Zucker 2014 Agrana

8/18/2019 Zucker 2014 Agrana

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FROM BEET TO SUGARFACT S AND FIGURES


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TABLE OF CONTENTS

About AGRANA Production sites Facilities in Austria Facilities in Europe European market presence Sugar beet farming in Austria

Beet farming in Austria – facts and figures The smallest sugar factory From beet to sugar Stages of sugar production Beet campaign in Austria – facts and figures Our commitment to the environment Sugar – facts and fiction Our brand – Wiener Zucker Key contacts


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FROM BEET TO SUGARFACT S AND FIGURES


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apple juice concentrate and the fruit inyoghurts.

In the sugar segment , its traditionalcore business, the Group is activein Austria, the Czech Republic, Hungary,Slovakia, Romania and Bosnia-Herze-govina. AGRANA also markets sugar and

starch products in Bulgaria. Throughits country-specific sugar brands, suchas »Wiener Zucker« in Austria and»Koronás Cukor« in Hungary, AGRANAoffers customers a wide range of sugarand speciality sugar products. Thisproduct range is particularly popularamong consumers due to the consistentlyhigh quality levels and the attractive

packaging designs.

In the starch segment , AGRANA isrepresented by production facilities in

Austria, Hungary and Romania. Thecorn and potato starch factories manu-facture customer-oriented specialisedproducts for the processing industry.In the food sector, AGRANA’s starchproducts are found in confectionery,

bakery products and baby food,for example. Additionally, AGRANA hasestablished itself as an internationalspecialist for organic starch products.

The Group is also active in the commer-cial area of renewable energy throughthe production of bioethanol. Thisbioethanol is produced in Pischelsdorf,

Lower Austria, from starch-rich cerealvarieties and corn and ultimately used

AGRANA is an internationally active, Austrian-based industrial player whichadds value to agricultural commoditiesto produce a wide range of productsfor the processing industry. With around, employees at production siteson five continents, AGRANA maintainsa truly global presence. Having been

founded as a holding company for the Austrian sugar and starch industry in, AGRANA has successfully developedfrom a solely Austrian to a globally activecompany.

AGRANA products are an intrinsic partof everyday life. The product rangeextends from sugar in foodstuffs and

starch in textiles and paper to bioethanolas an admixture to petrol as well as

S U G A R

S T A R C H

F R U I T

ABOUT AGRANA


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as an admixture to petrol or as thefuel grade SuperEthanol E. Usinga litre of bioethanol saves around %in terms of greenhouse gas emissionscompared to a litre of petrol.

The fruit segment , focussing on fruitpreparations and fruit juice concen-

trates, plays a major role in the Group’sinternational presence as a resultof its numerous facilities worldwide.

Various fruits are carefully processedfor use in the dairy, bakery andice cream industries or supplied tobeverage makers as top-quality fruit

juice concentrates.

The shareholder structure of AGRANAcentres around the strategic link betweencooperative-based Austrian shareholdersand the German group Südzucker AGMannheim/Ochsenfurt, each of whichindirectly holds around .% of theshareholders’ equity. .% of the sharesare in free float. AGRANA has been

listed on the Vienna Stock Exchangesince .

F R O M B

E E T T O

S U G A R

Status: February

AGRANA ZuckerGmbH

AGRANA StärkeGmbH

AGRANABeteiligungs-AG

AGRANA J&FHolding GmbH

production sites, employees

€ ,.m revenue


€ .m revenue

production sites, employees€ ,.m revenue


€ ,.m revenue

S T A R C H F R U I TS U G A R


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PRODUCTION SITES

Sugar

StarchFruit

AMERIC A

EUROPE

AFRICA ASIA

OCEANIA

EUROPE

Herk-de-Stad

Mitry-Mory

Bingen

Konstanz

Altιnova (Yalova)

Hajdúsámson

Vaslui

Brčko

KaposvárLeopoldsdorf Dürnkrut

Pischelsdorf Tulln

Roman

Buzău

Opava

Hrušovany

Sereď

Požega

Ostrołęka

Serpuchov

Góra Kalwaria

Lipník

Valence

Vinnitsa

Gleisdorf

Ţăndărei

Szabadegyháza

Gmünd Aschach

Vásárosnamény

Anarcs

ChełmBiałobrzegi

Biała Rawska

Kröllendorf


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F R O M B

E E T T O

S U G A R

Xianyang City

Chung-Buk

Dachang Sigatoka, Fiji

Central Mangrove

LaouamraQalyoubia (Cairo)

JohannesburgCabreúva, São Paulo

Coronda

Jacona, Michoacán

Botkins (Anna), OH

Lysander, NY

Fort Worth, TX

Centerville, TN

AMERICA

ASIA OCEANIA

AFRICA


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A new silo for crystallised sugar wascommissioned at the Tulln site inOctober . With a storage capacityof , tonnes, this is the secondlargest sugar storage silo in Europe.

