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Factory Crews
Essential
Ingredient For Success
By Lois Kerr
When area residents observe a busy beet
harvest, they generally see growers working in the fields,
receiving crews busy at the pile grounds, Transystems trucks on
the road delivering beets to the factory, and the final white
sugar product on the grocery shelves. People often forget a vital
link in the chain: the factory crews that keep the plant in
operation 24 hours a day, 7 days a week, and for as many months as
necessary to get the crop processed and safely stored in the
silos.
Without the factory crews, the company would
have no sugar and the growers would have no market for their raw
product. Experienced, dedicated employees ensure a quality end
product. The Sidney factory has 36 experienced employees who have
worked in the sugar industry for 20 years or more, and 18 of these
seasoned employees have faithfully served Holly Sugar for more
than 25 years.
These people, scattered throughout the
factory and handling different jobs within the operation, bring a
wealth of knowledge, expertise, skills and dedication with them
when they report for work each day. This combination of talents
makes the Sidney factory one of the most, if not the most,
efficient processing plant in the country.
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Gary
Moen top
 Gary
Moen, the employee who has served the longest at the
Sidney factory, has worked on a full-time basis for the
plant for 32 years, and has provided the company with an
additional 9 years of part-time work.
Moen began his career with Holly
Sugar in 1960, when he started work in the warehouse. He
has handled all sizes of bagged sugar, and loaded rail
cars and semi trucks. Moen worked part time for Holly
until 1968, when he became a full time staff member. Moen
continued to work in the warehouse until 1978, when he
moved over to the sugar extraction part of the factory.
Moen now works as a centrifugal
operator, which keeps him busy setting timers, watching
machines, replacing and washing screens, and monitoring
the computer. “Work has changed for the better with the
new equipment,” Moen says. “We used to have to run all
over to watch things. Now we have computers and we can see
what’s going on all over the factory without talking or
running to look at another station.”
Moen feels Holly is a good place to
work. “It has its ups and downs like anywhere else,”
he says, “but most people are good to work with.”
Lynn Powers, a full time employee
with Holly Sugar for 30 years, has served at the Sidney
factory since 1998 as production manager. Powers’
responsibilities include the entire daily overall
operations of the sugar extraction process.
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Lynn
Powers top
 Powers
began his career with Holly in 1961 as a sweeper and
general clean-up worker. “I rode in with a
brother-in-law, and I was sitting in the lobby waiting for
him to finish his shift,” Powers says. “Someone came
along and asked me if I wanted to work. I said ‘yes’
and I’ve been with Holly Sugar ever since.”
Powers worked ten campaigns before
factory officials hired him as a permanent staff member.
By 1980, he had attained the position of shift supervisor.
In 1989, Powers had the opportunity to move to the
Torrington, WY plant as production manager, where he
remained for ten years. When the opportunity arose in 1998
to return to Sidney, Powers jumped at the chance.
“I like it here in Sidney,”
Powers says. “Sidney is a good area, with good growers,
a good plant and it is an excellent beet production
area.”
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Kerry
Rasmussen top
Kerry Rasmussen, agriculturist, has
served the Holly Corporation for 28 years. He joined the
company in 1973, following in the footsteps of his father.
“My father worked for Holly for awhile, so it’s in the
family,” Rasmussen remarks.
Rasmussen had originally intended to
farm, but after graduating from college, he couldn’t
find a farm to lease. “I had to make a living, I
couldn’t farm, so this job with Holly was the next best
thing,” Rasmussen says. “I had worked some campaigns
in the factory, and I liked it.”
Rasmussen started his duties as an
agriculturist with Holly at the Delta, CO plant. The Delta
factory closed in 1977, so Rasmussen moved to Worland, WY.
He returned to the Sidney area in 1981, and first served
in the Glendive/Terry area as agriculturist. In 1989, he
transferred to the Fairview area, and with crop year 2000,
he took over responsibilities as agriculturist for the
Savage/Culbertson area. “I’m happy with my job,”
Rasmussen remarks. “Holly Sugar is a good company, and
I’ve always enjoyed this job. I like working with the
growers, and I enjoy working around the crop.”
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Ron
Stenerson top
 Ron
Stenerson, special chemist at the Sidney factory lab, has
spent nearly 30 years with the Holly Corporation.
