Cubans Using Creative Local Ingredients to Craft Gluten-Free Flours

Celiac.com 12/28/2023 - In the lush outskirts of Havana, a small family-run enterprise, Bacoretto, is sowing the seeds of change in response to Cuba's escalating food crisis. As the Caribbean island grapples with a significant decline in revenues exacerbated by the global pandemic, stringent US sanctions, and a tourism downturn, inventive solutions are emerging from local entrepreneurs like Gabriel Perez.

The 38-year-old entrepreneur recently made a bold move, selling his home and business to establish Bacoretto on the outskirts of Havana. Fueled by a desire to combat the crisis, Perez and his team are crafting gluten-free flour from readily available local ingredients—banana, coconut, and yucca. This homegrown initiative is a testament to the resilience and ingenuity of the Cuban people in the face of adversity.

Celiac.com Sponsor (A12):
Cuba traditionally relies on food imports, but with economic challenges and a decline in international trade, there's a renewed focus on tapping into local resources. Perez points out that part of the crisis stems from a cultural preference for certain foods that, while locally available, require substantial machinery and agricultural inputs to be produced on a large scale.

Bacoretto's process involves drying and grinding yucca, rice, banana, and coconut into organic flour that caters to the growing community of gluten-intolerant consumers in Cuba. Despite limited access to specialized dietary products, Cubans are embracing the offerings from Bacoretto.

A Commitment to Sustainability

What sets Bacoretto apart is its commitment to sustainability. Byproducts from the flour-making process are ingeniously repurposed to create an array of products, including coconut oil, coconut-fiber rope, vinegar, fermented items, and sweets. This holistic approach not only minimizes waste but also showcases the resourcefulness embedded in Bacoretto's ethos.

However, navigating the business landscape in Cuba comes with its set of challenges. Despite the lifting of a prohibition on private firms in 2021, many enterprises, including Bacoretto, face difficulties in securing financing. Perez emphasizes the need for increased technological capacity and better machinery to ensure profitability and scalability.

Bacoretto, with its eight-person team, currently produces 6 to 8 kilograms of flour per week in small batches, primarily available in Havana. The challenges are real, but so is the determination to overcome them. As thousands of small enterprises emerge in Cuba, the spirit of entrepreneurship grapples with issues of finance, infrastructure, supply, and staff in a nation navigating the delicate balance between tradition and progress.

In the heart of this innovative endeavor, Bacoretto stands as a symbol of resilience, embracing local abundance to address not just dietary needs, but also contributing to a more sustainable and self-reliant future for Cuba.

Read more at stvincenttimes.com