From Beet to Sugar Facts and Figures 2014 Table of Contents

FROM BEET TO SUGAR FACTS AND FIGURES 2014 TABLE OF CONTENTS

About AGRANA 02 Production sites 04 Facilities in Austria 06 Facilities in Europe 08 European market presence 09 Sugar beet 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 2014 ABOUT 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 8,800 employees at 54 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 confectionery, 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 from a solely Austrian to a globally active »Koronás Cukor« in Hungary, AGRANA specialist for organic starch products. 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 fuel grade SuperEthanol E85. Using a litre of bioethanol saves around 70% in terms of greenhouse gas emissions compared to a litre of petrol. 54 production sites The fruit segment, focussing on fruit 8,778 employees preparations and fruit juice concen- € 3,043.4m revenue trates, plays a major role in the Group’s AGRANA international presence as a result Beteiligungs-AG of its numerous facilities worldwide.

Various fruits are carefully processed for use in the dairy, bakery and ice cream industries or supplied to beverage makers as top-quality fruit 10 production sites 5 production sites 39 production sites juice concentrates. 2,399 employees 1,008 employees 5,371 employees € 1,022.8m revenue € 848.5m revenue € 1,172.1m revenue The shareholder structure of AGRANA centres around the strategic link between AGRANA Zucker AGRANA Stärke AGRANA J&F cooperative-based Austrian shareholders GmbH GmbH Holding GmbH and the German group Südzucker AG Mannheim/Ochsenfurt, each of which indirectly holds around 43.1% of the shareholders’ equity. 7.3% of the shares are in free ﬂ oat. AGRANA has been SUGAR STARCH FRUIT listed on the Vienna Stock Exchange since 1991. FROM BEET TO SUGAR TO FROM BEET Status: 28 February 2014 PRODUCTION SITES

EUROPE 04 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

Lysander, NY 05 Laouamra Botkins (Anna), OH Qalyoubia (Cairo) Centerville, TN Fort Worth, TX

Jacona, Michoacán

Cabreúva, São Paulo Johannesburg

Coronda

ASIA OCEANIA

Dachang Sigatoka, Fiji

Chung-Buk Xianyang City

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

SUGAR FACTORY IN TULLN

The sugar factory in Tulln was founded A new silo for crystallised sugar was in 1937. The site in Tulln is nowadays commissioned at the Tulln site in home to the administration depart- October 2011. With a storage capacity DAILY SUGAR BEET PROCESSING ment of AGRANA Zucker GmbH as well of 70,000 tonnes, this is the second 14,000 t as the central sugar facility in which largest sugar storage silo in Europe. 12,000 t all of the products obtainable under the 10,000 t Wiener Zucker brand in Austria are 8,000 t manufactured, packaged and fully auto- 6,000 t matically stored in and shipped from 4,000 t 1968|69 2003|04 2013|14 a high-bay warehouse with a capacity of around 8,000 tonnes of sugar. SUGAR SILO STORAGE CAPACITY

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 (big bags or 50 kg bags) to the food pro- DAILY SUGAR BEET PROCESSING processing raw sugar. It was converted cessing industry. 14.000 t to a white sugar 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 2013|14 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 9,400 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 4,800 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. Kaposvár is also home ROMANIA to one of the largest biogas plants in Europe, one which was able to cover 71% S.C. AGRANA Romania S.A. operates two of the primary energy requirements sugar factories in Romania which mainly of the sugar factory during the campaign refi ne raw sugar. The raw cane sugar 2013|14. grown in emerging markets such as Brazil and Thailand is shipped to Romania AGRANA is a leading player in the and processed to make white sugar at Hungarian food sector with the »Koronás the AGRANA facilities. In addition to Cukor« brand. refi ning raw sugar, the factory in Roman also processes up to 5,200 tonnes of sugar beet per day. EUROPEAN MARKET PRESENCE

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 2014, sugar beet was grown by around decades and has led to a reduction sugar industry and the farmers is the 7,190 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 important constituents.

wiener-zucker.at

1199. 0707 13.13 14:18 14:18 TD.indd 1 ippizaner_PSOLWCS zucker_135x210abf_L zu13006_AZ_Wuerfel FACTS AND FIGURES

