FROM BEET TO FACTS AND FIGURES 2013 TABLE OF CONTENTS

25 years of AGRANA 02 Production sites 04 Facilities in Austria 06 Facilities in Europe 08 European market presence 09 farming in Austria 10 Beet farming in Austria – facts and fi gures 11 The smallest sugar factory 12 From beet to sugar 13 Stages of sugar production 14 Beet campaign in Austria – facts and fi gures 17 Our commitment to the environment 18 Sugar – facts and fi ction 20 Our brand – Wiener Zucker 22 Key contacts 24 FROM BEET TO SUGAR FACTS AND FIGURES 2013 25 YEARS OF AGRANA

02 AGRANA is an internationally active, apple juice concentrate and the fruit in In the starch segment, AGRANA is Austrian-based industrial player which yoghurts. represented by production facilities in adds value to agricultural commodities Austria, Hungary and Romania. The to produce a wide range of products In the sugar segment, its traditional corn and potato starch factories manu- for the processing industry. With around core business, the Group is active facture customer-oriented specialised 8,500 employees at 56 production sites in Austria, the Czech Republic, Hungary, products for the processing industry. on fi ve continents, AGRANA maintains Slovakia, Romania and Bosnia-Herze- In the food sector, AGRANA’s starch a truly global presence. Having been govina. AGRANA also markets sugar and products are found in , founded as a holding company for the starch products in Bulgaria. Through bakery products and baby food, Austrian sugar and starch industry in its country-specifi c sugar brands, such for example. Additionally, AGRANA has 1988, AGRANA has successfully developed as »Wiener Zucker« in Austria and established itself as an international over the past 25 years from a solely »Koronás Cukor« in Hungary, AGRANA specialist for organic starch products. Austrian to a globally active company. off ers customers a wide range of sugar and speciality sugar products. This The Group is also active in the commer- AGRANA products are an intrinsic part product range is particularly popular cial area of renewable energy through of everyday life. The product range among consumers due to the consistently the production of bioethanol. This extends from sugar in foodstuff s and high quality levels and the attractive bioethanol is produced in Pischelsdorf, starch in textiles and paper to bioethanol packaging designs. Lower Austria, from starch-rich cereal as an admixture to petrol as well as varieties and corn and ultimately used FRUIT SUGAR STARCH as an admixture to petrol or as the 03 AGRANA BETEILIGUNGS-AG fuel grade SuperEthanol E85. Using Revenue 2012|13: € 3.065.9m1 a litre of bioethanol saves around 70% in terms of greenhouse gas emissions compared to a litre of petrol.

The fruit segment, focussing on fruit SUGAR SEGMENT STARCH SEGMENT FRUIT SEGMENT preparations and fruit juice concen- Revenue 2012|13: € 1,121.5m Revenue 2012|13: € 804.3m Revenue 2012|13: € 1,140.1m trates, plays a major role in the Group’s international presence as a result of its numerous facilities worldwide. AGRANA Zucker GmbH AGRANA Stärke GmbH AGRANA Fruit S.A.S.

Various fruits are carefully processed for use in the dairy, bakery and ice cream industries or supplied to AUSTRIA JUICE GmbH2 beverage makers as top-quality fruit juice concentrates.

The shareholder structure of AGRANA centres around the strategic link 56 production sites in 26 countries3 between cooperative-based Austrian shareholders and the German group Südzucker AG Mannheim/Ochsenfurt, 10 production sites 5 production sites 41 production sites which each hold equity interests of around 37.75% in AGRANA. The remain- ing 24.5% of shares are in free fl oat. AGRANA has been listed on the Vienna 8,879 employees in total3 Stock Exchange since 1991.

2,102 employees 987 employees 5,790 employees

1 Status: 28 February 2013 SUGAR TO FROM BEET 2 Joint venture 3 Status: July 2013 PRODUCTION SITES

EUROPE

04 Køge Serpuchov

Ostrołęka

Biała Rawska Góra Kalwaria Białobrzegi Chełm Herk-de-Stad Lipník Tulln Bingen Pischelsdorf Opava Vinnitsa Mitry-Mory Hrušovany Gmünd Anarcs Aschach Sereď Vásárosnamény Konstanz Kröllendorf Hajdúsámson Gleisdorf Szabadegyháza Roman Vaslui Leopoldsdorf Kaposvár Dürnkrut Buzău Valence Brčko Ţăndărei Požega

Altιnova (Yalova)

EUROPE AMERICA ASIA AFRICA

OCEANIA Sugar Starch Fruit AMERICA AFRICA 05 Botkins (Anna), OH Laouamra Qalyoubia (Cairo) Centerville, TN Fort Worth, TX

