THE CUBA REVIEW 



Wheat-Flour Market in Cuba 



Although Cuba neither produces wheat nor manufactures flour it is distinctly 

 white-bread country. Of the common flour substitutes com meal is used to a limited 

 extent, principally for cooking purposes rather than for bread making. Other coarsd 

 and dark breads are practically unknown. Long loaves of hard-crusted, fine-texturec 

 white bread, cut in sections rather than in slices, are found on almost every Cuban tabled 

 regardless of the wealth or poverty of the owner. 



Ci'BA AN Important Buyer of American Flour 



It is estimated that the 3,000,000 inhabitants of Cuba have a normal consumption 

 of approximately 1,200,000 sacks (of 200 pounds each) of flour per year. This is 

 equivalent to 80 pounds per capita. All of this flour must be imported, and, as may be 

 expected, the United States has consistently held a commanding position in the Cuban 

 flour trade. Cuba is, in fact, one of the major markets for American flour. In 1921 

 Cuba imported from all countries 1,226,000 barrels of flour, valued at $11,319,000. 

 Of this amount 1,182,000 barrels, valued at $10,892,000, came from the United States. 

 At present no official statistics on flour imports are available for 1922. 



Of the Cuban ports, Habana receives the largest share of the flour entering the 

 island. In normal times slightly less than one-half the flour imported goes to Habana, 

 while about one-sixth goes to Santiago de Cuba. The remainder goes to Matanzas, 

 Cienfuegos, Caibarien, and other ports. 



Canadian Competition Increasing 



Up to the end of 1917 the United States supplied practically all of the flour im- 

 ported into Cuba. In 1918 Argentina and Uruguay entered the market. Argentina 

 supplied approximately 6,000 sacks and Uruguay approximately 5,000 sacks. Since 1917 

 Canada has been the only competitor of the United States in this trade. In 1919 

 Canada supplied 1.9 p>er cent of Cuban flour imports, compared with 97.9 per cent 

 from the United States. In 1920 and 1921 Canada supplied 3.4 and Z.o per cent, 

 respectively, while the United States supplied 96.4 per cent in both years. 



Importers state that Canadian competition has recently shown a marked increase. 

 One large importing jobber places the amount of Canadian flour entering the port of 

 Habana during the first three months of 1923 at not less than 33,000 sacks out of a 

 total of 150,000 sacks. 



While statements vary as to whether American or Canadian flour is being sold 

 in Habana at a lower price, all charges paid, it is safe to say that the Canadian flour is 

 at least on a competing basis with the American product. This is borne out by state- 

 ments of various importers and by statistics of recent importations. Some dealers main- 

 tain that the opinion or prejudice of the Cuban baker has an important bearing in this 

 matter. A flour that will rise quickly with a minimum of working and give a maximum 

 output in loaves is the kind desired. The relative qualities of Canadian and American 

 flour are matters of discussion and varied opinion, but it is evident that considerable 

 numbers of bakers consider the Canadian product adapted to their purposes. 



Some American mills have shown indifference to the Cuban market at times when 

 the demand in the United States has been good. In this connection, flour manufacturers 

 who wish to maintain a permanent export trade should consider whether it is not advis- 

 able at times to sell in the foreign market at a smaller profit than that secured in domes- 

 tic business, as the loss of orders may result in the permanent loss of the export trade. 



