Galway scientists develop more and better sugar beet

  • Galway scientists develop more and better sugar beet
    FarmIreland.t. E.
    Biotechnologists plants from the Ryan Institute at the Galway Irish already defined strategies genetic selection of more and better sugar beets.

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Biotechnologists plants from the Ryan Institute at the Galway Irish already defined strategies genetic selection of more and better sugar beets.

Sustainable intensification of agriculture to meet the rapidly growing global demand for food and non-food products from crops will require higher yielding crop varieties that can produce more food using fewer resources and land.

For crops such as sugar beet, this means the creation of varieties that produce more per hectare, while reducing the contribution.

The results of their study were published in the international journal, BMC plant biology.

Sustainable intensification of food sugar beet will require the production of sugar beet, using less resources and land, which requires high yielding varieties of sugar beet, which require minimal inputs.

Genetics Professor Charles Spillane and biotechnology laboratory at the Irish Galway works closely with international breeding companies FAC THAT in the development of strategies of genetic breeding to produce hybrid varieties of sugar beet with high yield, which can maintain a high level of sugar production.

Sugar beet harvest NUI Galway

Using a combination of molecular genetic laboratory work and large-scale cultivation of sugar beet in field experiments conducted in cork, the research team found that the most effective way to develop high yielding sugar beet varieties by clicking on the benefits of hybrid vigour*, the theme for the team.

White and brown sugar that the vast majority of food consumers in Ireland include as a sweetener in your daily diet is a natural biochemical called sucrose.

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The world’s supply of 185 million tons of sugar annually from only two crops, sugar cane and sugar beet. Sugar beets were once widely cultivated in Ireland, with the first sugar factory built in mountmellick, Laois cooperation in 1851.

The sugar industry is a major economic success stories in post-independence Ireland, after opening the first sugar factory of the state the Irish sugar company in Carlow in 1926, after further processing of sugar beet factories at Mallow, Thurles and Tuam.

Changes in the subsidy program of the European Union in the change arrived in the early 2000-ies for the Irish sugar beet industry, which led to the closure of Ireland’s last sugar plant in 2006.

Without sugar-processing enterprises, large-scale cultivation of sugar beet effectively ended in Ireland. However, the opportunity to revive the Irish sugar industry was increased by the abolition of EU sugar quotas in 2017, with producer groups, such as beet Ireland is trying to recover sugar beets and organic crops in Ireland compatible with the common agricultural policy “greening” of the event.

This led to the sugar beet industry is experiencing a resurgence across Europe, with a new sugar beet processing factories under construction in the UK and throughout Europe.

Graduate student Brendan Hallahan, a researcher for sugar beet work in the Irish Galway, said that over the last ten years, our ability to use genetics to speed up the process of selection and improvement of the culture has taken a quantum leap.

“New scientific tools such as next generation sequencing, bioinformatics and editing of genomes now revolutionized plant breeding in the world. The following types of generation of a modest harvest of sugar beet can be an asset for sustainable development in Ireland and the EU, if the study can continue in the genetic improvement of plants, combined with the creation of modern biorefineries”.

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