease is in the acute stage. The vegetable is also contraindicated in the presence of kidney or gallstones, hypotension, joint problems (due to the high concentration of oxalic acid), and a tendency to diarrhea.

Video: health benefits of beets and possible harm to the body

Description of characteristics

Sugar beets are represented by various varieties and hybrids, but they are all united by common characteristics, which can be found in the table:

Climatic standards for growing

Growing sugar beets requires a moderate, sunny climate during the growing season and growth. Beets do not require heavy rainfall, but they do not tolerate drought well. Heavy and prolonged rainfall can negatively affect tuber development and sugar synthesis.

In our latitudes, tropical sugar beets can be sown in the spring, and in hot climate zones and subtropics, the sowing period coincides with the autumn months of September-November, when the eastern monsoon with precipitation of about 350 mm, well distributed throughout the entire growing season of the crop, which promotes growth and has a positive effect on the development of culture. The optimal temperature for beet germination is + 20 – 25ᵒС, for plant growth and development + 30ᵒС, and for the synthesis and accumulation of sugar, temperature norms fluctuate around + 25 – 30ᵒС.

Composition of sugar beet

Sugar beets are a healthy product that is rich in vitamins and microelements. Its calorie content per 100 g is small - about 39.9-45 kcal, of which:

• proteins – 1.5 g;
• fats – 0.1 g;
• carbohydrates – 8.8 g;
• fiber – 2 g;
• dietary fiber – 2.5 g;
• water – 86 g;
• ash – 1 g.

The energy ratio of proteins, fats and carbohydrates is 13%:2%:80%, respectively.

It should be noted that of the digestible carbohydrates, sugar beets contain only mono- and disaccharides (8.7 g per 100 g of product). In root vegetables, the dry matter mass is 25%, and sucrose – 20%. Among other carbohydrates, beets include glucose, fructose, galactose and arabinose.

Sugar beets are rich not only in sugar, but also in vitamins, macro- and microelements, as can be seen from the following table:

Swiss chard

Leaf beets (chard, romaine cabbage) are cultivated as annuals. This plant does not produce root crops. The leaves and petioles of the above-ground rosette are eaten.

The leaves of chard are large, wavy, shiny, elastic, from green to dark purple. Petioles also come in different lengths, thicknesses and colors. The color range of the petioles is truly diverse: they are deep purple, scarlet, pink, green, milky white, and silver. Due to its high decorative value, in some European countries, chard is even used as a flower bed plant.

Chard is divided into two forms: petiole and leaf. Leaf varieties along with petioles are used as food in salads, soups, and stews. Petiole varieties are considered the most delicious and are highly valued in European restaurants. Red-petioled varieties are often used for cooked dishes, while green-petioled varieties are used for salads.

In Russia, the most famous varieties of chard are:

• Red petioles – “Red”, “Scarlet” and “Beauty”.
• Zelenochereshkovy – “Green”.
• Silver petiolate – “Belavinka”.

The average ripening time for leaf beet leaves is 2-2.5 months. Chard is harvested selectively, cutting off large leaves on thick petioles. With this harvesting method, the plant continues to grow leaf mass. Sometimes the chard rosette is cut off completely. The leaves must be cut very carefully so as not to stain the soil.

Beneficial features

Sugar beets and products made from them have the following beneficial properties:

• lower cholesterol levels and increase hemoglobin levels, and also strengthen blood vessels, generally improving the functioning of the cardiovascular system (due to this, white beets are recommended for use in atherosclerosis and hypertension);
• increase the number of red blood cells, therefore supporting the condition of blood diseases, including anemia and leukemia;
• help prevent cancer because they contain a large amount of natural antioxidants;
• cleanse the body of waste and toxins, normalize metabolism (due to this, food poisoning can be treated with a freshly prepared decoction using plant tops);
• improve the functioning of the thyroid gland in hypothyroidism due to the iodine content, which also makes it possible to lose weight and reduce drowsiness;
• strengthen the immune system and speed up recovery from colds, as it saturates the body with vitamins and other useful elements;
• have a rejuvenating effect, nourish, moisturize and whiten the skin, due to which they are used in cosmetology.

What is the difference from other types of beetroot?

Let's talk about the advantages and disadvantages of the Buryak (burak) variety. How is it different from ordinary beets that everyone is used to? This variety is called so because of its color. Buryak has a red, often burgundy color. Such beets are most often used for food, sometimes for livestock feed or for medicinal purposes.

It differs from other types in that beet leaves are used no less than root vegetables; the ancient Romans seasoned the leaves with spices or oil in every possible way. Also, this type of beet is very beneficial for muscles and has a beneficial effect on the blood, normalizes microflora and intestinal function, protects against vitamin deficiency, helps the thyroid gland, and increases the elasticity of blood vessels. Next, we will talk about the types and varieties of sugar root vegetables and show in the photo what they look like.

Harm and contraindications

Despite all the benefits, sugar beets can cause harm if consumed in large quantities for indications such as:

• hypotension – beets help lower blood pressure;
• urinary and kidney stones, gout, rheumatoid arthritis - beets contain oxalic acid, which promotes the formation of salts, from which oxalate stones are then formed;
• chronic diarrhea - beets are a laxative product, so they can cause diarrhea, which is extremely harmful for people suffering from this disease;
• gastritis with high acidity, acute diseases of the gastrointestinal tract, for example, stomach or duodenal ulcers - beets increase acidity, which irritates the mucous membrane and can aggravate the course of these diseases.

In addition, due to the high content of sucrose, white beets are strictly contraindicated for obesity of any degree and diabetes mellitus.

