SÜDZUCKER GROUP GENERAL INFORMATION FILE …

1 S DZUCKER GROUP GENERAL INFORMATION FILE crystalline white SUGARS DZUCKER GROUP GENERAL INFORMATION FILE crystalline white SUGAR2 TABLE OF OF white cane INFORMATION ON FOOD LAW hYGIENE and ANALYSIS CRITICAL CONTROL POINT (hACCP) OF status in the Regulated and Testing MANAGEMENT GENERAL INFORMATION Modified Organisms (GMO) with Ionising , Vegetarian Before Date (BBD) SAFETY DATA ShEET (MSDS) SOCIAL RESPONSIBILITY (CSR)12S DZUCKER GROUP GENERAL INFORMATION FILE crystalline white SUGAR31. COMPANY INFORMATIONS dzucker GROUP S dzucker GROUP is the market leader in the EU Sugar Market and is active in 10 European countries with over 30 production sites. Members of S dzucker GROUP are Raffinerie Tirlemontoise , Saint Louis Sucre , S dzucker AG, S dzucker Polska as well as AGRANA Zucker GmbH.

2 The annual sugar production is around 5,5 Mio. production sites of S dzucker GROUP are certified according to a GFSI equivalent standard. All certificates are available at the S dzucker PRODUCTION OF white SUGARS ugar is formed naturally in plants and fruits. For the production of white Sugar especially sugar cane and sugar beet are cultivated. The aim of the sugar manufacturing process is to extract the sucrose from the sugar cane or sugar beet to obtain white sugar, a product with a high level of sugar manufacturing processes are characterized by handling of big volumes, by a continu-ous process and by products of high purity and extraction/remelting to crystallization the processes are fully automatic and to a great extent take place in closed Sugar Beet:In Europe sugar beet is the main raw material for the production of sugar.

3 Sugar beets are harvested and processed in a so-called campaign starting in September until about the end of the manufacturing of sugar in all S dzucker GROUP factories is comparable and characterized by the following steps: Beet reception and storage: After reception the sugar beets are stored shortly in the sugar factories in the beet yard. After cleaning the beets are cut into small pieces ( cossettes ) by slicing machines. Extraction / Diffusion: In a continuous counter-current extraction process using water the cossettes are heated to around 70 C and desugarized. The obtained raw juice contains approx. 15 % sugar. Purification: Besides sugar the raw juice still contains other natural components of the sugar beet. Most of these components are removed during the purification process which starts by mixing the raw juice with lime milk.

4 Precipitation is accomplished by adding carbon dioxide. The generated calcium carbonate surrounds the precipitated non-sugar components that can be separated by filtering. After removal of the precipitants a light yellow liquid remains the thin juice. Evaporation: The thin juice is concentrated in a multi-stage evaporation station under pressure and at high temperatures until the dry matter content of the resulting juice is about 70 % (thick juice). The thick juice is highly viscous, clear and light-gold in DZUCKER GROUP GENERAL INFORMATION FILE crystalline white SUGAR4 Crystallisation, drying, sieving, storage: The crystalline sucrose is obtained by concentrating the thick juice at reduced temperature and under vacuum. The suspension of crystals and syrup is passed via intermediate tanks into the centrifuges where crystals and syrup are separated.

5 The obtained white Sugar is dried, cooled and pre-sieved, followed by storage. The sugar is distributed either as bulk or packaged. Besides sugar other products are obtained from sugar beet processing which are used for non-food purposes, like animal feed and fertilizer for reception and storagePreparation of beets (cleaning and separation)Beet slicingExtraction/DiffusionJuice purifi cationEvaporationThick juice storage and transportationFig. 1 white Sugar from Sugar BeetFiltrationCrystallisation and CentrifugationSugar dryingPre-SievingStorage (silo)Sieving (attainment of particle size)Buffer siloPackagingLoading of bulk productsFurther ProcessingS DZUCKER GROUP GENERAL INFORMATION FILE crystalline white Raw cane sugar:After harvesting the sugar cane is transported to sugar mills for processing to raw cane sugar.

