Variety traits

Yield — Witloof chicory

Cichorium intybus L. (Witloof Chicory Group)

The yield of Witloof chicory is determined by a two-stage cycle: the weight of marketable root crops in open fields and the output of finished blanched chicons during subsequent forcing.

In the reference 9 varieties crop Witloof chicory, where this is mentioned in the description.

The yield of root crops in field conditions is measured in tons per hectare and ranges from 28–35 t/ha in the forest-steppe zone, with the weight of a single root crop varying from 20 to 300 g depending on the duration of the growing season. The final marketable product — blanched chicons — is calculated in kilograms per square meter, where figures range from 4 to 6 kg/m² and can reach up to 12 kg/m².

A key factor in yield formation is the quality of the initial material. Root crops with a diameter of less than 3 cm, as well as specimens with a branched apical bud, are considered substandard and are culled. Marketable yield depends directly on compliance with the forcing regime, which requires strict darkness and stepped temperature control from 10–12 °C to 14–18 °C.

General information about the subject — on the page Yield.

Sources7

Varieties of Witloof 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.

Sixtine

Terminated

Cichorium intybus L. (Witloof Chicory Group) · Witloof chicory

Vilmorin-Mikado

2 records

Wilfama

Active

Terminated

Cichorium intybus L. (Witloof Chicory Group) · Witloof chicory

1 record