Sugar factory processors attending the Audubon Sugar Institute’s Pan Boiling Course. From left to right, Abebayehu Tafesse Habteweld (LaSuca, St. Martinville, LA), Julio Rodriquez (Cajun Sugar, New Iberia, LA), Carlos Bogaert Morales (Florida Crystals, Okeelanta, FL), Cody Eaves (St. Mary, Jeanerette, LA), Lenn Goudeau (ASI), Rey Ferrer (Lula, Belle Rose, LA), and David Oliva (Pataleon Azucarera La Grecia, Honduras).
International and national sugar technologists came to the Audubon Sugar Institute from May 11-15, 2018 to attend the famous pan boiling course – one of the most difficult unit processes in a sugarcane factory. Since its inception in 1885, the historical Audubon Sugar Institute has been training factory processors to become experts in sugar technology. This annual course attracts processors from both the U.S.A. and overseas. This years’ trainees included processors from Louisiana and Florida factories as well as one from Honduras. The course was led by Dr. Harold Birkett, Lenn Goudeau, and Jeanie Stein.
The LSU AgCenter and the LSU College of Agriculture