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Beetroot is bought by type, shape and form: classic deep-red round beet for fresh and processing, cylindrical beet for even slices, and golden or striped Chioggia beets as specialty lines — each fresh (bunched or topped) or cooked/frozen. Egypt grows across the range. This guide breaks down the main Egyptian beetroot types and forms and how to match them to your buyers.
Quick answer: Egypt’s mainstay is the red round (Detroit type) table beet, with Cylindra (cylindrical, for slicing), golden (mild, non-bleeding) and Chioggia (red-and-white rings) as specialty types. Each is sold fresh — bunched with tops or topped — and as cooked/frozen product. Quality is judged on shape, colour and skin. Fresh beetroot trades under HS 0706.90, frozen under HS 0710.80.
Table of Contents
Egyptian beetroot types and forms
| Type | Character | Best for |
|---|---|---|
| Red round (Detroit) | Round, deep red, smooth skin | Fresh retail & processing |
| Cylindra | Long cylindrical, uniform slices | Slicing & processing |
| Golden | Gold flesh, mild, doesn’t bleed | Specialty retail |
| Chioggia | Concentric red-and-white rings | Specialty & foodservice |
Red round and Cylindra: the workhorses
The red round (Detroit type) beet is the heart of the trade: deep red, smooth and uniform, ideal for fresh retail and for cooking/processing. Cylindra is long and even, prized by processors because it yields uniform slices with little waste. Both are graded by size and shape and supplied bunched or topped.
Golden and Chioggia: specialty
Golden beet has mild, sweet yellow-gold flesh that does not bleed, making it popular in modern retail and foodservice. Chioggia shows striking concentric red-and-white rings when cut, a chef favourite. Both are premium specialty lines that add range and margin.
Fresh and cooked/frozen forms
Beetroot is sold fresh — bunched with fresh green tops (a fresher, more perishable presentation) or topped (loose, for storage and processing) — and as cooked/frozen product (whole, sliced or diced, often vacuum-packed) for the convenience trade.
Choosing the right type and form
For mainstream fresh retail and processing, specify red round (or Cylindra for slicing); for specialty, golden or Chioggia; choose bunched for a fresh look or topped for storage and processing. A good supplier matches type, form and grade to your program.
Frequently asked questions
What is the main Egyptian export beetroot?
The red round (Detroit type) table beet, with Cylindra for slicing.
What are golden and Chioggia beets?
Golden has mild non-bleeding gold flesh; Chioggia shows red-and-white rings when cut – both specialty types.
What is the difference between bunched and topped?
Bunched beet keeps its green tops (fresher, more perishable); topped beet has tops removed for storage and processing.
Does Egypt export cooked beetroot?
Yes – cooked/frozen beetroot (whole, sliced or diced) for the convenience trade.
Under what HS codes is beetroot traded?
Fresh under HS 0706.90 and frozen under HS 0710.80.
How to cite this page
PEI Trade. “Egyptian Beetroot Varieties: Red, Golden & Chioggia.” peitrade.com, 2026. https://peitrade.com/egyptian-beetroot-varieties/
Sources
- Egyptian Ministry of Agriculture; industry references — beetroot types and product forms.
- CBI / USDA FAS — EU demand for fresh and processed beetroot, including specialty types.
This page is part of our Egyptian Beetroot Export Guide hub.
Source the right Egyptian beetroot with PEI Trade. Red, Cylindra, golden and Chioggia beet — bunched, topped or cooked/frozen — graded to your size and pack, with GLOBALG.A.P. handling. Contact: sales@peitrade.com · WhatsApp +20 109 911 1918 · www.peitrade.com