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PRESS RELEASE: Salzgitter AG: Key data for the financial year 2013 - Crisis in Europe's industry impacts the financial year 2013 - focus on the consistent implementation of 'Salzgitter AG 2015'

DGAP-News: Salzgitter AG / Key word(s): Final Results Salzgitter AG: Key data for the financial year 2013 - Crisis in Europe's industry impacts the financial year 2013 - focus on the consistent implementation of 'Salzgitter AG 2015'

28.02.2014 / 07:30

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- Sales markets for rolled steel, tubes and pipes in generally poor shape in 2013; idle capacities generate fierce price competition

- Implementation of restructuring program "Salzgitter AG 2015" underway, with the first measurable successes

- Equity ratio of around 40 %; net credit balance of EUR 300 million

- Guidance for the financial year 2014: sales growth and a significant improvement in pre-tax result compared with 2013

The structural crisis prevailing in the European steel industry presented the Salzgitter Group with special challenges in the financial year elapsed. Increasingly fierce price-led competition in the European market, combined with the drastic capacity underutilization of the large-diameter tubes business, incurred a significant impact on earnings. In addition, impairment at Peiner Trger GmbH, along with non-recurrent restructuring expenses, burdened earnings before taxes in an amount of EUR 240 million. Against this backdrop, the "Salzgitter AG 2015" program, initiated back in the autumn of 2012 and implemented as from the second half of 2013, will be assigned the highest priority in the future as well. The first measurable successes create additional motivation for forging ahead with the comprehensive measures. An equity ratio of almost 40 % and a net credit balance of EUR 300 million as of December 31, 2013, form a sound financial basis for this.

The Group's external sales declined to EUR 9,244.2 million (2012: EUR 10,397.2 million) owing to lower average selling prices for many steel products and reduced shipment volumes in the Tubes and Trading divisions. All in all, the Salzgitter Group reported a pre-tax result of EUR -477.8 million (2012: EUR -29.4 million). This figure includes restructuring expenses of EUR 54.6 million incurred by the "Salzgitter AG 2015" program, impairment of EUR 185.0 in the sections business, as well as EUR -55.4 million in negative after-tax contribution (2012: +EUR 55.5 million) by Aurubis AG, a participation included at equity. The after-tax result stood at EUR -489.6 million (2012: EUR -99.8 million), which brings earnings per share to EUR -9.10 (2012: EUR -1.89). Return on capital employed (ROCE) stood at -10.5 % (2012: 1.3 %).

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PRESS RELEASE: Salzgitter AG: Key data for the financial year 2013 - Crisis in Europe's industry impacts the financial ...

Tinie Tempah has come a long way from working in a call centre selling double glazing to being one of the biggest names in urban music.

The multi-award winning singer and songwriter burst onto the UK urban scene with his multi-platinum selling debut Disc-Overy. Hes now followed that with second album, Demonstration, which encompasses an eclectic array of collaborators including Diplo, Pharrell, Zane Lowe, Paloma Faith, Labrinth, Naughty Boy, Dizzee Rascal, 2 Chainz, Emeli Sand, Ellie Goulding and the Chemical Brothers.

Finally, with that out of the way hes bringing his delayed stage show to Liverpool .

I am so glad we took the time to get the live show right, says Tinie. It was horrible making the decision to postpone it, but now when I look at it I know it was the right thing to do and I can honestly say that I am bringing my best ever show to Liverpool.

I love Liverpool audiences. They sing louder than anywhere else. Its an amazing feeling to hear your songs sung back at you and in Liverpool I get that every time. Its a real party town one of the best places to play.

He says hell be playing a bit of everything.

The old, the new, everything, he chuckles. There are songs I always love playing Pass Out, Written in the Stars, Invincible, Trampoline but also the newer stuff too.

Tinie or Patrick Okogwu as he was born, has come a long way in a very short time. The 25-year-old cut his teeth at Wileys infamous rave, Eskimo Dance. Choosing his name after distractedly flicking through a thesaurus during a Year 8 Citizenship class, Tinies career started out small, rapping to his class-mates in the playground. He wanted to release a single and make a music video, but first he had to raise 800.