Properties, meaning and application

Despite the fact that sugar beets are rarely used in their unprocessed form, this plant is of great importance for the national economy and the prevention of diseases in both humans and domestic animals.

It contains the following beneficial substances:

• sucrose;
• microelements - iron, magnesium, iodine;
• vitamins of different groups - B, C, PP (nicotinic acid).

These root crops are used not only for sugar production. They are used in households and farms for fattening livestock and poultry, as an ingredient in culinary dishes (for baking or in salads), and as an element of traditional medicine.

In the latter case, it is worth noting that the sugar content in this plant makes it contraindicated for people suffering from diabetes.

Application

Sugar beets are a commercial crop and are used to produce sugar and ethanol - gasoline, which can replace diesel fuel. It is noteworthy that this plant is processed without any waste, since its remains are no less useful than sugar:

• molasses – used in the production of citric acid, alcohol, glycerin, yeast and organic acids;
• pulp – used as a nutritious and juicy feed for pigs and cattle;
• defect - used as a good lime fertilizer.

Table beets are predominantly used for food, rather than sugar or fodder beets. Meanwhile, sometimes root vegetables with a high sucrose content are crushed and used as a substitute for granulated sugar. They are also suitable for making jam, syrups and compotes. You can also get excellent liqueur, tinctures and moonshine from sugar beets, which is due to the large amount of standard it contains.

The peel of sugar beets has an unpleasant taste, so before eating it must be thoroughly peeled, and the root itself must be soaked in cold water for 5-7 minutes.

Technology and stages of sugar production from sugar beets at a sugar factory

The largest sugar production plant in our country is located in the Lipetsk region. The Dobrinsky sugar plant processes 6,000 tons of root crops per day.

How is sugar extracted from beets? Sugar production technology is complex and includes many stages. First, when preparing vegetables, a thorough washing process takes place, then the beets are peeled and chopped. The resulting cake is pressed to extract the juice. Next, the resulting juice goes through several stages of processing and filtration, then it is decolorized to achieve transparency. Then, using powerful centrifuges, sucrose is separated, which is crystallized into grains. From 1 ton of sweet root crops, industrial enterprises produce up to 150 kg of sugar.

Preparation of raw materials

The first stage involves washing and cleaning the vegetable. Root crops that are brought from the fields are soiled and require careful cleaning. If the water temperature is above 18°C, the beets will begin to lose their sugar content. After washing, the vegetables are rinsed in water with the addition of chlorine and fed onto a conveyor belt, where they go through the drying stage. Dried beets need to be prepared for slicing.

The next stage is chopping the vegetable. Dried beets are weighed and fed to cutting machines. A disk beet slicer removes the skin from the vegetable, while the optimal width of the chips should not exceed 1.5 mm.

Sugar extraction

Next, the beet juice undergoes a diffusion process. At a temperature of 70-80°C, sugar crystals are washed out of finely chopped chips. To avoid the development of microorganisms in a sweet environment, an acidic environment - formaldehyde - is added to the diffusion apparatus.

As a result, juice is released from the root vegetables, which contains a large amount of pulp. It is separated in special traps. After careful squeezing, the cake is pressed and sent as an additive to livestock feed.

For the further process of defecation, beet juice must be purified. It is treated with quicklime to obtain an alkaline environment. Organic acids create a neutral environment in which protein is released. The products of the chemical reaction settle and are then removed.

The next stage is saturation. The process of adding carbon dioxide occurs. Chalk is then added to the solution to absorb the color of the solution. Next, the solution is filtered and the saturation process occurs again. The end result is beet juice that is dull white.

Crystallization

The next stage in production is sulfitation. Sulfur dioxide (gas) is added to the solution, which reduces the alkaline reaction in the solution, making it completely transparent. The viscosity of the syrup becomes low and the moment of crystallization begins. The juice obtained after the sulfitation process is ordinary sucrose. If the finished solution is thickened even more, the process of active crystallization will begin.

Formation of sugar

The next sugar production process takes place in vacuum devices. The solution is first heated, evaporating the remaining water, and then brought to a long boil. The remaining solution crystallizes, breaking up into small grains of sand, then separated by centrifuges.

The resulting sugar crystals undergo additional processing and drying. Sugar crystals are used to form refined sugar cubes, which are in demand in consumer networks. The second type of sugar remains granulated sugar.

What is the difference between sugar beet and fodder beet?

To accurately identify the characteristics of sugar beets, you should take into account its differences from the fodder crop:

• contains significantly more sucrose - up to 20% in a dry state versus 5-6% in fodder beet;
• has an elongated shape, and not cylindrical, round or oval like a stern;
• has white flesh and skin, while fodder beets are red, pink and even orange;
• It is used mainly for the production of sugar, and less often - feed, but fodder beets are used mainly for livestock feed.

It should be taken into account that when sugar beets ripen, only the tops stick out from the ground, but fodder beets, on the contrary, stick out strongly.

Sugar beet growing areas in the Russian Federation and its importance

For cultivation in the vast expanses of Russia, the conditions of the Central Black Earth region (Kursk, Lipetsk, Tambov, Voronezh, Belgorod regions) are most suitable. It accounts for half of the vegetable sown area (167.7 thousand sq. km).

About 18% of sugar beet production is concentrated in the Krasnodar region (according to expert analytical data for 2016).

Sugar beets are of great importance for industrial sugar production and also as livestock feed.

The advantage of the crop is that the vegetable is used completely, without waste:

• Alcohol, citric acid, glycerin, and yeast are produced from molasses;
• defecation is used as fertilizer for plants;
• The pulp serves as succulent feed for animals, including cattle and pigs;
• the extracted ethanol, when mixed with gasoline and diesel, becomes a form of biofuel.