Stenerson began his long career with Holly Sugar at the
Hardin plant. “I started at the bottom as a carrier and
worked my way up,” Stenerson says.
When the Hardin factory closed after
the 1971 season, Stenerson obtained a transfer to the
Brawley, CA factory. When the Sidney factory needed an
assistant chemist, Stenerson moved here to accept the
position.
Stenerson has several job duties. He
makes all the reagents used in the sugar extraction
process, he ensures all lab equipment functions properly,
and he supervises the lab staff. “Actually,” he jokes,
“the staff supervises me.”
Stenerson appreciates the fact that
the lab staff sees very little changeover in workers from
one year to the next. “It’s nice that all the workers
come back each year for campaign,” he comments. “Very
little turnover makes it easier for all of us to get the
job done properly.”
He adds, “The Sidney factory is a
good factory, and I expect it will stay operational in
this community for years to come.”
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Oran
Anderson top
 Sugar
warehouse leader Oran Anderson has spent 28 years with
Holly Sugar in Sidney. His duties include some maintenance
work and some supervisory work, all within the warehouse.
“I started as a sugar handler,” Anderson remarks. “I
eventually worked at all the jobs in the warehouse, and
I’ve been a leader for the past ten years.”
Like so many others, Anderson
started with the company as a part time worker. When Holly
Sugar offered him full time work, he accepted. “This is
a great place to work,” he comments. “The people are
good to work with, and the job itself gets better all the
time. The warehouse is the best place to work.”
Anderson has seen a lot of changes,
and points to automation as making the biggest and best
change for the warehouse crews. “Automation has made the
working environment easier,” Anderson explains. “We
don’t have the hard physical labor now that we used to
have.”
He concludes, “This is a great
place to work, and it’s an excellent place for
advancement and training.”
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Casimiro
“Grandpa” Perez top
 Casimiro
“Grandpa” Perez, also a leader in the sugar warehouse,
started full time with Holly Sugar in 1976. Perez involves
himself with all aspects of the warehouse, keeps an eye on
crews and ensures people follow safety procedures.
Perez started as a part time worker
with the company in 1970. “I worked on a farm in the
summer and I worked in the factory during the winter,”
he recalls. “I started full time here in 1976, over in
the mill.”
Perez spent two years in the
extraction end of the factory before moving to the
warehouse. He worked his way through the ranks and
obtained his leadership position in 1982.
Perez enjoys his job with Holly
Sugar. “I have nice bosses and it’s a nice place to
work,” he says. “I like to work with people, and we
have a lot of good people in this company.”
He adds, “I come to work every day
and try to do the best job I can to get the work done.”
Perez earned the nickname
“Grandpa” because of his seven grandchildren and two
great grandchildren.
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Perry
Roth top
 Shift
supervisor Perry Roth started his 26th campaign with Holly
Sugar this year. “I was hired in the fall of 1975, I
worked that campaign, got laid off, then was rehired in
September,” Roth comments. “I’ve been here ever
since.”
Roth started as a sweeper, making $3.18 per hour. “We
laugh at that wage now,” he notes, “but that was a
good wage then. I did well on that pay. I got married and
bought a truck, and I did very well.”
Roth left the sweeper job to accept
a position as filter helper. He learned to operate the
kiln, accepted a promotion to extra station man, then
became the beet end foreman. These promotions provided him
with an excellent knowledge of the entire sugar processing
operation, so factory management promoted him to shift
supervisor, a position he has held for 13 years.
Roth enjoys his work with Holly
Sugar. “People are great,” he says. “It can be
hectic in the factory at times, and each year is different
depending on what kind of beets we get.”
Roth can’t sit still, and if he
isn’t on the job at the factory, he keeps busy with
farming activities. He has some cows and also keeps ducks,
geese and chickens. “I like to get out and do things,”
he says. “I originally come from a dairy farm, so I like
farming. I drive beet truck at harvest during my days
off.”
He laughs and adds, “Holly Sugar
is the first and probably last job I ever had off the
farm. People told me it would be such hard work, but at
Holly I work my eight hours and go home. Hard work is
working 16 hours a day on a dairy farm. Holly Sugar
isn’t work. It has its ups and downs, most mostly things
are up.”
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Ross
Wilson top
 Ross
Wilson, sugar boiler, has spent 25 years at the Holly
Sugar factory. He started his career with the company by
working at a small beet piler in Savage. “This was when
we loaded railroad cars,” Wilson says. “We’d dump
the beets directly from the trucks onto the waiting rail
cars.”
