Sugar beet variety Kiy (HM 5753) is a high-yielding crop with a vegetation period of 140 to 155 days. The plant forms an upright rosette of leaves and a conical root crop of white-green color, weighing 300 to 450 grams, with two-thirds of its length buried in the soil. The root crop head is convex, gray-green, and rough, with white, juicy flesh. Sugar content in the roots reaches 17–18%, ensuring high yields — from 35 to 45 tons per hectare and higher. Sugar beet Kiy is cold-tolerant but requires adequate moisture, especially during seed germination and active root crop growth. The optimal soil pH for cultivation is 6.5–7.5, and sowing is recommended at a depth of 6–7 cm when soil temperature reaches 6–8°C. Kiy responds well to liming and requires plant density of 85–100 thousand per hectare before harvest. Seed sowing rate varies from 2 to 10 kg per hectare, with approximately 10 seeds per square meter and 4–5 plants per meter of row. This sugar beet variety is thermophilic and heat-tolerant, with optimal growth and development temperature of 20–22°C, although photosynthesis effectively occurs even at temperatures above 40°C. Due to its well-developed root system, the plant can absorb moisture from depths up to 2.5 meters, providing drought resistance. Special attention should be paid to water management during cultivation, especially in July–August when root crop growth is most intensive. Water deficiency during this period may increase nitrogen content in the roots, negatively affecting product quality. Sugar beet seeds have a wide range of germination temperatures from +4 to +17°C, with emergence time directly dependent on temperature. In autumn, the crop can withstand frosts down to -5°C without damaging sugar accumulation, although lower temperatures may halt this process. In addition to sugar production, Kiy beet is also used as a fodder crop due to its high digestible protein and feed unit content in roots.
