Beet and its products/detection of genetically modified ingredients

Beet (scientific name: Beta vulgaris L.) is a biennial herbaceous plant in the Amaranthaceae family [6]. Beet has conical to spindle shaped roots and is juicy. The stem is upright, the basal leaves are rectangular and round, with long petioles, and the upper part is wrinkled and uneven. There are thick and protruding leaf veins below, all or slightly wavy. The petiole is thick, and the stem leaves are alternate and small. The flower clusters are concentrated, and the perianth lobes are linear or narrow and circular. The upper part of the fruit is slightly fleshy. The seeds are double convex mirror shaped, reddish brown, flowering from May to June, and bearing fruit in July. Originating from the western and southern coasts of Europe, it was transplanted from Sweden to Spain, and mainly distributed in Xinjiang, Heilongjiang, Inner Mongolia, and other places in China. Cold loving crops [5] have strong cold tolerance. Beets grow well on deep and organic rich soft soil. Beet is a major source of sugar outside of sugarcane. Vegetable beets are commonly cooked or pickled in the United States, while Russian beet soup is a traditional beet soup from Eastern Europe. Sugar beet is the most important commercial type, and the cultivation of feed beet and leaf beet is similar to most crops. Soviet Union П.В. Karpinko believes that sugar beets evolved from wild species that originated along the Mediterranean coast. After a long period of manual selection, white and red beets had already appeared by the 4th century AD. In the 8th to 12th century AD, sugar beets were widely cultivated in Persia and ancient Arabia, and their cultivated varieties were later introduced from their origins to the Caucasus, Asia, eastern Siberia, India, China, and Japan. But at that time, beet roots and leaves were mainly used as vegetables. In 1747, A. Maglev, the president of the Prussian Academy of Sciences in Germany, first discovered that sugar beet roots contain sucrose. His student F.C. Ahad developed a sugar beet variety with large root tubers and high sugar content in the suburbs of Berlin in 1786 through further artificial selection. This is the most important variety of cultivated sugar beet and the world's first sugar beet variety. In 1802, the world's first beet sugar factory was established in Germany. In the early 19th century, countries such as France and Russia successively developed the sugar beet industry. The cultivation of sugar beet as a sugar crop began in the second half of the 18th century and had a history of only about 200 years (until 2017). Today, the planting area of sugar beets accounts for approximately 48% of sugar crops in the world, ranking second after sugarcane and distributed in cold regions between 65 ° N and 45 ° S. In 1985, the sown area of sugar beets in the world was 8.74 million hectares, with Europe having the most, followed by North America, Asia ranking third, and South America having the least. There are 43 countries that produce sugar beets, with a total production of 277.887 million tons. Among them, the Soviet Union, France, the United States, Poland, the Federal Republic of Germany, and China have grown more sugar beets. In 1985, China's total production was 8.091 million tons. But in the twenty years after 1988, the planting area of sugar beets in China gradually decreased, from over 8 million acres to less than 3 million acres

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