Formerly a sideline activity for coopers, grocers, café owners, and druggists, mustard production was transformed in the 19th century with the Industrial Revolution. In 1853, a machine intended to improve productivity was presented to the Académie de Dijon and adopted by various small production units that made the manufacture of mustard their main activity. The sieving, specific to Dijon mustard, was gradually perfected, boosting the production from 35 to 37 pounds (16-17 kg) per day to 110 pounds (50 kg), and the steam factories multiplied.