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No, that’s not a typo. This article is not about Napoleon’s victories on the battle fields of Europe. It’s about his victory in the farmers’ fields in France.

With sugar beets.

Sugar beets (Beta vulgaris) are white, conical roots, with a rosette of leaves above ground. The leaves absorb sunlight and produce sugar by photosynthesis (remember your high school biology?). The sugar is then stored in the root—the part we dig up and process. Sugar beets are grown in temperate climates like Germany, France, the UK, and the northern US, rather than the tropical locales sugar cane prefers.

But what do they have to do with the self-proclaimed Emperor of France?

In 1806 Napoleon attempted to destroy British trade lines and weaken the country by banning the import of British goods into Europe (including those from Britain’s colonies). George III and his Parliament responded by ordering a blockade of all French ports. So the only goods Napoleon and his people were getting (legally) were those they could grow or make themselves. Since all of the sugar in use at the time came from plantations in the West Indies, that meant no sugar for France.

Yikes!

Sugar beets were already known at this time—in the mid-1700’s, a German chemist named Andreas Margraff discovered that the sucrose contained in the beet’s root was indistinguishable from the sucrose in sugar cane. One of Margraff’s students, Franz Karl Achard, later experimented with ways to extract the sugar from beets, and was successful (he’s now considered the father of the sugar beet industry).

So when France found herself sugarless in the first decade of the 1800’s, a starting point already existed for her scientists. In 1809, a commission repeated Achard’s experiments, producing two loaves of beet sugar. One of them was eventually passed on to Napoleon himself, who realized he held the answer to his problem (one of them, anyway). He ordered 32,000 hectares of sugar beets to be sown, and more than 40 small factories were built to process them. In January 1811, the order was upped to 100,000 hectares and licenses were given to build 334 factories throughout the French empire.

In 1813, however, the tide of the war turned. Napoleon was on the run, and the blockade was lifted. Cane sugar once again became readily available, and beet sugar was no longer competitively priced. All of the beet processing factories that had been built in Germany and Austria (part of Napoleon’s territory) were closed down. The following spring the Sixth Coalition defeated the French empire, and Napoleon—champion of the sugar beet—was exiled to the island of Elba.

Then why do we eat beet sugar today?

France never quite gave up on sugar beet refinement. Between 1820 and 1839, the number of factories began to slowly climb again in response to a duty imposed on imported cane sugar. Once again, beet sugar was a cheaper alternative. The production of cane sugar also had an ugly stigma attached—it was only possible on large plantations using slave labor. Sugar beets could be grown and processed right at home, in factories that employed paid workers.

The process of refining sugar beets later became popular in Germany, the UK, Russia, and even spread across the Atlantic to the US. My home state of Michigan is one of eleven states that continue to produce beet sugar today, though the European Union is the world’s largest producer with about 50% of the total. Overall, beet sugar accounts for about 35% of the world’s production.

Beet sugar: just one example of the silver lining on a very dark cloud.

Another silver lining of the Napoleonic Wars? Wounded warrior romance heroes! To celebrate the Summer Banquet Blog Hop, I’m giving away one of my very favorites: a signed, print copy of Grace Burrowes’ The Solider, direct from the author herself!

Leave a comment below to enter: tell me what you learned today, what you really think of Napoleon, who your favorite historical soldier/sailor is, what draws you to this period of history, your obsession with sweets (or wounded warriors!), or whatever else you’d like.

Comments must be left by midnight EDT on June 7, 2013 to be eligible to win. Open worldwide.

Don’t forget to check out the posts and giveaways of all the Hop participants:

1. Random Bits of Fascination (Maria Grace)
2. Pillings Writing Corner (David Pilling)
3. Anna Belfrage
4. Debra Brown
5. Lauren Gilbert
6. Gillian Bagwell
7. Julie K. Rose
8. Donna Russo Morin
9. Regina Jeffers
10. Shauna Roberts
11. Tinney S. Heath
12. Grace Elliot
13. Diane Scott Lewis
14. Susan Mason-Milks
15. Ginger Myrick
16. Helen Hollick
17. Heather Domin
18. Margaret Skea
19. Yves Fey
20. JL Oakley
21. Shannon Winslow
22. Evangeline Holland
23. Cora Lee (you are here)
24. Laura Purcell
25. P. O. Dixon
26. E.M. Powell
27. Sharon Lathan
28. Sally Smith O’Rourke
29. Allison Bruning
30. Violet Bedford
31. Sue Millard

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Sources:

Agribusiness Handbook: Sugar Beets. Food and Agricultural Organization, United Nations. 2009

Agriculture and Rural Development. European Commission. 2013.

Bonaparte, Napoleon. The Berlin Decree. November 21, 1806.

Draycott, A. Philip (editor). Sugar Beet (World Agricultural Series). John Wiley & Sons, 2008.

Harveson, Robert M. “History of Sugarbeet Production and Use.” Crop Watch: Sugarbeets, University of Nebraska-Lincoln. Retrieved electronically May 2013.