Factory visit Sourcing

Unit Nassaukade,

Rotterdam

Rowdy van Gelder

Quality manager Oil Supply

Chain Europe

MVO course, June 2016

1

Unilever Global / Regional / Local

Our Global scale

The Americas

2014 Turnover €48.4 billion

Europe

Asia/Africa

Sales in 190 countries

around the world

± 264 Manufacturing sites

± 19,000 suppliers

170,000 employees

Every day 2 billion people touch/use our products

~ 20,000 people

in Supply Chain

~ 400 Co-packers

~ 90 Sourcing Units

~ 40 oil refineries

(third party)

5 oil refineries

(Unilever)

1 Supply Chain

(USCC)

Our European scale

Unilever Supply Chain Company

Buying of all raw materials for factories

Planning for all factories on demand of MCO’s

Supplier Management

Co-packer Management

Logistic Management

Quality Management

Food Safety Regional (Europe)

Risk Analyses on Oil & Fat supply

chain

Determination of the actual supply chain of

Agricultural practices

Used pesticides and fertilizers

Practices of harvesting, transport and storage

Oilseeds/fruits selection

Dryingmethodes (if applicable)

Oil mill practices and possible contamination

Crude oil storage and transport

Bases of risk assessment

Crude oil bought by Unilever in North West Europe

(period 01/2001 – 12/2004)

Analysed types: Rapeseed: 566 samples

Sunflower: 154

Soy bean: 157

Palmoil: 318

Palmkernel: 236

Cocos oil: 164

TOTAL: 1595 samples

Analysed on: Benzo(a)pyrene

Mineral oil

24 Chloro pesticides

28 Fosfor pesticides

9 Nitrogen containing pesticides

4 Pyrethroiden

Pesticides PAHMineral oil in edible

oil imported in EU

Previous Cargoes in

sea going vesselsDioxins and PCB's Aflatoxins ZEN

LIMIT > MRL EC/2011/835 Fediol CoP EC/4/2004 EC/2011/1259 EC/1881/2006 > 400 ppb

Soybean oil

Sunflower oil

Rapeseed oil

Corn oil

Palm oil

Palm kernel oil

Coconut oil

Groundnut oil

Fish oil

Linseed oil

Cottonseed

Grape seed

Olive

Occurance Monitoring frequency:

high risk Regularly (> once a year) Every batch

medium risk Occasionally ( every 1-5 years) Minimum once per quarter

low risk Seldom (< once every 5 years) Maximum once per quarter

regulated Not applicable Every batch according to Unilever policy

Risk Matrix Crude Oils & Fats

Risk Analyses on Oil & Fat

Processing

Determination of the actual processing of

Check in incoming materials (previous cargo’s)

Practise of active carbon dosing (PaH removal)

Practise of deodorisation (pesticides removal)

Practices of oil modification, inter esterfication (Katalyst, risk)

Procedures on tank storage (conditions, intermixing)

Procedures on tankcar loading and sealing (filtration, conditions)

Version 2015

Pesticides PAH Mineral oil Dioxins and

PCB'sAflatoxins ZEN Ni Pb Cd, As, Hg 3 MCPD + GE

LIMIT < MRLBaP < 2 ppb

PAH 4 < 10 ppb< 50 ppm

< 0,75 ppt

(< 1,25 +PCB's),

40 ng/g

6 PCB

B1

max. 2 ppm,

B1+B2+G1+G2

max. 4 ppm

< 200 ppm < 0.1 ppm < 0.1 ppm

Source EC/0642/1990EC/1881/2006

EC/2011/835CoP Fediol

EC/0199/2006

EC/2011/1259EC/1881/2006 EC/1881/2006 EC/1881/2006

Soybean oil n.a. n.a. only if hardened

Sunflower oil n.a. n.a. only if hardened

Rapeseed oil n.a. n.a. only if hardened

Corn oil n.a. only if hardened

Palm oil n.a. n.a. only if hardened

Palm kernel oil n.a. n.a. only if hardened

Coconut oil n.a. only if hardened

Groundnut oil n.a. only if hardened

Fish oil * n.a. n.a. only if hardened

Linseed oil n.a. n.a. only if hardened

Linola oil n.a. n.a. only if hardened

Cottonseed n.a. n.a. only if hardened

Grape seed n.a. n.a. only if hardened

Shea oil n.a. only if hardened

Olive n.a. n.a. only if hardened

* for fish oil the limit is 10 ppt

Delivered volume More than 1000 tpa 100-1000 tpa Less than 100 tpa

high risk Every month Once per quarterEvery batch Once per year

(min oil once per quarter) (min oil once per year) (min oil no)

medium risk Once per quarter Once per year No

(min oil once per year) (min oil no)

low risk Once per year No No

(min oil no)

