Government attributes poor quality of bread in Las Tunas to raw materials

The quality of the bread from the libreta, or standardized bread, is poor in Las Tunas and state companies hide behind problems of raw materials and lack of resources which means they cannot offer better service.

A report by Visión Tunera points out that the "instability of the quality of the bread" is influenced by problems with the arrival of the flour and its transportation.

"We use cars that are private and others from the Transtunas company, sometimes they are not there at the required times to transport the flour to the municipalities," said Dianne López, quality technician at Almacén Central de Las Tunas.

They also have problems with the quality of the yeast, whose "carbonation power is delayed." Furthermore, they do not have "humid steam stoves" that bakeries need and this affects the quality of the bread.

The technology is obsolete. Only 85 bakeries in Las Tunas have Chinese technology ovens that were installed more than 10 years ago. There are 14 bakeries that bake bread with wood, a technology from past centuries.

Alberto Fonseca Rodríguez, Director of the Food Company in Las Tunas, pointed out that sometimes they work with flours that do not meet the quality requirements to be bakeable, but "they are the ones they have to process."

The bread from the notebook, or normative bread, increased its value from 5 cents to one peso in January 2021. However, the people of Las Tunas do not see that the quality-price ratio is even close to being correct.

On other occasions it has also been reportedproblems with bread from the notebook in Pinar del Río for example, where in the summer of 2021 they were using pumpkin pulp, replacing wheat flour, for its production in Consolación del Sur.

The inhabitants of Consolación del Sur considered it disproportionate to pay a peso for the product of such poor quality and denounced it in the official media, who had no choice but to report the mistreatment of the population and the poor preparation of a basic and essential product. in the diet of a Cuban.