Las Tunas Food Sector Innovates Amid Economic Challenges
Inspired by Fidel, the food industry workers of Las Tunas celebrated January 25th by innovating through science to continue transforming raw materials into food for the people, despite the negative impact of the global economic crisis and the intensified blockade maintained by the United States government against the Cuban people.

Strengthening Party Role and Resource Management
Nevertheless, they are called upon to strengthen the role of Party nuclei and management cadres so that work collectives operate in an environment of oversight and systematically evaluate resource performance. This involves overcoming challenges and leveraging favorable conditions to diversify product lines and place more food on store counters, as summarized by Provincial Party Bureau member Reynaldo Rivero Álvarez and the Government Council's Programs and Objectives Coordinator, Aida Rosa Rodríguez Núñez.

Collaboration with Non-State Sector and Local Initiatives
The director of the Bread Chain, Yuniel Fernández Sánchez, spoke about linkages with the non-state sector, which enables them to secure fuel and other essential raw materials.

The leading role of women and men who get things done in the municipalities of Jesús Menéndez and Colombia was highlighted by the directors of the Base Business Units, Niurka Maité Ruíz Gutiérrez and Yaniel Pérez Ochoa.

The first case has successfully transformed initiative into increased volumes of diversified food products. Although they have closed with profits in recent years, they have been unable to pay salary incentives due to bureaucratic obstacles that must be resolved immediately, as emphasized by the Human Resources specialist of the Provincial Food Company.

Production Achievements and Training Initiatives
The director of the Las Tunas Provincial Integrated Food Industry Company, Alberto Rodríguez Fonseca, highlighted the production of cane syrup and guarapo for preserves and baked goods, the purchase of over 200 tons of flour and other raw materials such as vegetable oil, enzymatic core, baking soda, sugar, and yeasts, as well as productive linkages. Although these did not allow for the fulfillment of physical production targets, they enabled production volumes that shifted the financial balance favorably.

In immediate response to the implementation of the Government Program, the project for the provincial school for bakers and pastry chefs was revived with the purpose of training human resources and seeking new exportable funds for the benefit of the company itself.