Jamira

Sugar beet of the Jamira variety is a high-yielding crop with high yield potential and sugar content. The root has a cylindrical-conical shape, average weight around 700 grams, with a relatively smooth surface, which facilitates harvesting and reduces soil adhesion. The leaf rosette is medium-sized, semi-erect, dark green, with moderately corrugated leaf blades. The root system is taprooted, penetrating the soil to a depth of up to 2.5 meters, ensuring good drought resistance and enabling the plant to effectively utilize water from deeper soil layers.

Jamira is characterized by resistance to adverse conditions, including drought, cold, as well as to major sugar beet diseases such as cercosporosis, powdery mildew, and root rot. The variety has good storability and is recommended for medium-term harvest. The vegetative period lasts up to 120 days, with optimal temperature for growth and development ranging from 20-22°C; however, the plant can tolerate temperatures above 40°C and frost down to -5°C without significant damage to sugar accumulation.

Sugar beet Jamira is widely used in the food industry for sugar and molasses production, as well as in culinary applications — for making borscht and kvass. Additionally, it is used as a fodder crop due to its by-product-free utilization. Thanks to its agronomic characteristics and resistance to stress factors, the Jamira variety is a reliable choice for cultivation under various climatic conditions.