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THE EUROPEAN SUGAR SECTORa sustainable and reliable supplier
for consumers
COMITE EUROPEEN DES FABRICANTS DE SUCRE
Representing Sugar Manufacturers in the EU and Switzerland since 1953
DIRECTOR OF PUBLICATION: Marie-Christine Ribera
EDITORS: Oscar Ruiz De Imaña Dominique Lund Camille Perrin Patrick Pagani
November 2010
Reproduction authorised when reference to the original publication is made.
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TABLE OF CONTENTS
I The EU sugar sector 4
• History of sugar in Europe 4
• More than just sweetness: sugar’s wide range of functions 5
• The EU sugar market after the 2006 Sugar CMO Reform 6
• Sugar around the world 7
• From beet field to sugar factory: a wide range of products with a zero-waste objective 9
II About CEFS 10
• Mission 10
• Our members 11
• Structure: How CEFS works 14
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History of sugar in Europe
I The EU sugar sector
Sugar cane is grown and processed in the French overseasdepartments of Guadeloupe, Martinique and Réunion. Rawcane sugar is also imported into the EU and refined locallyinto white cane sugar. Imported sugar covers around 15-20% of EU sugar needs (see section further below on‘Sugar around the World’).
Today, the EU beet and sugar sector is a modern, high-performance sector that provides an essential product forEU consumers. Over the last 200 years it has constantlyimproved its technology and the quality of its products inline with consumer expectations. Together, EU beet farmersand sugar producers ensure that EU consumers receive ahigh-quality and reasonably-priced foodstuff, which isproduced in accordance with strict EU environmental,quality and social standards.
Europe beginsimporting rawcane sugar toprocess andsupply Europewith white sugar
Olivier de Serres,French agronomistdiscoverscrystallisablesugar in beet
German AndreasSigismundMarggraf firstextracts andsolidifies sugarfrom beet
Beginning of1800s, politicalturmoil halts rawcane sugarimports intoEurope
Franz Karl Achardopens first beetsugar factory inSilesia, CentralEurope
Europe beetgrowing andsugar processingdevelops furtherto become amodern and highly efficientsector
1300’s 1600’s 1745 End of 1700’s 1801 1802-2010
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Sugar and your foodTable sugar has a natural, “clean” sweet taste, without anunpleasant aftertaste.
Beyond its sweetening properties, sugar also deliversimportant qualities to a wide range of food products:
� Texture
Sugar provides the bulk and structure in many products(e.g. bakery, confectionery), providing their characteristictexture. Added to egg whites to form a meringue, sugar
helps stabilise the meringue’sstructure. By reducing the freezingpoint, sugar prevents the formationof ice crystals in ice cream and helpskeep its smooth texture.
� Colour and flavour
Sugar provides a wider selection offood for a varied and healthy diet by
improving the palatability of some of the most basic foods.Sugar is also central to the browning process (also known
as the “Maillard reaction”) in bakedgoods, which gives bread, biscuits,and brioche their pleasing goldencolour.
� Natural preservative
Sugar has been used for centuries topreserve fruit in the form of jams,
syrups, comfits or pickles - it does so by naturallycontrolling the development of undesirable micro-organisms (e.g. moulds) even when these products arestored in mild temperatures.
Sugar is a kitchen cupboard essential, whether we use it to make our favouritehome-cooked recipes or to sweeten our coffee or tea. It is also the key ingredientin the manufacture of a variety of foodstuffs. Undeniably, sugar has a role to playin helping people enjoy a healthy, balanced diet.
Table sugar (sucrose) is one of many different types of sugars. Indeed, the mostcommonly known include sucrose, glucose, fructose, and lactose.
Sugars are present in nature; plants make sugars through photosynthesis and the sugar you find in your sugarbowl is a result of this process, after having been water-extracted from beet or cane.
More than just sweetness: sugar’s wide range of functions
Reducing sugar concentration in a food product caninadvertently shorten its shelf life. For instance, onceopened, a jam with reduced sugar content will need to bestored in the fridge.
