The days when a pound of pork could cost just 16 pesos are long gone and Cuban tables were supplied thanks to a production system that, although centralized, worked.
In 2018, Cuba achieved a record of 200,000 tons of pork, benefiting not only family consumption but also hospitals, tourism, and production centers.
However, today that scenario is a thing of the past: national production has fallen to just over 9,000 tons in 2024, a figure that reflects the total collapse of one of the most important sectors of food in the country.
The admission came from the official newspaper Granma, which could not hide the extent of the disaster and, nonetheless, justified the collapse due to several factors, including the reliance on imported raw materials such as corn and soy, which are insurmountable in the current economic context.
But beyond the blockade and the usual justifications, what becomes evident is the absence of effective policies, the neglect of genetic infrastructure, the lack of real incentives, and the collapse of the agreements that once supported pork production.
The lack of feed, genetic deterioration, theft from the crops, and the shortage of labor are just part of the mix that has devastated the sector, he added.
Today, the price of pork can exceed 1,000 pesos in many provinces, becoming an unattainable luxury for the majority, emphasized the official report.
Experts like Santiago Cuéllar Magdaleno and Orelvis Peñate, with decades of experience, agree: without quality food, no resurrection is possible. This suggests that, amid the current economic crisis, recovery will take time to arrive, if it arrives at all.
Although solutions such as planting root vegetables (cassava, sweet potato) or using palm hearts and agricultural byproducts are mentioned, the experts themselves clarify that these can only complement the pig diet, but cannot replace the 70-80% protein necessary for a sustainable fattening cycle.
Peñate even suggests seeking agreements with foreign investors to finance supplies, medications, and technology, and he also warns about the loss of the pig genetic capital that Cuba had in the past, when breeds like Duroc and Landrace were the foundation of a solid and planned production.
Currently, without functional genetic centers or organized breeding, the country finds itself forced to improvise in a field that requires science, resources, and planning.
The situation is so critical that raising dark-coated pigs is already being considered as an alternative. These pigs are less productive but more resistant and adaptable to rustic feeding, marking a clear regression compared to the production standards of previous years.
In summary, Cuban pig farming is in ruins, and although the regime acknowledges the collapse, there does not seem to be a clear strategy to reverse it.
The possible solutions are on the table, but they require investment, political will, and a change of model. Meanwhile, the pig, a traditional protagonist of Cuban cuisine, is moving further away from the people's plate.
Between November 2024 and January 2025, several news reports starkly illustrated the magnitude of the collapse of the pig industry in Cuba, marking a critical phase in the already prolonged national food crisis.
In November last year, a government report from Santiago de Cuba revealed local efforts to revive pig farming, a goal that seemed unattainable amidst the lack of supplies, the deterioration of productive infrastructure, and the loss of genetic capital in pig breeding. The authorities were trying to revive a key sector without the minimum conditions to achieve it.
Just weeks later, another report highlighted that in several provinces of the country pork had become an absolute luxury item.
The outrageous prices—exceeding a thousand pesos per pound—put even chicharrones, a popular staple of the Cuban diet, out of reach. This situation not only reflected shortages but also the growing inequality in access to food.
Finally, last January, a new criminal modality linked to the crisis was documented: the kidnapping of pigs directly from the fields, a sign of the social decay accompanying the collapse of the agricultural system.
Frequently Asked Questions about the Pork Crisis in Cuba
What is the current situation of pork production in Cuba?
Pork production in Cuba has drastically fallen from 200,000 tons in 2018 to only 9,000 tons in 2024, reflecting a profound crisis in the country's pig farming sector.
Why has pig production in Cuba decreased so much?
The decrease in pork production in Cuba is due to a combination of factors, including the lack of supplies such as corn and soy, the neglect of genetic infrastructure, a shortage of labor, and the absence of effective policies. The Cuban regime acknowledges this collapse, but has yet to present a clear strategy to reverse it.
How does this crisis affect the Cuban population?
The pork crisis in Cuba has made pork meat an unattainable luxury for the majority of the population, with prices exceeding 1,000 pesos per pound, which particularly affects retirees and low-income families.
What measures is the Cuban government proposing to solve the swine crisis?
The Cuban government has mentioned the creation of multiplier centers and the use of liquid feeds as solutions to increase pork production. However, these measures have not yielded tangible results due to a lack of funding and the bureaucracy that hinders access to the necessary resources.
Are there alternatives to pork in the Cuban diet?
Although the government has suggested alternatives such as raising dark-coated pigs and using agricultural by-products, these cannot replace the necessary protein in the pig diet. The shortage and high price of other proteins like chicken also limit options for Cuban families.
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