Jacona, Michoacán

Cabreúva, São Paulo

Johannesburg Coronda

Diep River, Cape Town

ASIA OCEANIA

Dachang Sigatoka, Fiji

Chung-Buk Xianyang City

Central Mangrove FROM BEET TO SUGAR TO FROM BEET FACILITIES IN AUSTRIA

06

SUGAR FACTORY IN TULLN

The sugar factory in Tulln was founded A new silo for crystallised sugar was in 1937 and therefore celebrated its commissioned at the Tulln site in 75th anniversary in 2012. The site in Tulln October 2011. With a storage capacity DAILY SUGAR BEET PROCESSING is nowadays home to the administration of 70,000 tonnes, this is the second 14,000 t department of AGRANA Zucker GmbH largest sugar storage silo in Europe. 12,000 t as well as the central sugar facility in 10,000 t which all of the products obtainable 8,000 t under the Wiener Zucker brand in Austria 6,000 t are manufactured, packaged and fully 4,000 t 1968|69 2003|04 2012|13 automatically stored in and shipped from a high-bay warehouse with a capacity of SUGAR SILO STORAGE CAPACITY around 8,000 tonnes of sugar. 1 silo with 70,000 t 1 silo with 38,000 t 2 silos each with 26,000 t 52,000 t 2 silos each with 11,000 t 22,000 t Total capacity 182,000 t

AGRANA Zucker GmbH has manufacturing facilities at two sites in Austria – Tulln and Leopoldsdorf. The charts on pages 06 and 07 provide an overview of the 07 development of production levels at both sites.

SUGAR FACTORY IN LEOPOLDSDORF The Leopoldsdorf facility mainly ships The sugar factory in Leopoldsdorf, built sugar in bulk or packaged quantities in 1901|02, was originally intended for (50 kg bags) to the food processing DAILY SUGAR BEET PROCESSING processing raw sugar. It was converted industry. 14.000 t to a factory in 1925. 12.000 t Low-energy dryers have been installed 10.000 t Besides white sugar, this facility is at the sites in Tulln and Leopoldsdorf 8.000 t also the only producer of yellow sugar and have enabled energy consumption 6.000 t in Austria. This yellow-brownish sugar in the production of animal feedstuff s 4.000 t 1968|69 2003|04 2012|13 is responsible for the distinctive aroma at both to be cut by around 60%. of gingerbread, for example. SUGAR SILO STORAGE CAPACITY

1 silo with 50,000 t 3 silos each with 16,000 t 48,000 t 2 silos each with 11,250 t 22,500 t Storage area for palleted goods 2,000 t Total capacity 122,500 t FROM BEET TO SUGAR TO FROM BEET FACILITIES IN EUROPE

08 Besides the two facilities in Austria, CZECH REPUBLIC The factory in Buzău operates exclusively AGRANA also maintains seven other as a raw sugar refi nery. The products sugar production sites in fi ve Central Moravskoslezské cukrovary a.s., AGRANA’s distributed in the Romanian retail market and Eastern European countries. subsidiary in the Czech Republic, refi nes are sold under the »Mărgăritar Zahăr« AGRANA also operates a packaging and at total of 9,200 tonnes of sugar beet brand. distribution centre in Bulgaria. per day at its facilities in Hrušovany and Opava, sugar which is subsequently dis- The Group is represented here through tributed under the brand name »Korunní BOSNIA-HERZEGOVINA a wide range of products under the Cukr«. AGRANA has developed to become premium »Zahira« brand. a key market player in this country. AGRANA opened the raw sugar refi nery STUDEN-AGRANA Rafi nerija Šećera d.o.o. in Brčko in 2008. This is a joint venture HUNGARY SLOVAKIA in which AGRANA and its long-standing distribution partner in the West Balkan At its facility in Kaposvár, the AGRANA During the most recent campaign, region, Studen & Co Holding GmbH, subsidiary Magyar Cukor Zrt. now operates the sugar factory of AGRANA’s Slovakian both hold 50% stakes. This factory has a the only sugar factory in Hungary follow- subsidiary, Slovenské cukrovary, s.r.o., processing capacity of around 650 tonnes ing the restructuring necessitated by in Sered, processed around 4,600 tonnes of raw sugar per day. the EU sugar market reform. The process- of sugar beet per day to make sugar ing capacity amounts to around 7,000 which is sold on the Slovakian market The sugar produced by STUDEN-AGRANA tonnes of sugar beet per day. In order to under the »Korunný Cukor« brand. is marketed throughout the entire supply the defi cit market, the Kaposvár West Balkan region and Slovenia under facility also processed raw sugar to the »AGRAGOLD« brand. make white sugar during the 2012|13 ROMANIA campaign. Kaposvár is also home to one of the largest biogas plants in Europe, S.C. AGRANA Romania S.A. operates two one which was able to cover approxi- sugar factories in Romania which mainly mately 66% of the primary energy require- refi ne raw sugar. The raw cane sugar ments of the sugar factory during the grown in emerging markets such as past campaign. Brazil and Thailand is shipped to Romania and processed to make white sugar at AGRANA is a leading player in the the AGRANA facilities. In addition to Hungarian food sector with the »Koronás refi ning raw sugar, the factory in Roman Cukor« brand. also processes up to 4,700 tonnes of sugar beet per day. EUROPEAN MARKET PRESENCE