SUGAR FACTORY IN TULLN

The sugar factory in Tulln was foundedin . The site in Tulln is nowadayshome to the administration depart-ment of AGRANA Zucker GmbH as wellas the central sugar facility in whichall of the products obtainable under the

Wiener Zucker brand in Austria aremanufactured, packaged and fully auto-matically stored in and shipped froma high-bay warehouse with a capacity ofaround , tonnes of sugar.

DAILY SUGAR BEET PROCESSING

SUGAR SILO STORAGE CAPACITY

silo with , t

silo with , t

silos each with , t , t


Total capacity , t

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FACILITIES IN AUSTRIA


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The Leopoldsdorf facility mainly shipssugar in bulk or packaged quantities(big bags or kg bags) to the food pro-cessing industry.

Low-energy dryers have been installed

at the sites in Tulln and Leopoldsdorfand have enabled energy consumptionin the production of animal feedstuffsat both to be cut by around %.

SUGAR FACTORYIN LEOPOLDSDORF

The sugar factory in Leopoldsdorf, builtin |, was originally intended forprocessing raw sugar. It was convertedto a white sugar factory in .

Besides white sugar, this facility isalso the only producer of yellow sugarin Austria. This yellow-brownish sugaris responsible for the distinctive aromaof gingerbread, for example.

A GR A N A Zucker GmbH

has manu f ac t uring f acili t ies

a t t wo si t es in Aus t ria –

Tulln and Leopoldsdor f . The

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F R O M B

E E T T O

S U G A R

DAILY SUGAR BEET PROCESSING

SUGAR SILO STORAGE CAPACITY

silo with , t



Storage area for palleted goods , t

Total capacity , t

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CZECH REPUBLIC

Moravskoslezské cukrovary a.s., AGRANA’ssubsidiary in the Czech Republic, refinesat total of , tonnes of sugar beetper day at its facilities in Hrušovany andOpava, sugar which is subsequently dis-tributed under the brand name »Korunní

Cukr«. AGRANA has developed to becomea key market player in this country.

SLOVAKIA

During the most recent campaign,the sugar factory of AGRANA’s Slovakiansubsidiary, Slovenské cukrovary, s.r.o.,

in Sered, processed around , tonnesof sugar beet per day to make sugarwhich is sold on the Slovakian marketunder the »Korunný Cukor« brand.

ROMANIA

S.C. AGRANA Romania S.A. operates two

sugar factories in Romania which mainlyrefine raw sugar. The raw cane sugargrown in emerging markets such asBrazil and Thailand is shipped to Romaniaand processed to make white sugar atthe AGRANA facilities. In addition torefining raw sugar, the factory in Romanalso processes up to , tonnes of sugarbeet per day.

The factory in Buzău operates exclusivelyas a raw sugar refinery. The productsdistributed in the Romanian retail marketare sold under the »Mărgăritar Zahăr« brand.

BOSNIA-HERZEGOVINA

AGRANA opened the raw sugar refinerySTUDEN-AGRANA Rafinerija Šećera d.o.o.in Brčko in . This is a joint venturein which AGRANA and its long-standingdistribution partner in the West Balkanregion, Studen & Co Holding GmbH,both hold % stakes. This factory has aprocessing capacity of around tonnes

of raw sugar per day.

The sugar produced by STUDEN-AGRANAis marketed throughout the entireWest Balkan region and Slovenia underthe »AGRAGOLD« brand.

Besides the two facilities in Austria, AGRANA also maintains seven othersugar production sites in five Centraland Eastern European countries.

AGRANA also operates a packaging anddistribution centre in Bulgaria.

The Group is represented here through

a wide range of products under thepremium »Zahira« brand.