� Fermentation substrate
Sugar is readily fermented by yeastsand other micro-organismscontributing to the manufacture of anumber of traditional products suchas brioche, sparkling wine, beer,pickles, kefir, etc.
Sugar, a unique multifunctionalingredientNo single ingredient can replace sugar in food andreplicate its many functions. Thus reducing sugar oftennecessitates the use of more food additives.
As a natural product, sugar (sucrose)is well tolerated by the body when itcomes to digestibility, unlike certainsugar substitutes.
Reducing the sugar content of (solid)food generally means replacing itwith other bulk ingredients likestarch or fat and other “naturallysugary” ingredients like concentrated fruit juices, groundraisins, etc. Starch has the same calorie content as sugar,while fat has more. Therefore removing sugar does notnecessarily mean cutting calories or providing a‘healthier’ option.
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Beet and sugar production in the EU is based on a marketorganisation, known as the common market organisationof the sugar sector or Sugar CMO. In 2006, this CMO wasthoroughly reformed leading to a large reduction in quotasugar production of around 6 Mio tons (-30%). This left aremaining quota sugar production of around 13.3 Mio tons.Key to the reform was a 36% cut in the reference sugarprice (from €631.9/tonne in 2006/2007 to €404.4/tonnein 2009/2010) and the removal of the interventionmechanism that guaranteed a minimum sugar price.Measures were taken to compensate farmers and aRestructuring Fund, financed by sugar producers, was setup to encourage less competitive sugar producers to leavethe industry.
In the years leading up to and following the adoption of theCMO reform, the number of EU sugar factories has fallensharply as the industry has undergone major restructuringdriven by the need to improve efficiency. Virtually everycountry and region of the EU has been affected. Today beetsugar production is distributed among 18 EU countries, asopposed to 23 before the restructuring, with 70% of theproduction concentrated in 7 countries.
This restructuring process has been radical. In the period2000-2005 68 factories were closed, an average of 11 peryear. Between 2006 and 2008 a further 83 factories wereclosed (almost 28 per year!), resulting in an overallreduction of 60% of European processing capacitybetween 2000 and 2008. At the same time, averagefactory size has continued to increase, in particular inWestern European countries (EU15) which represent about85% of the total EU beet sugar production (2009).
The number of employees in the sector has followed suit.Between 2004 and 2009, for example, the number ofemployees in the sector has fallen by 44%. Despite thisreduction, the sugar industry retains an importanteconomic function in rural areas, where it guarantees jobsand training positions. As well as processing sugar beet,sugar factories are a partner for numerous smallbusinesses and ancillary suppliers. Taking into accountboth direct and indirect employment the beet sugarindustry in the EU supports about 180.000 jobs andcontributes to the revenue of 170.000 farms (2009, source:CIBE, CEFS).
The EU sugar sector after the 2006 Sugar CMO Reform
EU countriesNumber of beetsugar factories in
2009-10
Sugar production quota in 2009-10
(in tonnes)
Austria 2 351 000Belgium 3 676 000Czech Republic 7 372 000Denmark 2 372 000Finland 1 81 000France (excl. DOM) 25 2 957 000Germany 20 2 898 000Greece 3 159 000Hungary 1 105 000Italy 4 508 000Lithuania 2 90 000Netherlands 2 805 000Poland 18 1 406 000Romania 4 105 000Slovakia 2 112 000Spain 5 498 000Sweden 1 293 000United Kingdom 4 1 056 000
Total (excl. Azores and French DOM) 106 12 844 000
Corporate Social Responsibility (CSR)The EU sugar industry is also committed to creating addedhuman and social value by incorporating corporate socialresponsibility (CSR) into all its activities. Established in1969, just after the creation of the Sugar CMO, socialdialogue in the European sugar industry has broughttogether CEFS and EFFAT (the European Federation of Food,Agriculture and Tourism Trade Unions) for over 40 years.Official recognition of these social partners by the EuropeanCommission was formalised in 1999 with the creation of thesocial dialogue committee for the sugar industry. In 2003,CEFS and EFFAT voluntarily became engaged in CSR andagreed on a Code of Conduct which sets compulsoryminimum social standards and basic rights. CSR reflects thecommitment of the social partners to progressively developand demonstrate the overall sustainability of the sugarindustry. Collected examples of best practices are regularlyupdated and serve as an inspiration for sugar companies.Every year, a report is submitted to the EuropeanCommission concerning the Code implementation andupdating of examples of good practice (these reports can beconsulted at www. eurosugar.org).
