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Swiss clamping down on Bonny dodgers

The Federal Tax Administration is investigating a large international conglomerate for abuse of its generous tax system.

The holding company at the centre of the probe is the Brazilian Vale, newspaper Tages Anzeiger reported. Domiciled in Switzerland, it is one of the three largest mining companies in the world.

The abuse has been made possible by the so-called Bonny Decree, which enables cantons to negotiate special tax arrangements with foreign companies as a way to lure them to Switzerland.

But such deals are only attractive to Switzerland if the company keeps its side of the bargain.

The current complaint claims that Vale has failed to provide sufficient consideration for the favourable treatment it receives.

In particular, the company has only one office in Switzerland and less than 100 people employed, despite benefiting from its arrangement to the tune of several hundred million francs a year.

Vale has a market capitalization of over $140 billion and the last dividend paid to shareholders came to $12 billion. The company reported that last year it made the “highest net earnings of its history”.

When faced with such results and considering the meagre extent of the company’s contribution, the authorities have decided to try to secure a bigger piece of the pie for Switzerland.

But mediation attempts to amend the Bonny Decree arrangement failed, and the government’s legal teams are now taking the matter to the local administrative court. 

The aim is to claw back the tax provisions made under the Bonny Decree in order to re-assess the taxes paid by the company for the past five years.

Vale is not the only company accused of taking advantage in this way.

Many other foreign companies, particularly in the canton of Vaud and including some described by Tages Anzeiger as “disreputable”, have moved in to benefit from the tax arrangements.

They pay little or no taxes, fail to contribute anything to the Swiss economy, do not create local jobs nor forge relationships with the local universities.

Switzerland’s highly preferential tax treatment of foreign holding companies already attracts criticism from the EU.

Rudolf Strahm, former member of the Social Democratic Party and the national price regulator, believes that Switzerland runs a “reputational risk” by allowing foreign companies to benefit in this manner.

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CHRISTMAS

Recipe: How to make Swedish Christmas rice porridge

With Christmas just around the corner, here is a recipe for traditional Swedish festive rice pudding.

Recipe: How to make Swedish Christmas rice porridge
Swedish rice pudding. Photo: John Duxbury/Swedish Food

Risgrynsgröt (rice porridge) has been an important Swedish dish for centuries. It can be served at any time of the year, and is almost always served at julbord (Christmas buffet). 

Summary

Serves 4 large portions

Cooking: 45 minutes

Total: 45 minutes

Ingredients

150g pudding (short-grain) rice

300ml water

½ tsp salt

700ml milk

1 cinnamon stick

1 ½ tbsp caster (superfine) sugar

15g butter

ground cinnamon for dusting 

Method

1. Put the rice, water and salt in a saucepan and bring to the boil. Cover and simmer for 10 minutes.

2. Add the milk and cinnamon stick. Mix well and heat until the mixture is hot, but don't let it boil.

3. Cover again and leave the pudding on a very low heat until the rice has absorbed all the milk. This will normally take between 30 and 45 minutes. Don't stir the rice and keep it covered as much as possible. 

4. Once the milk has been absorbed, remove from the heat and leave covered for another 10 minutes. Then stir in the sugar and butter.

5. Serve lukewarm, dusted with ground cinnamon. At Christmas, hide an almond in the pudding before serving.

Tips

– Take care in stage 3 as the pudding will burn very easily.

– This recipe is based on a traditional Swedish recipe which was for 4 people, but I think it could easily serve 8.

– A creamy cold version, called Ris a la Malta, is served with a fruit sauce and is perhaps even more popular.

Recipe courtesy of John Duxbury, founder and editor of Swedish Food.