I was 15 so the only way I could do it was to get a job selling double glazing over the phone part time, says Tinie. It took me forever, but in the end I had my 800 in 5 notes, 10 notes, even coins. It was the most money Id ever had in my life, and I put it all into the video.

Tinie Tempah

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From double glazing to world domination for Tinie Tempah

If there is anything that distinguishes Filipino cuisine from that of our Asian neighbors, it would be the heavy influence of Spanish gastronomy. Unlike other Southeast Asian countries that have distinctly light-textured yet very spicy recipes, we have heavier meals that veer towards the salty; saucy and sweet. This is in large part due to over 300 years of Spanish colonial rule and the osmosis of Spanish flavors into our own culinary lives. Hence, our love for flavors based on chili peppers, tomato sauce, garlic and onions.

Food historian Felice Sta. Maria, in her book The Foods of Jose Rizal, quotes recollections from French physician Jean Mallat who described foods for sale in Manila from 1840 to 1846: From Spain came casks and barrels of red wine from Catalonia, sweet wine from Malaga, and other wines from Xeres and San Lucar The most sought after of Spanish food imports, Mallat noted, were sausages, preserved artichoke hearts, olives, cheeses, Galicia hams, Flanders butter, chorizos, oil, chick peas and beans.

Today we are lucky that we can get these delights from reliable delis like Terrys, Santis and even Rustans Gourmet to Go, thanks to the meticulous curating of gourmet Beth Romualdez.

But even more fortunate is that we no longer have to rely on our personal kusineros (or ourselves) to recreate Spanish dishes. In recent years, a few Spanish chefs have migrated to the Philippines to cook at newly opened Spanish restaurants. The Spaniards have taken Manila, once again, by storm. This time, though, in a good and very delicious way.

In fact theyre just what we need at this point in the growth of the Philippine restaurant industry. Before this resurgence of Spanish chefs, menus in the Metro were becoming predictable. Foie gras, truffles (or truffle oilpardon the non-purists) and steak were practically becoming restaurant staples.

Enter the invaders. In Makati, the men of the hit BGC tapas bar Las Flores put up Rambla, with Chef Pepe Lopez whipping up Ibiza-worthy creations in the kitchen. At the Fort, the Aboitiz family honors their San Sebastian roots as Chef Pablo Iglesias brings in Donosti cuisine (everyone in Spain knows that Donosti is a food mecca, said their maitred). And a group of hip young restaurateurs put up Vask, with Chef Jose Luis Chele Gonzalez, who once worked at El Bulli, El Celler de Can Roca, Mugaritz and Arzak, creating out-of-this world recipes. Finally, in Alabang, the Black Pig has been making waves with the creations of Carlos Garcia, a young Spanish chef who left London for Manila.

Suddenly, there is a diversion from the usual salmon and sea bass to the glories of the octopus. At Rambla, it is offered as an octopus carpaccio. The incorporation of hummus and chickpeas make it a unique Mediterranean experience. But its the crisp, sharp flavors, with the help of fresh onions and basil, that make this Rambla specialty very memorable. Over at Donosti, the pulpo is cooked a la Gallega, boiled and grilled, given an earthy character with spices. Ito yung sikat namin, Maam (this is our popular dish), the waitress proudly shares. It is a signature dish of Galicia.

Eggs also suddenly find themselves on center stage. Both Rambla and Donosti have selections of huevos or egg dishes. Rambla offers a 65 egg with chistorra while Donosti has Huevos Estrellados con chorizzo picadillo. Both would go perfectly with draft beer on a rowdy Saturday night. You should serve garlic rice with this dish. Its like a high-brow version of the Filipino longsilog (long-ganisa, sinigang, itlog) without the rice! I kid Donostis Spanish restaurant manager.

In Spain, we eat with bread, he educates me. But wheres the bread? It didnt come with bread! I need to order that separately? I challenge him. Yes because we are kuripot, he jokes in return. But he is right. There is pleasure in spreading these delicacies on bread and later cleaning up your plate and sopping up the sauce with it.

At the Black Pig, the poached egg and mushroom puree is egg-cellent when the kitchen pays attention. The yolks were not runny as they should be on two of my visits so get ahead of them and warn them against this as you order because when they hit the mark, it is an egg-citing dish!

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The latest Spanish invasion