A year or two later, Wilson moved to
the factory, where he worked as a water tender and a tare
truck driver during harvest. At the same time, he obtained
a job within the factory, working from 8 a.m.-4 p.m.
“I’d work my shift at the factory, then run out and
drive tare truck for the harvest,” he recalls.
Through the years, Wilson worked at
many jobs within the factory. He did general factory
labor, worked as a filter helper, a mud operator and then
moved to the pan area and sugar boiling, the job he holds
today.
Wilson enjoyed driving tare truck
and believes he liked that particular job the most of any
of the jobs he has done at Holly. “Driving tare truck
was the most enjoyable job,” he says. “I got to meet
people at all the substations, and it was stress free.”
Wilson has seen tremendous changes
within the factory. “The beet washer is the same, but
everything else has changed and become bigger,” he
states. “Safety has really improved, and automation
makes everything easier.”
He adds, “The work is better, and
the company is better. Management bends over backwards to
have good communication with employees. Don Gorsek does
anything he can to accommodate us. I see a big change for
the better in attitude, and it is great. We have a ‘can
do’ attitude now, instead of doing things in a strict
company way.”
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Richard
Metcalf top
 Warehouse
Manager Richard Metcalf has put in 26 years with the Holly
Sugar Corporation. Metcalf grew up with sugarbeets, so
choosing a career in the sugar industry surprised no one.
“I’ve been a sugar tramp all my life,” Metcalf
jokes. “My grandfather was a beet farmer when the
Worland factory first opened in 1917. My mother and her
brothers grew up with sugarbeets, and my mother served as
the agriculture secretary at the Worland factory for 27
years.”
He continues, “I’m from a Holly
Sugar family. My uncles worked in the factory during
campaign and I rode on the beet trucks with them at
harvest. I understood a lot about the sugar industry
before I ever started working for Holly Sugar.”
Metcalf began his career with Holly
Sugar after graduating from college with a degree in
industrial management. He began as a management trainee at
Hereford, TX. After working a year in Texas, he
transferred to Worland. “A beginner gets moved around a
lot,” Metcalf remarks. “Each factory performs
different processes, so I moved to a different factory to
learn these differences.”
After spending two years at Worland,
Metcalf transferred to corporate headquarters at Colorado
Springs, CO, where he put in 12 years of service. In July,
1989, the position of warehouse manager became available
at the Sidney factory, and Metcalf asked for, and
received, the transfer to the Sidney plant. He has served
as warehouse manager at the Sidney factory ever since.
Metcalf likes the Sidney area, the
factory and the people he works with. “I’m really
pleased to be able to live here,” he says. “I like the
area, I like the work ethic I find here, and I like the
people of eastern Montana.”
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Steve
Arnold top
 Shift
Supervisor Steve Arnold, with Holly Sugar for 28 years,
joined the company in 1973 as a management trainee. Arnold
had completed a degree in engineering from a college in
California, but he found that engineering jobs at that
time offered very little job security. Arnold also liked
the idea of small town living, so a chance to work at the
Sidney Holly Sugar factory fit into his plans. “I grew
up in a city,” Arnold explains. “When I graduated with
an engineering degree, there was no secure future in the
engineering field. I also liked the idea of a small town
environment, so I accepted the position here as management
trainee.”
Arnold spent a year at the Sidney
factory as a trainee, then transferred to the Tracey plant
for an additional year of training. He moved back to the
Sidney plant upon the completion of his training, and he
has worked here ever since.
As a shift supervisor, Arnold
oversees the factory operations on his shift during
campaigns. Over the summer he supervises a maintenance
crew that looks after specific areas of the beet and sugar
end of the operation. Arnold also serves as radiation
safety officer for the plant.
Arnold has appreciated his time with
Holly Sugar. “Management is good,” he comments. “I
also enjoy working with people and training them.”
He continues, “I like the
environment here in Sidney. There’s job security, and
it’s a good place for family life in a small town
environment.”
Arnold credits the Holly Sugar
factory crew with working diligently to produce a quality
end product. “We have a lot of experienced people in
this factory who work conscientiously to get the job
done,” he observes.
