SUGAR STARCH FRUIT the Natural Upgrade » Page 3 «

Total Page:16

File Type:pdf, Size:1020Kb

SUGAR STARCH FRUIT the Natural Upgrade » Page 3 « AGRANA Beteiligungs-AG № 2017|18 SUGAR STARCH FRUIT The natural upgrade » Page 3 « CONTENTS 03 AGRANA at a glance 04 Statement of the management board 06 Mission statement 08 History 10 Production Sites 12 Sustainability 16 Segment SUGAR 22 Segment STARCH 28 Segment FRUIT 34 Employees 36 Research & Development 38 Key financials 39 Contacts & Imprint AT A GLANCE » Page 3 « AGRANA AT A GLANCE Sugar, starch and fruit – AGRANA is successfully active around the world in these three segments. We refi ne agricultural raw materials, turning them into a range of diff erent industrial products to supply local producers as well as large multinational companies active in the food processing industry, in particular. We also serve the end-consumer market in the Sugar segment with country-specifi c brands such as ‘Wiener Zucker’ in Austria. AN INTEGRAL PART OF MODERN LIFE. The product range extends from sugar for food products, starch for textiles Leading and technical applications to bioethanol as a sustainable and environmentally sensitive fuel, as well as fruit SUGAR preparations for yoghurt and fruit juice concentrates. SUPPLIER in Central, Eastern & OUR EMPLOYEES ARE OUR MOST IMPORTANT South-Eastern Europe RESOURCE. AGRANA maintains a global presence with around 8,600 employees based at 55 production facilities Major manufacturer of located on fi ve continents. Their dedication and expertise customer-specifi c ensure the company‘s success. STARCH AGRANA IS A STOCK CORPORATION. The Group has been PRODUCTS and BIO- listed in the Prime Market segment of the Vienna Stock ETHANOL in Europe Exchange since 1991. AGRANA most recently generated consolidated revenues of over EUR 2.5 billion. World market leader SUSTAINABLE OPERATIONS. In view of our commercial in the production of activities and the associated proximity to raw agricultural products, striving for sustainability represents an existen- FRUIT tial and integral part of AGRANA’s business model. PREPARATIONS AT A GLANCE » Page 5 « STATEMENT OF THE MANAGEMENT BOARD CEO Johann MARIHART Thomas KÖLBL Stephan BÜTTNER Fritz GATTERMAYER STATEMENT » Page 5 « Meeting the challenges of the future with three business segments GRANA is an internationally-oriented Austrian A company which adds value to agricultural raw materials to produce a wide range of industrial products for the processing sector. Founded as the holding company of the Austrian sugar and starch industry in 1988, AGRANA has successfully transformed to become a company that is active well beyond the borders of Austria, having nearly ten-fold its revenues during this time. Today we are one of the leading sugar and starch companies in Central Europe, the 8,600 global leader in the manufacture of fruit preparations for employees the dairy industry and one of the largest producers of fruit juice concentrates in Europe. Through our commitment to high levels of service, innovation and effi ciency, which is based on core values such as responsibility and respecting the environment, we 55 are a preferred partner to companies in the food industry production sites and for technical companies. on fi ve continents The issue of sustainability is of particular importance to AGRANA along the entire value-added chain. We attach considerable importance to energy-effi cient processes and the almost entire use of agricultural raw materials. With our business model comprising the Sugar, Starch 2,561.3 and Fruit segments and our strategy of compensating for € total revenue in €m volatile underlying conditions across all segments as far as possible, we are well equipped to meet the challenges of the future. STATEMENT » Page 7 « OUR VALUES WHICH UNITE t AGRANA, we all share one vision. to be the world CUSTOMER ORIENTATION We offer products and A quality leader in refining agricultural raw materials services that fully meet the needs and expectations of into sugar, starch and processed fruits. Our passion for our customers. We aim to differentiate ourselves from quality and efficiency makes AGRANA the natural choice of competitors by means of high product quality, outstanding food companies and for technical applications worldwide. service level, innovative ideas as well as ecological