Source: CIBE, CEFS and European Commission
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The EU is one of the biggest sugar producers in the world,the second largest consumer and one of the three largestimporters. The world’s five largest sugar exporters in 2008,Brazil, Thailand, India, Australia and Guatemala,represented almost 90% of global net exports. Of these,Brazil, which exports 68% of its production, is by far thelargest, accounting for 53% of world trade. (Source: ISOYearbook, 2008).
With the 2006 reform of the Sugar CMO, the EU hasimplemented, amongst others, the following criticalmeasures related to EU sugar trade:
� suspension of export refunds
� complete opening of its market to sugar imports comingfrom ACP (Africa, Caribbean and Pacific) countries andLeast Developed Countries (LDCs), the poorestcountries in the world.
One objective of the EU reform was to provide stable outletsfor ACP and LDC developing countries. After the reform, EUsugar imports have substantially increased (from 2 Mio t in2005 to 3.1 Mio in 2009/2010) and are expected to almostdouble in the next few years. From being a leading netexporter, the EU has become a leading net importer in justthree years. Currently the new balance consists of about 80-85% of total EU sugar consumption covered by domesticbeet sugar production from 18 Member States, with 15-20%covered by imports.
Sugar imported from ACP and LDC developing countriesenters the EU without any restrictions (‘duty free, quotafree’) under preferential agreements. This represents overhalf all imports into the EU.
Imports have also been agreed from a variety of othersources. These include Balkan countries and Moldova,under special concessions, as well as large global producerslike Brazil (which supplies up to 20% of EU imports), Cubaand Australia.
Sugar around the WorldAn increasing number of additional bilateral trade deals arealso under negotiation, seeking to provide further importaccess to the EU. These, plus any further concessions fromthe WTO negotiations, could affect existing EU tradepatterns, particularly those with ACP and LDC developingcountries.
The main challenge for the EU sugar policy will therefore beto maintain EU market equilibrium and stability,accommodating the results of the 2006 sugar reform andincreased access for traditional developing countrysuppliers. The EU’s approach towards offering new tradeconcessions needs to be consistent with these policyobjectives.
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Top global exporters (net exports)
Source ISO yearbook, 2008
Australia 9%Guatemala 3%Mexico 2%Swaziland 1%Other 8%
Thailand 13%
India 11%
Brazil 53%
Top global importers and exporters, thousand tons (net values)
� Net importing countries � Net exporting countries Source: ISO world sugar balance 2008/2009
EUUSAIndiaNigeriaRussiaIndonesiaCanadaIranJapanMalaysiaAlgeria
CubaSouth Africa
MexicoGuatemalaAustraliaThailand
Brazil
-5 000 0 5 000 10 000 15 000 20 000 25 000
From common household white sugar, to high-techproducts, the companies of the European sugar industry areactive in the development of a wide range of products, allof which originate from sugar beet. These include: foodingredients, animal feed, green chemistry products(replacing petroleum-based materials) and biofuels such asbio-ethanol and biogas. The EU beet sugar sector istherefore actively involved in the development of a bio-based economy in Europe thus contributing to the EU’sEurope 2020 Strategy for a Smart, Sustainable andInclusive Growth.
Seven to eight months after sowing, sugar beet contains anaverage of 17% sugar and is ready to be harvested andprocessed. The main objective of beet processing in sugarfactories is to extract the sucrose stored in the beet cellsand transform it into sugar crystals. Nevertheless, all parts
of the beet are converted into valuable products and the EUbeet sugar sector maximises the use of all the rawmaterials used in beet processing, thus aiming to reach itszero- waste objective. (If you have an eye for detail, don’tmiss the panoramic flow-chart of a sugar beet bio-refineryin the last pages of this brochure!).
