Historical development of the sugar beet

By growing different beets, the Berlin chemist Achard discovered a variety that was especially suitable for sugar production. From this variety emerged "White Slesian Beet", which is the ancestor of today’s varieties.

Over time sugar beet research and the cropping area expanded across Europe, North America, to China and into sub-tropical zones. The beet yield increased from 10 tons/ha to about 60 tons/ha, whilst the sugar content increased from 4% to 17%.

The most important breeding targets are for higher sugar yield, resistance to fungal and viral diseases and reduced bolting / shooting tendencies in the first year after sowing. By reducing certain non-sugar materials and contaminants, the sugar yield can be increased.

Sucrose is produced in most plants as a temporary storage product. However, sucrose accumulates to a greater extent in two species, sugar beet (Beta vulgaris L.) and sugarcane (Saccharum officianarum L.). These two account for over 90% of the world's sugar trade. The sucrose derived from these two species represents approximately 11% of the world's food supply. The most recent estimate for world sugar production is 114 million tons, of which one third is derived from sugar beets, and two thirds from sugar cane.

Sugar beet is a biennial crop. In the first year the plant develops a leaf rosette, and a beet that is harvested at the end of the first year. If the beet is not harvested at the end of the first year, it will flower in the second year. Sugar beet flourishes in temperate climates where the soil is rich and the growing season is five to six months long.