Results of several years of research of the improvement of the yield and quality of sugar beet in Morocco
2001
Fares, K. | Cheggour, M. | Zaki, A. | Aissaoui, N. | R'Zina, Q. (Universite Cadi Ayants, Marrakech (Morocco). Fac. des Sciences Semlalia)
The Moroccan sugar industry, is one of the most important food industries which supply the country sugar needs; however, the improvement of productivity and technological quality remains a big challenge for this industry. During the last years, research were carried out in two Moroccan sugar beet areas. The technological quality of sugar beet roots showed many similarities with other Mediterranean countries; the roots had normal sugar contents but high concentrations of sodium, nitrogen and invert sugar which are known as harmful compounds for the sugar beet processing. The excess of nitrogen fertilizer and the beet storage after harvesting were mainly responsible of this quality. The non conventional elements such polysaccharides, proteins and betain should also be considered. The choice of the right varieties and the geographical distribution of these varieties in the Moroccan beet areas is another important parameter. The analysis of juices compositions and the study of the technical parameters for beet processing, carried out during the sugar campaigns, showed the correlation between beet quality and the factory performances. The technical parameters for processing Mediterranean beet should be defined. The valorisation of the by products such pulps needs a better definition of physical-chemical properties of polysaccharides in the beet roots and in the pulps, residue of sucrose extraction.
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