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Abstract: The relationship between sugar and unprecipitable nonsugars is of utmost importance for the "internal quality" of sugar beet. The unprecipitable nonsugars affect the yield of white sugar based on the sugar introduced, as well as the expenditure on crystallisation to obtain a constant sugar quality. Under today's technological conditions, with demand-related addition of soda, the unprecipitable nonsugars give proportional amounts of molasses sugar. Today, moreover the alkali elements K and Na are assigned lower values in quality formulae. Not only is the amount of unprecipitable nonsugars important, but its ionic composition is of decisive importance. This is characterized by the term "beet alkalinity". On controlling this alkalinity by correct choice of beet cultivar and correct fertilizer application, the requirements of the beet for optimum sugar accumulation are to be considered without fail.
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