and AGRANA. THE NATURAL UPGRADE. social responsibility which is reflected in our actions. We are creative, flexible, dedicated and always looking for new AGRANA is a multinational enterprise based in Austria. markets for our products. Our innovative power and Our Sugar segment and Starch segment operate in research and development work, together with our new Europe and our Fruit segment has global presence. In products launches tailored to customer requirements, these markets, AGRANA’s goal is to be a leader in the in- drive our leadership in the marketplace. dustrial refining of agricultural raw materials. ORGANISATION Our organisation is based on earnings- STRATEGY By means of growth, efficiency and oriented operational subsidiaries in the Sugar, Starch and sustainable business practices, we are constantly boosting Fruit segments. These are overseen by a holding company the company’s value added. AGRANA regards sustainable which undertakes the centralised management of the business practices to be consistent with commercial, entire Group and provides support by means of an ecological and social responsibility along the entire effective communications network aimed at ensuring a value-added chain. regular exchange of information and the tapping of synergies. SERVICE TO THE MARKET We add value to agricultural commodities in order to produce high quality foodstuffs, FINANCE Profit constitutes the basis for the economic animal feeds and organic fertilisers as well as technical sustainability of our enterprise’s activities. We ensure and intermediary products for industrial applications. AGRANA’s sustainable increase in enterprise value and Important cornerstones here are long-term and partner- the ability to distribute dividends to shareholders through shiporiented customer and supplier relationships. continued growth and consistent improvement in pro- MISSION STATEMENT MISSION STATEMENT » Page 7 « ductivity, as well as through “profi tizing” – the constant THE ENVIRONMENT Our actions and decisions are ta- striving to increase profi ts and optimise our business ken with respect for nature and the environment. Our processes and structures in all our operating companies. products are sourced from natural origins, developed and We seek to diversify risks to our business to achieve a produced on the basis of the latest ecologically sensitive well-balanced global business portfolio. Optimising our processes, which are low-emission and effi cient, and are value added is a cornerstone in our eff orts to provide also biodegradable and environmentally friendly. AGRANA continual increases in the enterprise value of AGRANA. aims to rely on a closed economic cycle which ensures that INANZEN the agricultural commodities used are recycled to an extent of nearly 100%. The health and safety of the workforce are MANAGEMENT AND STAFF We are a multinational a key priority of our operational policies and procedures. Group of companies. We are united by integrity, dedication and social awareness. We promote the exchange of PRODUCT SAFETY Our strict, certifi ed manufacturing information, communication, training and continuous standards guarantee the safety of our products for our staff development. We encourage our workforce to think customers. We focus on continually improving the quality and act responsibly and entrepreneurially. Each member and hygiene standards of the foodstuff s and animal feeds of staff accepts responsibility for his or her own continuing we make. As a commitment to our customers, we strive development. Management ensures that all employees for full traceability of our products back to their natural have the opportunities and support necessary for this sources. purpose. Our staff development activities form an integral part of our strategic objectives. Every employee has an PUBLIC RELATIONS AND TRANSPARENCY We aim to important part to play in our company that requires full appropriately take into account the interests of the society, commitment and that challenges his or her abilities and in general, and our shareholders, in particular, our work- expertise anew every day. Our style of work and leadership force, the media, our partners in the marketplace and the is founded on cooperation and trust. Flexibility and team- general public informed about our goals, activities and work are fundamental