In the midst of the growing food crisis that affects the population, a Cuban family produces gluten-free flour from bananas, coconuts, rice and cassava, on a small farm on the outskirts of Havana.
An agency reportReuters reported that the family business run by Gabriel Pérez, 38, promotes the manufacture of this product with local varieties, which replace imports; but its production is limited due to lack of financing and machinery.
The company produces 6 to 8 kilograms (13.2 to 17.6 pounds) of flour per week, in small batches, in addition to byproducts, with a staff of eight people, the outlet explains.
This limited productivity is due to the fact that the family has had difficulties finding financing to grow, amid all the difficulties faced by dozens of small businesses in Cuba.
Pérez said that to be profitable and increase production they need to "increase technological capacity" and "better machinery."
Regarding the food culture of Cubans, he considered that although the crisis is undeniable, on the island "there is a lack of culture around the consumption of the food we have at hand," the entrepreneur explained.
He recognizes that Cubans prefer to eat rice, pork and beans, but his company, Bacoretto, is committed to an organic flour that arises after drying and grinding cassava, rice, banana and coconut.
This product is essential for people intolerant to gluten, who need a specialized diet.
Bacoretto is small and specialized, and its products are available mainly in Havana, he explained.
What do you think?
SEE COMMENTS (3)Filed in: