On July 20 2024 the staff of Sugar Journal will celebrate the winners of the 2024 Sugar Notables. “We have so many outstanding individuals in our sugar industry that have done so much to improve and move the industry forward, that we felt we should celebrate the ‘best of the best’ that were selected,” said Romney Richard, publisher and editor of Sugar Journal.
Nominations were opened last year and the criteria was – length of service to industry, success in their career, contributions to the betterment of the industry in a documented way, involvement in industry organizations / activities, and demonstrated leadership characteristics. Those who wanted to nominate someone could do so on the website SugarJournal.com After the nominations were in, a panel of industry leaders helped to pick the winners of each category.
Since the industry is split into different segments, there are were seven categories identified. The winners are as follows:
Sugar Cane Grower – John Gay, Louisiana
Sugar Beet Grower – Duane Grant, Idaho
Raw Sugar Processor – Manuel Enriquez Poy, Mexico
Cane Sugar Refiner – Larry Faucheaux, Louisiana
Beet Sugar Processor – Dave Braseth, Minnesota
Scientific Researcher – Philippe Rott, Florida and France
Supplier Researcher – Jesse Lopez, Louisiana
A fabulous dinner celebration at Antoine’s Restaurant will be the stage to honor these Sugar Notables. Champagne hour starts at 6pm and dinner is served at 7pm. Friends and family are invited. The menu is as follows:
Appetizers passed at arrival ~ Antoine’s Souffle Potatoes
First Course ~ Shrimp Remoulade, Large Gulf shrimp Or Seafood Gumbo
Main course ~ Filet with Marchand de Vin Sauce – Grilled center-cut beef tenderloin, Yukon mashed potatoes, Marchand de Vin sauce, butter braised mushrooms or ~ Pompano Pontchartrain – Grilled delicate pompano filet, butter poached jumbo lump crabmeat, white wine sauce, green onion
Dessert ~ Antoine’s Baked Alaska with Chocolate Sauce Buttery pound cake shell, vanilla ice cream core, delicate meringue crust, hot chocolate fudge sauce
Wines provided by Bizou Wines Importer and Distributor. The costs for a 4-course meal with wine/tax/tip included is $225 per person. For reservations please email Debbie@SugarJournal.com or call her at 504.400.0447
Special hotel packages have been made at the Omni Royal Orleans. Please contact Julie Yates directly at 504.756.1141 or jyates@omnihotels.com
Friday & Saturday July 19 & 20, 2024
Deluxe Queen Rooms, $179
King Rooms, $219
2 Double Beds, $239
Sugar Cane Grower
John Gay
We are thrilled to share the incredible journey of John Gay, the 2024 Sugar Notable, whose passion for agriculture started at a young age. John's dedication to farming was evident as he began working summers, tending to Crepe Myrtle trees and driving tractors for the E. J. Gay Company Inc., a sugar cane farming operation. Throughout college, John continued to hone his skills, inspecting crops for pests and working as an enumerator for LSU Agricultural Economics.
After college, John delved into a partnership with his brother Price, founding St. Louis Planting and expanding their operations across different parishes. Their commitment to farming led to the growth of their company, eventually leading to a decision to divide the business while keeping the family legacy alive.
More in the May issue of
Sugar Journal
Sugar Beet Grower
Duane Grant
We are thrilled to introduce Duane Grant, a dedicated sugar beet grower hailing from Rupert, Idaho. Duane's journey in sugar beet farming began in 1962 when he started cultivating sugar beets with his father for Utah Idaho Sugar Company on an 11-acre contract. His hard work and dedication shone through as he toiled alongside his father, earning $1/hour during his Junior High School years. On his 16th birthday, his father raised his pay to $3.25/hour, marking his transition into adulthood and emphasizing the importance of putting in a full hour's work for full pay. Under his father's guidance, Duane honed his skills and spent countless hours in the beet fields, nurturing the seeds and praying for a successful crop.
