Effect of inoculation with native plant growth promoting bacteria (bpcv) in the beet culture (beta vulgaris l.), In the prosperity commune, canton of Santa Elena

Abstract

Beet (Beta vulgaris L.) cultivation developed in France and Spain during the 15th century; In these countries, it was originally cultivated to take advantage of its leaves, which were equivalent to spinach and chard. In 1747, the German scientist Andreas Marggraf showed that the beet juice obtained from the root was sweet in taste, just like that of sugar cane. From then on, the root gained popularity, especially the red variety (INFOAGRO, 2012). The average world production of beets in 2012 was 280,587,575 tons; Russia, France, United States, Germany, Ukraine, Turkey, Poland, China are among the largest producers in the world. In the continent American, Chile in 2010 obtained a production of about 1.7 million tons, while the US obtained an average of 1,004,600 tons of beets in 2010, but in 2012 31,965,560 tons were harvested, which represented 20%, making it one of the leaders in beet production in America (FAO, Evaluate the yield of beet (Beta Vulgaris L.), from the use of a biofertilizer coming from the combination of three strains of bacteria native to Rhizobium, in the commune Prosperidad, canton Santa Elena.