Horseradish grown in the Midwest of the United States has been experiencing significant yield reductions for the past 30 years due to internal discoloring and root rot. According to crop science professor Mohammad Babadoost at the University of Illinois, “If the roots are discolored, they are not accepted for processing.” This affects the success of these plants and the livelihood of Illinois farmers who grown over half of the horseradish produced in the United States.