Beet sugar variety Zappa is a medium-early, high-yielding variety with a sugar content of 20.1%, ensuring high juice quality and excellent sugar content even at early harvest. The roots are oval-conical in shape, about 20 cm long, weighing 200–300 g, with intense dark-red flesh without light radial rings. The plant has a strong dark-green leafy canopy and a well-developed root system, which contributes to good drought and heat resistance, as well as resistance to lodging.
The variety is highly resistant to diseases, including cercospora (6 points), beet root rot (9 points), and anthracnose (2 points). Thanks to these characteristics, Zappa is well-suited for cultivation in the forest-steppe and Polesie regions. Optimal preceding crops include peas, winter wheat, soybeans, tomatoes, eggplants, peppers, and potatoes. It is recommended to grow on light, loose, slightly acidic soils rich in nutrients, with proper agronomic practices: weeding, loosening, weed removal, and timely watering during the vegetation and root formation periods.
The maturity period is 60–70 days, with a commercial yield of 24–45 tons per hectare, and a potential yield of up to 84 tons per hectare. Zappa beet is suitable for storage, processing, fresh use, and bunch production. In culinary applications, the roots are suitable for any kind of thermal processing, including preparation of first and second courses, canning, and freezing. Seed storage conditions require a temperature of +7–10°С and humidity not exceeding 10%, with packaging containing 100,000 seeds.