Fully refined oil and fats RISK MATRIX

Risk Matrix Fully Refined Oils & Fats

Audit

Audit against the Unilever GMP for refined oils and fats

Newly developed with cross references to BRC, IFS, FSCC 22000

Development done with MVO and big refiners

Status: Approved / not Approved

Sourcing Unit Nassaukade

2015 Sku's Volume (Ton)

Liquids 37 29.534

Peanutbutter 20 10.850

Tubs 141 91.543

Wrappers 20 25.127

SUM 218 157.053

Portfolio SU Nassaukade

ReinigenAllergenen

PROCESSOils, Fatsand emulsifiers

Premix

VerpakkenPremixpomp

PulseDemper

Zeef BoosterPomp

Pasteur Koelsectie

A&C-units Zeef

Rework

Ring

Ring

Consumer Transport

Doseren

Storage + Distribution

Ingredients

Bolec ZT

Purity Melk-eiwitten

Kal

ium

-So

rbaa

t

PasteurisatieCIP

Gelatine

Process SU Nassaukade

Our Products, origin, production, usage

0 20 40

Sequence : A-C-A-BSequence : A-C-A-B

Temperature / °C

50

40

30

20

10

0

Undercooling

N-line

A1

C1

A2

B

15 °C

Effect of storage

So

lid

s

%

Oil / fat

Ingredients

Whey

Gelatine

Starch

Lecithine

Milk powder

Salt

Production

TUB

WRAPPER

Bottle

Process & Basics of Margarine

The Process

Ammoniac

Margarine

Knives

The Process

Fat kristals are formed and

are scraped of the surface

Water droplets are formed behind

The knives due to turbulent stream

The Process

Rotor C-Unit

Stator

The Process

Rotor

Premix A Unit C Unit

Structure of Margarine

Structure of Margarine

The Process

Oil supply and testing

Unilever Transport of oils and fats contamination matrix

BE

CE

L O

IL D

E

BO

-IP

(1

0 -

30

)

FR

IE

S 0

1 R

AFF.

LIJN

OLIE

LN

/S

F/

RP

(1

0 -

30

)

PR

LN

/S

F/

RP

(1

0 -

30

)

MZ

(1

0 -

30

)

MZ

PR

ES

S (

10

-3

0)

OLIV

A D

ELIC

AT

O (

10

-3

0)

OLIV

E O

IL (

10

-3

0)

BE

RT

OLLI E

XT

RA

LIG

HT R

EFIN

ED

RP

(1

0 -

30

)

PR

RP

(1

0 -

30

)

SF (

10

-3

0)

PR

SF (1

0 -

30

)

AR

(1

0 -

30

) (

Arach

ide o

r P

ean

ut

oil)

EV

OV

(1

0 -

30

) (

Extr

a V

irg

in O

live O

il)

PA

LM

OIL M

F O

LE

IN

, IV

65

PA

LM

OIL O

LE

IN

IV

56

FU

LLY

RE

FIN

ED

PK

(3

5 -

40

)

BE

CE

L V

ET

CN

AS

IA

( 4

0-4

5)

CO

CO

NU

T O

IL F

ULLY

REFIN

ED

/H

YR

DO

GIN

ATED

(4

5 -

60

)

BECEL OIL DE (10-30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

BO-IP (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

FRIES 01 RAFF. (10-30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

LIJNOLIE (10-30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

LN/SF/RP (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

PR LN/SF/RP (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

MZ (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

MZ PRESS (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

OLIVA DELICATO (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

OLIVE OIL (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

BERTOLLI EXTRALIGHT REFINED (10-30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

RP (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

PR RP (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

SF (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

PR SF (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

AR (10 - 30) (Arachide or Peanut oil) N N N N N N N N N N N N N N N N N N N N N N

EV OV (10 - 30) (Extra Virgin Olive Oil) N N N N N N N N N N N N N N N N N N N N N N

PALM OIL MF OLEIN, IV 65 (20 - 35) N N N N N N N N N N N N N N N N N Y Y Y Y Y

PALM OIL OLEIN IV56 FULLY REFINED ( 35 - 40) N N N N N N N N N N N N N N N N N Y Y Y Y Y

PK (35 - 40) N N N N N N N N N N N N N N N N N Y Y Y Y Y

BECEL VET (48-53) N N N N N N N N N N N N N N N N N N N Y Y Y

Truck load orderingDemanded oil is ordered

at supplier and transport

is arranged

Incoming control

Check seals and temperature truck

Registration of parameters on CoA (within spec.)

Check refraction index

Taste (directly by operator)

Taste (delayed testing, by expert panel)

Refraction index

400 450 500 550 600

INES44

INES48PK

INES30

INES10

PO

RM-VTF

OLIVE OIL

RP boot

BO-IP

PRMZ

SF

PRLN/SF

pro

du

ctn

am

e

ref. index

max.

min.

Specifications on

CoA

will discriminate w.r.t.

N line or Fatty Acid

Composition

Refraction Index

Delayed control

Monitoring on POV, FFA, FAME, N line, Colour…

Monitoring on contaminants (European contaminant working group)

Shelf life testing on taste

Product / finished goods testing

- Direct testing or monitoring

- Chem./Phys. Analyses, Microbiology and

Sensoric

Questions and Tour

THANK YOU VERY MUCH

Any questions?

Safety on Site

SU Nassaukade Safety