The director of production at the Provincial Food Company in Matanzas, Daniel Yon Aguiar, has acknowledged the public's dissatisfaction with the poor quality of bread, particularly its unpleasant odor, which many compare to that of cockroaches. These remarks were made during the television program "With the Voice of the People: Bread Production in the Province of Matanzas," aired by Telecentro TV Yumurí, where the official addressed widespread criticisms circulating in neighborhoods and on social media about the peculiar smell of the bread.
"The bread smells bad, like insects, like cockroaches," the journalist stated to the official. Yon Aguiar accepted the critique but denied any claims that spoiled flour or insect contamination was involved. He explained that the issue arises from using wheat sourced from state reserves, stored in silos lacking proper conditions.
"We are using reserve wheat, and the silos do not have optimal conditions. The wheat is humid, and when milled, it produces flour with an unusual smell," he stated. "People compare it to cockroaches, but no one has actually eaten a cockroach. It's the odor of aged cereal, and admittedly, it's not a pleasant one."
Yon Aguiar emphasized that although the flour is not expired, the storage process affects its smell and, consequently, the quality of bread available to residents in Matanzas, amid a national food crisis severely impacting the production of rationed bread across the country.
Challenges in Bread Production
Bread is a staple in Cuba's rationing system, and over recent years, its scarcity or substandard quality has been a frequent cause of complaints. During the same television program, other officials explained that the daily availability of flour is uncertain, and often they are unsure if they will have the necessary resources to distribute to bakeries and start production.
The entire bread production in the province depends not only on the raw materials but also on fuel, further complicating the situation. Additionally, there are issues with some bakery workers not properly using the products and not providing the correct weight for bread in various units.
These problems have been reported for several years, yet the Cuban government has been unable to resolve them, leaving the populace with diminishing options for putting food on the table.
Frequently Asked Questions About Bread Quality Issues in Cuba
What is causing the unpleasant bread smell in Matanzas, Cuba?
The unpleasant smell is attributed to the use of wheat from state reserves stored in inadequately conditioned silos, leading to flour with a peculiar odor.
Is the bread in Cuba contaminated with insects?
According to officials, the bread is not contaminated with insects. The odor is due to aged cereal and not actual insect presence.
What challenges are affecting bread production in Cuba?
Bread production in Cuba is challenged by uncertain flour availability, fuel shortages, and improper practices in bakeries that affect the quality and weight of the bread.