Variety selection

All varieties and hybrids of sugar beets belong to the same species, have white pulp and peel, but according to economic qualities and sugar content they are divided into 3 main groups:

• productive - have an average and low sugar content in root crops (17.9-18.3%);
• high-yielding and sugary - characterized by an average sugar content in root crops (8.5-18.7%) and high yield;
• sugary - contain the maximum amount of sugar in root vegetables (18.7-19%), but their yield is somewhat underestimated in comparison with other groups.

In beet-growing farms with an area starting from 150 hectares, it is recommended to simultaneously sow at least three varieties of sugar beets:

• Z/NZ-type hybrids for early harvesting. Their optimal share in the crop structure is about 40%.
• Universal Z/NZ/N-type hybrids for harvesting at optimal times and storing it. The share of such hybrids should not be less than 55%.
• NE-type hybrids for late harvest. Their recommended share is no more than 5% of the total sown area.

To prevent the development of beet cercospora, it is best to sow tolerant or resistant hybrids to this disease on 25-35% of the sown area.

When choosing a variety, you should also consider the following recommendations:

• If the intensive technology of sugar beet cultivation is just being mastered, for sowing you should choose varieties bred by selection at the experimental station. These include Belorusskaya single-seeded 69 and the hybrid Nesvizhsky 2. Their yield can reach up to 40-45 t/ha.
• If intensive cultivation technology has already been mastered, you can choose highly productive hybrids jointly with Western European companies. Among them, Beldan, Danibel, Manege and Kavebel are popular.
• If you plan to harvest an early harvest (3rd decade of September), you should choose sugar-type hybrids such as Silvana, Vegas, Rubin, Cassandra and Beldan. It is worth considering that their optimal share in the structure of beet crops should be about 25-35%.

Experienced gardeners note that, from an economic point of view, the most profitable for cultivation are hybrids with a high sugar content in root crops: the extraction rate is more than 87.5%, the low specific consumption of root crops is 6.0-6.2 tons per 1 ton of sugar, the yield refined sugar – 10.4-12.0 t/ha.

The most popular varieties among Russian gardeners

There are many varieties of sugar beets. Basically, the Russian State Register includes hybrids originally from Northern Europe, where this culture is very widespread. But Russian breeders also have their own achievements. The following are most often found in garden plots:

• Crystal. The birthplace of the hybrid is Denmark. The root vegetables are medium-sized (524 g), sugar content - 18.1%. A significant drawback is the tendency to be affected by jaundice and especially powdery mildew. The hybrid rarely suffers from cercospora blight, root beetle, and all varieties of mosaic;
• Armes. One of the latest achievements of Danish breeders. The hybrid entered the State Register of the Russian Federation in 2022. Recommended for cultivation in the Volga region, Black Sea region, and the Urals. The root vegetable is shaped like a wide cone and weighs on average 566 g. Sugar content is 17.3%. The hybrid has good immunity to root rot and cercospora;
• Bellini. The hybrid comes from Denmark. Recommended for cultivation in central Russia, the Caucasus, and Western Siberia. The weight of the root crop varies from 580 g to 775 g, depending on the climate in the region. Sugar content - 17.8%. The hybrid can be affected by cercospora blight and demonstrates good resistance to root rot, root rot, and powdery mildew;
• Vitara. Serbian hybrid. Recommended for cultivation in the North Caucasus. The average weight of a root crop is 500 g. It practically does not suffer from cercospora blight, but can become infected with powdery mildew and root beetle;
• Voivode. This variety is recommended for cultivation in the North Caucasus and the Black Sea region. It has a very high sugar content (19.5%). The weight of the root crop varies from 580 g to 640 g. It does not suffer from cercospora blight, powdery mildew, or root rot. The most dangerous disease is the root beetle;
• Hercules. Swedish hybrid of sugar beet. Recommended for cultivation in the Black Sea region. The root crop is cone-shaped, the top is painted pale green. Average weight - 490-500 g. Sugar content - 17.3%. The rosette of leaves is very powerful, accounting for 40–50% of the mass of the entire plant. It is extremely rarely infected with root beetle and cercospora, and is not immune to powdery mildew;
• Marshmallow. A British hybrid, which the State Register advises to grow in the Urals and central Russia. The root vegetables are small (on average 270 g). Sugar content - 16–17.6%. A distinctive feature is very high immunity;
• Illinois. A very popular hybrid from the USA all over the world. Suitable for cultivation in the Urals, central Russia. Practically does not suffer from diseases, with the exception of powdery mildew. Root weight: 580–645 g. Sugar content: 19% or more;
• Crocodile. Achievement of Russian breeders. Recommended for cultivation in the Black Sea region. The leaves in the rosette “stand” almost vertically, it is quite compact (accounts for 20–30% of the mass of the entire plant). The part of the root crop that “sticks out” from the soil is painted bright green. The average weight of beets is 550 g. Sugar content is 16.7%;
• Livorno. Another Russian hybrid. Suitable for growing in the Black Sea and Volga regions. Root weight: 590–645 g. Sugar content: 18.3%. Does not suffer from root rot, but can become infected with powdery mildew and root beetle;
• Mitika. British hybrid. It shows the best results when cultivated in the Volga and Black Sea regions. The root crop reaches a mass of 630–820 g. Sugar content is 17.3%. Resistant to root rot and powdery mildew, but can suffer from root beetle and cercospora;
• Olesia (or Olesya). The hybrid was developed in Germany. In Russia, it is recommended for cultivation in the Black Sea region and the North Caucasus. Root weight: 500–560 g. Sugar content: 17.4%. There is a risk of infection with root beetle and powdery mildew. But the hybrid is resistant to cercospora;
• Pirate. Hybrid with a cylindrical root crop. The rosette of leaves is very powerful, accounting for up to 70% of the plant’s mass. The sugar content in the root crop is 15.6–18.7% (depending on the growing region), average weight is 600–680 g. The main danger to plants is root rot;
• Rasanta. Popular Danish hybrid. In Russia it is recommended for cultivation in the Black Sea region. The average weight of the root vegetable is 560 g, sugar content is 17.6%. May suffer from root beetle, powdery mildew;
• Selena. Russian hybrid included in the State Register in 2005. Recommended for cultivation in central Russia, in the Urals. Root vegetables weighing 500–530 g. Sugar content - 17.7%. A significant disadvantage is that it is often affected by root beetle and powdery mildew;
• Ural. Despite the name, the birthplace of the hybrid is France. It is suitable for growing in the North Caucasus and the Black Sea region. Root vegetables weighing 515-570 g. Sugar content - 17.4-18.1%. The only danger threatening the crop is the root beetle. But it also manifests itself only if growing conditions are far from ideal;
• Federica. Russian hybrid cultivated in the Black Sea region and the Urals. Root weight: 560–595 g. Sugar content: 17.5%. In the heat, it is prone to infection by pathogenic fungi - cercospora, root beetle, powdery mildew;
• Flores. Danish hybrid. The root crop is elongated, almost cylindrical. Even its aboveground part remains white. The leaves are almost vertical, dark green. The average weight of the root vegetable is 620 g. Sugar content is 13.9–15.2%. Prone to root rot;
• Harley. A hybrid from Denmark, recommended for cultivation in central Russia, the Urals, and the Black Sea region. The weight of the root crop varies from 430 g to 720 g. The sugar content remains practically unchanged (at the level of 17.2–17.4%). Does not suffer from cercospora or root rot, but can become infected with root rot.