09

Opava

Hrušovany

Tulln Dürnkrut Sereď Leopoldsdorf

Roman

Kaposvár

Buzău

Brčko

AGRANA sugar factories INSTANTINA Nahrungsmittel Entwicklungs- und Produktionsgesellschaft m.b.H. FROM BEET TO SUGAR TO FROM BEET SUGAR BEET FARMING IN AUSTRIA

10 Sugar beet farming in Austria enjoys With the aid of a soil investigation This analysis and determining the a long tradition: Sugar production began method developed by AGRANA, it has percentage of soil and any leaf or other at a low level in the early 19th century been possible to tackle the problem plant material form the basis for the and has since become a highly specialised of excessive fertilizer use: The electro- price paid to the farmer, which is branch of industry. ultrafi ltration method (EUF) has been calculated separately for every single in widespread use for more than two farmer. Good cooperation between the In 2013, sugar beet was grown by around decades and has led to a reduction and the farmers is the 7,480 farmers in Austria. AGRANA enters in the use of nitrogen-based fertilizers key to achieving optimal returns in into contractual relationships with by up to two thirds. This method has sugar beet farming under environmen- these farmers, largely regulated by the also resulted in an increase in the tally sensitive conditions. EU sugar market regime, which commit sugar yield and improved the quality the partners to respectively grow and of Austria sugar beet, which is now purchase mutually agreed quantities. among the best both in Europe and The required quantity of this commodity worldwide. is defi ned on the basis of a quota agreed between AGRANA and the representatives The sugar beet harvest starts of the beet growers. between the beginning and the middle of September and Depending on the weather conditions, is largely fi nished by the middle sugar beet is planted between the end of of November. The beets are March and the middle of April each year. harvested with machinery. The commodity experts of AGRANA are These are then delivered by on hand to provide the farmers support the farmers either to collection in all growing and harvesting matters points or directly to the sugar during the entire planting, growing and factory and stored there until harvesting season. they are processed. Samples are taken from the beets delivered in order to test these for their sugar content and other import- ant constituents.

wiener-zucker.at

1199. 0707 13.13 14:18 14:18 TD.indd 1 ippizaner_PSOLWCS zucker_135x210abf_L zu13006_AZ_Wuerfel BEET FARMING IN AUSTRIA – FACTS AND FIGURES

BEET YIELD SUGAR YIELD 11

■ Beet yield per hectare (in tonnes) ■ Sugar yield per hectare (in tonnes)

74.11 12.06 69.84 10.95 63.20 9.55

2010|11 2011|12 2012|13 2010|11 2011|12 2012|13

SUGAR CONTENT/YIELD GROWING AREA/BEET FARMERS

■ Sugar content (in %) ■ Growing area (in 1,000 hectares) ■ Yield (in %) ■ Beet farmers (in 1,000)

17.83 49.26 17.19 46.64 16.32 16.67 44.84 15.69 15.10

7,82 7,57 7,48

2010|11 2011|12 2012|13 2010|11 2011|12 2012|13 FROM BEET TO SUGAR TO FROM BEET THE SMALLEST SUGAR FACTORY

With the aid of solar energy and the chloro- 12 phyll in its leaves, the sugar beet plant converts carbon dioxide from the air, water and minerals in the soil into sugar. This The head of the sugar beet plant, from process is called photosynthesis. where the leaves branch off , contains many non-sugar materials and therefore needs to be removed during harvesting. The sugar beet leaves are a valuable form of fertiliser and animal feed.

With a sugar concentration of 16 to 20%, the sugar beet off ers the highest yield among sugar-producing plants (sugar beet and sugar cane). The beet itself is between 20 and 30 cm in length and weighs an average of around 0.8 kg.