Beet growing in the EU has a beneficial impact on theenvironment, and the associated beet processing industryhas committed substantial resources to uphold itsenvironmental sustainability. A detailed report and asummary leaflet on the environmental sustainability of theEU beet and sugar sector have been jointly published byCEFS and CIBE (the European Beet Growers Confederation)in 2010, (an electronic copy can be obtained via CEFSwebsite, www.cefs.org).
From beet field to sugar factory:a wide range of products with a zero-waste objective
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CEFS, the European Committee of Sugar Manufacturers (inFrench, Comité Européen des Fabricants de Sucre), hasbeen acting as the voice for all beet sugar manufacturersand cane sugar refiners in the EU and Switzerland since1953.
CEFS is an international association with a scientificobjective whose mandate is to:
� liaise between its members, as defined in its Statutes, toensure their representation in international bodies andinstitutions together with the joint analysis andresolution of problems relating to the sugar industry inthe technical, economic and legal fields;
� carry out studies relating to agricultural and technologicalissues connected with the sugar industry;
� examine questions concerning food and health;
� organize meetings of a scientific and/or technical nature;
� collect information of a statistical and/or documentarynature.
II About CEFS
Mission
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Our members
CEFS members are national sugar associations and sugar companies. They can be either full,associate or corresponding members. Full members hold all statutory rights whereasassociate members participate to the work of CEFS in an advisory capacity. Correspondingmembers are legal entities with a legitimate interest in the pursuance of one or more of theobjectives of CEFS. (valid list as of 2010 – for the last up to date list please check our ‘members’ section at CEFS website www.cefs.org)
Full members
Country � Association / � Company
Austria � Agrana Zucker GmbH Donau-City-Strasse 9 A-1220 WIEN
Tel: +43/1/211 37 0 Fax: +43/1/211 37 29 26
[email protected] www.agrana.at
Belgium � SUBEL 182, Avenue de Tervuren B-1150 BRUXELLES
Tel: +32/2/775 80 69 Fax: +32/2/775 80 75
[email protected] www.subel.be
Czech Rep. � Czech-Moravian Sugar Association Luzná 591/4 CZ-160 00 PRAHA 6
Tel: +420/2/3535 0743 Fax: +420/2/3535 0743
Denmark � Nordic Sugar A/S 1, Langebrogade PO BOX 2100 DK-1014 COPENHAGEN
Tel: +45/32 66 25 00 Fax: +45/32 66 21 50
[email protected] www.nordicsugar.com
Finland � Finnsugar Ltd. Sokeritehtaantie 20 FI-02460 KANTVIK
Tel: +358/10/431 010 Fax: +358/10/431 5744
[email protected] www.nordicsugar.com
France � Syndicat National des Fabricants de Sucre de France 23, Avenue Iéna F-75783 PARIS Cedex 16
Tel: +33/1/49 52 66 66 Fax: +33/1/40 70 10 79
Germany � Verein der Zuckerindustrie Am Hofgarten 8 D-53113 BONN
Tel: +49/228/22 85 0 Fax: +49/228/22 85 102
[email protected] www.zuckerverbaende.de
Greece � Hellenic Sugar Industry S.A. 34, Mitropoleos Street GR-541 10 THESSALONIKI
Tel: +30/2310/269 555 Fax: +30/2310/228 221
[email protected] www.ebz.gr
Hungary � Sugar Industry Association - C.I.E. Pf. 109 H-1590 BUDAPEST
