The Sugar Beet Crop

1. Front Matter

   Pages i-xix

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2. History of the crop

   • C. Winner

   Pages 1-35

3. Biology and physiology of the sugar-beet plant

   • M. C. Elliott, G. D. Weston

   Pages 37-66

4. Genetics and breeding

   • N. O. Bosemark

   Pages 67-119

5. Seed production and quality

   • E. Bornscheuer, K. Meyerholz, K. H. Wunderlich

   Pages 121-155

6. Soil management and crop establishment

   • L. Henriksson, I. Håkansson

   Pages 157-177

7. Crop physiology and agronomy

   • R. K. Scott, K. W. Jaggard

   Pages 179-237

8. Nutrition

   • A. P. Draycott

   Pages 239-278

9. Water use and irrigation

   • R. J. Dunham

   Pages 279-309

10. Rhizomania

    • M. J. C. Asher

    Pages 311-346

11. Diseases

    • J. E. Duffus, E. G. Ruppel

    Pages 347-427

12. Pests

    • D. A. Cooke

    Pages 429-483

13. Weeds and weed control

    • E. E. Schweizer, M. J. May

    Pages 485-519

14. Opportunities for manipulation of growth and development

    • T. H. Thomas, K. M. A. Gartland, A. Slater, M. C. Elliott

    Pages 521-549

15. Storage

    • W. M. Bugbee

    Pages 551-570

16. Root quality and processing

    • C. W. Harvey, J. V. Dutton

    Pages 571-617

17. By-products

    • J. I. Harland

    Pages 619-647

18. Back Matter

    Pages 649-675

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D.A. Cooke and R.K. Scott Sugar beet is one of just two crops (the other being sugar cane) which constitute the only important sources of sucrose - a product with sweeten­ ing and preserving properties that make it a major component of, or additive to, a vast range of foods, beverages and pharmaceuticals. Sugar, as sucrose is almost invariably called, has been a valued compo­ nent of the human diet for thousands of years. For the great majority of that time the only source of pure sucrose was the sugar-cane plant, varieties of which are all species or hybrids within the genus Saccharum. The sugar-cane crop was, and is, restricted to tropical and subtropical regions, and until the eighteenth century the sugar produced from it was available in Europe only to the privileged few. However, the expansion of cane production, particularly in the Caribbean area, in the late seventeenth and the eighteenth centuries, and the new sugar-beet crop in Europe in the nineteenth century, meant that sugar became available to an increasing proportion of the world's population.

• agriculture
• food
• genetics
• growth
• nutrition
• physiology
• plant
• processing
• quality
• soil
• water

The book clearly presents a very comprehensive account of the crop. The book clearly provides a broad and considered outline of this major crop...it should be available widely in the libraries of colleges, universities and research institutes wherever crop science is studied - Journal of Agricultural Science

• Broom’s Barn Experimental Station, Higham, Suffolk, UK

  D. A. Cooke

• Department of Agriculture & Horticulture, School of Agriculture, University of Nottingham, Leicester, UK

  R. K. Scott

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