Phosphorus, the element from which Phosphoric acid is derived, was first discovered in the late 17th century by German alchemist Hennig Brand. He isolated phosphorus from human urine. However, it took several more decades for scientists to understand the true nature of phosphorus and its compounds. In the early 19th century, Swedish chemist Jöns Jacob Berzelius made significant contributions to the understanding of phosphoric acid. He conducted experiments on the reactions of phosphorus with various substances and described the formation of phosphoric acid.

The commercial production of phosphoric acid began in the mid-19th century. Initially, it was obtained by treating bones with sulfuric acid, leading to the term "bone acid." This process, known as the bone-ash process, involved the extraction of phosphate from bones to form calcium phosphate, which was then reacted with Sulfuric acid to produce phosphoric acid. In the early 20th century, the wet process for phosphoric acid production was developed. This process involved the treatment of phosphate Rock with sulfuric acid, resulting in the formation of phosphoric acid and calcium sulfate. The wet process gradually replaced the bone-ash process due to its efficiency and cost-effectiveness.

It is not clear exactly who made phosphoric acid for the first time and when, but historical records date the first invention of phosphorus to German alchemical work. Evidence suggests that Hennig Brand (t), an alchemist and merchant of the seventeenth and early eighteenth centuries (1730-1730) in Hamburg, Germany, discovered phosphorus in 1669 and, like other alchemists of the time,  A brand looking for alchemy, kept his discovery a secret (like the alchemists before him), he tried to make Gold using phosphorus (which he certainly did not succeed in). He used a liter of urine to produce about 120 grams of phosphorus!

Thus, the official production and discovery of phosphoric acid was delayed until the 1770s, according to official sources. Until two Swedish chemists, Johann Gottlibgan and Carl Wilhelm Schill, were completely independent of the brand notes, and succeeded in producing phosphoric acid from bone ash. Shale succeeded in separating phosphorus from bone ash in 1774, and in 1777, by adding nitric acid to phosphorus, he produced phosphoric acid. However, some sources have confirmed that the initial production of phosphoric acid have been in 1694 by Robert Boyle with the dissolution of phosphorus pentoxide in water.

The development of phosphoric acid played a significant role in agricultural practices. Prior to the discovery and understanding of phosphoric acid, farmers relied on natural sources of phosphorus, such as animal manure and bone meal, to enrich their soils. The availability of phosphoric acid as a concentrated form of phosphorus allowed for more efficient and targeted fertilizer application, leading to increased crop yields. In the early stages of phosphoric acid's discovery, scientists had limited knowledge of its Chemical structure and properties. It was not until the late 19th century that the molecular structure of phosphoric acid (H₃PO₄) was fully elucidated. This understanding helped pave the way for further research and applications of phosphoric acid in various industries.

In the mid-20th century, the thermal process for phosphoric acid production gained prominence. This process involved burning elemental phosphorus in an excess of air to produce phosphorus pentoxide (P₂O₅). The resulting phosphorus pentoxide was dissolved in water to form phosphoric acid. Today, both the wet process and the thermal process are widely used for the industrial production of phosphoric acid. The choice of process depends on factors such as the quality of the phosphate rock, energy availability, and environmental considerations.

The industrial applications of phosphoric acid expanded over time. In addition to its use as a fertilizer, phosphoric acid found its way into diverse sectors. For example, in the early 20th century, phosphoric acid began to be used in the production of detergents and soaps. Its acidic properties made it effective in removing mineral deposits and stains from fabrics and surfaces. Phosphoric acid's association with the Food and beverage industry emerged in the mid-20th century. It was recognized as an acidulant, providing a tart flavor and enhancing the taste of various products. The introduction of carbonated soft drinks, such as colas, led to phosphoric acid's widespread use as a flavoring and pH adjuster in these beverages. Its addition helped balance the sweetness and provided a characteristic tangy taste.

As the use of phosphoric acid in food and beverages increased, regulatory bodies became involved in setting guidelines and safety standards. Authorities such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have established maximum allowed levels of phosphoric acid in different food products to ensure consumer safety and prevent excessive intake. In recent years, there has been growing awareness of the environmental impact associated with phosphoric acid production and its use in fertilizers. The mining and processing of phosphate rock, the primary raw material for phosphoric acid, can have adverse effects on ecosystems and water quality. Efforts are being made to improve the efficiency of phosphate mining and reduce environmental pollution.

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