Sugarcane cultivation traces back to ancient times, originating in New Guinea around 15,000 to 8000 BCE before spreading to India by 6000 BCE, where it was called "sarkara" in Sanskrit, later latinized to "saccharum." From there, sugar journeyed to China and the Middle East. The expansion of the Muslim empire notably boosted sugar production, with regions like Crete playing a crucial role. The Crusades introduced sugar to Europeans, becoming a prized commodity during the Middle Ages, fueling voyages of exploration. By the mid-17th century, sugar became widely available and was incorporated into various foods, popularized alongside coffee, tea, and chocolate. Initially sourced solely from sugarcane, the discovery of sucrose in sugar beet by German chemist Marggraf in 1747, followed by the industrial extraction process developed by his student Achard in 1802, marked a significant milestone. This cultivation of sugar beets was given a substantial boost after Napoleon incentivized beet sugar cultivation to counter British blockades and by the end of the 19th century, beet sugar rivaled cane sugar, dominating almost half of the world's sugar market.Â