Photo gallery: common varieties of sugar beets

Crystal sugar beet, like many other hybrids of this crop, comes from Denmark

Armesa sugar beet is one of the new breeding products

The main danger threatening Bellini sugar beets is cercospora blight.

Vitara sugar beets, unlike many other varieties, have rounded roots

Voevoda beets are valued for their record sugar content in root vegetables.

The Hercules sugar beet has a very powerful rosette of leaves.

Sugar beet Zephyr is distinguished by its high resistance to pathogenic fungi

Illinois sugar beet is one of the most popular hybrids in the world.

Sugar beet Crocodile - an achievement of Russian breeders

Livorno sugar beets may suffer from powdery mildew, root rot

Mitika sugar beet performs best in the Volga and Black Sea regions

Sugar beet Olesia has “innate” immunity to cercospora blight

The Pirate sugar beet has a very powerful rosette of leaves.

Sugar beet Rasanta is suitable for growing in the Black Sea region

Sugar beet Selena is prone to infection with root beetle and powdery mildew

Sugar beet Ural, despite the name, was bred in France

If the weather is hot outside, Federica's sugar beets may suffer from pathogenic fungi

Flores sugar beet roots do not turn green in the sun

The weight of Harley beet roots varies greatly, but the sugar content remains virtually unchanged.

Suitable growing conditions

To get a good harvest of large root crops, you must initially select an area with soil suitable for sugar beets. The most suitable options are medium and well-cultivated turf, sod-carbonate or sod-podzolic soils, which can be loamy or sandy loam. It is desirable that they have the following qualities:

• underlain with moraine loam from a depth of 0.5 m;
• have high water-holding capacity;
• have a neutral reaction (pH – 6.0-6.5);
• loose and well aerated;
• contain phosphorus and exchangeable potassium - at least 150 mg per 1 kg of soil, boron - at least 0.7 mg per 1 kg of soil, humus - at least 1.8%.

It will not be possible to get a good harvest of sugar root crops on soils that are too light, heavy, peaty or waterlogged.

In order for sugar beets to develop to their full potential, it is extremely important to plant them after the correct predecessors. So, you can’t grow beets after crops such as:

• perennial legumes;
• cereal herbs;
• corn;
• linen;
• rape;
• grain crops, if herbicides based on Chlorsulfuron or Metsulfuron-methyl were used when growing them.

Here are acceptable crop rotation schemes:

• busy fallow – winter grains – beets;
• peas for grain – winter grains – beets;
• first year clover – winter grains – beets.

Experienced gardeners believe that sugar beets are best grown after winter grains, before which legumes or first-year clover grew on the site. However, the crop can also be grown after spring grains, legumes and potatoes.

Beets can be returned to their original place of cultivation only after 3-4 years, otherwise the risk of being affected by diseases, root beetles and other pests will increase significantly. In addition, it will be much more difficult to combat the infestation of crops with difficult-to-eradicate weeds such as acorn grass and chicken millet.

Diseases and pests

Sugar beets can be affected by a considerable number of diseases and pests.

Diseases:

• Fomoz.
• Cercospora blight.
• Downy mildew.
• Corneater.
• Brown rot.

Pests:

• Weevil.
• Beet flea beetle.
• The caterpillar is simple.
• Wireworm.
• Beet fly.

Tillage

The soil for beets is cultivated in two periods - in the fall, when the main work is carried out, and in the spring, when pre-sowing preparation is carried out. Each stage is extremely important for obtaining a good harvest, so they should be given special attention.