HUNGARY

At its facility in Kaposvár, the AGRANAsubsidiary Magyar Cukor Zrt. now operatesthe only sugar factory in Hungary follow-

ing the restructuring necessitated bythe EU sugar market reform. The process-ing capacity amounts to around ,tonnes of sugar beet per day. In order tosupply the deficit market, the Kaposvárfacility also processed raw sugar tomake white sugar. Kaposvár is also hometo one of the largest biogas plants inEurope, one which was able to cover %

of the primary energy requirementsof the sugar factory during the campaign|.

AGRANA is a leading player in theHungarian food sector with the »KoronásCukor« brand.

FACILITIES IN EUROPE


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AGRANA sugar factories

INSTANTINA Nahrungsmittel Entwicklungs- und Produktionsgesellschaft m.b.H.

Tulln

Leopoldsdorf

Opava

Hrušovany

Roman

Buzău

Brčko

Kaposvár

Sereď Dürnkrut

F R O M B

E E T T O

S U G A R

EUROPEAN MARKET PRESENCE


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With the aid of a soil investigationmethod developed by AGRANA, it hasbeen possible to tackle the problemof excessive fertilizer use: The electro-ultrafiltration method (EUF) has beenin widespread use for more than twodecades and has led to a reductionin the use of nitrogen-based fertilizers

by up to two thirds. This method hasalso resulted in an increase in thesugar yield and improved the qualityof Austria sugar beet, which is nowamong the best both in Europe andworldwide.

The sugar beet harvest startsbetween the beginning and

the middle of September andis largely finished by the middle

of November. The beets areharvested with machinery.

These are then delivered bythe farmers either to collectionpoints or directly to the sugarfactory and stored there untilthey are processed. Samples are

taken from the beets deliveredin order to test these for theirsugar content and other import-ant constituents.

This analysis and determining thepercentage of soil and any leaf or otherplant material form the basis for theprice paid to the farmer, which iscalculated separately for every singlefarmer. Good cooperation between thesugar industry and the farmers is thekey to achieving optimal returns in

sugar beet farming under environmen-tally sensitive conditions.

Sugar beet farming in Austria enjoysa long tradition: Sugar production beganat a low level in the early th century and has since become a highly specialisedbranch of industry.

In , sugar beet was grown by around, farmers in Austria. AGRANA enters

into contractual relationships withthese farmers, largely regulated by theEU sugar market regime, which committhe partners to respectively grow andpurchase mutually agreed quantities.

The required quantity of this commodityis defined on the basis of a quota agreedbetween AGRANA and the representativesof the beet growers.

Depending on the weather conditions,sugar beet is planted between the end ofMarch and the middle of April each year.

The commodity experts of AGRANA areon hand to provide the farmers supportin all growing and harvesting mattersduring the entire planting, growing andharvesting season.

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SUGAR BEET FARMING IN AUSTRIA


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F R O M B

E E T T O

S U G A R

FACTS AND FIGURES

..

.

. . .. . .

■ Growing area (in , hectares)■ Beet farmers (in ,)

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GROWING AREA/BEET FARMERS

■ Sugar content (in %)■ Yield (in %)

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SUGAR CONTENT/YIELD

..

..

..

■ Beet yield per hectare (in tonnes)

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BEET YIELD

.

..

.

.

.

■ Sugar yield per hectare (in tonnes)

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SUGAR YIELD


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The head of the sugar beet plant, fromwhere the leaves branch off, contains manynon-sugar materials and therefore needsto be removed during harvesting. The sugarbeet leaves are a valuable form of fertiliserand animal feed.

With the aid of solar energy and the chloro-phyll in its leaves, the sugar beet plantconverts carbon dioxide from the air, waterand minerals in the soil into sugar. Thisprocess is called photosynthesis.

The sugar produced during photosynthesisis stored in the root of the sugar beet. Thelighter areas are those in which the concen-tration of sugar is particularly high.

With a sugar concentration of to %,the sugar beet offers the highest yieldamong sugar-producing plants (sugar beetand sugar cane). The beet itself is between and cm in length and weighs anaverage of around . kg.

The sugar beet plant (Beta vulgaris sacchari- fera) is a biennial plant belonging to thegoosefoot family. The taproot, the so-calledbeet, which is used to produce sugar, formsduring the growing phase in the first year.

A flower and seeds form during the grow-ing phase of the second year. This relies on

the sugar stored in the beet.

THE SMALLEST SUGAR FACTORY


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SOME KEY SUGAR BEETPROCESSING FIGURES

■ Around , sugar beets areharvested from a single hectare. Inan average year, a sugar beet weighsbetween . and . kg. The yieldper hectare is therefore between and tonnes. Depending on thesugar content, around six kilogramsof sugar beet are needed to produceone kilogram of sugar.

