Productivity is the main objective in chicory breeding, in addition to uniformity and reproducibility. The genetic bases of chicory (Cichorium intybus L. var. foliosum Hegi) production characteristics have been investigated in this paper. Characteristics were measured on F3 populations and quantitative trait loci (QTLs) were mapped on to the genetic linkage map of chicory. A large part of the total variation was explained by the QTLs detected in the first forcing period. In the winter and late forcing period, less variation was explained. QTLs were also found for the taste characteristics of bitterness and sweetness in the fresh non-cooked chicon.