Autumn processing

There are two technologies for tillage in autumn:

• Traditional . No later than 3-5 days after harvesting, the soil is processed with special tools - hullers - to a shallow depth (8-10 cm). After peeling the stubble, in early September, moldboard plowing is carried out to a depth of 20-25 cm. It is not advisable to increase it to 30 cm: in this case, beet productivity will not increase, and the energy costs for tillage will increase. It is recommended to carry out the plowing itself with reversible plows after applying potassium and phosphorus fertilizers. In the fall, it is also necessary to level the field using felling ridges and collapse furrows.
• Soil protection . The soil is loosened without a moldboard to a depth of 20-22 cm, and the manure is first covered with a heavy disc harrow. When loosening, a layer of mulch is left on the soil surface. This technology is used mainly on sandy loam soils that are susceptible to wind or water erosion. In other cases, it is better to carry out traditional treatment, since after it the infestation of crops does not increase and there is no need to use herbicides.

Regardless of the technology used, green manure can be incorporated into the soil. In this case, its preparation will look like this:

1. Loosen the top layer of soil in 2-3 traces and chop the green mass of the green manure crop. To do this, it is advisable to use a disk implement, that is, disk the stubble in 2-3 tracks.
2. Apply mineral fertilizers, except nitrogen, and plow the soil.
3. Carry out pre-sowing treatment and direct sowing with combined seeders.

Incorporation of cruciferous green manure into the soil occurs during the budding period.

Spring treatment

In spring, the land is cultivated in order to create a lumpy, loose structure and achieve the following indicators:

• the content of lumps up to 10 mm in size in the loosened layer is at least 85%;
• combiness – up to 20 mm;
• soil density - from 1 to 1.3 g per cubic meter. cm.

To achieve these goals, it is necessary to carry out pre-sowing treatment to a depth of 2-4 cm with a combined unit (ACH), but not with a rotary harrow, cultivator and other soil-cultivating equipment.

When applying solid and boron fertilizers, as well as soil herbicides, the optimal tillage depth on cohesive soils is 2-3 cm, and on light soils – 2-4 cm.

This video explains in detail which herbicides to use for growing sugar beets:

In the spring, plowing for sugar beets should not be carried out, as this will delay the sowing time and reduce the germination of seeds due to their deep embedding in the loose layer of soil.

Fertilizer application

To get a full harvest of root crops, you need to properly feed the plant, both with organic matter and mineral fertilizers.

Organic fertilizers

Organic matter should be added under the previous crop or directly under sugar beets in the fall when plowing at the rate of 40-80 t/ha. The fact is that in the spring it is forbidden to introduce fresh, undecomposed manure into the soil, since this can provoke various diseases, including root rot, root rot and scab.

So, if necessary, manure can be replaced with chopped straw of various grain predecessors or green manure crops such as oilseed radish, lupine or white mustard. Land treated in this way guarantees uniform seedlings.

In what volumes to plow the green mass into the soil depends on the yield of the seed:

To increase the yield of green mass, up to 90 kg/ha of nitrogen fertilizers should be applied to cruciferous crops, but they do not need to be applied to lupine.

If straw is used as organic matter, it must be chopped into pieces up to 5 cm, distributed evenly over the area and plowed in with the green mass. If straw is used as the only organic fertilizer, to accelerate its decomposition by microorganisms, additional nitrogen should be added to the soil at the rate of 8-10 kg/ha per 1 ton of straw.

Mineral fertilizers

Sugar beets are fed with various mineral fertilizers:

• phosphorus - ammoniated granulated superphosphate, ammophos, liquid complex fertilizers (LCF);
• potash - potassium salt, potassium chloride, sylvinite;
• nitrogen - ammonium sulfate, urea, urea-ammonium mixture (UAN).

The rate of fertilizer application depends on a number of factors - the dose of manure, the content of available nutrients in the soil and the planned yield:

The soils of beet-growing areas are not able to fully compensate for the need of sugar beets for boron, so it will need to be added using boric acid or superphosphate, borax, and complex fertilizers. Thus, with low boron content (less than 1 mg/kg of soil) it is recommended:

• In autumn, before plowing, together with glyphosate-containing herbicides, add boric acid (3 kg/ha) or borax (4 kg/ha).
• In the spring, add boric acid (2 kg/ha) together with UAN or soil herbicides to the pre-sowing cultivation.

During the growing season, foliar fertilizing with boron is also recommended:

• The first is before closing the row spacing.
• The second – 25-30 days after the first.
• The third - a month before harvesting in case of dry weather or over-liming of the soil.

With each feeding, 1-2 kg/ha of boric acid is required. For foliar feeding, you can also use micronutrient compositions “Beet-1” and “Beet-2”. These include:

• boric acid;
• manganese sulfate salts;
• copper;
• zinc;
• cobalt;
• ammonium molybdate.

It is worth applying large doses of potassium fertilizers for sugar beets:

• Potassium salt, sylvinite or sodium chloride (technical salt) compensates for the need for sodium. Apply at the rate of 100-150 kg/ha.
• Ammonium sulfate will saturate the soil with sulfur if you add 0.3-0.4 kg/ha. For the same purposes, phosphogypsum can be used at a rate of 1-2 t/ha.
• Complex fertilizers will provide the optimal balance of mineral nutrition for beets. Apply during pre-sowing cultivation at the rate of 3-4 c/ha or during sowing at the rate of 4-8 c/ha (apply 6-7 cm to the side and 6-7 cm deeper than seed placement).

If it was not possible to saturate the soil with a full dose of nitrogen before sowing, then you will need to feed the plant with nitrogen fertilizers. Their dose against the background of 60-80 t/ha of organic fertilizers on fertile soils should be up to 120 kg/ha.