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John
Chapman top
 Another
long-time Holly Sugar employee, John Chapman, began his
29th campaign this fall at the Sidney plant. Chapman
started with the company as a yard factory laborer, or
sweeper, and worked his way through the ranks until he
earned the position of shift supervisor, the position he
holds today. Chapman has worked at all the jobs within the
factory, and understands the sugar extraction process very
well. “I started as a sweeper,” he says. “I then
worked as a filter helper, a knife setter, an extra
station person, a beet end foreman and have been a shift
supervisor since 1986.”
Chapman likes the variety of work he
finds at Holly Sugar. “I like new challenges,” he
says. “I enjoy installing new equipment, and I like the
challenge of dealing with different types of beets each
year. Every year, the beets are different. With high
purity beets, the sugar just seems to roll out of the
crop, and with lower purity beets, we have a tougher time
processing sugar and we have to make more molasses.”
He adds, “I like these different
challenges. I need them, because that way the job stays
interesting.”
Chapman appreciates the work ethic
of the crew he supervises. “They are good people to work
with,” he remarks.
Chapman enjoys camping and fishing
on his days off.
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Don
Badt top
 Don
Badt, shift supervisor, began working for Holly Sugar in
1970 as a part time worker in the sugar warehouse. “I
was a sugar trucker and handler, making $2.39 an hour,”
he recalls. “$2.39 was a good wage then. I was newly
married, we rented an apartment for $85 a month, and we
always seemed to have money.”
In 1971, Badt worked as a bulk sugar
loader. He then moved to the factory side of the operation
and worked as a sugar boiler. In 1974, Holly Sugar hired
him on a full time basis as a white sugar boiler, and at
that time he had the distinction of being the youngest
white sugar boiler in the entire Holly Sugar organization.
Badt continued his upward
advancement by moving to the sugar end foreman position,
then serving as a beet end foreman, and then in 1986
receiving his promotion to shift supervisor.
Badt also serves as head of the
factory sanitation committee; a committee dedicated to
ensuring a clean, quality end product. “Every year the
American Institute of Baking (AIB) does a total factory
inspection for sanitation,” Badt explains. “They go
over this place with a fine tooth comb. Each year we
continuously improve our score, and right now we are five
points behind receiving an outstanding score.”
Sanitation efforts have provided
another bonus for the Sidney factory. The plant has earned
the endorsement of the Gerber Company as a sugar supplier
for Gerber baby foods. “The factory had a full blown
inspection from Gerber a few years ago,” Badt says. “A
team came to the plant and went through the whole factory
and as a result, we are the only certified supplier of
sugar to the Gerber baby food company. This came about
because of our packaging facility, the way we keep the
warehouse, and how the whole operation is done here.”
He adds, “This is a credit to the
whole operation and the entire factory crew.”
Badt, known as a prankster to those
on his shift, believes work should include some elements
of fun. “I try to keep things lighthearted,” he
remarks. “I tell a few jokes and pull a few pranks
because I want to relieve some stress and I want the guys
on my shift to enjoy themselves.”
Badt likes factory life. “This is
a great place to work,” he comments. “I like it that
we have dedicated employees that really know their jobs.
The same people come back each year, and this really takes
a load off the supervisors.”
He continues, “There’s been a
lot of changes within the company; some of them good and
some of them questionable, but we are headed in the right
direction.”
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Frank
Cundiff top
 Maintenance
Supervisor Frank Cundiff had the opportunity to join the
Holly staff as soon as he graduated from college. The
company hired him as a boiler operator, a job he held for
several years. Cundiff then quit the Holly organization to
pursue other career options, but he returned to the
factory permanently a few years later. “I worked as a
boiler operator for two or three years right out of
college,” Cundiff says. “I then quit and went
elsewhere, but when the boiler job came up again, I bid on
it and got it.”
He adds, “The job at the factory
gave me better security and better pay.”
From the job as boiler operator, Cundiff then moved into a
welding position, then trained as an electrician. In 1987
he received a promotion to maintenance supervisor in
charge of his shift. He and his crew oversee the
maintenance of the equipment throughout the factory, and
“whatever breaks down, we fix,” he notes.
Cundiff understands the workings of
the older equipment inside and out, but some of the new,
unfamiliar equipment may take a little longer for crews to
fix. “We aren’t familiar yet with the new equipment,
so these are the hardest to fix,” he comments. “We
need to consult the manuals and sometimes get in some
technical support.”
