Cornell Researchers Tackle Beet Disease with Tech Solutions

By Blake Jackson

New York state, renowned for its dairy production, also leads the nation in beet acreage, surpassing Wisconsin. According to the 2022 Census of Agriculture, New York accounts for 22.2% of U.S. beet production, a surge attributed to the state’s favorable climate, soil, processing demand, and technological advancements.

“Every five years there’s a Census of Agriculture, and in 2022, lo and behold, New York harvested more acres of beets than any other state,” said Julie Kikkert, a vegetable crops specialist with Cornell Cooperative Extension’s Cornell Vegetable Program.

“We’ve done projects with Cornell to look at camera technology to help with forecasting, using drones to fly over fields to understand diseases and yields,” said John Henderson, product director at Love Beets.

The popularity of beets has increased, driven by nutritional awareness and diverse product offerings. Mark Dewey of Dewey Produce notes, "Now people are singing the praises of beets from a nutritional standpoint. You see them in sports drinks, and in products like Super Beets and different supplements. Beets are in vogue." Kikkert adds that modern beet varieties are bred for fresh consumption, featuring sweeter flavors and vibrant colors.

However, challenges persist. Weeds and fungal diseases like Cercospora leaf spot pose significant threats. Sarah Pethybridge, associate professor at Cornell AgriTech, explains that this disease affects leaf quality and harvesting efficiency. Cornell researchers are exploring UV light treatments and drone technology for targeted disease management.

Climate change adds further complexity. "What we've seen in the last 10 years is the weather is warmer and a lot more intense from the standpoint of storms," said Dewey. He also notes the challenges of soil compaction from commercial beet production, which necessitates rotational cropping.

Cornell researchers are also developing value-added beet products. Chang Chen, an assistant professor at Cornell AgriTech, is working on microwave vacuum-dried beet chips. "We are targeting the better-for-you snack market," Chen said. "We can make crispy 100% beet slices with natural flavor, no added sugar or oil." This project aims to create a low-calorie snack, currently in the research phase, with industry collaboration sought for feasibility and market interest.

Photo Credit: gettyimages-luiscarlosjimenezi