Chard is a plant grown and consumed in the Aegean-Marmara and Mediterranean regions of our country. In our regions where sugar beet is produced, the young plants of sugar beet during the hoeing and thinning period and then the young leaves are used in the same way as chard, so there is no chard production habit in these regions. Its total production was determined to be around 8500 tons. Its homeland is Mediterranean countries and it spread to the world from there. Since it is more resistant to cold than red beet, it has spread to more northern regions. It is a plant that can overwinter under snow cover. It is known that it was produced and consumed during the Roman and Greek periods. Soil preparation, sowing and planting Soil preparation in chard is done as in beetroot. The soil is deeply plowed in autumn, organic fertilization is not applied if autumn planting is to be done. If the planting is to be done in spring, 3-4 tons/decare organic fertilizer to be given to the soil before the autumn ploughing is mixed into the soil by ploughing. If the sowing is to be done in summer or late summer as in the Aegean region, 12 kg N, 10 kg P2O5 and 15-20 kg of organic fertilizers are given per decare before the ploughing and the soil is mixed to a depth of 15 cm with goose feet. Then the field is prepared for sowing. Regular germination of chard seed is closely related to the soil preparation made before planting and soil preparation requires care. If the chard will be grown in large areas, sowing is done with a seeder, if it will be grown in smaller areas and pans, it is done as sprinkling. In both cultivation methods, the soil must be well cultivated and thinned in order to ensure good seed contact. It is of great importance to maintain the soil temper during cultivation. Sowing in the rainy period creates a big problem especially in the soils that bind to the cream. Regular and frequent irrigation will increase the yield of the product.
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