Cuba: Sancti Spiritus Canning Industry Weans of Imports

Sancti Spiritus canning industry counts on four lines of production which includes a processing and aseptic canning plant of Italian origin, for obtaining primary pulp and capable of assimilating 120 tons of fruit each working day. After assuming 2011’s production of autochthonous fruits and vegetables, Sancti Spiritus canning industry initiates

Sancti Spiritus canning industry counts on four lines of production which includes a processing and aseptic canning plant of Italian origin, for obtaining primary pulp and capable of assimilating 120 tons of fruit each working day.

After assuming 2011’s production of autochthonous fruits and vegetables, Sancti Spiritus canning industry initiates a  new season with similar expectations and the responsibility to deliver in the current year all the compote needed for the families as well as some other important provisions for the Cuban economy.

As confirmed by the industry’s director Juan Carlos Guzman, although the commodities supply is below the capacity of industrial processing, the import of pulp is to be avoided in 2012, as it is a normative for the entity since its very foundation, more than a decade ago.

Sancti Spiritus canning industry counts on four lines of production which includes a processing and aseptic canning plant of Italian origin, for obtaining primary pulp and capable of assimilating 120 tons of fruit each working day.

The entity includes also a line for obtaining garlic and onion pulp which currently contributes 95% of the national production, as well as some others of marmalades, purées, compotes and other preparations.

As for the compote line, Sancti Spiritus plant has set itself to produce 7000 tons in the current year, equivalent to the benefit corresponding to Cuban children between zero and three years old.

At 20 tons pace daily, the facility started at the wake of 2012, the onion season and for the coming days the tomato line should begin.

Escambray reserves the right to publish comments.

Leave a Reply

Your email address will not be published. Required fields are marked *