Tel: +36/1/383 35 26 Fax: +36/1/383 19 30
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Italy � COPROB S.C.A./Italia Zuccheri S.p.A. Via Mora 56 I-40061 MINERBIO (BO)
Tel: +39/051/66 22 111 Fax: +39/051/87 31 00
[email protected] www.coprob.com www.itliazuccheri.com � Eridania Sadam S.p.A. Via degli Agresti 4/6 I-40123 BOLOGNA
Tel: +39/051/65 644 11 Fax: +39/051/65 644 90
[email protected] www.eridania.it
� Zuccherificio del Molise S.p.A. Contrada Pantano Basso, 2 I-86039 TERMOLI (CB)
Tel: +39/0875/724102 Fax: +39/0875/724002
Lithuania � AB Nordic Sugar Kedainiai Gedimino pr. 27/2-3 LT-01104 VILNIUS
Tel: +370 5 260 82 53
The Netherlands � Suiker Unie 113, Noordzeedijk NL-4671 TL DINTELOORD
Tel: +31/165/52 52 52 Fax: +31/165/52 50 20
[email protected] www.suikerunie.nl
Poland � Zwiazek Producentów Cukru w Polsce PI. Dabrowskiego 1 PL-00-057 WARSZAWA
Tel: +48/22 333 72 31 Fax: +48/22 333 72 34
Slovakia � Slovak Association of Sugar Producers Zahradnicka 21 SK-811 07 BRATISLAVA
Tel: +421/2/555 698 30 Fax: +421/2/555 698 36
Spain � Asociación General de Fabricantes de Azúcar de España Av. de Manoteras 46 E-28050 MADRID
Tel: +34/91/724 52 28 Fax: +34/91/531 06 08
Sweden � Nordic Sugar AB 205 04 MALMÖ
Tel: +46/40 53 70 00 Fax: +46/40 43 07 29
[email protected] www.nordicsugar.com
Switzerland � Zuckerfabriken Aarberg + Frauenfeld AG Postfach 16 CH-3270 AARBERG
Tel: +41/32/391 62 00 Fax: +41/32/391 62 40
[email protected] www.zucker.ch
United Kingdom � British Sugar Plc. Sugar Way UK-PE2 9AY PETERBOROUGH
Tel: +44/1733/563 171 Fax: +44/1733/563 068
[email protected] www.britishsugar.com
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Associate members – Raw sugar producers
Country � Association / � Company
France � Syndicat des Fabricants de Sucre de la Réunion B. P. 53 - La Mare 97 438 Sainte-Marie LA RÉUNION
Tel: +262/262/78 18 00 Fax: +262/262/72 18 01
Associate members – Raw sugar refiners Bulgaria � Zaharni Zavodi 29 St.Knias Boris 1 Str. BG-5100 G. ORIAHOVITZA
Tel: +359/618 414 61 Fax: +359/618 417 09
France � Chambre Syndicale des Raffineurs de Sucre de France 23, Avenue léna F-75783 PARIS Cedex 16
Tel: +33/1/49 52 66 66 Fax: +33/1/40 70 10 79
Italy � S.F.I.R. S.p.A. Via Benedetto Croce 7 I-47023 CESENA (FC)
Tel: +39/0547/360 411 Fax: +39/0547/25 962
www.sfir.it
Portugal � Associaçao dos Refinadores de Açucar Portugueses 412, Avenida da Republica P-2750-475 CASCAIS
Tel: +351/21 484 74 40 Fax: +351/21 484 74 41
E-mail: [email protected]
Portugal � DAI – Sociedade de Desenvolvimento Agro-Industrials S.A. Monte da Barca P-2100-052 CORUCHE
Tel: +351/243/610 600 Fax: +351/243/610 602
E-mail: [email protected]
Romania � Romanian Sugar Association Soseaua Straulesti 178 – 180 013339 BUCHAREST
Tel: +40212693373
United Kingdom � Tate & Lyle Sugars, Europe Thames Refinery, Factory Road, Silvertown UK – E16 2EW LONDON
Tel: +44/207/476 44 55 Fax: +44/207/816 2727
www.tateandlyle.com
Corresponding Members China � China Sugar Association 22 B Fuwai Street China-100833 BEIJING
Tel: +86/10/6839 6512 Fax: +86/10/6839 6568
Japan � Japan Sugar Refiner's Association 5-7 Sanbancho Chiyoda-Ku J-102 TOKYO
Tel: +81/3/32 55 86 12 Fax: +81/3/32 55 86 77
USA � The Sugar Association Inc. 1101, 15th Street N.W. Suite 600 USA-20005 WASHINGTON D.C.
