Cultivation

Suitability for processing — root chicory

Cichorium intybus L. (Industrial Chicory Group)

A key production trait determined by the balance of inulin content, low levels of reducing sugars and proteins, as well as root morphological parameters suitable for mechanized harvesting.

In the reference 31 varieties crop Chicory, where this is mentioned in the description.

For industrial processing, root crops must contain at least 22% dry matter, a minimum of 14% inulin, and no more than 2% di- and monosaccharides. In the production of inulin and fructose syrups, a high polysaccharide content with a minimal proportion of monosaccharides is critical, whereas in the chicory coffee industry, a high protein content is undesirable as it degrades the quality of the beverage.

The processability of the raw material depends on the shape of the root: modern varieties are bred for parameters convenient for mechanized harvesting and long-term storage without degradation of chemical composition. Chicory processing requires specific diffusion temperature regimes at 80–85 degrees Celsius and special methods for extract purification, which distinguishes them from the processing of starch-containing crops.

General information about the subject — on the page Suitability for processing.

Sources8

Varieties of Chicory mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.