Sugar beet (Beta vulgaris) is a variety of the common beet that has been selectively bred since the 18th century to maximise the sugar stored in its large, white root. Modern sugar beet varieties contain around 15–20% sucrose by weight — compared to about 5–8% in regular beetroot.
Sugar beet emerged as a major crop during the Napoleonic Wars, when British naval blockades cut off Europe’s access to cane sugar from the Caribbean. Today it accounts for roughly 20% of global sugar production, with the rest coming from sugar cane. It is the dominant sugar crop in temperate climates.
Sugar beet is not widely grown in Australia, where sugar cane dominates. However, beet sugar is present in many imported processed foods and is chemically identical to cane sugar once refined.
How it's produced
Sugar beet is an annual crop grown in temperate regions with cool climates. It is sown in spring and harvested in autumn, when the roots are mechanically lifted from the ground. The crop requires deep, well-drained soil and is typically grown in rotation with cereals and other crops.
After harvest, the roots are transported to processing factories where they are washed, sliced, and the sugar is extracted using hot water diffusion. The resulting juice is purified, filtered, and crystallised into white sugar. Byproducts include beet pulp (used as animal feed) and molasses.
What it costs the planet (per kilo)
* Based on what it takes to produce, from farm to factory gate.
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