In 1981, he joined his parents in a partnership, expanding their farming operations to 150 acres of beets and other crops on 600 acres of irrigated land. With his talent and capital growth, Duane ascended to the role of general manager within a decade, overseeing the business's doubling in size.
More in the May issue of
Sugar Journal
Raw Sugar Processor
Manuel Enríquez Poy
Engineer Manuel Enríquez Poy has a notable career in the sugar industry that began when he first visited a sugar mill during a university field trip, which led him to become the executive director of the Motzorongo Group, a position he has held since 1991. Over the years, he has held various positions in different sugar mills, demonstrating his versatility and experience in managing and operating sugar production facilities.
El ingeniero Manuel Enríquez Poy tiene una notable trayectoria en la industria azucarera que comenzó cuando visitó por primera vez un ingenio azucarero durante una excursión universitaria, lo que lo llevó a convertirse en el director ejecutivo del Grupo Motzorongo, cargo que ocupa desde 1991. A lo largo de los años, ha ocupado diversos cargos en diferentes ingenios azucareros, demostrando su versatilidad y experiencia en la gestión y operación de instalaciones de producción de azúcar.
More in the May issue of
Sugar Journal
Cane Sugar Refiner
Larry Faucheaux
Step into the world of Lawrence "Larry" Faucheux, CEO & General Manager of Louisiana Sugar Refinery (LSR) and the esteemed 2024 Sugar Journal’s Sugar Notable hailing from Gramercy, Louisiana. With a rich family history rooted in the sugar industry, Larry’s grandfather and father both worked at Colonial Sugars, Inc., the predecessor of LSR.
Larry brings over 40 years of experience in both the sugar and chemical sectors. A graduate of Louisiana State University in Chemical Engineering, his journey includes pivotal roles at British Petroleum, shaping his expertise as an Operations Manager, Plant Manager, and Business Transformation Manager and moving on to LSR, starting as a Process Engineer, then on to Process Development Manager and then to his position today.
More in the May issue of
Sugar Journal
Beet Sugar Processor
Dave Braseth
We are thrilled to announce the remarkable career of David “Dave” Owen Braseth, a man who started from humble beginnings and worked his way up to the top. David's work ethic, problem-solving skills, and determination were instilled in him from a young age on his family's dairy farm in Minnesota. After receiving his BA, he began his career at the Moorhead beet sugar factory as a heavy equipment operator, operating various machinery. Through hard work and dedication, he worked his way up the ranks, becoming a machinist, welder, and mechanic. He was then promoted to Maintenance Supervisor, Process Supervisor, Production Superintendent, and eventually Factory Manager. Because he worked his way up from the bottom, spending time on the floor, gave him a unique insight into what the people on the floor faced each day and how they think. They could relate.
More in the May issue of
Sugar Journal
Scientific Researcher
Philippe Charles Emile Rott
We are thrilled to introduce you to the exceptional Philippe Charles Emile ROTT, a distinguished figure in the world of plant pathology. With an illustrious career spanning over decades, Philippe has made significant contributions to the field through his research and leadership. Holding a Doctoral degree in phytopathology from the University of Paris XI, Orsay, France, Philippe has been at the forefront of sugar research since 1982. Currently serving as the Research director in plant pathology at UMR PHIM in Montpellier, France, Philippe's expertise is unparalleled with characterization and epidemiology of sugarcane pathogens and characterization of the sugarcane microbiome.
More in the May issue of
Sugar Journal
Supplier Researcher
Jesse Lopez
Jesse Lopez grew up in the tiny town of Paradox, Colorado USA – a mining boomtown set near the Utah border. The son of a rancher, young Jesse’s undeniable potential would lead him from Nucla High School to Fort Lewis College in Durango Colorado, where he earned his Political Science degree in 1986. He went on to earn a Masters in Ag & Resource Economics from Colorado State before joining Deere & Company in 1989 as a territory customer support manager in Kansas. Jesse would spend the next 15 years working his way through the ranks of Deere’s sales, parts, and service channels, developing his legendary relationship-building skills.
More in the May issue of
Sugar Journal
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