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Abstract
Sugarbeet (Beta vulgaris L.) is one of the most important sucrose producing crop in temperate region. Over 35% of the word’s sugar is produced from sugarbeet in around 8 million hectares of land.
The sugarbeet has been cultivated for thousands of years in one form or another as a sweets source. It came from what is known as the Mediterranean center of origin. Its potential as a source of sugar was not discovered until 1747. A German chemist, Andreus Marggraf, discovered the sugar in the beet was the same as the sugar in sugar cane. The first factory was built in 1799-1801 in Silesia. However it failed because the sugar content was too low. In effort to eliminate France’s dependency on foreign sources, Napoleon directed a sugarbeet to be developed. French agriculturists, Louis Vilmorin, selected beets by progeny test methods and raised the sugar from 7.5% to 16 or 17%. By 1814, small factories were operating in France, Belgian Germany, and Austria. By 1880 sugar beets had practically as high a sugar percentage as today. The first attempt to produce sugar beets in the United States came in 1832 in Massachusetts, an effort that was not successful. Some forty years later, production of sugarbeet was successfully started in California. Since the earliest days of successful production, growers have been dependent on processing companies, with respect to selling their crops. Usually a grower will not seed sugarbeets until a binding contract with a processing company or cooperative has been negotiated.