to our organisational structures results. We strive to maintain our high level of transparency and interpersonal relationships. Management is paid on regarding all important innovations and developments. the basis of performance. AGRANA is an international company with head offi ces in Austria MISSION STATEMENT MISSION STATEMENT » Page 9 « OUR HISTORY 1988 PARTNER- 1990 2003 SHIP with Germany’s Südzucker AG OPENING INITIAL PUBLIC of the bioethanol facility OFFERING (IPO) in Pischelsdorf|Austria of AGRANA Beteiligungs-AG FOUNDING of AGRANA- Beteiligungs-AG 50% ACQUISITION DEVELOPMENT of a 50 % stake of the third business segment, 1989 in the Hungarian 1991 Fruit, with the areas of 2008 corn starch and fruit preparations and isoglucose mill fruit juice concentrates HUNGRANA 1990 - 2008 EXPANSION of the Sugar and Starch segments by means of acquisitions in Bosnia- Herzegovina, Bulgaria, Czech Republic, Romania, Slovakia and Hungary HISTORY » Page 9 « 2012 2014 2017 EXPANSION EXPANSION
Recommended publications
  • Sustainability Along AGRANA's Value Chain 2020|21
    FRUIT STARCH SUGAR The natural upgrade Sustainability along AGRANA’s value chain 2021|22 1 AGRANA‘S UNDERSTANDING OF SUSTAINABILITY Balance of economic, environmental and social responsibility AT AGRANA, WE … . utilise almost 100% of the raw materials employed and use low-emission technologies to minimise impacts on the environment . respect all our stakeholders and the communities where we operate . engage in long-term partnerships 2 AGRANA‘S CORE SUBJECTS ALONG THE VALUE CHAIN RAW MATERIAL ECO-EFFICIENCY OUR EMPLOYEES PRODUCT COMPLIANCE PROCUREMENT OF OUR RESPONSIBILITY PRODUCTION Environmental and social criteria in the Labour practices and Product responsibility sourcing of Environmental and and sustainable agricultural raw human rights of Compliance and energy aspects of employees products materials production business conduct Sustainability Reporting: . Acc. to GRI integrated in AGRANA‘s annual reports since 2012|13 . Since 2016|17 audited by KPMG . All data and information provided in this presentation is reported within the GRI-reporting boundaries 3 SUPPLY CHAIN ENVIRONMENTAL & SOCIAL CRITERIA IN RAW MATERIAL PROCUREMENT 4 PROCESSING OF 8.6 M TONNES OF AGRICULTURAL RAW MATERIALS 0.73 0.35 2.58 4.77 SALES OF 5.4 M TONNES OF Sugar Beet HIGH-QUALITY PRODUCTS Raw Sugar Grains Potatoes 0.14 Fruit in m tonnes incl. 100% of the volumes of the Joint Ventures HUNGRANA and STUDEN 5 RAW MATERIAL PROCUREMENT ENGAGEMENT IN THE UPSTREAM VALUE CHAIN Social criteria in procurement . Reference on AGRANA Code of Conduct in AGRANA Principles for the procurement of agricultural raw materials and intermediate products, Terms & Conditions, as well as individual contracts Environmental criteria in procurement .
    [Show full text]
  • WTO Documents Online
    WORLD TRADE G/RO/45/Add.8/Rev.3 20 June 2002 ORGANIZATION (02-3429) Committee on Rules of Origin INTEGRATED NEGOTIATING TEXT FOR THE HARMONIZATION WORK PROGRAMME CHAPTERS 1-24 (AGRICULTURAL PRODUCTS AND FISH) Note by the Secretariat Revision 1. At its meeting on 10 May 1996, the Committee on Rules of Origin (CRO) decided to establish an Integrated Negotiating Text (INT) for the Harmonization Work Programme. The first INT was circulated in document G/RO/W/13 (24 May 1996), and had been periodically updated (G/RO/W/13/Rev.1-3, G/RO/W/13/Rev.3/Add.1 and 2). A further consolidated INT was circulated in document G/RO/41(3 September 1999), and has also been periodically updated. 2. The attached document is the latest update of the negotiating text for Chapters 1-24 and reflects the progress made by the CRO in November 2001 and April 2002. G/RO/45/Add.8/Rev.3 Page 2 TERMINOLOGY GUIDE I. Rules presented at heading level: (a) If the rule is for the whole heading: CTH - change to this heading from any other heading (b) If the rule is for a split heading: CTHS - change to this split heading from any other split of this heading or from any other heading CTH - change to this split heading from any other heading (N.B. change from any other split of this heading is excluded.) II. Rules presented at subheading level: (a) If the rule is for the whole subheading: CTSH - change to this subheading from any other subheading or from any other heading CTH - change to this subheading from any other heading (N.B.
