Beetroot of the Horol variety is an important technical crop used in the sugar industry to obtain raw material with high sugar content — up to 23%. The root is elongated, oval-conical in shape, with white, dense flesh, weighing on average from 300 to 600 grams. The plant forms a rosette of medium-sized, light-green or dark-green, spreading leaves. Optimal conditions for seed germination are temperatures of 10–12 °C, while for growth and development — 20–22 °C. Seedlings are sensitive to frost and die at temperatures around −4–−5 °C. Sugar content in the roots directly depends on the number of sunny days from August to October, and the best yields are achieved on chernozem soils.
Beetroot of the Horol variety is characterized by high resistance to drought, cold, various diseases, and bolting, ensuring good storability and stable yields. It is recommended for cultivation with medium harvest times. Due to its characteristics, this variety is suitable for efficient sugar and other processing product production.
In addition to sugar production, processing beetroot of the Horol variety allows for the use of all parts of the plant without waste. Besides sugar, beetroot yields molasses, pulp, and distillers' grains. Molasses is used in the production of alcohol, glycerin, citric acid, yeast, and organic acids. Distillers' grains serve as a valuable fertilizer, while pulp is used as feed for livestock. Ethanol is also produced from sugar beet, which can serve as an alternative fuel, replacing diesel fuel.