However, it should be noted that UAN cannot be added to pre-sowing treatment. If the dose of nitrogen is above 100 kg/ha, then UAN should be applied 7-10 days before sowing together with boric acid. If the fertilizer is used for root feeding, it should be applied to a depth of 2-3 cm using a KMS-5.4-01 cultivator equipped with an OD-650. The optimal time for work is when 1-4 pairs of true leaves appear.

You should not overdo it with nitrogen fertilizers, since root crops tend to accumulate nitrogen in the form of nitrates.

If sugar beets are cultivated on soils with an acidity level (pH) of less than 6.0, then liming will be required for the previous crop or directly for the beets. For these purposes, you can use dolomite flour (5 t/ha) or defecate (8 t/ha).

In this video, a specialist will tell you what fertilizers were used to grow sugar beets:

Preparing seeds for sowing

For sowing, it is necessary to choose exclusively pelleted seeds of fractions 3.75-4.75 mm, which contain insecticidal and fungicidal agents. Their preparation for sowing is as follows:

1. Roughly clean the seeds from dust, small and large impurities so that they retain their sowing qualities for a long time.
2. Carry out basic seed cleaning, removing various impurities, including stems.
3. Grind the seeds and combine them according to their diameter - 3.5-4.5 and 4.5-5.5 mm.
4. Immediately before sowing, pellet the seeds using nutrients such as a mixture of humus and molasses. For 1 kg of seeds you need to take 2 kg of humus, 300 g of molasses and 0.7 liters of water.
5. After pelleting, soak the seeds in warm water (18-25°C) for a day, and after that use them for sowing in the ground.

Such processing is carried out in an industrial environment using special equipment. If it is not possible to carry it out, then in specialized stores it is worth purchasing sugar beet seeds already prepared in this way.

Varieties and hybrids

In an effort to identify varieties or hybrids with the best characteristics, breeders have developed many different types of sugar beets, which vary in size and quality of the roots.

Yield and sugar content indicators are also taken into account. The sweetest varieties with a sugar content (sugar yield from the fruit mass) above 20% have low yields. Conversely, productive species show reduced sugar content - about 16–17%.

Not all farmers grow the crop to extract sugar from it; it is also very popular for fattening livestock. In this case, sugar content indicators are secondary, and the yield of the variety and the weight of root crops come to the fore. In this case, the appearance (shape, absence of hollow) and the actual sugar content become secondary factors.

The main types that are popular on farms:

1. Araksia . This German hybrid has increased productivity - up to 800 centners per hectare. Sugar content is about 16.5%. There are practically no hollows formed in root crops.
2. Big Ban . Another variety from Germany with a slightly lower yield - 700–720 centners per hectare. The sugar content in them is average - about 17.5%, but hollows do not appear in the beet pulp.
3. Bohemia . Large and sweet root vegetables weighing up to 2 kg, sugar content - 19%. However, they have a significantly lower yield - up to 300 centners per hectare. The variety has good keeping quality and is suitable for long-term storage.
4. Bona . Small beets (up to 0.3 kg), which give a small yield - 100 centners per hectare. But the value of this variety is its resistance to drought, which is not typical for other representatives of the species. These early ripening fruits contain very little sugar - up to 12%, which allows them to be used as fodder.

Important! Preparing sugar beet seeds yourself is quite difficult. It is better to simply purchase seed materials in specialized stores or procurement farms.

Sowing seeds

Planting work is carried out on a warm sunny day, when the soil warms up to +5-6°C and the air temperature reaches +8°C. There should not be much time between pre-sowing soil preparation and sowing itself. Sowing of seeds is carried out in an optimally short time, taking into account the following parameters:

• Seed sowing rate . Depending on soil and climatic conditions, 1.2-1.3 sowing units will be required per hectare of land.
• Seed placement depth . Depends on the type of soil: on sandy and light loamy soils, seeds should be planted to a depth of 30-35 mm, on medium loamy soils - 25-30 mm, and on heavy soils with high humidity - 20-25 mm.
• Width between rows . For convenient organization of mechanized crop care, it is worth leaving 45 cm between the main rows, and no more than 50 cm between the butt rows.

Sowing of seeds is carried out using mechanical or pneumatic precision seeders, aggregated with tractors such as MTZ-80/82, MTZ-1221. Their operating speed should be no more than 5 km/h. Along the edges of the field it is worth leaving turning strips 24, 36 or 48 rows wide of beets.

The sowing unit should be moved along the track of the marker using a sighting device, which can be installed on the tractor hood 100 mm to the right of the center line. The reach of the right marker should be 2875 mm, and the left marker should be 3075 mm. The optimal tractor track width is 1800 mm. To make it easier to carry out work on caring for beet crops, it is better to use a tramline.

Growing technology

Sugar beets are demanding of heat, light and humidity. Does well in moderate sunny climates. Equally poorly tolerated by prolonged heavy rains and drought. The optimal temperature for germination is +20…25°С, for growth and sugar synthesis – +30°С.

Predecessors for beets in crop rotation

Sugar beets are not grown as a monoculture. It is sown after winter wheat and rye, some root crops, such as onions, potatoes, and representatives of the legume family.

If the same field is often sown with sugar beets, pathogens of characteristic diseases and pests accumulate in the soil, primarily the beet nematode. Fodder and table beets, spinach, and cruciferous vegetables (cabbage, radishes, mustard, rapeseed) are also susceptible to it. The break in planting such crops should be from 3 to 7 years.

Preparing the soil for sowing

Sugar beets love well-drained, loamy, soddy-podzolic soils, as well as chernozems and peat bogs. It is especially demanding on soil acidity, the optimal pH is from 6.5 to 7% (slightly acidic, neutral).