BEET YIELD SUGAR YIELD 11

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

74.11 12.06 68.20 10.76 63.20 9.55

2011|12 2012 |13 2013 |14 2011|12 2012|13 2013|14

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 50.85 17.34 49.26 16.67 16.32161 15.90151 46.64 15.10151

7.77.57 7.77.48 7.77.35

202011011|12 201 2012012|133 201 2013013|144 2011|12 2012|13 2013|14 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 concentration 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 growing 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 processing 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 treatment plants so that only biologi- cally cleaned waste water is fed into the outlet channel. 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 MOLASSES 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 syrup 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-sugars 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 are bound and extracted by means of the The sugar crystals are separated from mechanically pressed and molasses natural substances lime and carbonic the syrup by means of centrifuging. The are added. Following pre-drying in the acid gas which are produced in the separated syrup is subjected to a further low-temperature drying plant and fi nal site’s own lime kiln. two crystallisation steps. drying in the drying drums, they are pressed to form pellets and sold 04 FILTRATION 08 SUGAR as animal feed. 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% sucrose. 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 The recipe for poppy seed and fruit cocktail sponge cake and other delicious recipes from Renate Rothbauer can be found in the bakery recipe book entitled ‘Himmlische Sünden’ (heavenly sins) – a cooperation between Welt der Frau and Wiener Zucker – available for € 14.90 on +43-1-7134838 or 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)

137 840 135 814 130 793

494490 494498 434438

2011|12 2012|13 2013|14 2011|12 2012|13 2013|14

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

69.8

4,949

3,880

34.5 32.2

2011|12 2012|13 2013|14 2011 2012 2013 FROM BEET TO SUGAR TO FROM BEET OUR COMMITMENT TO THE ENVIRONMENT

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 and corresponding patents have been on the environment and achieving condition the silo, which also reduces fi led internationally. Austria’s Kyoto target. CO2 emissions.

■ In as far as this is commercially viable, ■ Both Austrian sites have been we have switched from the use of equipped with low-energy dryers. heavy heating oil to nearly SO2 and Through the use of waste heat it particle-free natural gas. has been possible to reduce the consumption of natural gas to dry ■ Due to the installation of wet dust the cossettes by more than half separation systems, the steam emitted and to signifi cantly cut emissions by the slice drying plant is practically of airborne pollutants. free of dust. ■ All facilities within the AGRANA ■ The introduction of chromatography Group are equipped with organic means that a physical process is now waste water treatment plants. used to extract sugar from molasses rather than processes which contami- ■ Every site also sells the carbon- nate waste water. ated lime used to clean the beet juice, a valuable source of ■ The process heat and electrical energy calcium rich in many nutrients, needed to process the sugar beets so that it can be spread on the is generated by cogeneration plants beet fi elds as a fertiliser. (steam and gas turbines). The high utilisation rate of the energy consumed ■ Extensive noise protection means that fewer fossil fuel sources measures have been introduced are necessary and lower specifi c emis- at both facilities in Austria sion levels are achieved. in order to signifi cantly reduce noise emissions. FROM BEET TO SUGAR TO FROM BEET SUGAR – FACTS AND FICTION

