Sugar beet is sown from early March onwards and the operation is normally completed by early April. The seeds are sown in rows (drilled) 50cm wide, at a typical spacing of 18cm and between 2.5 and 3.0cm deep. Nitrogen fertiliser is applied to suit soil and crop requirements and herbicides are used to control weeds during the early stages of the plant's growth. Today, beet farming takes place mainly in the Eastern areas of England, from Yorkshire to Essex, and in the West Midlands.

Beet has been grown for food and fodder since ancient times. However, it was not until 1747 that Andreas Marggraf, a German chemist, succeeded in extracting sugar from beet in a form which could be used in cooking. During the Napoleonic Wars the British Navy blockaded French ports preventing sugar cane from being imported so that through necessity sugar beet farming started in mainland Europe. By 1880, beet was the main source of sugar in Europe.

The beet industry took off here in the 1920s for two main reasons: firstly to make Britain more self-sufficient in sugar production after severe shortages during World War I (1914-1918); and secondly to boost the depressed agricultural industry by giving farmers the opportunity to grow a valuable cash crop. Today some 8,500 farmers are responsible for growing the crop which extends to around 170,000 hectares. The crop yields around 10 million tonnes of fresh beet that produces 1.4 million tonnes of sugar and 750,000 tonnes of animal feed.

In the growing and harvesting of sugar beet, timing is critical. The harvesting period, known as the 'campaign' amongst farmers, takes place between September and Christmas when the amount of sugar in the beet is at its highest. As late season growth declines, the pace of harvesting quickens to ensure the crop is safely gathered in before the onset of damaging winter frosts.

Harvesters cut off the top leaves of the sugar beet which are used as animal feed for cattle and sheep or are ploughed back into the land as a natural fertiliser. The root is then cleaned to remove any soil attached to it before it is transported. Roots awaiting delivery to the factory from December to February are stored in protected storage to maintain the highest possible quality and sugar content.

Because beet is a heavy and bulky crop, transport distances are kept as short as possible to reduce costs. The sugar factories have therefore been built in the beet growing areas and they are all located close to large towns, which can provide the workforce required. On arrival at the factory the beet is cleaned in large tanks of water that remove stones, weeds and other debris before being chopped into slices called cossettes.

The cossettes are then mixed with the hot water at around 70°C for a period of time and the sugar of the beet passes from the plant cells into the surrounding water by a process known as diffusion. The resulting brown liquid is then filtered and boiled under vacuum conditions to produce a thick syrup in which crystals start to appear. Tiny sugar crystals called "seeds" are then added to encourage crystalisation and the resulting crystals are separated from the syrup in a centrifuge. These crystals are then granulated to produce sugar as we know it.

We gratefully acknowledge the support of British Sugar in the production of this article.

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