The intermediate product makes it possible to carry out the production of a finished product as and when required, and the raw material/semi-finished product can be stored for an extended period of time with a sugar content of at least 60%. Currently, sugar products have to be produced directly from sugar beets, because intermediate storage is not possible. A good example is the production of sugar, which today has to be carried out very soon after the beets are harvested.

Presently it is also important that sugar plants are located close to the fields, to avoid excessive transport costs (beets contain up to 70%-80% water). Too long a period between harvest and production causes the sugar content to reduce sharply, and depending on temperature and bacteria content, a putrefaction/chemical process begins that renders sugar beets and other beets not useable to be processed.

The EU subsidy system is due to change and reduce in scope. Cheap imports of sugar will compete in the market place. A new approach to the whole sugar beets process that this process based upon manufacturing an intermediate beet product with increased storage stability compared to newly harvested beets could be a decisive opportunity to continue with the profitable cultivation of sugar beets.

Using this processed material as an intermediate product, production can be shifted in time to enable the small-scale production by growers of sugar beets and similar beets to fit in with producers'large-scale operations.

With the intermediate product, the infrastructure between grower, producer, quotas, overproduction and various finished products can be adapted in a way that is both financially and ecologically advantageous.

Sugar beets and similar beets store energy from the sun in the form of sugar. This can be used for the production of a range of products in addition to ordinary sugar-provided there is an intermediate product that is easy and practical to use in large-scale production processing.

Accordingly the invention is based on a novel process for preparing and processing sugar beets and similar beets said process comprising washing, splitting, drying and preserving the beet.

The present invention will now be described with reference to the enclosed figures, in which Figure 1 shows a simplified sketch of a young plantlet ; and Figure 2 presents a vertical and horizontal cross-section of a fully sugar beet.

By"saccharose", which will be used from now on, is meant saccharose or sugar.

As disclosed herein, the terms"beet"or"sugar beet"are used interchangeably with each other and are intended to encompass any beet containing saccharose.

Before the process of the present invention is initiated, it is advantageous to let the beets undergo some well-known pre-treatment step which do not constitute any part of the

present invention. Accordingly, after harvesting the sugar beets they are normally thoroughly washed. This can be done with water and, for example, high pressure in order to remove all the soil and stones adhering to the raw material, as well as any contamination etc.

After washing, the sugar beets are optionally peeled in a second optional well-known pre- treatment step, which does not either constitute any part of the present invention. Peeling can be done either by steam by blasting or by some other mechanical treatment.

Other similar washing methods can be used, provided that soil, stones and adhering contamination are removed. Washing can be carried out within a closed washing and recovery system for environmental reasons.

The optionally pre-treated beets are then used as starting material in the process of the present invention. The present method starts by cutting the beet along the fibers and saccharose-containing cells in order to obtain chips and strips having an elongated form.

Figures 1-2 briefly outlines the physiology of a beet. The young beet plant plantlet as shown in Figure 1 mainly comprises leafs and while the root is very small. As the root grows, the root expands and saccharose is stored in fibres and channels. These fibres and channels are vertically oriented as displayed in Figure 2.

The beets are split/cut up into chips along the fibres or channels that contain saccharose, and which store the substance or fluid that contains saccharose. It is therefore suitable to split/cut along these channels or fibres, in order to minimise the loss of saccharose.

In case a beet having a water content of more than 50% (wt) is cut horizontally that is cut across fibres and channels, the result will be a substantial loss of saccharose because saccharose-containing liquid will leak out from the damaged channels.

However, in case a beet has water content of less than 50% (wt) it is also possible to cut the beet horizontally without risking loss of saccharose. In this case the saccharose- containing fluid is more viscous. Hence the risk of leakage is reduced.

The beets are split/cut in order to facilitate subsequent drying. It is easier to dry smaller chips but working with very small chips can be laborious and complicated. Typically the thickness of the chips amounts 2-7 mm whereas the length of the chips may amount to several centimetres.

The chips that have been split or cut from the sugar beets or similar beets are then dried, ideally in a temperature range from +45 degrees Celsius up to +100 degrees Celsius until a saccharose content of approximately 60% and preferably 60-80% has been achieved.

Temperatures below +45 degrees Celsius provide less economic processing, and temperatures over +100 degrees Celsius can lead to degradation of the saccharose, texture and/or structure, depending on the temperature in the material and the surrounding temperature. The result is an inferior intermediate product, which is not suitable for further use. After the drying step the chips may be further cut into smaller chips as desired. The chips, strips or larger pieces of beets form an intermediate product used in reprocessing where saccharose or glucose and fructose are required for the finished product.

In the case the finished product need a split of the saccharose into fructose and glucose said split is done with enzyme during the drying phase.

The intermediate product can also be further processed into the following product forms: Flour ground for direct use in further production process, or ground to a size where the stored saccharose can be mechanically extracted. w Pellets for longer-term storage because they are more moisture-repellent. w Granules in various sizes

The most suitable intermediate product form is easily determined by the skilled person in view of the finished product to be manufactured. For example, pellets are the most moisture-repellent product.

The intermediate product can be further used for following purpose: 1. Direct production of ethanol and, where appropriate, in combination with all types of biofuels, bioenergy and fuel cells.

2. Industrial alcohol.

3. Alcoholic drinks.

4. De-icing/anti-freezing powder or fluids, and, where appropriate, in combination with salt.

5. An ingredient in the manufacture of functional foodstuffs/health foods and bakery.

6. An ingredient in animal feeds.

7. An ingredient in the production of detergents and cleaning agents which include surfactants.

8. Bioplastic material 9. Can also be used as raw material, where appropriate, in the production of sugar.