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 disaccharide 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 fructose and glucose. All forms encourage the formation of acid in the our body’s preferred source of energy. of sugar, also including maltose and mouth. The type of carbohydrates plays A balanced diet should rely on 50 to 55% lactose 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 regularly 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 therefore also sugar, into body fat is a process THE HISTORY OF SUGAR 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 SUGAR AND ITS MANY FORMS to beverages of all types, either at and Leopoldsdorf is sold to consumers home or on the move. Available in two under the Wiener Zucker brand. Presses are used to create the various packaging variations featuring bears. Both attractive packaging designs and sugar cube varieties and the so-called consistently high quality levels are the ‘Zuckerhut’. Grinding is used to make keys to the success of Wiener Zucker. icing and baking sugar. Caster sugar is WIENER SYRUP SUGAR With 33 diff erent varieties, consumers particularly fi ne icing sugar which doesn’t FOR HERBS AND BERRIES are spoilt for choice. form lumps and doesn’t melt even on warm pastries and cakes. Besides sugar, Wiener Zucker launched two varieties of gelling sugar also contains apple pectin, syrup sugar in May 2011: These products, THE SWEET SIDES OF AUSTRIA as a gelling aid, and citric acid. White one for herbs and the other for berries, and brown rock sugar is made from are proving to be a sales success. The sugar produced from Austrian sugar a top quality sugar solution by means beets is top in terms of its purity due of a slow crystallisation process. Brown The syrup sugar for herbs, to its consisting almost entirely of sucrose sugar is crystallised sugar improved with fi ne crystallised sugar as a result of the controlled farming sugar cane syrup. Fructose plays a role mixed with citric acid, is methods used and the continuously in calorie-controlled nutrition. Glucose ideal for quickly and quality tests it is subjected to. The Wiener is perfect for everyone who urgently easily making home-made Zucker brand has long been synonymous needs extra energy. A wide range of syrups (cordials) from with top quality and therefore is fi rmly sugar specialities are also made for the elderfl ower and herbs. trusted by Austrian consumers. food processing industry. For lovers of fruit cordials, there is also a syrup sugar The unparalleled range of Wiener Zucker for berries and stone fruit. varieties is inextricably linked to the »WIENER ZUCKERBÄREN« The added pectinase sugar culture of Austria and its tradition prevents excessive gelling of cakes and pastry delicacies: Whether The packaging design of Wiener Zucker’s as a result of the fruit’s ‘Sachertorte’, pancakes, semolina or ’Salz- narrow-format sachets was updated in own pectin. burger Nockerl’ – one ingredient makes June 2014. all of these famous desserts unmistake- able: Wiener Zucker! The practical transparent container contains 50 sachets fi lled with white granulated sugar. Ideal for adding a carefully mea- sured portion of sweetness 23

Sugar syrup for herbs Cone sugar Caster sugar jar Sugar syrup for berries Fine crystallised sugar Crystallised brown cane sugar Rock candy sticks Sugar cubes Brown sugar Icing sugar Sachets Sugar crystals Gelling sugar 3:1 Crystallised sugar Demerara sugar cubes Organic gelling sugar 2:1 Glucose Brown sugar sachets White rock candy 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: Norbert HARRINGER 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 Andreas SCHRÖCKENSTEIN Thomas KÖLBL AGRANA Bioethanol GmbH Stephan BÜTTNER (from 1 Nov 2014) 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 Leontine WRATSCHKO Herbert HLAWATI Johannes KLEPPERS 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] Franz ENNSER General Management: www.ruebenbauern.at Lukas MAIER Leopold FIGL President: Ernst KARPFINGER Markus WAGNER

Associations and organisations Fachverein der Zuckerindustrie AGRANA Österreichs (Professional Association Research & Innovation Center GmbH Verband der Zuckerindustrie of the Austrian Sugar Industry) A-3430 Tulln, (Sugar Industry Association) – a member A-3430 Tulln, Josef-Reither-Strasse 21–23 Josef-Reither-Strasse 21–23 of Fachverband der Nahrungs- und Phone: +43-2272-602-11237 Phone: +43-2272-602-11403 Genussmittelindustrie (Food and Luxury Chairman: Martin DOPPLER E-mail: [email protected] Food Professional Association) www.agrana-research.com A-1030 Vienna, Zaunergasse 1–3 Austrian sugar museum General Management: Phone: +43-1-712 2121-64 A-3430 Tulln, Minoritenplatz 1, top ﬂ oor Dietmar GRÜLL Fax: +43-1-715 4819 Phone: +43-2272-602-11237 Lukas MAIER Marnik WASTYN Chairman: Johann MARIHART Visits possible during the opening hours Deputy Chairman: Walter GRAUSAM of the Tulln citizen’s service (Bürgerservice); General Manager: Phone: +43-2272-690-600: Katharina KOSSDORFF 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: -12926, 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 24 for low-pollution printing products. Printed in accordance with the

printing products directive of the Austrian ecolabel, ’Das Österreichische Umweltzeichen’. Druckerei Odysseus, UW No. 830 SUGAR TO FROM BEET This image brochure is available in both German and English. WWW.AGRANA.COM