Cundiff likes his job at the Sidney
factory. “I enjoy this job, and that’s what counts,”
he remarks. “It’s a good place to work, with great
people. The people we have now are all conscious of the
position the company is in, and we are all trying to do a
good job and make this work.”
He continues, “We have a lot of
employees with a lot of expertise. A lot of us started at
the bottom and worked our way up. This makes a big
difference, because we know the place inside and out. The
Sidney factory employs a lot of people who have a lot of
years of experience.”
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Bruce
Boyer top
 Sugar
End Foreman Bruce Boyer started with the Holly Sugar
Company in 1975 as a knife sharpener. He then moved to the
carbonation unit, spent some time as a sugar boiler, then
received his promotion to sugar end foreman. As sugar end
foreman, he oversees the making of the final product, from
the boiling stage to the final white sugar product.
“This is a good job,” Boyer
comments. “We all work well together. I don’t mind the
shift work during campaign because there’s not a lot
going on over the winter, anyway.”
Boyer finds the yearly campaign
start-up and the wind-down at the end of campaign as the
toughest times of the year. “Start up of campaign can be
hectic,” he notes. “That’s when we find the little
leaks and need to make minor adjustments and changes. The
end of campaign can get tough, too. Everyone is tired, and
we’re ready to get back to day shift.”
All in all, Boyer enjoys his work at
the factory. “There’s something different every day,
which keeps the job interesting,” he remarks.
In his spare time, Boyer enjoys bike
riding.
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Edmond
“Andy” Anderson top
 Sugar
Boiler Edmond “Andy” Anderson started with Holly Sugar
on a part time basis in 1962. In 1971, he obtained full
time work with the company. “I started full time in the
sugar warehouse in 1971,” he comments. “I moved over
to the factory in 1974 as a centrifugal operator.”
Anderson obtained his current job,
that of sugar boiler, in 1987.
Anderson has seen a lot of changes
at the factory through the years, changes that have made
life easier and safer for employees. “When I first
started, everything was done with hand labor,” Anderson
says. “Now everything is run by computers.”
Anderson likes factory work.
“It’s a good place to work and it gives me a steady
job,” he says. “I work with the same crew every year
during campaign, so that helps, too.”
During the summer months, Anderson
paints and helps prepare the factory for the next
campaign. If given the choice between summer work and
winter campaigns, Anderson would choose campaigns. “I
like campaigns best,” he says. “It’s a cleaner job,
and I really don’t mind shift work.
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Ken
Rossol top
 Ken
Rossol, beet end foreman, has 25 years of service with
Holly Sugar.
Rossol started with Holly Sugar
after graduating from high school, but decided to try his
luck in the oilfield. He eventually decided oilfield work
didn’t suit him, so he returned to Holly Sugar on a
permanent basis in 1976 and worked in the warehouse. He
advanced to the job of pellet mill operator, then spent a
year working in the carbonation unit, then he accepted the
position of extra station person. “Holly Sugar had a lot
of guys retiring about then, so some of us moved through
the ranks pretty quickly,” Rossol remarks.
After working for a year as extra
station person, Rossol received a promotion to the job he
had held for the past 12 years, that of beet end foreman.
Rossol oversees the entire beet end of the operation, from
the time trucks dump the beets into the wet water hopper
until the juice reaches the evaporation process. “The
beet end looks after beets starting with the wet hopper,
the knife station, the tower diffuser that extracts the
juice, through the filtration and carbonation systems,
plus the main control panel, the dryer operation, making
the beet pellets and the boiler operation,” Rossol
comments. “The beet end looks after the complete picture
starting with the whole beet right to the evaporation
process.”
Rossol really enjoys his job. “I
love it,” he says. “Holly Sugar has treated me well.
I’ve always had good experiences with the company. Holly
Sugar gave me the chance to learn to cut and weld, and how
to tack and replace metal. Holly is a very good
company.”
Rossol also loves campaigns.
“Every day is a challenge,” he states. “Beets coming
in from different pile grounds are different and can
change the way we have to process them. The challenge of
dealing with these different beets keeps the job
interesting.”
He continues, “In summer I work on
maintaining the U.S. filters, and that job can get
monotonous. Winters are different and exciting, and offer
a challenge. Every day there is something that needs
figuring or done.”