    [Show full text]
  • Characterisation of Crude Pectin Extracted from Banana Peels.Pdf
    THE UNIVERSITY OF NAIROBI COLLEGE OF AGRICULTURE AND VETERINARY SCIENCES FACUL TY OF AGRICULTURE FINAL YEAR PROJECT CHARACTERISATION OF CRUDE PECTIN EXTRACTED FROM BANANA PEELS BY ACID METHOD. BY NYAGA M.WANGECI REG NO: A24/011112007 A project report submitted in partial fulfillment of the requirements for the award of the Degree of B.Sc. Food Science and technology. 2011 1 DECLARATION I hereby declare that this project is my work only with the guidance of my instructor and to my knowledge it has not been submitted to any other institution of higher learning. Signature: . Date: . Name: •..._..•.............................................. This project report has been submitted for examination with my approval to: Signature . Date •...••......................................... UNMRSllY OF NAIROBI DEPARTMENT OF FOOD SCIENCE, NUTRITION AND TECHNOLOGY 2 Acknowledgement I thank God the almighty for seeing me through my undergraduate more so this project. My acknowledgement goes to my supervisor, Prof J K Imungi of Food Technology and Nutrition Department for dedicating his time, sharing his knowledge, expertise and encouragement throughout my project work. My sincere appreciation also goes to the departments' technical staff; Mr.M'Thika, Ms.Rosemary and Ms. Jacinta who supported me fully and offered all the necessary assistance. lastly I thank The Department of Food Technology and Nutrition for funding this project and making a success. TABLE OF CONTENT Page CHAPTER ONE: INTRODUCTION 4-5 1.3: PROBLEM STATEMENT 6 1.4: JUSTIFICATION 6 1.5: OBJECTIVES 7 • Main and sub objectives 1.6: HYPOTHESIS 7 CHAPTER TWO: LITERATURE REVIEW 7-10 CHAPTER THREE: RESEARCH DESIGN AND METHODOLOGY 11-12 CHAPTER FOUR: RESULTS AND DISCUSSION Results 17-18 Discussion 19-20 CHAPTER FIVE: CONCLUSION 21 CHAPTER SIX: RECOMMENDATION 21 REFERENCES 3 CHAPTER 1: INTRODUCTION 1.2: Background information 1.2.1: Pectin Pectin is a structural heteropolysaccharide contained in the primary cell walls ofterrestrial plants.
    [Show full text]
  • Process for the Recovery of Sucrose And/Or Non-Sucrose Components
    (19) & (11) EP 1 963 539 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: C13B 35/06 (2011.01) C13B 20/14 (2011.01) 08.02.2012 Bulletin 2012/06 C13B 20/18 (2011.01) (21) Application number: 06841506.6 (86) International application number: PCT/EP2006/070005 (22) Date of filing: 20.12.2006 (87) International publication number: WO 2007/071727 (28.06.2007 Gazette 2007/26) (54) PROCESS FOR THE RECOVERY OF SUCROSE AND/OR NON-SUCROSE COMPONENTS VERFAHREN ZUR WIEDERHERSTELLUNG VON SUCROSE- UND/ODER NICHT-SUCROSE- KOMPONENTEN PROCEDE POUR LA RECUPERATION DE CONSTITUANTS A BASE DE SACCHAROSE ET/OU NON SACCHAROSE (84) Designated Contracting States: (56) References cited: AT BE BG CH CY CZ DE DK EE ES FI FR GB GR EP-A- 0 345 511 WO-A-01/14594 HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI WO-A-01/14595 WO-A-95/16794 SK TR WO-A-96/10650 WO-A-03/018848 WO-A-2004/041003 US-A- 3 781 174 (30) Priority: 21.12.2005 GB 0526034 21.12.2005 US 752655 P • ESZTERLE: "NEW TECHNOLOGIES IN THE SUGAR INDUSTRY" CUKORIPAR LIV, vol. 54, (43) Date of publication of application: 2001, pages 4-10, XP008066259 cited in the 03.09.2008 Bulletin 2008/36 application • KISHIHARA S ET AL: "CONTINUOUS (73) Proprietor: Danisco A/S CHROMATOGRAPHIC SEPARATION OF 1001 Copenhagen K (DK) SUCROSE, GLUCOSE AND FRUCTOSE USING A SIMULATED MOVING-BED ADSORBER" (72) Inventors: INTERNATIONAL SUGAR JOURNAL, AGRA • CARTER, Melvin P INFORMA LTD, TUNBRIDGE WELLS, GB, vol.