■ On the basis of an average process-ing volume, around , tonnesof sugar are produced fromapproximately million beets per

day at the two Austrian factories.

■ , tonnes is equivalent toaround railway trucks eachloaded with tonnes.

■ Flume water is needed in thefactory in order to unload and clean

the sugar beets. This water is

circulated in a flume water system,i. e. it is cleaned and used again.

A small quantity of it is cleaned in

entirely biological water treat-ment plants so that only biologi-cally cleaned waste water is fedinto the outlet channel.

■ Around , kWh of energy is neededto produce one tonne of sugar. Thisenergy is obtained from natural gas.Before the steam is supplied to thesugar production facility it is fed to thesite’s own power generation plant tobe used for the purposes of generat-ing electricity. The sugar factoriesin Tulln and Leopoldsdorf produce theelectrical energy they require ( MW)themselves.

Depending on the quantity of beetharvested, the sugar beet processingcampaign in Austria lasts an averageof around days.

During the campaign, an average ofaround personnel work at the sugarfactories in Tulln and Leopoldsdorf,many of them around the clock in shifts.Calculated across an entire year, i. e. alsoat times other than during the sugar beetprocessing campaign between Januaryand September, the average headcountis around .

FROM BEET TO SUGAR


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STAGES OF SUGAR PRODUCTION

WaterBeet SlicesJuices

Lime washCarbonation gasBulkSugar

Unloading,beet storage

Slice mash

Packaging,shipping

Beethopper

Belt weigher

Carbonatedlime

Liming

Lime kiln

Silo

Precipitationtank

Crystallisationor cooling mash

CENTRIFU-GATION

MOLASSES

FILTRATION

BEET SLICEPRODUCTION

SUGAR DRYING

Quenchingdrum

Washingunit

Beet

Juice

Sugar

Bulk

Water

Water Water

SlicesSUGAR

SLICES

CRYSTALLISATION

THICK JUICEPRODUCTION

JUICECLEANING

RAW JUICE

PRODUCTION


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THICK JUICE PRODUCTION The thin juice is thickened in the courseof a multi-stage evaporation process.

The result is the so-called think juice. Theoperation of on-site power plants providesthe considerable quantities of energyneeded for sugar production. The steamproduced in the high-pressure boilersis used in the turbo generators to produceelectricity. The waste steam from theturbines is used as process heat (cogene-ration) in order to heat the evaporatorstation.

CRYSTALLISATION

The thick juice is thickened further in theevaporators under vacuum. The crystal-

lisation process is triggered by adding(spiking) the thick juice with finely groundsugar. Further evaporation allows thecrystals to grow to the desired size.

CENTRIFUGATION

The sugar crystals are separated fromthe syrup by means of centrifuging. Theseparated syrup is subjected to a further

two crystallisation steps.

SUGAR

The pure, crystal-clear sugar appearswhite when subjected to white light. Whitesugar contains at least .% sucrose. Theremainder is in effect moisture.

SUGAR DRYINGWhite sugar is dried in an air stream,cooled and stored in silos. In its manyforms and packaged in numerousdifferent household and industrial vol-umes, sugar is an important nutritionaland semi-luxury foodstuff which thenmakes its way to the end consumer.

MOLASSES

The syrup separated off during the finalcrystallisation step is known as molasses.Molasses contains the non-crystallisedsugar ( to % of the sugar in thesugar beet) and the soluble non-sugarsfrom the sugar beet. This representsa valuable foodstuff for the baking yeast

and animal feed sectors as well as beingused in the production of alcohol.

SLICES

The slices from which the sugar juiceis extracted in the extraction tower aremechanically pressed and molassesare added. Following pre-drying in thelow-temperature drying plant and final

drying in the drying drums, theyare pressed to form pellets and soldas animal feed.

After being thoroughly cleaned, the sugarbeets are transferred from the interimstorage facility to the processing plant.

BEET SLICE PRODUCTION

Cutting machines slice the beets into stripswhich have a sugar content of between and %.

RAW JUICE PRODUCTION

The sugar is extracted from the slices bymeans of hot water (around ° C) ina diffuser, with the slices moving in theopposite direction to the water flow,in a process known as extraction. Theresult is raw juice. This contains around% of the sugar contained in the sugar

beet as well as organic and inorganicconstituents (so-called non-sugars) fromthe beet.