The only drawback Rossol can find
with campaigns concerns shift work. “I’m not crazy
about shifts, but I get used to them,” he remarks.
“When it’s minus 30 outside, it can be tough to get up
at 11 p.m. so you can get to work by midnight.”
Rossol believes the key to the
success of the Sidney factory lies in teamwork. “We make
it work because we work as a team,” he points out.
“We’re here to make sugar and to keep the factory
going. The Sidney factory is a good factory. The whole
process starts in the field with good beets and we take it
from there. Growers do their part by supplying a good
beet, and we in the factory do our part by extracting
sugar efficiently.”
He concludes, “We’re a family.
We work together and this makes the Sidney area a good
beet area and makes the factory a good, efficient
factory.”
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Mark
Deming top
 First
Class House Mechanic Mark Deming, in his 28th year with
Holly Sugar, started at the factory as a trucker and
handler in the warehouse. He moved over to the factory to
accept a position as boiler house operator. After eight
years as a boiler operator, he accepted the position he
holds today, that of 1st class house mechanic.
Deming also serves as union
president, a job that keeps him busy. “I’m in my
second three-year term as president, with one year left to
go,” Deming comments. “As union president, I’m the
head of all union committees, and I also serve on the
safety committee.”
In September, Deming, along with
four other people, went to Washington, D.C. to lobby for
sugar interests. The group got more than they bargained
for. “I was in Washington on Sept. 11, during the
attacks on the World Trade Center and the Pentagon,”
Deming comments. “We were in Denny Rehberg’s office at
the time, and the whole building was evacuated. There was
a lot of confusion, and we couldn’t get our flight back
to Montana on Thursday, so we rented a car and drove back
to Sidney.”
Deming appreciates the job
opportunities he’s received as a Holly Sugar employee.
“The company has been good to me through the years,”
Deming states. “I’ve learned a lot with the new
changes, the advances in technology and the specialized
equipment.”
He continues, “Management and
union people are all fantastic to work with. I really like
my job, and I like working with people. The main
maintenance crew has had very little turnover recently
which is good, because we don’t have to keep training
new people. We have an excellent maintenance crew.”
Deming stresses that the key to
success lies in working together. “We know our company
went through bankruptcy proceedings,” Deming remarks.
“I hope the cooperation between the company and the
growers continues as it has in the past, and that we all
can get along.”
He concludes, “Holly Sugar is very
important to this area. The company has been here a long
time, and it’s a great company to work for. I hope we
all continue to work together and stick together through
thick and thin.”
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Richard
Rossol top
 Richard
Rossol, who works at the Sidney factory as a centrifugal
operator, started with the company on a part time basis in
1968 shoveling rock at the lime kiln. Rossol joined the
permanent staff in 1975.
Rossol has worked in the sugar
warehouse, as an oiler and as a centrifugal operator
during his career with Holly Sugar. His responsibilities
as a centrifugal operator include cutting the white sugar
and watching for color, purity and dryness.
Rossol likes both summer and winter
work at the factory. During the summer, he helps the
mechanics, who work on the beet end as they repair,
overhaul and maintain equipment.
Rossol believes he works with an excellent crew, and likes
his job at Holly Sugar. “It’s a good job, and I like
everybody on the shift,” he says. “It’s a good place
to work, and everyone gets along really well together.”
He laughs and adds, “The only
drawback is the shift work. I’m not too crazy about
shifts.”
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The Sidney plant has an additional 16 staff
members who have served with the company for more than 20 years,
but have not quite reached the 25-year mark. The following people
have between 20 and 25 years of service with Holly Sugar: Leroy
Anderson, instrument technician; Ken Brost, maintenance
supervisor; Brent Coon, ag mechanic leader; Dennis Dietz, beet end
foreman; Mike Dunn, maintenance supervisor; Pat Dunn, pulp drier
operator; Don Gorsek, district manager; Bob Huse, electrician 1;
Randy Jones, agriculturist; Kim Rehbein, maintenance supervisor;
Larry Riggs, agriculturist; Gloria Sanders, storekeeper; Gary
Schmoll, watchman; Dee Ann Sifuentes, warehouse specialist; Fred
Sifuentes, sugar end person; and William Voss, beet end foreman.
The Roundup and Ag Roundup salute these
experienced, dedicated Holly Sugar employees. |