The production director of the Provincial Food Company in Matanzas, Daniel Yon Aguiar, acknowledged that there is dissatisfaction among the population due to the poor quality of the bread, specifically because of its unpleasant odor, similar to that of cockroaches.
The statements were made on the television program "With the Voice of the People: Bread Production in the Province of Matanzas," broadcast by Telecentro TV Yumurí, where the official addressed the criticisms circulating in neighborhoods and on social media regarding the peculiar smell of the bread.
"The bread smells bad, like insects, like cockroaches," the journalist said to the official. Yon Aguiar accepted the criticism but denied that any spoiled flours are being used or that the bread is contaminated with insects.
He explained that the situation is due to the use of wheat coming from state reserves, stored in silos that do not have the appropriate conditions.
"We are using wheat from the reserves, and the silos are not in the best condition. The wheat has moisture, and when it is milled, it produces flour with a strange smell," he said. "People compare it to cockroaches, but no one has eaten a cockroach. It's the smell of aged grain, and no, it's not a pleasant smell."
Yon Aguiar emphasized that, although the flour is not expired, the storage process affects its smell and, consequently, the quality of the bread that the people of Matanzas receive, amid a national food crisis that has severely impacted the production of regulated bread throughout the country.
Bread is one of the staple foods in Cuba's rationing system, and in recent years, its scarcity or poor quality has often been a source of complaints.
In the same television program, other officials explained that each day the availability of flour is uncertain and often they do not know if they will have the necessary supply to distribute in the network of bakeries and start production.
All the bread that must be produced in the province depends not only on the raw materials but also on the fuel, which further complicates the situation. Additionally, there are offenders in the bakeries who do not properly use the ingredients and do not provide the correct weight for the bread in various units.
All these issues have been reported for several years, but the Cuban government has been unable to resolve them, and the people have less and less food to put on the table.
Frequently Asked Questions about the Bread Crisis in Cuba
Why does the bread in Matanzas have an unpleasant smell?
The unpleasant smell of bread in Matanzas is due to the use of wheat stored under inadequate conditions. According to Daniel Yon Aguiar, director of production at the Provincial Food Company, the wheat comes from state reserves and has a high moisture content, which creates a strange odor in the flour used for bread production.
What is the main cause of the bread shortage in Cuba?
The shortage of bread in Cuba is primarily due to the lack of wheat flour. This situation has been exacerbated by the shortage of supplies and the instability in the production and distribution of the grain, which has affected the ability of bakeries to maintain a consistent production flow.
How does the bread crisis affect the daily lives of Cubans?
The bread crisis significantly impacts the daily lives of Cubans by limiting access to a basic food item. The scarcity and poor quality of bread have led to long queues and dependence on the black market, increasing the economic pressure on families. Furthermore, the crisis reflects the inefficiency of the regime in ensuring the basic needs of the population.
What measures has the Cuban government taken to address the bread crisis?
The Cuban government has attempted to respond with measures such as the decentralization of bakery management. However, these actions have been insufficient due to logistical limitations and a lack of resources, which has perpetuated the crisis. The arrival of wheat shipments is sporadic and has not managed to stabilize bread production in the country.
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