Sugar beet

Sugar beet (Beta vulgaris ssp. vulgaris var. altissima) is a cold-hardy biennial plant of the genus Beta vulgaris in the family Amaranthaceae, native to Europe. It is a cultivar of beet (Beta vulgaris) grown specifically for extracting the sucrose contained in its root to produce sugar. Alongside sugarcane, it serves as one of the main raw materials for sugar production. While sugarcane is cultivated in warm regions such as Okinawa, sugar beet is grown in colder regions like Hokkaido. It is also known by the alternative names “satō-daikon” (literally “sugar radish”) in Japanese and sugar beet in English.

Although beet (e.g., table beet) contains a red pigment called betacyanin that releases a deep red liquid when cut, the root of sugar beet (sugar beet) is white, enlarged, and sweet—making it suitable for sugar production.

Language of Flowers

“Secret love”
“Sensitivity”
“Compassion”

Common name: Sugar beet (tensai, 甜菜)
Scientific name: Beta vulgaris ssp. vulgaris var. altissima
Classification: Kingdom Plantae, Angiosperms, Eudicots, Caryophyllales, Amaranthaceae, genus Beta, sugar beet variety
Other names: Satō-daikon (砂糖大根), sugar beet
Origin: Mediterranean coastal region of Europe
Japanese production areas: Hokkaido—particularly in the Abashiri and Koshimizu areas of the Okhotsk region, and the Tokachi region around Obihiro
Life form: Cold-hardy biennial herb
Height: 60–100 cm
Root shape: Similar to daikon or turnip
Leaf shape: Ovate-long leaves with wavy margins
Flowering period: May–June
Inflorescence: Panicle
Flower color: Yellow-green
Flower diameter: 3–5 mm
Pollination: Wind-pollinated
Root color: White
Harvest season: From September onward
Uses: The root is used as a raw material for sugar. The pressings (beet pulp) and leaves are used as livestock feed or as green manure.

Related pages
Sugar beet (Beta vulgaris ssp. vulgaris var. altissima)