Beet Granat is an early-maturing table beet variety with an oval-round root shape, intended for open-field cultivation. The roots have an average weight of 200-220 grams and a rich dark-red color with a maroon hue, without fibrous or light veins. The flesh is dense, juicy, and sweet, making this variety ideal for fresh consumption, thermal processing, and processing, as well as for producing sweet red beet. Due to its taste qualities, beet Granat is suitable for both fresh markets and the food industry.
This variety is distinguished by high yield and resistance to adverse conditions. The plant has red-green foliage and withstands sharp temperature fluctuations well. Beet Granat is resistant to bolting and cercosporosis, which contributes to a stable harvest. However, during seed germination, it requires sufficient soil moisture for optimal development.
Granat is recommended for cultivation in the Central Black Earth and North Caucasus regions, where it demonstrates high yield indicators — up to 468 c/ha and 458 c/ha, respectively. Sugar content in the roots reaches 17.5-18.5%, ensuring high sugar collection — up to 86.4 c/ha. Over the years of testing, the variety showed weak susceptibility to cercosporosis and root rot in various regions, making it a reliable choice for agricultural production.
