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The Sugar Beet Crop

  • D. A. Cooke
  • R. K. Scott

Part of the World Crop Series book series (WOCS)

Table of contents

  1. Front Matter
    Pages i-xix
  2. C. Winner
    Pages 1-35
  3. M. C. Elliott, G. D. Weston
    Pages 37-66
  4. N. O. Bosemark
    Pages 67-119
  5. E. Bornscheuer, K. Meyerholz, K. H. Wunderlich
    Pages 121-155
  6. L. Henriksson, I. Håkansson
    Pages 157-177
  7. R. K. Scott, K. W. Jaggard
    Pages 179-237
  8. A. P. Draycott
    Pages 239-278
  9. R. J. Dunham
    Pages 279-309
  10. M. J. C. Asher
    Pages 311-346
  11. J. E. Duffus, E. G. Ruppel
    Pages 347-427
  12. D. A. Cooke
    Pages 429-483
  13. E. E. Schweizer, M. J. May
    Pages 485-519
  14. T. H. Thomas, K. M. A. Gartland, A. Slater, M. C. Elliott
    Pages 521-549
  15. W. M. Bugbee
    Pages 551-570
  16. C. W. Harvey, J. V. Dutton
    Pages 571-617
  17. J. I. Harland
    Pages 619-647
  18. Back Matter
    Pages 649-675

About this book

Introduction

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.

Keywords

agriculture food genetics growth nutrition physiology plant processing quality soil water

Editors and affiliations

  • D. A. Cooke
    • 1
  • R. K. Scott
    • 2
  1. 1.Broom’s Barn Experimental StationHighamSuffolkUK
  2. 2.Department of Agriculture & Horticulture, School of AgricultureUniversity of NottinghamLeicesterUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-009-0373-9
  • Copyright Information Springer Science+Business Media B.V. 1993
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-6654-9
  • Online ISBN 978-94-009-0373-9
  • Buy this book on publisher's site
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