The severe shortage of flour continues to wreak havoc across several Cuban provinces, leaving thousands without access to bread, a staple in the daily Cuban diet. The Matanzas Food Company has announced that the province is devoid of flour, resulting in the suspension of bread production in every municipality, including the provincial capital.
A similar situation is unfolding in Santiago de Cuba, where officials declared that on February 27, the province "woke up with zero flour coverage for the production of the regulated bread and for prioritized agencies."
Currently, only the Cienfuegos mill is processing grain in the country, and its output does not cover the entire nation. As of the 27th, there is no confirmation on the behavior of this production nor a fixed date for when the flour supply will resume for the production of the much-needed product. Each province is expected to receive a 50% distribution gradually," stated a note published by the Sierra Maestra newspaper.
Furthermore, the Provincial Government of Cienfuegos has indicated that due to the shortage of wheat flour supplies, the production of bread for the basic basket will be impacted. This bread crisis mirrors the situation in various parts of the island, heightening the concerns of a population already grappling with severe food shortages.
Although authorities claim that production will resume once the flour arrives, no specific date has been provided for when bakeries in the affected provinces will reopen.
Understanding the Flour Crisis in Cuba
Why is there a flour shortage in Cuba?
The flour shortage in Cuba is primarily due to limited grain processing, with only the Cienfuegos mill operating. This production is insufficient to meet national demand, causing widespread disruptions.
Which provinces are most affected by the bread shortage?
Provinces like Matanzas and Santiago de Cuba are significantly impacted, with bread production halted due to the lack of flour.
When will bread production resume in Cuba?
Authorities have not provided a precise date for the resumption of bread production, stating that operations will continue once flour supplies are restored.