Dr. Jorge I. Dominguez taught international relations at Harvard University for many years, focusing on the Latin American region. Dr. Jorge I. Dominguez has authored and edited a number of books, including those focused on various aspects of Cuban society and economy.
One recent development in Cuba’s agricultural sector has been the emergence of a slow food coffee industry. This involves an ethos of local food production and cooking, such that traditional food cultures survive and thrive. Coffee production has a history in the island nation extending back to the 18th century, when French land owners, fleeing the revolution in Haiti, created coffee plantations in Cuba. By the 1950s, 20,000 tons of coffee were exported annually. However, after the Cuban Revolution, the land allocated to coffee decreased significantly, and it now has a marginal role in the economy.
The country is home to a UNESCO heritage coffee site, and approximately 1.5 tons of Arabica are exported each year. A current initiative is BioCubaCafe, which brings together partners such as the Cuban Ministry of Agriculture and the Lavazza Foundation in integrating coffee production within forested ecosystems. Blockchain-enabled traceability ensures transparency, and the Slow Food’s Participatory Guarantee System helps ensure a quality, sustainably produced end product.
One of the aims of the program is to preserve woodland and biodiversity while contributing to the local and export economy. It also seeks to empower youth and women, encourage social equity, and make the supply chain more efficient.
Jorge Dominguez 