Laboratories in the Dutch beet-sugarindustry Since about I860 an increasing amount of systematic research into the possibilities of improving and controlling the process of sugarmanufacturing was carried out in several European countries, especially in the German states and in France. The Dutch sugarfactories, however, were slow in adopting the new ways of controlling their efficiency, which involved a well-equipped laboratory, a trained chemist and additional staff.Only after the international sugar-crisis of the 1880s did laboratories become a generally accepted part of a good sugarfactory. But even then it remained a matter of personal inclination towards a scientific analysis of production results on behalf of the directors if such laboratories would meet more than the absolutely essential requirements. Hardly ever was a laboratory used for R&D-activities, the chemists' only task being to control the process and the amount of sugar contained by the beets. This situation lasted well into the 20th century. It can be explained partially by a lack of interest and knowledge among the responsible persons, partially by economic motives: only some very large firms could afford extensive research which did not immediately support the actual production.