An administrative oversight has been blamed for the loss of more than 200 kilograms of meat and dairy products at a processing facility in the Jobabo municipality, as confirmed by the local Trade and Gastronomy Company. This information was shared by the state-run outlet Radio Cabaniguán, which detailed the findings of an investigation overseen by the province's Trade Business Group.
The report indicates that while refrigeration system failures were identified at the facility known as El Porcionador, the primary issue was a lack of effective management and failure to implement alternative measures to prevent food spoilage. Among the missed actions were storing products in other capable centers, processing in adjacent units, relocating to dining facilities—including Family Care Systems—or selling directly to the public. These omissions were highlighted as worsening the waste.
The investigation also revealed that some of the destroyed goods came from seizures that, with the appropriate authorization, could have been utilized. A lack of communication and a slow response to the situation compounded these administrative failures.
The company leadership has stated that once the investigation and legal proceedings are concluded, disciplinary actions will be taken according to the severity of the incidents and the degree of responsibility of those involved. They also emphasized that this case will be addressed strictly to ensure compliance with procedures across all units.
The confirmation of administrative responsibilities arises amid a food scarcity that has sparked public dissatisfaction and heightened concerns about resource management within the state-run trade and gastronomy system.
What Led to the Food Loss?
In the Jobabo municipality, over 200 kilograms of meat products became unusable at the Trade and Gastronomy Company's Processing Center due to a series of technical failures, managerial neglect, and prolonged power outages lasting over 20 hours impacting the area.
The spoilage was initiated by a refrigeration chamber malfunction, worsened by an inconsistent power generator that often lacked fuel. Carlos Labrada Rodríguez, the unit director, admitted to negligence in oversight and acknowledged failing to notice that part of the refrigerator had stopped cooling.
The incinerated items included croquettes, ground meat, boneless meat, mortadella, cheese, shrimp, and beef from a police seizure. Although some products were moved to other warehouses, those at the back showed signs of spoilage and were deemed unfit for consumption by hygiene inspectors, who ordered their incineration.
Both workers and residents expressed regret over the waste amid the ongoing food crisis and questioned why the products weren't allocated to vulnerable families or used for animal feed.
This loss impacts the company’s financials and affects employee wages, but most significantly, it affects the community, which witnesses essential food vanish while shortages and prices continue to rise.
Key Questions About the Food Loss in Las Tunas
What were the main factors leading to the food spoilage in Jobabo?
The primary factors included administrative negligence, technical failures in refrigeration, and prolonged power outages, compounded by a lack of alternative measures to safeguard the food.
How did the company's leadership respond to the incident?
The company leadership indicated that disciplinary actions would be taken after concluding the investigation, emphasizing strict adherence to procedures in the future.
What impact did the food loss have on the community?
The food loss exacerbated the existing food crisis, affecting the community by reducing essential supplies and contributing to public dissatisfaction.