In the middle of the 18th century, the German chemist Andreas Sigismund Marggraf, an honorary foreign member of the Russian Academy of Sciences, thinly sliced ​​beets and placed them under a microscope. Suddenly he found some crystals in them. Andreas was able to isolate from the beets the substance that he discovered, which turned out to be sugar. A student of Marggraf, Franz Karl Ashar, undertook to develop the experiment, and brought Marggraf’s achievement to the emergence of the sugar beet industry in Europe. One of Andreas's factories was designed to serve as a school for sugar beet production. Since then, a sweet life began, which continues to this day.

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