In the current economic context, marked by the shortage of raw materials, especially wheat flour, the processing centers in the province implement strategies to maintain the vitality of the production and continue placing food in the Las Tunas gastronomy network.

Las Tunas, Cuba.- Dalgys Inés Pupo Hernández, acting director of Gastronomy of the Business Group of Commerce, commented to 26 that, currently, the 10 processing centers and the five mini-centers are engaged not only in maintaining productive stability, but also in diversification and compliance with quality standards.

“The elaboration centers are active in all their production lines,” Dalgys argued. Given the deficit of wheat flour, they have increased the production of dehydrated products from cassava and, with this alternative, dough for shaped and other products that are very popular among the population are maintained.

“The intention from the Business Group is to continue implementing strategies to maintain production, and make the 627 kilocalories available to the population on local networks."

“We want to point out that, in the absence of raw materials, the processing centers have significantly increased the elaboration of sweets, prioritizing fruits in season and the level of stockpiling that the territories have."

"Even when variants are adopted and the original ingredients are changed, in each unit, the final quality of the productions is ensured, and the labor groups innovate in the search for solutions that allow the preparation of various foods."

Currently, croquettes, medallions, hamburgers, dough for shaped, sweets, and to a lesser extent, smoked and sausages are made in all the elaboration centers of the province.

In the current epidemiological context, their operation has contributed to a large extent to the supply of the inhabitants, the sale of food modules in the municipalities, and they have also been powerful distributors to isolation centers and other facilities that combat the pandemic of the COVID-19.