In 1749, Swedish agronomist Eva Ekeblad introduced a transformative method for processing potatoes into flour and alcohol. Prior to this, potatoes were primarily used as animal feed. Ekeblad's innovation marked a significant advancement in agricultural science and increased food security by introducing potatoes as a viable alternative food source. Her work laid the foundation for the development of new industries, demonstrating the potential for practical applications of agronomy in the 18th century.