    [Show full text]
  • Kosher Certificate
    COURT OF THE CHIEF RABBI BETH DIN, LONDON Dayan Ch. Ehrentreu, KASHRUT DIVISION - KLBD Emeritus Rosh Beth Din & Consultant Dayan Rabbi J. D. Conway, Director Dayan M. Gelley, Rosh Beth Din Dayan I. Binstock Dayan S. Simons KOSHER CERTIFICATE Date Page Number: 1 of 1 07.04.2021 Company Code: 5155 25th Nissan 5781 Certificate Number: 49216 The following products manufactured by Pfeifer & Langen Polska S.A. at the factory site listed below are Kosher certified by the London Beth Din Kashrut Division (KLBD) for year round use when bearing the kosher logo and according to the Kosher status below. Pfeifer & Langen Polska S.A. Sugar Factory Środa Wielkopolska ul. Niedziałkowskiego 27 Środa Wielkopolska 63-000 Poland Product Code Product Kosher Status Kosher logo CARAMEL BROWN SUGAR Pareve non-Passover KLBD 5001531 DIAMANT ICING SUGAR WITH TRICALCIUM PHOSPHATE II Pareve non-Passover KLBD DRY FONDANT Pareve non-Passover KLBD GELLING SUGAR 1:1, 2:1, 2, 5:1, 3:1 Pareve non-Passover KLBD GRANULATED SUGAR Pareve Passover KLBD-P ICING SUGAR Pareve non-Passover KLBD ICING SUGAR WITH GLUCOSE SYRUP Pareve non-Passover KLBD ICING SUGAR WITH MAIZE STARCH Pareve non-Passover KLBD ICING SUGAR WITH POTATO STARCH Pareve non-Passover KLBD KANDISTICK BROWN CANDY Pareve non-Passover KLBD MOLASSES Pareve Passover KLBD-P SEGREGATED SUGAR Pareve Passover KLBD-P This Kosher certificate is valid until 07 April 2022 and is subject to renewal at that time. Rabbi Jeremy Conway Dayan Menachem Gelley Head Office: Kashrut Division, 305 Ballards Lane, London, N12 8GB, United Kingdom Tel: +44 (0) 20 8343 6246 Fax: +44 (0) 20 8343 6254 eMail: [email protected] Web: www.klbdkosher.org.