JUICE CLEANING

The non-sugars in the raw juice arebound and extracted by means of thenatural substances lime and carbonicacid gas which are produced in the

site’s own lime kiln.

FILTRATION

The flocculatable insoluble non-sugarsand the lime are filtered off in filter units.

The filtrate is known as thin juice andthe filter residue as carbonated lime.

This is an important soil improver whichis spread on the fields.

F R O M B

E E T T O

S U G A R


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The recipe for poppy seed and fruit cocktail sponge cake and otherdelicious recipes from Renate Rothbauer can be found in the bakery recipe

book entitled ‘Himmlische Sünden’ (heavenly sins) – a cooperationbetween Welt der Frau and Wiener Zucker – available for € . on+-- or www.wiener-zucker.at .

C G S


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F R O M

B E E T T O

S U G A R

BEET CAMPAIGN IN AUSTRIA –

FACTS AND FIGURES

■ During campaign (Status: October)■ Off season (Status: March)

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HEADCOUNT IN THE SUGAR INDUSTRY

,

,

,

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PRODUCTION OF ORGANIC BEET SUGAR

■ Organic beet sugar (in tonnes)

■ Duration of campaign (in days)

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DURATION OF SUGAR FACTORY CAMPAIGNS

.

..

ENERGY CONSUMPTION FOR SLICE DRYING

■ Energy consumption per tonne of beet (in kWh)

OUR COMMITMENT TO THE ENVIRONMENT


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■ In terms of raw materials, the electro-ultrafiltration (EUF) method has beencontinuously further developed sincethe middle of the s. This methodmakes it possible to determine the

nutrient reserves of the soil and, asa result, to reduce the use of fertilisers.For example, the use of nitrogen-based fertilisers has been cut by upto two thirds in the past years.

■ The gypsum absorber block method ensures that neither too little (riskto the yield) nor too much (waste

of water, negative impact on soil andplants) irrigation is used.

■ % of beet transport is now based onenvironmentally sensitive rail-based

services.

■ Hygiene is an absolute must for foodproducers. AGRANA Zucker GmbHworks in compliance with the EU foodhygiene directive based on the HACCPconcept (Hazard Analysis and CriticalControl Points), which is regularlyupdated to reflect the latest findings.

Our responsibility vis-a-vis the environ-ment has been defined in our missionstatement.

The resource-sensitive and sustainable

use of energy and raw materials is acommitment incumbent on the currentand future generations. AGRANA investsconsiderable amounts every year inthe areas of transport, energy supply,production and packaging in orderto achieve reductions in terms of costs,and does so taking environmentalprotection measures into account.

OUR COMMITMENT TO THE ENVIRONMENT


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■ Despite the rising production volumes,it has been possible as a result ofenergy-saving investments to cut theCO emissions during the sugar beetcampaign by more than % since .

AGRANA therefore makes a significantcontribution to reducing the burdenon the environment and achieving

Austria’s Kyoto target.

■ Both Austrian sites have beenequipped with low-energy dryers.

Through the use of waste heat ithas been possible to reduce theconsumption of natural gas to drythe cossettes by more than halfand to significantly cut emissions

of airborne pollutants.

■ All facilities within the AGRANAGroup are equipped with organicwaste water treatment plants.

■ Every site also sells the carbon-ated lime used to clean the beet

juice, a valuable source of

calcium rich in many nutrients,so that it can be spread on thebeet fields as a fertiliser.

■ Extensive noise protectionmeasures have been introduced

at both facilities in Austriain order to significantly reduce

noise emissions.

■ The new sugar silo in Tulln has reducedthe need to ship sugar to externalstorage facilities and therefore led toa considerable reduction in annualCO emissions. In addition, previouslyunused waste heat from the produc-tion of sugar is now used to heat andcondition the silo, which also reducesCO emissions.

■ The reduction and optimisation ofthe use of processing aids during pro-duction is particularly important forus. AGRANA therefore relies on hopextracts and resins in order to disinfectthe extraction facilities. This processwas developed by our R&D divisionand corresponding patents have beenfiled internationally.

■ In as far as this is commercially viable,we have switched from the use ofheavy heating oil to nearly SO andparticle-free natural gas.

■ Due to the installation of wet dustseparation systems, the steam emitted

by the slice drying plant is practicallyfree of dust.

