chicory (Cichorium intybus L. ssp. radicosum Schicht)

The chicory is used at coffee substitute industry for its colored ability, high content of inulin, and agreeable bitter taste. The polysaccharide inulin is changed into the toffee during the roasting. The chicory contains oil, rosin – they implicate the taste qualities of roasted chicory. There the chicory is used for inulin production in the world, the inulin is suitable sweet for diabetics. Low energetic products of food industry are produced from the chicory too. The inulin is polysaccharide consisted from the molecules of fructose bonded ß 1-2 glycosidic bond. It is source of diethery fibre, with optimal impacts on activity of digestive tract. The energy value of the inulin is very low, circa 4 kJ for 1 g. The inulin participates on reduction of cholesterol content in the blood. The neutral to feint taste, neutral color, and aroma, water solubility, texture forming, forming of gel qualities, and stabilization of foams are the main qualities of the inulin. The inulin is used for fructose syrup production for fruit conservation too. At present the chicory is used as a vegetable, for salad production before the spring period. The most important growers of the chicory in Europe are Belgium (5000 ha), France, Germany, Netherlands, Hungary, Poland, and Austria.

Grower requirements

The chicory is modest in moisture requirements, it is suitable for drier conditions and the weather. The neutral to low alkaline soils are suitable for the chicory. It has the same requirements for cropping, fertilization, and soil preparation as a sugar beet. The covered seeds are seeded by direct seed machineries. The growth of chicory is line weeding during the vegetation. The chicory is harvested by the end of October or by the beginning of November. The chicory is organic fertilized root crop at crop rotation, often between two cereals