    [Show full text]
  • Taxonomy of Cultivated Potatoes (Solanum Section
    Botanical Journal of the Linnean Society, 2011, 165, 107–155. With 5 figures Taxonomy of cultivated potatoes (Solanum section Petota: Solanaceae)boj_1107 107..155 ANNA OVCHINNIKOVA1, EKATERINA KRYLOVA1, TATJANA GAVRILENKO1, TAMARA SMEKALOVA1, MIKHAIL ZHUK1, SANDRA KNAPP2 and DAVID M. SPOONER3* 1N. I. Vavilov Institute of Plant Industry, Bolshaya Morskaya Street, 42–44, St Petersburg, 190000, Russia 2Department of Botany, Natural History Museum, Cromwell Road, London SW7 5BD, UK 3USDA-ARS, Vegetable Crops Research Unit, Department of Horticulture, University of Wisconsin, 1575 Linden Drive, Madison WI 53706-1590, USA Received 4 May 2010; accepted for publication 2 November 2010 Solanum tuberosum, the cultivated potato of world commerce, is a primary food crop worldwide. Wild and cultivated potatoes form the germplasm base for international breeding efforts to improve potato in the face of a variety of disease, environmental and agronomic constraints. A series of national and international genebanks collect, characterize and distribute germplasm to stimulate and aid potato improvement. A knowledge of potato taxonomy and evolution guides collecting efforts, genebank operations and breeding. Past taxonomic treatments of wild and cultivated potato have differed tremendously among authors with regard to both the number of species recognized and the hypotheses of their interrelationships. In total, there are 494 epithets for wild and 626 epithets for cultivated taxa, including names not validly published. Recent classifications, however, recognize only about 100 wild species and four cultivated species. This paper compiles, for the first time, the epithets associated with all taxa of cultivated potato (many of which have appeared only in the Russian literature), places them in synonymy and provides lectotype designations for all names validly published where possible.
    [Show full text]
  • Diabetes Exchange List
    THE DIABETIC EXCHANGE LIST (EXCHANGE DIET) The Exchange Lists are the basis of a meal planning system designed by a committee of the American Diabetes Association and the American Dietetic Association. The Exchange Lists The reason for dividing food into six different groups is that foods vary in their carbohydrate, protein, fat, and calorie content. Each exchange list contains foods that are alike; each food choice on a list contains about the same amount of carbohydrate, protein, fat, and calories as the other choices on that list. The following chart shows the amounts of nutrients in one serving from each exchange list. As you read the exchange lists, you will notice that one choice is often a larger amount of food than another choice from the same list. Because foods are so different, each food is measured or weighed so that the amounts of carbohydrate, protein, fat, and calories are the same in each choice. The Diabetic Exchange List Carbohydrate (grams) Protein (grams) Fat (grams) Calories I. Starch/Bread 15 3 trace 80 II. Meat Very Lean - 7 0-1 35 Lean - 7 3 55 Medium-Fat - 7 5 75 High-Fat - 7 8 100 III. Vegetable 5 2 - 25 IV. Fruit 15 - - 60 V. Milk Skim 12 8 0-3 90 Low-fat 12 8 5 120 Whole 12 8 8 150 VI. Fat - - 5 45 You will notice symbols on some foods in the exchange groups. 1. Foods that are high in fiber (three grams or more per normal serving) have the symbol *. 2. Foods that are high in sodium (400 milligrams or more of sodium per normal serving) have the symbol #.
    [Show full text]
  • Unit 16 Sugar and Starches
    UNIT 16 SUGAR AND STARCHES. Structure 16.1 Introduction Objectives 16.2 Sugar 16.2.1 Sugarcane / 16.3 Starches 16.3.1 Potato 16.3.2 Cnssavn 16.4 Surnmcary 16.5 Tenninal Questions 16.6 Answers lGYl INTRODUCTION Sugar and starches, the two common forms of carbohydrates, constitute a group of organic compounds containing carbon, hydrogen and oxygen generally, in the ratios of 121. The conlparatively high percentage of oxygen makes carbohydrates a less efficient source of energy than fats and oils. They may be roughly divided into monosaccharides, oligosaccharides and polysaccharides. Monosaccliarides are the least complex of the carbohydrates having a general formula C,H2,0n They cannot be hydrolysed further into simple carbohydrates and are the building blocks of the more complex oligo- and polysaccharides. Of all plant monosaccharides, glucose and liuctose are the most common. Oligosaccharides are comp sed of two or more molecules of monosaccharides joined together by glycoside linkages and tiley yield simple sugars on hydrolysis. Sucrose (the conde~lsationproduct of a fructose and glucose unit) and maltose or malt sugar (the condensation product of two glucose molecules) are two common examples of disaccharides. Polysnccharides are complex molecules of high molecular weight composed of a large number of repenting monosaccharide units held together by glucoside linkages. They have lost all their sugar properties. Their general formula is (CnHzn.20n.l),. They can be broken down into their constituent sugars by hydl.olysis. Starch and cellulose are the two most abundant polysnccharides in plants. The carbohydrates are reserve food supply of not only plants but animals too.