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

The sugar beet plant (Beta vulgaris sacchari- fera) is a biennial plant belonging to the goosefoot family. The taproot, the so-called beet, which is used to produce sugar, forms during the growing phase in the fi rst year. A fl ower and seeds form during the grow- ing phase of the second year. This relies on the sugar stored in the beet. FROM BEET TO SUGAR

Depending on the quantity of beet SOME KEY SUGAR BEET ■ Around 1,100 kWh of energy is needed 13 harvested, the sugar beet processing PROCESSING FIGURES to produce one tonne of sugar. This campaign in Austria lasts an average energy is obtained from natural gas. of around 130 days. ■ Around 80,000 sugar beets are Before the steam is supplied to the harvested from a single hectare. In sugar production facility it is fed to the During the campaign, an average of an average year, a sugar beet weighs site’s own power generation plant to around 814 personnel work at the sugar between 0.7 and 0.8 kg. The yield be used for the purposes of generat- factories in Tulln and Leopoldsdorf, per hectare is therefore between ing electricity. The sugar factories many of them around the clock in shifts. 69 and 72 tonnes. Depending on the in Tulln and Leopoldsdorf produce the Calculated across an entire year, i. e. also sugar content, around six kilograms electrical energy they require (13 MW) at times other than during the sugar beet of sugar beet are needed to produce themselves. processing campaign between January one kilogram of sugar. and September, the average headcount is around 490. ■ On the basis of an average process- ing volume, around 11,500 tonnes of sugar are produced from approximately 15 million beets per day at the two Austrian factories.

■ 11,500 tonnes is equivalent to around 230 railway trucks each loaded with 50 tonnes.

■ Flume water is needed in the factory in order to unload and clean the sugar beets. This water is circulated in a fl ume 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 fed into the outlet channel.

zzu12013_AZ_Sirupzucker_Hol_236x320.inddu12 1 013_AZ_Sirupzucker _Hol_236x320.indd 1

10.05.12 12:22 STAGES OF SUGAR PRODUCTION

14 11 Water SLICES Water

02 03 05 06 RAW JUICE JUICE THICK JUICE PRODUCTION Lime kiln CLEANING PRODUCTION CRYSTALLISATION

Water

Washing Precipitation unit tank

Quenching Beet drum hopper Crystallisation or cooling mash Juice Bulk 01 BEET SLICE PRODUCTION Liming 08 07 Slices SUGAR CENTRIFU- GATION Beet 10 04 Belt weigher FILTRATION Carbonated 09 Slice mash lime SUGAR DRYING Unloading, beet storage Sugar

Silo

Water Lime wash Packaging, Beet Carbonation gas shipping Slices Bulk Juices Sugar After being thoroughly cleaned, the sugar 05 THICK JUICE PRODUCTION 09 SUGAR DRYING 15 beets are transferred from the interim The thin juice is thickened in the course White sugar is dried in an air stream, storage facility to the processing plant. of a multi-stage evaporation process. cooled and stored in silos. In its many The result is the so-called think juice. The forms and packaged in numerous 01 BEET SLICE PRODUCTION operation of on-site power plants provides diff erent household and industrial vol- Cutting machines slice the beets into strips the considerable quantities of energy umes, sugar is an important nutritional which have a sugar content of between needed for sugar production. The steam and semi-luxury foodstuff which then 16 and 20%. produced in the high-pressure boilers makes its way to the end consumer. is used in the turbo generators to produce 02 RAW JUICE PRODUCTION electricity. The waste steam from the 10 MOLASSES The sugar is extracted from the slices by turbines is used as process heat (cogene- The separated off during the fi nal means of hot water (around 70° C) in ration) in order to heat the evaporator crystallisation step is known as molasses. a diff user, with the slices moving in the station. Molasses contains the non-crystallised opposite direction to the water fl ow, sugar (6 to 9% of the sugar in the in a process known as extraction. The 06 CRYSTALLISATION sugar beet) and the soluble non- result is raw juice. This contains around The thick juice is thickened further in the from the sugar beet. This represents 98% of the sugar contained in the sugar evaporators under vacuum. The crystal- a valuable foodstuff for the baking yeast beet as well as organic and inorganic lisation process is triggered by adding and animal feed sectors as well as being constituents (so-called non-sugars) from (spiking) the thick juice with fi nely ground used in the production of alcohol. the beet. sugar. Further evaporation allows the crystals to grow to the desired size. 11 SLICES 03 JUICE CLEANING The slices from which the sugar juice The non-sugars in the raw juice are 07 CENTRIFUGATION is extracted in the extraction tower bound and extracted by means of the The sugar crystals are separated from are mechanically pressed and, following natural substances lime and carbonic the syrup by means of centrifuging. The the addition of the molasses, dried acid gas which are produced in the separated syrup is subjected to a further in a drying tunnel before being pelleted site’s own lime kiln. two crystallisation steps. and sold as animal feed.