Before sowing, the soil is enriched with organic and mineral complexes, it must be plowed and leveled. Root crops need good aeration and drainage, and large clods of soil and weeds can inhibit the development of root crops. A distance of at least 50 cm is left between the furrows so as not to crowd the roots and interfere with irrigation.

Reference. To prevent diseases, wood ash and boron are added to the soil. Ash reduces soil acidity, and boron is not readily available in soils with high pH levels.

Seed preparation

At seed factories, special processing processes are carried out that accelerate the emergence of seedlings and increase the productivity of sowing work:

1. Pelleting is the covering of seeds with a protective nutrient coating from a mixture of neutralized peat, humus, adhesive (mullein or polyacrylamide), mineral and bacterial fertilizers and growth stimulants.
2. Enveloping with protective and stimulating substances against pathogenic microorganisms.

On an industrial scale, mechanized seeders are used, and no additional seed preparation is performed. When growing beets for personal needs, the seed material is pre-soaked in warm water for 8-10 hours, for example, overnight.

Sowing technology

Sugar beets are sowed when the soil has warmed to at least +6°C. The culture is not afraid of light frosts, but for growth and development it requires a temperature of at least +20°C. For planting, choose a sunny area, since in the shade the beets grow into green mass, rather than root crops.

Seeds are planted in fertilized and moistened soil to a depth of 2 to 4 cm, a distance of 50 cm is maintained between rows. Under favorable conditions, seedlings appear on the 4-5th day.

Crop care

Sugar beets react poorly to stagnant water , so the drainage system and regular loosening of the soil are of particular importance. Watering on loose textured soils is carried out twice a week, on heavy loamy soils – once a week. In order for root crops to accumulate the maximum amount of sugars, watering is stopped two weeks before harvest.

Weeds interfere with the normal growth of plants - they compete with industrial crops for nutrients in the soil and sunlight. For good yield, hand weeding and inter-row harrowing are necessary.

Complex fertilizers are used as top dressing: “Nitrophoska”, “Nitroammofoska”, “Ammophos”, “Diammonium phosphate”.

Depending on the type of soil, microfertilizers may be required:

• copper-containing – on soddy-podzolic soils;
• manganese, cobalt and molybdenum - on leached black soil.

Protection from pests and diseases

Dangerous for sugar beets:

1. Corneater is a fungal disease. It affects mainly young plants (before the formation of the second pair of leaves), resulting in rotting of the roots.
2. mildew (downy mildew). It is of fungal origin and affects above-ground organs, on which a gray-violet coating forms.
3. Cercosporosis is an ash-colored spot with a red-brown border, caused by the development of a fungus. Promotes the accumulation of harmful nitrogen in fruits.
4. Fomoz (zonal spotting). It appears in the form of yellow or light brown spots with concentric zones; black dots appear inside over time - accumulations of fungal spores.
5. Ascochyta blight - bluish-green, gradually turning brown round spots.
6. Rhizoctonia (red rot). Affects roots. It looks like depressed spots covered with dark purple mycelium. Leads to the destruction of the crop.
7. Fusarium rot. It begins with blackening of the roots, and in the underground part there is excessive development of lateral roots and tissue necrosis inside the root crop.
8. Dry sclerosis - dry spots and longitudinal cracks on the fruit.
9. Scab is scab-like crusts or cracks that gradually develop into corky tissue.

To combat diseases they use:

• biological methods: stubble peeling, deep plowing, weed removal, attracting beneficial organisms such as ladybugs, etc.;
• chemicals – fungicides and pesticides.

Harvesting and storage

It takes 110-140 days for sugar beets to ripen.

Signs of ripeness are:

• yellow leaves;
• exposure of the upper part of the root crop.

Harvesting is possible manually or using special equipment.

Store root vegetables in a cool, well-ventilated room, protected from direct sunlight.

Seedling care

After sowing, the process of cultivating sugar beets is as follows:

• On the 4-5th day after sowing, carry out pre-emergence harrowing of the soil, that is, loosening its surface with harrows or rotary hoes. Such an agrotechnical measure allows you to break the crust on the soil surface after rain, destroy weeds and increase moisture reserves in the ground.
• A few days after the first true leaves appear, carry out post-emergence harrowing. It is not recommended to cultivate the soil immediately after germination, as this can damage the sprouts.
• If the soil is excessively compacted between the rows, carry out tillage - shallow loosening of the soil between the rows with crops to a depth of 6-7 cm. For these purposes, a cultivator with one-sided razors is used, but you need to act carefully so as not to damage the seedlings.
• With the appearance of the first shoots, bouquet or thin out the rows of sugar beets, leaving bouquets of 3-4 strong plants in each of them. The first bouquet should be carried out mechanically, and the subsequent one – manually.
• Provide the plant with timely, abundant watering - up to 25 cubic meters. m per 1 hectare at the beginning of the growing season and up to 40 cubic meters. m during the period of intensive development of tops. Starting in July, water beets up to 3-4 times a month when there is little rainfall, and in September it is enough to water once before harvesting. So, from the second ten days of September there is no need to water.

When caring for seedlings, special attention should be paid to protecting them from potential threats:

• Weeds . To combat them, use special herbicides containing glyphosate. Such preparations must be approved for use and listed in the register of plant protection products. However, it is worth considering that herbicides are not recommended for use during the long dry season.
• Root rot of root crops and soil pests (wireworms, beet nematode). Protection against such threats involves the correct choice of site, predecessors, variety, method and quality of soil cultivation. Additionally, root crops can be treated against rot with biological preparations (Beta Protect).
• Soil and leaf pests (flea beetle, dead beetle, beet fly, aphid). To protect the crop from them, it is necessary to treat the seeds with insecticides before sowing.