    [Show full text]
  • Zucker Stärke Frucht
    ZUCKERFRUIT STÄRKESTARCH FRUCHTSUGAR DerThe natürliche natural upgradeMehrwert AGRANA Beteiligungs-AG Virtual Austrian Conference London Baader Bank | Wiener Börse AG 15 June 2021 2020|21 WHAT REALLY COUNTS FLEXIBILITY, HOME OFFICE, AND REMOTE TEAMWORK – THE NEW NORMAL THAT WE ARE WORKING WITH. OUR EMPLOYEES HAVE SHOWN TREMENDOUS DEDICATION THIS PAST FINANCIAL YEAR. AGRANA | Virtual Austrian Conference | 15 June 2021 2 2020|21 WHAT REALLY COUNTS KEEPING THE SUPPLY OF BASIC GOODS FLOWING IS NOT JUST AN ECONOMIC NECESSITY BUT ALSO A RESPONSIBILITY TO SOCIETY. 100 % OF PLANTS FULLY OPERATING Through measures such as regular antigen testing at the plants, we were able to keep COVID-19 infection levels low among employees, maintain operations at all 56 sites worldwide and thus ensure the unbroken supply to customers. AGRANA | Virtual Austrian Conference | 15 June 2021 3 CONTENTS 1 Introduction & Business overview 2 Projects, COVID-19 3 Focus on ESG 4 AGRANA share and dividend 5 Segment overview and financial statements 2020|21 6 Market environment and insights: Fruit, Starch and Sugar 7 News & Outlook 2021|22 AGRANA | Virtual Austrian Conference | 15 June 2021 4 (FINANCIAL) HIGHLIGHTS INTRODUCTION & BUSINESS OVERVIEW 5 STRATEGIC POSITIONING B2B WE ALL CONSUME AGRANA (PRODUCTS) At the beginning there AGRANA supplies is always agriculture… the Big Names... We all consume AGRANA refines agrarian AGRANA every day raw materials... without noticing it... confectionery, beverage, fermentation industries, food retailers; paper, textile, pharmaceutical industries; feed industry; dairy, ice-cream, bakery industries and many more AGRANA | Virtual Austrian Conference | 15 June 2021 6 AGRANA PRODUCTS IN DAILY LIFE AT A GLANCE FRUIT STARCH SUGAR ▪ Fruit juice concentrates customers are ▪ AGRANA produces starch and special Sugar is sold fruit juice and beverage bottlers and starch products ▪ to consumers via the food trade and fillers ▪ Starch is a complex carbohydrate ▪ to manufacturers: e.g.
    [Show full text]
  • Common Evolutionary Origin of Starch Biosynthetic Enzymes in Green and Red Algae1
    J. Phycol. 41, 1131–1141 (2005) r 2005 Phycological Society of America DOI: 10.1111/j.1529-8817.2005.00135.x COMMON EVOLUTIONARY ORIGIN OF STARCH BIOSYNTHETIC ENZYMES IN GREEN AND RED ALGAE1 Nicola J. Patron and Patrick J. Keeling2 Canadian Institute for Advanced Research, Botany Department, University of British Columbia, 3529-6270 University Boulevard, Vancouver, BC, V6T 1Z4, Canada Plastidic starch synthesis in green algae and length and number of branches varying between or- plants occurs via ADP-glucose in likeness to pro- ganisms. The a-1,4-glucan chains are synthesized by karyotes from which plastids have evolved. In con- glycosyltransferases, which use uridine diphosphate trast, floridean starch synthesis in red algae (UDP)-glucose or ADP-glucose as the sugar donor proceeds via uridine diphosphate-glucose in sem- and a preexisting a-1,4-glucan chain as the acceptor. blance to eukaryotic glycogen synthesis and occurs Glycogen is localized in the cytoplasm of bacteria, fun- in the cytosol rather than the plastid. Given the gi, and animal cells. Both eukaryotic and prokaryotic monophyletic origin of all plastids, we investigated glycogens are always amorphous and never form the the origin of the enzymes of the plastid and cyto- crystalline granules characteristic of starch. Red algal solic starch synthetic pathways to determine wheth- starch, thought to be comprised purely of amylopectin er their location reflects their origin—either from chains (Marszalec et al. 2001, Yu et al. 2002), is cyto- the cyanobacterial endosymbiont or from the solic and is known as floridean starch, whereas in eukaryotic host. We report that, despite the com- green algae and plants, starch accumulates within the partmentalization of starch synthesis differing in plastid.