Tel: +1/202/785 1122 Fax: +1/202/785 5019
[email protected] www.sugar.org
• Parliament• Commission• Council• Other EU bodies
EUInstitutions
How CEFS works• Full members - national delegations
• Associate members - raw sugar producers
• Associate members - Refiners
• Corresponding members
• General Assembly• Board of Directors
CEFS Members
CEFS Working Bodies
CEFS Decision-MakingBodies
• FAO• WHO• WTO• Codex Alimentarius
InternationalOrganisations
• Consumer NGOs• Social partners• Food chainpartners
Stakeholders
CEFS PermanentSecretariat
Structure
• Committees• Working Groups• Ad Hoc Groups, Task forces
• External experts
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CEFS decision-making bodies…The General Assembly is CEFS’ highest decision-makingbody, holding statutory elections, approving budgets anddeciding on the broad policy lines the association shouldfollow. The Board of Directors is made up of onerepresentative from each national delegation. It hasextensive decision making powers and manages all thedossiers dealt with by the Committees and WorkingGroups, with guidance from the Secretariat.
The President of CEFS is elected for a renewable term ofthree years. He is assisted by a "high-level group ofadvisers" called the Presidium, and the Secretariat. ThePresidium is composed of senior delegates (usually CEOs)of the sugar companies and is also elected for a three yearterm.
CEFS secretariat…Under the leadership of the Director-General, the main tasks of the CEFS team are:
� monitoring the development of EU andinternational legislation/policies.
� promoting dialogue among members onscientific and/or technical issues.
� participating in the development of scientificand economic research/studies,
� co-ordinating the adoption of common positions
� acting as privileged interlocutor in relationswith EU Institutions & EU stakeholders
� liaising with members
2 COMMITTEES
Economic Affairs General Affairs
8 WORKING GROUPS
COM Sugar, Trade & Statistics
Production Costs
Beet
Social
Food
Feed
Environment
Consumer/Nutrition
CEFS committees and working groups...
Organic & Mineral Fertiliser
Lim
Lime
Beet tops and tails
Lime kiln
Purification Diffusion Cleaning Slicing
Milk of
lime tank
Clarify & filter
F
Fermentation& distillation
Weighing Sampling
Unloading / storage
F
Thick juice storage Pulp press &
drying
Pelleting
Wash & screen
Stones Dry screen & mix
Fermenters
Seed
Rainfall
Evap
otra
nspi
ratio
n
Irrig
atio
n
Phot
osyn
thes
is
SUGAR BEET
H2O CO2 O2
Soil & compost Construction Biogas Animal feed Lime fertiliser Bioethanol V
From common household white sugar, to high-tech products, thecompanies of the European sugar industry are active in thedevelopment of a wide range of products, all of which originate fromsugar beet. These include: food ingredients, animal feed, greenchemistry products (replacing petroleum-based materials) and biofuelssuch as bio-ethanol and biogas. The EU beet sugar sector is thereforeactively involved in the development of a bio-based economy in Europethus contributing to the EU’s Europe 2020 Strategy for a Smart,Sustainable and Inclusive Growth.
Machinery operations
L mestone
L
Silos
Screen & pack
Filter
Crystallisation
Evaporation
F
Fuel
Water (treated)
Low temperature heat
Separation
Molasses
Electricity
2 River
Power station
Steam
Evaporation
T uice storage P
Plant protection
R
Sunlight
BEET
Sugar productsVinasse Fermentation products District heating Electricity
Source: CIBE and CEFS (after British Sugar)
CEFS, founded in 1953, represents all European beet sugar manufacturers and cane sugar refiners, covering sugar production in 20 EU countries (Austria, Bulgaria, Belgium, the Czech Republic, Denmark,Finland, France, Germany, Greece, Hungary, Italy, Lithuania, Portugal, Romania, the Netherlands, Poland,Slovakia, Spain, Sweden and the United Kingdom) plus Switzerland.
CEFSComité Européendes Fabricants de Sucre
Avenue de Tervuren 182B-1150 Brussels
Tel: + 32 (0) 2 762 07 60Fax: + 32 (0) 2 771 00 26
Sugar beet areaBeet sugar factoryBeet ethanol factoryCane sugar refineryCombined beet & cane sugar refinery
La Réunion Guadeloupe Martinique