■ The introduction of chromatography means that a physical process is nowused to extract sugar from molassesrather than processes which contami-nate waste water.

■ The process heat and electrical energyneeded to process the sugar beetsis generated by cogeneration plants (steam and gas turbines). The highutilisation rate of the energy consumedmeans that fewer fossil fuel sourcesare necessary and lower specific emis-sion levels are achieved.

F R O M B E E T T O

S U G A R

SUGAR FACTS AND FICTION


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THERE ARE SUGARS AND SUGARS

The beet sugar produced at the AGRANAsites consists of nearly % puresucrose. Sucrose is a disaccharide whichis formed from the chemical building

blocks of fructose and glucose. All formsof sugar, also including maltose andlactose besides sucrose, are convertedby our bodies into glucose, which is avaluable source of energy. Sugar is there-fore a valuable source of energy and newstrength which organisms need, particu-larly after physical exercise.

SUGAR: A PURE, NATURAL PRODUCT

Sugar is produced from sugar beet withoutthe addition of any additives and is there-fore a carbohydrate in its purest form.Carbohydrates are particularly important

in our lives due to the fact that they areour body’s preferred source of energy.

A balanced diet should rely on to %of energy from carbohydrates, with afurther to % obtained from proteinsand between and % from fats.

SUGAR AND CARIES

It is not sugar but a lack of oral hygienewhich is responsible for tooth decay(caries)! All carbohydrates, regardless ofwhether from apples, bread or rice,

encourage the formation of acid in themouth. The type of carbohydrates playsa less important role in the formationof caries than the frequency carbo-hydrates are consumed and how longthese carbohydrates are in contact withthe teeth. If you clean your teeth regu-

SUGAR – FACTS AND FICTION


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is consumed in isolation but always asa sweetening agent with different foods.With its sweet taste, sugar also oftencontributes to nutrient-rich products withan unattractive taste becoming moreaccepted by consumers. The accusationof vitamin depletion is not justified. Vitamin B in our metabolism ensures

larly (that means at least twice a day)with toothpaste containing fluoride, youcan avoid tooth problems.

SUGAR – A CAUSE OF OBESITY?

Sugar has no particular characteristicswhich justify labelling it as a primary

cause of obesity. On the contrary: Theconversion of carbohydrates, and there-fore also sugar, into body fat is a processwhich requires more energy than theconversion of fats from food into bodyfat. The only people who become fat arethose who eat too much as a whole andwho take too little exercise. One gram

of sugar has the same number of caloriesas one gram of protein, i. e. kcal, andtherefore less than half that of one gramof fat ( kcal). A sugar cube, for example,doesn’t have more than kcal ( kJ).

SUGAR AND NUTRIENTS

Due to its high degree of purity, nearly% sucrose, sugar is often referredto as a source of ‘empty calories’ and avitamin depletory. The concern that sugarconsumption will reduce the uptake ofnutrients such as vitamins and mineralsis unfounded. Sugar rarely or never

that sugar is utilised. However, this alsoapplies to other carbohydrates, i. e. frombread, potatoes and noodles. Our bodysources vitamin B from a mixed diet.One more reason to ensure a balancedand moderate diet with carbohydrates,fats and protein as well as vitaminsand minerals.

THE HIS TOR Y OF SUG A R

E ver yt hing st arted wit h sugar cane in East India, where s yrup was pro

duced e xclu-

si vely f rom sugar cane. On his second vo yage of disco ver y, Christ oph

er Columbus

plant ed sugar cane on Hispaniola (t he Dominican Republic and Haiti

) in .

Besides the global market leader Cuba, t his island is toda y st ill a ke y

cane sugar

producer.In our latit udes, howe ver, it wasn’

t sugar cane but sugar beet which became

est ablished. The first st at e-support ed att empt at producing sugar f ro

m beet s was

undert aken in .

In , t he first sugar cubes were introduced t o t he market , in vente

d b y sugar

plant direct or Jakob Christ oph Rad based on a suggest ion made b y hi

s wife. Since

around , sugar has been produced indust riall y and the product io

n processes

cont inuousl y impro ved.

As a result of t his, t he price of sugar fell and sugar become a daily f ood it em. Since

t he middle of the s, howe ver, consumers ha ve been graduall y re

ducing their

consumption of sugar. Despit e t his, A GR A N A has been ult imatel y bee

n successf ul

in re-est ablishing ‘sweet gold’ as a f oodst uff wit h a posit i ve image. Th

ought was

given t o creat ing an impression ofqualit y b y means of diff erent prod

uct s and pack-

aging unit s. The result has been a wide range of sugar variet ies, caref u

lly t ailored

to t he diff erent intended uses and t he users.