    [Show full text]
  • Chloroplasts Are the Food Producers of the Cell. the Organelles Are Only Found in Plant Cells and Some Protists Such As Algae
    Name: ___________________________ Cell #2 H.W. due September 22nd, 2016 Period: _________ Chloroplasts are the food producers of the cell. The organelles are only found in plant cells and some protists such as algae. Animal cells do not have chloroplasts. Chloroplasts work to convert light energy of the Sun into sugars that can be used by cells. It is like a solar panel that changes sunlight energy into electric energy. The entire process is called photosynthesis and it all depends on the little green chlorophyll molecules in each chloroplast. In the process of photosynthesis, plants create sugars and release oxygen (O2). The oxygen released by the chloroplasts is the same oxygen you breathe every day. Chloroplasts are found in plant cells, but not in animal cells. The purpose of the chloroplast is to make sugars that feed the cell’s machinery. Photosynthesis is the process of a plant taking energy from the Sun and creating sugars. When the energy from the Sun hits a chloroplast and the chlorophyll molecules, light energy is converted into the chemical energy. Plants use water, carbon dioxide, and sunlight to make sugar and oxygen. During photosynthesis radiant energy or solar energy or light energy is transferred into chemical energy in the form of sugar (glucose). You already know that during photosynthesis plants make their own food. The food that the plant makes is in the form of sugar that is used to provide energy for the plant. The extra sugar that the plant does not use is stored as starch for later use. Mitochondria are known as the powerhouses of the cell.
    [Show full text]
  • Starch Biosynthesis and Degradation in Plants’ (2007) by Alison M Smith
    Starch Biosynthesis and Advanced article Article Contents Degradation in Plants • Introduction • Starch Synthesis James R Lloyd, Department of Genetics, Institute for Plant Biotechnology, Univer- • Starch Degradation sity of Stellenbosch, Stellenbosch, South Africa • Importance of Starch Oliver Kötting, Department of Biology, Institute of Agricultural Sciences, ETH Online posting date: 15th July 2016 Zürich, Zürich, Switzerland Based in part on the previous version of this eLS article ‘Starch Biosynthesis and Degradation in Plants’ (2007) by Alison M Smith. Starch is the main form in which plants store degradation occur during distinct developmental periods, which carbon. Its presence and turnover are important may be separated by months or even years. In starch-storing for proper plant growth and productivity. The glu- seeds, starch synthesis occurs during most of the period of cose polymers that constitute the semi-crystalline growth and maturation. Starch degradation occurs after the onset of germination, providing carbon for the initial growth of the starch granule are synthesised by the concerted seedling. In vegetative storage organs, starch is synthesised dur- actions of well-conserved classes of isoforms of ing growth periods favourable for photosynthesis. It persists dur- starch synthase and starch-branching enzyme, ing unfavourable periods, when the photosynthetic parts of the via a process that also requires the debranch- plant may die. It is then degraded after the onset of regrowth, ing enzyme isoamylase. The degradation of the to provide carbon for initial growth until photosynthetic organs granule proceeds via different pathways in differ- are reestablished. In addition to its role in storage organs, starch ent types of starch-storing tissues.
    [Show full text]