04 FILTRATION 08 SUGAR The fl occulatable insoluble non-sugars The pure, crystal-clear sugar appears and the lime are fi ltered off in fi lter units. white when subjected to white light. White The fi ltrate is known as thin juice and sugar contains at least 99.7% . The the fi lter residue as carbonated lime. remainder is in eff ect moisture. This is an important soil improver which is spread on the fi elds. FROM BEET TO SUGAR TO FROM BEET Organic raw sugar is made from organically grown sugar beet using the process of spray drying. This preserves the typically malty, natural aroma. Organic raw sugar adds a special aroma to pastries and mixtures with fruit, nuts, chocolate and spices and can also be used to sweeten muesli, fruit yoghurts and hot beverages such as coff ee and tea. Order your free recipe book now at www.wiener-zucker.at BEET CAMPAIGN IN AUSTRIA – FACTS AND FIGURES

DURATION OF SUGAR FACTORY CAMPAIGNS HEADCOUNT IN THE SUGAR INDUSTRY 17

■ Duration of campaign (in days) ■ During campaign (Status: 31 October) ■ Off season (Status: 31 March)

135 814 130 794 793 119

490 424 438

2010|11 2011|12 2012|13 2010|11 2011|12 2012|13

PRODUCTION OF ORGANIC BEET SUGAR ENERGY CONSUMPTION FOR SLICE DRYING

■ Organic beet sugar (in tonnes) ■ Energy consumption per tonne of beet (in kWh)

6,894 79.2

69.8

4,949

4,072

32.2

2010|11 2011|12 2012|13 2010 2011 2012 FROM BEET TO SUGAR TO FROM BEET OUR COMMITMENT TO THE ENVIRONMENT

18

Our responsibility vis-a-vis the environ- ■ In terms of raw materials, the electro- of water, negative impact on soil and ment has been defi ned in our mission ultrafi ltration (EUF) method has been plants) irrigation is used. statement. continuously further developed since the middle of the 1970s. This method ■ 55% of beet transport is now based on The resource-sensitive and sustainable makes it possible to determine the environmentally sensitive rail-based use of energy and raw materials is a nutrient reserves of the soil and, as services. commitment incumbent on the current a result, to reduce the use of fertilisers. and future generations. AGRANA invests For example, the use of nitrogen- ■ Hygiene is an absolute must for food considerable amounts every year in based fertilisers has been cut by up producers. AGRANA Zucker GmbH the areas of transport, energy supply, to two thirds in the past 40 years. works in compliance with the EU food production and packaging in order hygiene directive based on the HACCP to achieve reductions in terms of costs, ■ The gypsum absorber block method concept (Hazard Analysis and Critical and does so taking environmental ensures that neither too little (risk Control Points), which is regularly protection measures into account. to the yield) nor too much (waste updated to refl ect the latest fi ndings. ■ The reduction and optimisation of ■ Despite the rising production volumes, ■ The new sugar silo in Tulln has reduced 19 the use of processing aids during pro- it has been possible as a result of the need to ship sugar to external duction is particularly important for energy-saving investments to cut the storage facilities and therefore led to us. AGRANA therefore relies on hop CO2 emissions during the sugar beet a considerable reduction in annual extracts and resins in order to disinfect campaign by more than 40% since 1990. CO2 emissions. In addition, previously the extraction facilities. This process AGRANA therefore makes a signifi cant unused waste heat from the produc- was developed by our R&D division contribution to reducing the burden tion of sugar is now used to heat and (Zuckerforschung Tulln GmbH) and on the environment and achieving condition the silo, which also reduces corresponding patents have been fi led Austria’s Kyoto target. CO2 emissions. internationally. ■ Both Austrian sites have been ■ In as far as this is commercially viable, equipped with low-energy we have switched from the use of dryers. The use of waste heat heavy heating oil to nearly SO2 and has enabled the use of natural particle-free natural gas. gas to dry the slices to be cut by more than half. ■ Due to the installation of wet dust separation systems, the steam emitted ■ All facilities within the AGRANA by the slice drying plant is practically Group are equipped with organic free of dust. waste water treatment plants.

