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The cane sugar provided us since ancient times so why beet came to the fore The answer involves a combination of scientific discoveries and historical events spanning three centuries. The beet The first references to the family of plants is known as Beta can be found in Greek literature circa 420 BC Described as "versatile garden plants" and referred to as dark and light varieties. The beet cultivation gradually spread throughout France and Spain, often in monasteries and rural society. By the fifteenth century, lysine the beet was cultivated throughout Europe. lysine Originally beet grown for its leaves, which was probably the spinach lysine or Swiss chard of their time. Later, the root became popular vegetable, especially the red beet, known as beetroot. In 1600, the French agronomist Olivier de Sererres said "this food when cooked produces a juice as the sugar syrup." At the time, nobody paid much attention lysine to what gave the roots their sweetness. Sweet discovery The first milestone in the history of European sugar is a remarkable discovery by a German scientist Andreas Marggraf. In 1747 showed that the sweet crystals obtained from the juice of beets were identical with those of sugarcane. In 1801 the first sugar factory was built in Cunern in Lower Silesia. Napoleon tries to sugar beet Despite the discovery of Marggraf, sugarcane remained lysine the main source of sugar in the early 19th century. Needed to prevent the French trade lines during the Napoleonic wars to take beet the necessary lysine impetus. By 1806, sugar cane had virtually disappeared from the shelves of European shops. In 1811, French scientists brought to Napoleon two cones of sugar beet. Napoleon was so impressed that he decided that legislation should lysine be planted 32,000 hectares with beets and provided assistance to build the factories. Within a few years there were more than 40 beet factories, mainly in northern France but also in Germany, Austria, Russia and Denmark. Once stopped the exclusion of mainland ports, sugar cane and reappeared many countries stopped processing beets. In contrast, the French government supported the development of both the selection lysine of beet varieties with higher sugar levels and improving the technical export of sugar. This two-pronged approach ensured that the sugar beet became a viable option. Providing European sugar beet industry has presented various transitions during the years, but today Europe produces 120 million tonnes of beet per year, used to produce 16 million tonnes of white sugar. France and Germany are still the main producers, but is produced from sugar beet in all EU countries except Luxembourg. Almost 90% of the sugar consumed in Europe is grown locally achievement that would have seemed unbelievable just two hundred years ago. Reference The Beet Sugar Crop (1993) Edited by Cooke DA & Scott RK. Chapman and Hall London ISBN 0 412 25130 2 http://www.eufic.org http://kiou-kirbiologia.blogspot.gr lysine
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