Overview
- Editors:
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D. A. Cooke
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Broom’s Barn Experimental Station, Higham, Suffolk, UK
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R. K. Scott
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Department of Agriculture & Horticulture, School of Agriculture, University of Nottingham, Leicester, UK
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Table of contents (16 chapters)
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- M. C. Elliott, G. D. Weston
Pages 37-66
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- E. Bornscheuer, K. Meyerholz, K. H. Wunderlich
Pages 121-155
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- L. Henriksson, I. Håkansson
Pages 157-177
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- R. K. Scott, K. W. Jaggard
Pages 179-237
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- J. E. Duffus, E. G. Ruppel
Pages 347-427
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- E. E. Schweizer, M. J. May
Pages 485-519
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- T. H. Thomas, K. M. A. Gartland, A. Slater, M. C. Elliott
Pages 521-549
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- C. W. Harvey, J. V. Dutton
Pages 571-617
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Back Matter
Pages 649-675
About this book
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.
Reviews
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
Editors and Affiliations
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Broom’s Barn Experimental Station, Higham, Suffolk, UK
D. A. Cooke
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Department of Agriculture & Horticulture, School of Agriculture, University of Nottingham, Leicester, UK
R. K. Scott