Our brand, Wiener Zucker, is now a part of t he A ust rian past ries cult u

re and t here-

f ore an int rinsic part of t he sweet s

ide of lif e in Aust ria. Wit h it s numerous sugar

variet ies, AGR AN A off ers a degree of product di versit y which is unique – worldwide.

F R O M B E E T T O

S U G A R

OUR BRAND WIENER ZUCKER


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SUGAR AND ITS MANY FORMS

Presses are used to create the varioussugar cube varieties and the so-called‘Zuckerhut’. Grinding is used to makeicing and baking sugar. Caster sugar isparticularly fine icing sugar which doesn’tform lumps and doesn’t melt even onwarm pastries and cakes. Besides sugar,

gelling sugar also contains apple pectin,as a gelling aid, and citric acid. Whiteand brown rock sugar is made froma top quality sugar solution by meansof a slow crystallisation process. Brownsugar is crystallised sugar improved withsugar cane syrup. Fructose plays a rolein calorie-controlled nutrition. Glucose

is perfect for everyone who urgentlyneeds extra energy. A wide range ofsugar specialities are also made for thefood processing industry.

»WIENER ZUCKERBÄREN«

The packaging design of Wiener Zucker’s

narrow-format sachets was updated inJune .

The practical transparentcontainer contains sachets filled with whitegranulated sugar. Ideal foradding a carefully mea-sured portion of sweetness

to beverages of all types, either athome or on the move. Available in twopackaging variations featuring bears.

WIENER SYRUP SUGAR

FOR HERBS AND BERRIES

Wiener Zucker launched two varieties of

syrup sugar in May : These products,one for herbs and the other for berries,are proving to be a sales success.

The syrup sugar for herbs,fine crystallised sugarmixed with citric acid, isideal for quickly and

easily making home-madesyrups (cordials) fromelderflower and herbs.

For lovers of fruit cordials,there is also a syrup sugarfor berries and stone fruit.

The added pectinaseprevents excessive gellingas a result of the fruit’s

own pectin.

The sugar produced at the sites in Tullnand Leopoldsdorf is sold to consumersunder the Wiener Zucker brand.Both attractive packaging designs andconsistently high quality levels are thekeys to the success of Wiener Zucker.With different varieties, consumersare spoilt for choice.

THE SWEET SIDES OF AUSTRIA

The sugar produced from Austrian sugarbeets is top in terms of its purity dueto its consisting almost entirely of sucroseas a result of the controlled farmingmethods used and the continuously

quality tests it is subjected to. The WienerZucker brand has long been synonymouswith top quality and therefore is firmlytrusted by Austrian consumers.

The unparalleled range of Wiener Zuckervarieties is inextricably linked to thesugar culture of Austria and its traditionof cakes and pastry delicacies: Whether

‘Sachertorte’, pancakes, semolina or ’Salz-burger Nockerl’ – one ingredient makesall of these famous desserts unmistake-able: Wiener Zucker!

OUR BRAND – WIENER ZUCKER


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Sugar syrup for herbsSugar syrup for berriesRock candy sticks

SachetsGelling sugar :Organic gelling sugar :White rock candy

Bridge sugar cubes

Gelling sugar :Gelling sugar :Brown rock candy

Cone sugarFine crystallised sugarSugar cubesIcing sugar

Crystallised sugarGlucoseFructose

Yellow sugar

Sugar-cinnamon dispenserSugar-vanilla dispenserBaking sugarOrganic crystallised sugar

Caster sugar jarCrystallised brown cane sugarBrown sugar

Sugar crystalsDemerara sugar cubesBrown sugar sachetsOrganic cane sugar

Icing sugar dispenser

Espresso sugar cubesCaster sugar refill pack

F R O M

B E E T T O

S U G A R

KEY CONTACTS


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AGRANA Zucker GmbH A- Vienna,Friedrich-Wilhelm-Raiffeisen-Platz Phone: +-- -, Fax: -E-mail: [email protected]

