{"id":236537,"date":"2021-03-23T08:53:32","date_gmt":"2021-03-23T12:53:32","guid":{"rendered":"https:\/\/oncubanews.com\/en\/?p=236537"},"modified":"2021-04-26T15:24:10","modified_gmt":"2021-04-26T19:24:10","slug":"in-the-absence-of-breadcassava-the-bread-tragedy","status":"publish","type":"post","link":"https:\/\/oncubanews.com\/en\/opinion\/columns\/counterbalance\/in-the-absence-of-breadcassava-the-bread-tragedy\/","title":{"rendered":"In the absence of bread\u2026cassava? The bread tragedy"},"content":{"rendered":"

In an edition of the National Television Newscast<\/em> last week, one of its hosts described as a tragedy the vicissitudes of most Cubans to acquire and be able to eat that food that has wheat as its fundamental ingredient and that sometimes resembles what we used to know under the name of bread<\/em>. He also raised it, and I think with good reason, to a \u201cnational security problem\u201d in view of the fact that the lack of other foods has made bread, its acquisition and consumption, a matter of extreme sensitivity.<\/p>\n

Practically all Cubans, regardless what their income is, or where we live\u2014the center of a city or a remote town almost lost in some mountain\u2014can access that food every day. That every Cuban every day eat a small piece of that product, which sometimes is closer to a \u201cno-bread,\u201d is not only a concern of the government, but also a job, which involves dozens of people, I would say most of them, decent, honest, good Cubans, committed, revolutionaries.<\/p>\n

Every day a long line of people is involved in this purpose, from those who decide on the money to buy flour or wheat, those who receive the \u201craw material\u201d at the port, even those who take care of transforming it and making the final product. They are, without a doubt, thousands of people throughout the country. We, the consumers, usually only see those who \u201cmake the bread,\u201d some of whom are, in effect, bakers.<\/p>\n

The Task of Reorganization<\/a> also had the virtue of making the poor quality of bread more evident than ever, as well as the dissatisfaction of consumers and the inaccurate price\/quality ratio of our daily bread.<\/p>\n

Last January in the Mesa Redonda<\/em> television program, Minister of Domestic Trade Betsy D\u00edaz Vel\u00e1zquez reported<\/a> that \u201cthese days, in the provinces of Cienfuegos, Sancti Sp\u00edritus and Granma between 13 and 14% of the population did not buy the product; in Artemisa, Mayabeque, Villa Clara and Las Tunas it was 8%, and between 3 and 4% in the rest of the provinces.\u201d<\/p>\n

\u201cThere were cases like the one in the municipality of Minas, Camag\u00fcey, where on January 1 an important part of the population did not purchase the product. Of course, the actions were also directed there, because for us that is not a common occurrence and this is one of the products that has had greater stability and is one of the first things that the population expects to have.\u201d The minister commented<\/a> that although the lack of quality is not a new, today when paying for the product people demand more, that it have the quality for which they are paying.<\/p>\n

But in reality the dissatisfaction with our bread is as old as the disappearance of the traditional bakeries that all our neighborhoods and towns once had, a good part of them baking with wood that delicious \u201cCuban bread\u201d that some of us still remember was left in our doorsteps every day early in the morning and that incredibly never disappeared, even there in the poorest neighborhoods. That custom\u2014that of leaving bread at our doorstep\u2014which was repeated in other countries of the world, has now disappeared in all of them.<\/p>\n

With \u201cthe neighborhood bakery\u201d the \u201cneighborhood baker\u201d also disappeared and unfortunately a good part of the bakery culture that was transmitted from parents to children and that sometimes incorporated \u201coutsiders\u201d into the family as apprentices, almost always as a favor to a family friend. Producing bread, at least in our country, more than a business that did not enrich many, was a tradition and culture.<\/p>\n

Today, the opening of self-employment has made it possible to rescue something of the culture and the bakery trade. Even varieties of bread are produced, from the \u201cbaguette\u201d to other very sophisticated ones, of course at prices that are not at all accessible to everyone, but they are still welcome, because of what it means in rescuing a necessary culture and achieving some variety in supply. It only pains me that among those multiple varieties of new and innovative breads, we don\u2019t have Cuban bread, something that Don Eusebio achieved in that bakery on Obispo Street, today also unfortunately semi lost in its very essence.<\/p>\n

For Cubans, bread is made of wheat. The wheat is imported. The resources to import are scarce and therefore, as much wheat is imported with the money that exists, with as much quality as possible.<\/p>\n

Although the popular adage says \u201cin the absence of bread\u2026cassava\u201d the decrease in production and supply of fresh agricultural and livestock products has transformed it into its opposite, \u201cin the absence of cassava…bread\u201d and this increases the demand for bread and puts pressure on the import of wheat, something not possible given the situation of our income in freely convertible currency.<\/p>\n

As seen below, wheat imports have had a downward trend.<\/p>\n

Wheat Imports<\/p>\n\n\n\n\n\n\n\n
<\/td>\nTons<\/td>\nPrice (MP)<\/td>\n<\/tr>\n
2016<\/td>\n799,746<\/td>\n209,362<\/td>\n<\/tr>\n
2017<\/td>\n818,181<\/td>\n210,387<\/td>\n<\/tr>\n
2018<\/td>\n666,696<\/td>\n184,024<\/td>\n<\/tr>\n
2019<\/td>\n717,002<\/td>\n200,347<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Source: ONEI, 2019 Cuban Statistical Yearbook<\/p>\n