■ The introduction of chromatography ■ Every site also sells the carbon- means that a physical process is now ated lime used to clean the beet used to extract sugar from molasses juice, a valuable source of rather than processes which contami- calcium rich in many nutrients, nate waste water. so that it can be spread on the beet fi elds as a fertiliser. ■ The process heat and electrical energy needed to process the sugar beets ■ Extensive noise protection is generated by cogeneration plants measures have been introduced (steam and gas turbines). The high at both facilities in Austria utilisation rate of the energy consumed in order to signifi cantly reduce means that fewer fossil fuel sources noise emissions. are necessary and lower specifi c emis- sion levels are achieved. FROM BEET TO SUGAR TO FROM BEET SUGAR – FACTS AND FICTION

20

SUGAR: A PURE, NATURAL PRODUCT THERE ARE SUGARS AND SUGARS SUGAR AND CARIES

Sugar is produced from sugar beet without The beet sugar produced at the AGRANA It is not sugar but a lack of oral hygiene the addition of any additives and is there- sites consists of nearly 100% pure which is responsible for tooth decay fore a carbohydrate in its purest form. sucrose. Sucrose is a which (caries)! All carbohydrates, regardless of Carbohydrates are particularly important is formed from the chemical building whether from apples, bread or rice, in our lives due to the fact that they are blocks of and . All forms encourage the formation of acid in the our body’s preferred source of energy. of sugar, also including and mouth. The type of carbohydrates plays A balanced diet should rely on 50 to 55% besides sucrose, are converted a less important role in the formation of energy from carbohydrates, with a by our bodies into glucose, which is a of caries than the frequency carbo- further 10 to 15% obtained from proteins valuable source of energy. Sugar is there- hydrates are consumed and how long and between 30 and 35% from fats. fore a valuable source of energy and new these carbohydrates are in contact with strength which organisms need, particu- the teeth. If you clean your teeth regu- larly after physical exercise. larly (that means at least twice a day) is consumed in isolation but always as that sugar is utilised. However, this also 21 with toothpaste containing fl uoride, you a sweetening agent with diff erent foods. applies to other carbohydrates, i. e. from can avoid tooth problems. With its sweet taste, sugar also often bread, potatoes and noodles. Our body contributes to nutrient-rich products with sources vitamin B1 from a mixed diet. an unattractive taste becoming more One more reason to ensure a balanced SUGAR – A CAUSE OF OBESITY? accepted by consumers. The accusation and moderate diet with carbohydrates, of vitamin depletion is not justifi ed. fats and protein as well as vitamins Sugar has no particular characteristics Vitamin B1 in our metabolism ensures and minerals. which justify labelling it as a primary cause of obesity. On the contrary: The conversion of carbohydrates, and there- fore also sugar, into body fat is a process THE which requires more energy than the conversion of fats from food into body Everything started with sugar cane in East India, where syrupChristopher was produced Columbus exclu- fat. The only people who become fat are sively from sugar cane. On his second voyage of discovery, those who eat too much as a whole and planted sugar cane on Hispaniola (the Dominican Republic and Haiti) in 1493. who take too little exercise. One gram Besides the global market leader Cuba, this island is today still a key cane sugar of sugar has the same number of calories producer. as one gram of protein, i. e. 4 kcal, and sugar beet which became In our latitudes, however, it wasn’t sugar cane but therefore less than half that of one gram established. The fi rst state-supported attempt at producing sugar from beets was of fat (9 kcal). A sugar cube, for example, undertaken in 1810. doesn’t have more than 15 kcal (63 kJ). In 1843, the fi rst sugar cubes were introduced to the market, invented by sugar plant director Jakob Christoph Rad based on a suggestion made by his wife. Since SUGAR AND NUTRIENTS around 1850, sugar has been produced industrially and the production processes continuously improved. Due to its high degree of purity, nearly As a result of this, the price of sugar fell and sugar become a daily food item. Since 100% sucrose, sugar is often referred the middle of the 1980s, however, consumers have been gradually reducing their AGRANA has been ultimately been successful to as a source of ‘empty calories’ and a consumption of sugar. Despite this, vitamin depletory. The concern that sugar with a positive image. Thought was in re-establishing ‘sweet gold’ as a foodstuff erent products and pack- consumption will reduce the uptake of given to creating an impression of quality by means of diff nutrients such as vitamins and minerals aging units. The result has been a wide range of sugar varieties, carefully tailored is unfounded. Sugar rarely or never to the diff erent intended uses and the users. Austrian pastries culture and there- Our brand, Wiener Zucker, is now a part of the fore an intrinsic part of the sweet side of life in Austria. With its numerous sugar varieties, AGRANA off ers a degree of product diversity which is unique – worldwide. FROM BEET TO SUGAR TO FROM BEET OUR BRAND – WIENER ZUCKER