6 For the refi ning process in Europe the raw cane sugar is purchased from overseas. The white Sugar is obtained through the following process steps outlined in the scheme:Raw Cane Sugar storage and receptionPre-cleaning of Raw Cane SugarRemelting of Raw Cane Sugar and affi nationPurifi cationFiltrationEvaporationCrystallisati on and CentrifugationFig. 2 white sugar from raw cane sugarSugar dryingPre-SievingStorage (silo)Sieving (attainment of particle size)Buffer siloPackagingLoading of bulk productsFurther Processing aids:Processing aids are necessary during sugar beet processing and raw cane sugar refi ning for various technological functions. The S dzucker GROUP uses processing aids in accordance with applicable legal provisions in Europe. Companies have implemented procedures in their quality assurance systems to ensure that appropriate materials in adequate qualities are used.

7 S DZUCKER GROUP GENERAL INFORMATION FILE crystalline white SUGAR63. GENERAL INFORMATION ON FOOD LAW PROvISIONS The white Sugar produced and delivered by S dzucker GROUP complies with the applicable national and European food law provisions. In particular: Regulation (EC) Nr. 178/2002 laying down the GENERAL principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in mat-ters of food safety Regulation (EC) Nr. 852/2004 on the hygiene of foodstuffs Directive 2001/111/EC relating to certain sugars intended for human consumption Regulation (EC) Nr. 1881/2006 setting maximum levels for certain contaminants in foodstuffs Regulation (EC) Nr. 1935/2004 on materials and articles intended to come into contact with food 4. PACKAGING MATERIALS Food contact materials like packaging comply with applicable European legislation and are suitable for the intended use.

8 Respective quality assurance as well as traceability measures as required by Regulation (EC) No 1935/2004 are installed. 5. TRACEABILITY In accordance with Article 18 of EU Regulation 178/2002/EC, S dzucker GROUP has installed a system to assure the traceability of products. All products placed on the market can be traced back on basis of the lot of the Lot Number (10 digits) for packed goodsL113836500 - no GENERAL definition for SZ GROUP - day in the year - last digit of the year - plant number6. FOOD hYGIENE S dzucker GROUP has implemented measures of Good Manufacturing Practices according to Annex II of EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs. Personal hygieneAll persons entering production areas (plant personnel, visitors and external contractors) shall comply with hygiene rules.

9 The requirements of personal hygiene are determined by the needs of the individual areas, with special requirements in the areas starting from centrifuges. Specif-ic requirements on personal hygiene can include (but are not limited to): protective clothing as well as hair net, regular laundry of protective clothing, clean footwear, prohibition of wearing jewellery, use of coloured metal detectable employees, including temporary personnel and external contractors are regularly instructed in matters of food hygiene. S DZUCKER GROUP GENERAL INFORMATION FILE crystalline white CleaningThere is a cleaning program that ensures cleanliness of the food processing areas. Cleaning is carried out with the appropriate equipment in different ways and with varying degrees of frequency in the individual areas.

10 The type of cleaning is stipulated in cleaning plans. Checks are carried out to determine whether cleaning plans are being Pest ControlPest management programs to monitor and control pest activity in the facilities and the surrounding area are implemented. For the implementation of pest management activities the companies have contracts with specialist firms. The pest management program includes but is not limited to: Pest management plans and methods A plan showing the location of pest control devices Inspection procedures and frequencies and documentation of pest control Waste managementThere is no food waste resulting from the sugar manufacturing process itself. In the beet processing, the remaining of beets (leaves, small fragments of beets, pulps) are intended for animal feed. Other waste is collected in special containers and disposed of according to legal Storage and transportationThe S dzucker GROUP has defined requirements for managing warehousing and transportation to maintain the quality and ensure the safety of products delivered to customers.