Meanwhile, the national production of wheat flour performed unfavorably until 2019.<\/p>\n

Our bread depends on wheat imports. Until very recently, I thought it was impossible to produce wheat in Cuba, then I found out that it wasn\u2019t so. For some time, in Jarahueca, a Cuban farmer has been growing and harvesting wheat, with Cuban varieties obtained at the National Institute of Fundamental Research in Tropical Agriculture with yields of up to 4 tons per hectare and very recently two artisan bakers, determined to produce quality bread, decided to sow wheat here, in the lands of City of Havana, with not so bad results. In 2019, the world yield<\/a> was 3.3 tons per hectare.<\/p>\n

\"\"<\/a>
Cuban wheat produced in Cacahual. The spikes are in the living room of the author\u2019s house.<\/figcaption><\/figure>\n

Flour production, as is to be expected, has also experienced a downward trend.<\/p>\n

CUADRO<\/strong><\/p>\n

National wheat flour production (MT)<\/p>\n\n\n\n\n\n\n\n
2015<\/td>\n556.9<\/td>\n<\/tr>\n
2016<\/td>\n552<\/td>\n<\/tr>\n
2017<\/td>\n529.9<\/td>\n<\/tr>\n
2018<\/td>\n482<\/td>\n<\/tr>\n
2019<\/td>\n490.3<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Source: ONEI, 2019 Cuban Statistical Yearbook<\/p>\n

It is very likely that in 2020 neither imports nor production will grow significantly given the conditions under which the Cuban economy has had to perform.<\/p>\n

\"\"<\/a>
Cuban wheat plot sown and produced in Cacahual.<\/figcaption><\/figure>\n

Although I\u2019m not absolutely sure, there are two state enterprises in charge of producing bread for the majority of Cubans. It is, without a doubt, a great task that constantly faces restrictions with the acquirement of its inputs, but I\u2019m also convinced that with those same inputs a product of much better quality can be made, in fact there are some \u201cstate bakeries<\/a>\u201d that do it.<\/p>\n

However, efforts<\/a> to improve quality, control resources, and avoid \u201cdetours\u201d fail to avoid this so-called \u201ctragedy.\u201d We have been insisting for decades on the same solutions, which don\u2019t go into the causes and usually repeat schemes doomed to failure, so expecting those recurring solutions to give other results does not seem logical.<\/p>\n

I asked a baker friend of mine what it takes to make good bread. After detailing the technical ABC of the matter, he ended by saying; but without love of the trade, respect for the product and the customer, it is almost never achieved.<\/p>\n

Ensuring a relatively abundant supply of bread, with adequate quality and at affordable prices, at least for a good part of the product, seems like a task for giants, but we have been called upon to \u201cdo things differently,\u201d to innovate. I believe that our daily bread, its organization, its management model, are ready to be part of that innovation (in this case institutional) that allows us to do things differently.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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The bread tragedy"}]},{"@type":"WebSite","@id":"https:\/\/oncubanews.com\/en\/#website","url":"https:\/\/oncubanews.com\/en\/","name":"OnCubaNews English","description":"Revista sobre Cuba","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/oncubanews.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/oncubanews.com\/en\/#\/schema\/person\/9a6359abbf7ed27908f3cf0f8800a79b","name":"Dr.C Juan Triana Cordov\u00ed","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2018\/10\/triana-profile.jpg77badc0fc1897e750f825cce57ee00e1","url":"https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2018\/10\/triana-profile.jpg","contentUrl":"https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2018\/10\/triana-profile.jpg","caption":"Dr.C Juan Triana Cordov\u00ed"},"url":"https:\/\/oncubanews.com\/en\/author\/juan-triana-cordovi\/"}]}},"authors":[{"term_id":33444,"user_id":0,"is_guest":1,"slug":"cap-canaldigitaloncuba1","display_name":"canaldigitaloncuba","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/?s=96&r=g","0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""},{"term_id":33885,"user_id":3304,"is_guest":0,"slug":"juan-triana-cordovi","display_name":"Dr.C Juan Triana Cordov\u00ed","avatar_url":{"url":"https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2018\/10\/triana-profile.jpg","url2x":"https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2018\/10\/triana-profile.jpg"},"0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/oncubanews.com\/en\/wp-json\/wp\/v2\/posts\/236537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oncubanews.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oncubanews.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oncubanews.com\/en\/wp-json\/wp\/v2\/users\/3304"}],"replies":[{"embeddable":true,"href":"https:\/\/oncubanews.com\/en\/wp-json\/wp\/v2\/comments?post=236537"}],"version-history":[{"count":0,"href":"https:\/\/oncubanews.com\/en\/wp-json\/wp\/v2\/posts\/236537\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oncubanews.com\/en\/wp-json\/wp\/v2\/media\/236538"}],"wp:attachment":[{"href":"https:\/\/oncubanews.com\/en\/wp-json\/wp\/v2\/media?parent=236537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oncubanews.com\/en\/wp-json\/wp\/v2\/categories?post=236537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oncubanews.com\/en\/wp-json\/wp\/v2\/tags?post=236537"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/oncubanews.com\/en\/wp-json\/wp\/v2\/ppma_author?post=236537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}