General Management:Martin DOPPLERKonrad HALWAX

Roman KNOTZER Andreas SCHRÖCKENSTEIN

Tulln sugar factory and administration

A- Tulln, Josef-Reither-Strasse –

Phone: +---, Fax: -Plant Manager: Wolfgang SIMON

Leopoldsdorf sugar factory

A- Leopoldsdorf, Bahnstrasse Phone: +---, Fax: -Plant Manager: Helmut MÖTZ

AGRANA Stärke GmbH

A- Vienna,Friedrich-Wilhelm-Raiffeisen-Platz

Phone: +-- -, Fax: -E-mail: [email protected]

General Management:Josef GRANNERHorst HARTLLeontine WRATSCHKO

Gmünd starch factory and administration A- Gmünd, Conrathstrasse Phone: +---, Fax: -Plant Manager: Norbert HARRINGER

Aschach starch factory

A- Aschach, Raiffeisenweg –Phone: +---, Fax: -Plant Manager: Radu RAICAN

AGRANA Bioethanol GmbH

A- Vienna,Friedrich-Wilhelm-Raiffeisen-Platz Phone: +-- -, Fax: -E-mail: [email protected]

Bioethanol plant

A- Pischelsdorf, IndustriegeländePhone: +-- -, Fax: -Plant Manager: Josef EISENSCHENK

AGRANA Fruit S.A.S.

F- Mitry-Mory Cedex, Avenue du mai , B.P.

Phone: +-- Fax: +-- E-mail: [email protected]

General Management:Benoît BIQUET Herbert HLAWATIJohannes KLEPPERSChristian POSCHIK

Rudolf STELZHAMMER

AGRANA Beteiligungs-AG A- Vienna,Friedrich-Wilhelm-Raiffeisen-Platz Phone: +-- -, Fax: -E-mail: [email protected]

Board of Management:Johann MARIHART (CEO)

Fritz GATTERMAYERWalter GRAUSAM

Thomas KÖLBLStephan BÜTTNER (from Nov )

KEY CONTACTS


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ÖsterreichischeRübensamenzucht GmbH


Phone: +---, Fax: -

E-mail: [email protected]

General Management:Leopold FIGL

Associations and organisations

Verband der Zuckerindustrie

(Sugar Industry Association) – a member

of Fachverband der Nahrungs- und

Genussmittelindustrie (Food and Luxury

Food Professional Association)

A- Vienna, Zaunergasse –Phone: +-- -Fax: +--

Chairman: Johann MARIHART Deputy Chairman: Walter GRAUSAMGeneral Manager:Katharina KOSSDORFF

VÖR Vereinigung der ÖsterreichischenRübenbauernorganisationen (Federation

of Austrian Beet Growers Organisations)

A- Vienna, Lerchengasse –Phone: +-- -, Fax: -E-mail: [email protected] www.ruebenbauern.at President: Ernst KARPFINGER

Fachverein der Zuckerindustrie

Österreichs (Professional Association

of the Austrian Sugar Industry)


Phone: +---Chairman: Martin DOPPLER

Austrian sugar museum

A- Tulln, Minoritenplatz , top floorPhone: +---

Visits possible during the opening hoursof the Tulln citizen’s service (Bürgerservice);

Phone: +---:Mon–Wed: :–:

Thu: :–:Fri: :–:

AUSTRIA JUICE GmbH A- Allhartsberg, Kröllendorf Phone: +---, Fax: -E-mail: [email protected]

General Management:Franz ENNSERLukas MAIERMarkus WAGNER

AGRANA

Research & Innovation Center GmbH

A- Tulln,Josef-Reither-Strasse –Phone: +---E-mail: [email protected]

General Management:Dietmar GRÜLLLukas MAIERMarnik WASTYN

IMPRINT: Owner, editor and publisher: AGRANA Beteiligungs-AG, Friedrich-Wilhelm-Raiffeisen-Platz , Vienna, AustriaCorporate Communications, Markus Simak, Phone: +-- -, Fax: -, E-mail: [email protected]

Design: marchesani_kreativstudio / Photos: AGRANA, Shutterstock, Fotolia / Printing: Druckerei Odysseus, www.odysseus-print.at Produced in accordance with Austrian directive UZ for low-pollution printing products. Printed in accordance with theprinting products directive of the Austrian ecolabel, ’Das Österreichische Umweltzeichen’. Druckerei Odysseus, UW No.

This image brochure is available in both German and English. F R O M

B E E T T O

S U G A R


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WWW. AGRANA .COM

Documents

Zucker 2014 Agrana