In an effort to diversify the production of its various entities and provide a solution to the complexities facing the territory related to the supply of raw materials, the Basic Business Unit (BBU) of food producers in Calixto García held a working meeting with master bakers representing the various bakeries and confectioneries in our municipality. The objective was to combine their collective experience and knowledge to develop a catalog of food products in which cassava and its derivatives were the main raw materials.
The municipality of Calixto García has a considerable area exploitable for agricultural production, from which tons of this food inherited from our indigenous ancestors are extracted. Therefore, leveraging this traditional ingredient to replace raw materials that the country imports at high prices has been a line of work for the Calixto residents belonging to this BBU. The initiative seeks not only to reduce costs in the face of rising wheat flour prices, but also to promote food, nutritional, and, of course, indigenous sovereignty.
[Master bakers from all the bakeries in the municipality shared their experiences in creating the cassava-based product catalog.] Master bakers from all the bakeries in the municipality shared their experiences in creating the cassava-based product catalog.
Adelaida Yero Sicilia, a master baker at the Nereida González bakery in the San Agustín People's Council with many years of experience, explained, "Imported wheat is increasingly expensive and scarce. Cassava, on the other hand, is grown right here. It's resilient, nutritious, and could be the basis for a new generation of breads."
At the conclusion of the meeting, where various cassava dishes and products were discussed, we learned that cassava can be called by several names, one of the best known being Manioc. This is a very versatile tuber that, when processed correctly, can become an excellent alternative to wheat flour. Its most striking advantages are that it is a gluten-free product, ideal for celiacs or people with intolerances. Furthermore, after processing, it maintains a neutral flavor and absorbs other ingredients well, allowing for a variety of options in the preparation process. Its adaptable texture, depending on the processing method, can be fine (like flour) or fibrous (for greater consistency). While all these benefits are considerable, its high yield cannot be overlooked, as it is used almost entirely.
[Cakes, pizzas, tamales, sweets using cassava.] Cakes, pizzas, tamales, sweets using cassava.
Young Liset Perdomo Mateo briefly commented on a type of bread roll with a very peculiar name: "Mushinos are cassava rolls. They are very similar to bread, and their distinctive flavor is highly appreciated by our bakery customers," one of the representatives of the UEB entity that produces bread in our region told us.
And he added, "Based on my experience and my own experiences at this event, I believe that the collective of this organization more than deserves the award for being avant-garde, as their efforts and dedication are extremely great. The task of bringing food options so in demand by the people for snacks and breakfasts into our homes has no adjectives that qualify it in the complex days we face.
