Tough economic times and the effect of Hurricane Gustav mean challenges for the sugar cane industry, but several new and ongoing developments lead those in the know to feel optimistic about its outlook.

“Did we expect to be in this mess right now? Maybe not. But experience has taught us to prepare,” said the 67th “King Sucrose” and lifelong M.A. Patout and Son employee Wilson LeBlanc. “This is not the first time we’ve faced torrential rains,  winds, flooded fields... and harvest time is coming fast.”

Mills, he said, face loss of labor crews, damaged warehouses and interrupted plans due to the hurricane.

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“It’s human to get discouraged,” said LeBlanc, but added “people in Louisiana pull together in tough times. We help our neighbors. We take care of each other. We pull together as one community.

“Help from outside is often too late. Strength comes from within.”

The sugar cane industry, LeBlanc said, has been recovering for over 200 years.

There are factors in addition to a history of resiliency that lead to optimism.

“The total outlook is about as optimistic as it’s been in years,” said Alton Landry, the outgoing Sucrose King, whose first crop was in 1962. “I’m more optimistic now about the sugar industry than I’ve ever been.”

Technology, varieties of cane and increasing prices are some factors leading to that outlook.

Jim Simon, general manager of the American Sugar Cane League, also sees the future in a positive way — largely because of new opportunities for the crop, such as for alternative fuels and uses other than for food products.

Another positive factor is more public knowledge about a product that came out in the 1970s — high fructose corn syrup.

“The truth is starting to come out with regards to high fructose corn syrup,” Simon said, “and we’re starting to see a shift back to sugar.”

According to Mayo Clinic dietitian Katherine Zeratsky, high fructose corn syrup, which is made by changing the sugar in cornstarch to fructose, is sweeter and cheaper than sugar. It also extends shelf life.

“Some nutrition experts blame increased consumption of high-fructose corn syrup for the growing obesity problem,” she said. “One theory is that fructose is more readily converted to fat by your liver than is sucrose, increasing the levels of fat in your bloodstream.” She cautioned, however, that this hasn’t yet been proven.

Animal studies have also shown a link between increased consumption of high-fructose corn syrup and adverse health effects, such as diabetes and high cholesterol. Evidence, however, is not as clear in human studies.

Simon said many companies are shifting away from high fructose corn syrup. In an outright comparison by consumers, he feels sure sugar will always prevail.

Some concrete examples of a change in public feeling, said Simon are that some of the Select Harvest Campbell’s Soup and Ocean Spray Cranberry cocktail will soon add asterisks to their products, letting people know they do not contain high fructose corn syrup.

Since 1998, high fructose corn syrup usage has decreased almost 12 percent, said Simon.

“There are brighter days ahead in the sugar industry,” he said. “We’ve just got to get to them.”