With proper care of the crops, sugar beet harvesting can begin in mid or late September.

How to sow?

The best period for sowing crops is considered to be mid-May . Planting of seeds is carried out in several stages, subject to certain seeding norms per hectare:

1. When sowing in rows with row spacing, the sowing rate of standard seeds is 20-24 kg per 1 ha.
2. The vegetable variety must be selected according to the climatic conditions of the region. Plant the seeds to a depth of main tillage of no more than 3-4 cm. At the same time, on heavy soils the grain is planted deeper than on light soils.
3. Maintain a distance between rows of 50 cm.
4. After 5 days after planting, the soil should be harrowed. The event will help facilitate and speed up the development phases of the plant. At the same time, weeds are destroyed and the soil’s ability to store moisture and oxygen increases.

The emerging shoots are bunched - larger and stronger shoots are left.

Harvesting and storage

Before harvesting, the soil should be watered abundantly. If beets are grown on large plots, then you will need to use combines to harvest the root crops, but if on small farm or summer cottage plots, then all the work can be done manually. This must be done extremely carefully so as not to damage the root vegetables, otherwise their shelf life will be significantly reduced.

The dug up root crops must be dried in the open air and cleaned of any remaining soil. Store in a dry place at low temperature – 0°C…+2ºС. If it is higher, the sugar content of root vegetables will be reduced. If the room has high humidity, then the beets should be wrapped in parchment paper or covered with sawdust. In this form it can be stored until next season.

In small quantities, fruits can also be kept in the freezer, but before freezing they should be washed, dried, grated or cut into thin bars, and then packed in a plastic bag or container.

Beet tops can be used as organic fertilizer for the next crop after beets. With a root crop yield of 400-500 c/ha, the plowed amount of tops will be commensurate with 25-30 t/ha of manure.

Sugar beets are most often grown and cultivated on an industrial scale, but a good harvest of root crops can also be obtained in summer cottages and small farms. The main thing is to pay due attention to soil and seed treatment and seed care. A healthy crop, if harvested correctly, can be stored until the next season.

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Table beet

It can be divided into two categories: red and white. Red-fruited varieties are the most common; we usually call them “beets”.

White varieties are less popular and are not even always known to the general consumer. White beets taste very similar to their red relative. It has a green leaf rosette and small elongated root vegetables with light skin and pulp. It is used in salads, marinades, and also in dishes where coloring of other ingredients is not desired. The most popular white-fruited variety “Albina Vereduna” is the most popular all over the world.

Do not confuse table white beets with sugar and fodder beets. Sugar and fodder beets also have light flesh, but are not eaten.

Red beet varieties have the color of the pulp and skin of the root crops from carmine red to dark burgundy, almost black. On a cross section, light concentric rings are clearly visible. The shape of the root crop of red beets can be very diverse: flat, round, elongated conical, cylindrical and spindle-shaped. Varieties with round and flat roots are the earliest ripening, productive, and in good presentation. They are grown for summer consumption. Mid-ripening and late varieties have longer root crops and a well-developed root system. Such root vegetables store well in winter.

Red beets are usually divided into three varieties:

• Vindifolia is a group of varieties with green leaves and petioles. The petioles may be slightly pink. Root crops have an elongated conical shape, with powerful roots.
• Rubrifolia - this group of varieties has a dark red color of leaves and roots from the very germination. The fruits are quite varied in shape: elongated-conical, round, flat. The varieties do not tolerate heat well and do not have the highest productivity.
• Atrorubra - this group includes the most common varieties of table beets. It is characterized by dark-colored root crops, bright green leaves on red or pink petioles, and high productivity. The leaves have pronounced red veins.

The group includes the following well-known varieties:

• Bordeaux. It has oval or round dark red mid-season root crops. The light rings on the cut are almost invisible. The leaves are erect, green, on pink petioles, turning red in autumn.
• Egyptian. It has a pronounced flat shape of root crops. They are medium in size and very dark in color, sometimes with a purple tint. The leaves are dark green, with red veins and petioles. By autumn the red color intensifies. The varieties are usually early ripening and have few flowers.
• Eclipse. The leaves of this variety are very similar to Egyptian, but have a more powerful rosette and lighter color. Root vegetables are oval-round and round, dark in color. The varieties are early-ripening, low-flowering, and some are drought-resistant.
• Erfurt. Combines late-ripening drought-resistant varieties. The root system is highly branched, making harvesting difficult. Root crops are large, elongated-conical and cylindrical. The characteristic rings are clearly visible on the cut.

Varieties of this type are intended for winter storage. This group includes the famous Dutch “Cylinder”, which has a spindle-shaped root crop, immersed in the ground only a third of its length.

In recent years, breeders have developed new varieties of table beets: yellow and striped. These beets retained the taste and the entire range of beneficial substances of the usual red beets. The advantages of these new varieties are their high decorative properties.

The most famous yellow-fruited varieties are “Burpee`s Golden” and “Golden Surprise”. Of the striped varieties, the most popular is the Chioggia variety.

In Russia, early-ripening varieties of table beets are grown for summer consumption and mid-ripening varieties for winter storage. Late-ripening varieties have time to ripen only in the south of the country.

Table beets are used for food fresh and after heat treatment. A wide variety of dishes are prepared from it: soups, side dishes, salads, desserts. It is boiled, stewed, baked. Eat in combination with other vegetables or as an independent dish.

In addition to root vegetables, healthy beet tops are also used as food. Delicious dietary dishes are prepared from it. Including beets in your daily diet helps treat and prevent many diseases.