22 The sugar produced at the sites in Tulln ‘Zuckerhut’. Grinding is used to make option, organic caster sugar for cakes and Leopoldsdorf is sold to consumers icing and baking sugar. Caster sugar is and pastries and to sweeten muesli, under the Wiener Zucker brand. particularly fi ne icing sugar which doesn’t yoghurts and beverages, organic gelling Both attractive packaging designs and form lumps and doesn’t melt even on sugar 2:1 – the ideal solution for pre- consistently high quality levels are the warm pastries and cakes. Besides sugar, paring delicious jams. keys to the success of Wiener Zucker. gelling sugar also contains apple , With 33 diff erent varieties, consumers as a gelling aid, and citric acid. White are spoilt for choice. and brown rock sugar is made from WIENER SYRUP SUGAR a top quality sugar solution by means FOR HERBS AND BERRIES of a slow crystallisation process. Brown THE SWEET SIDES OF AUSTRIA sugar is crystallised sugar improved with Wiener Zucker launched two varieties of sugar cane syrup. Fructose plays a role syrup sugar in May 2011: These products, The sugar produced from Austrian sugar in calorie-controlled nutrition. Glucose one for herbs and the other for berries, beets is top in terms of its purity due is perfect for everyone who urgently are proving to be a sales success. to its consisting almost entirely of sucrose needs extra energy. A wide range of as a result of the controlled farming sugar specialities are also made for the The syrup sugar for herbs, methods used and the continuously food processing industry. fi ne crystallised sugar quality tests it is subjected to. The Wiener mixed with citric acid, is Zucker brand has long been synonymous ideal for quickly and with top quality and therefore is fi rmly ORGANIC SUGARS easily making home-made trusted by Austrian consumers. (cordials) from It was not long ago that Wiener Zucker elderfl ower and herbs. The unparalleled range of Wiener Zucker launched the fi rst ‘white’ organic granu- For lovers of fruit cordials, varieties is inextricably linked to the lated sugar. This product highlighted there is also a syrup sugar sugar culture of Austria and its tradition that careful and sustainable nutrition can for berries and stone fruit. of cakes and pastry delicacies: Whether be combined with pleasure. The added pectinase ‘Sachertorte’, pancakes, semolina or ’Salz- prevents excessive gelling burger Nockerl’ – one ingredient makes Besides organic granulated as a result of the fruit’s all of these famous desserts unmistake- sugar and organic gelling own pectin. able: Wiener Zucker! sugar 2:1, organic raw sugar is now also available. Whatever you are look- SUGAR AND ITS MANY FORMS ing for, we have it: organic granulated sugar – the Presses are used to create the various classic variety, organic sugar cube varieties and the so-called raw sugar – the aromatic 23

Sugar syrup for herbs Cone sugar Caster sugar jar Sugar syrup for berries Fine crystallised sugar Crystallised brown cane sugar Rock sticks Sugar cubes Icing sugar Sachets Sugar crystals Gelling sugar 3:1 Crystallised sugar Demerara sugar cubes Organic gelling sugar 2:1 Glucose Brown sugar sachets White Fructose Organic cane sugar Yellow sugar Bridge sugar cubes Icing sugar dispenser Gelling sugar 2:1 Sugar-cinnamon dispenser Espresso sugar cubes Gelling sugar 1:1 Sugar-vanilla dispenser Caster sugar refi ll pack Brown rock candy Baking sugar Organic crystallised sugar SUGAR TO FROM BEET KEY CONTACTS

24 AGRANA Beteiligungs-AG AGRANA Zucker GmbH Gmünd starch factory and administration A-1020 Vienna, A-1020 Vienna, A-3950 Gmünd, Conrathstrasse 7 Friedrich-Wilhelm-Raiff eisen-Platz 1 Friedrich-Wilhelm-Raiff eisen-Platz 1 Phone: +43-2852-503-0, Fax: -19420 Phone: +43-1-211 37-0, Fax: -12998 Phone: +43-1-211 37-0, Fax: -12998 Plant Manager: Bertram PRIEMAYR E-mail: [email protected] E-mail: [email protected] www.agrana.com Aschach starch factory General Management: A-4082 Aschach, Raiff eisenweg 2–6 Board of Management: Martin DOPPLER Phone: +43-7273-6441-0, Fax: -18043 Johann MARIHART (CEO) Konrad HALWAX Plant Manager: Radu RAICAN Fritz GATTERMAYER Roman KNOTZER Walter GRAUSAM Gerhard ROBL Thomas KÖLBL AGRANA Bioethanol GmbH Tulln sugar factory and administration A-1020 Vienna, A-3430 Tulln, Josef-Reither-Strasse 21–23 Friedrich-Wilhelm-Raiff eisen-Platz 1 Phone: +43-2272-602-0, Fax: -11225 Phone: +43-1-211 37-0, Fax: -12998 Plant Manager: Wolfgang SIMON E-mail: [email protected]

