Cuba is currently facing severe agricultural challenges resulting in significantly reduced sugar production, which impacts the rum industry. Ruaridh Nicoll highlights the historical context of sugar production in Cuba, with recent output levels reminiscent of the 19th century. Experts, including Michael Bustamante, emphasize the dire situation of the sugar industry, which is compounded by aging infrastructure and declining operational sugar mills. This decline poses risks not only to Cuba's internal rum production but also to global markets, making it a critical issue for rum enthusiasts and producers alike.
Countries all over the world are experiencing issues with agriculture for a host of reasons; some of those issues have gone on to impact other aspects of society, including politics.
You have to go back to the 19th century to find numbers this low,” he told The Guardian about the current state of sugar production.
At issue here, Nicoll reports, are two sides of Cuban rum production: its domestic industry and the efforts by international companies with partnerships with Cuban companies.
A decline in the amount of rum produced in Cuba would have big ramifications for both the spirits industry there and for drinkers fond of the rum the island produces.
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