Leopoldsdorf sugar factory Bioethanol plant A-2285 Leopoldsdorf, Bahnstrasse 104 A-3435 Pischelsdorf, Industriegelände Phone: +43-2216-2341-0, Fax: -15297 Phone: +43-2277-903 03-0, Fax: -13133 Plant Manager: Helmut MÖTZ Plant Manager: Josef EISENSCHENK

AGRANA Stärke GmbH AGRANA Fruit S.A.S. A-1020 Vienna, F-77295 Mitry-Mory Cedex Friedrich-Wilhelm-Raiff eisen-Platz 1 17, Avenue du 8 mai 1945, B.P. 504 Phone: +43-1-211 37-0, Fax: -12998 Phone: +33-1-6467 5600 E-mail: [email protected] Fax: +33-1-6427 7228 E-mail: [email protected] General Management: Josef GRANNER General Management: Horst HARTL Benoît BIQUET Andreas SCHRÖCKENSTEIN Herbert HLAWATI Christian POSCHIK Rudolf STELZHAMMER AUSTRIA JUICE GmbH Österreichische VÖR Vereinigung der Österreichischen 25 A-3365 Allhartsberg, Kröllendorf 45 Rübensamenzucht GmbH Rübenbauernorganisationen (Federation Phone: +43-7448-2304-131, Fax: -312 A-3430 Tulln, Josef-Reither-Strasse 21–23 of Austrian Beet Growers Organisations) E-mail: [email protected] Phone: +43-2272-602-11590, Fax: -11596 A-1080 Vienna, Lerchengasse 3–5 E-mail: leopold.fi [email protected] Phone: +43-1-406 5476-0, Fax: -40 General Management: E-mail: [email protected] Stephan BÜTTNER General Management: www.ruebenbauern.at Franz ENNSER Leopold FIGL President: Ernst KARPFINGER

Zuckerforschung Tulln GmbH Associations and organisations Fachverein der Zuckerindustrie A-1020 Vienna, Österreichs (Professional Association Friedrich-Wilhelm-Raiff eisen-Platz 1 Verband der Zuckerindustrie of the Austrian Sugar Industry) Phone: +43-1-211 37-0 (Sugar Industry Association) – a member A-3430 Tulln, Josef-Reither-Strasse 21–23 E-mail: [email protected] of Fachverband der Nahrungs- und Phone: +43-2272-602-11237 www.zuckerforschung.at Genussmittelindustrie (Food and Luxury Chairman: Martin DOPPLER Food Professional Association) Institute A-3430 Tulln, Josef-Reither-Strasse 21–23 A-1030 Vienna, Zaunergasse 1–3 Austrian sugar museum Phone: +43-2272-602-11402, Fax: -11420 Phone: +43-1-712 2121-64 A-3430 Tulln, Minoritenplatz 1, top fl oor Fax: +43-1-715 4819 Phone: +43-2272-602-11237 General Management: Dietmar GRÜLL Chairman: Johann MARIHART Visits possible during the opening hours Gerhard ROBL Deputy Chairman: Walter GRAUSAM of the Tulln citizen’s service (Bürgerservice); Marnik WASTYN (Research Director) General Manager: Bruno MAYER Phone: +43-2272-690-600: Mon–Wed: 7:00–15:30 Thu: 8:00–19:00 Fri: 7:00–12:00

IMPRINT: Owner, editor and publisher: AGRANA Beteiligungs-AG, Friedrich-Wilhelm-Raiff eisen-Platz 1, 1020 Vienna, Austria Corporate Communications, Markus Simak, Phone: +43-1-211 37-12084, Fax: -12940, E-mail: [email protected] Design: marchesani_kreativstudio / Photos: AGRANA, Shutterstock, Fotolia / Printing: Druckerei Odysseus, www.odysseus-print.at The paper for this brochure comes from sustainably managed forests and controlled sources. Produced in accordance

with Austrian directive UZ 24 for low-pollution printing products. Printed in accordance with the printing products directive SUGAR TO FROM BEET of the Austrian ecolabel, ’Das Österreichische Umweltzeichen’. Druckerei Odysseus, UW No. 830 This image brochure is available in both German and English. www.agrana.com