A fire broke out in the early morning in the La Coloma Industrial Fishing Company, in the westernmost part of Cuba (Pinar del RÃo), was brought under control by the Fire Department with no casualties. The fire primarily affected the processing line of lobster, generating a column of smoke visible from different points of the municipality.
Authorities described the incident as medium proportionsThe presence of abundant plastic material favored its rapid spread and complicated the extinction efforts; it was under control after about six hours work and was declared completely extinguished after about eight hours. The investigation is underway causes of the fire and the damage, which is anticipated to be considerable, is quantified.
The event and the emergency response
According to the first Prevention Officer of the Fire Department in the province, the operation advanced with the support of the entity's personnel and, once the situation was stabilized, only a small focus remained which was expected to be extinguished shortly. Coordination with the workers facilitated a swift response on the scene.
The plant director, Yordan Nogueira, explained that the industry was not in operation when the flames started, which prevented a bigger tragedy. At that time, work was being carried out off the line, with no workers present in the affected area.
Official sources specified that the system of ammonia refrigeration He was detained before the incident, so there was no risk from this concept nor any impact on the population.
Affected areas and extent of damage
The flames severely impacted the industrial area where the company's most important processes are carried out. At first glance, the facility presents significant structural damage, with panels, beams and roof damaged by the high temperature.
- Zone of precooked, key to defining product quality.
- Automatic sorting machine intended for lobster management.
- TRES bagging machines with heat tunnels for packaging.
- Cameras fresh and frozen, in addition to the plant ice from the tail line.
The abundance of combustible material in the premises enhanced combustion and partial detachment of the cover This made control tasks difficult. Despite this, the deployment allowed the perimeter to be secured and prevented personal injuries.
At the time of the accident there were about 1.300 kilos Frozen lobsters awaiting packaging. The industry is now assessing the extent of the damage to equipment and product, awaiting the final economic assessment.
Strategic importance of La Coloma
La Coloma is considered the largest fishing industry of its kind in Cuba and a pillar for the supply of food and the entry of foreign currency. It contributes more than 45% of the lobster caught in the country and near the 80% of bonito which is marketed, with a significant presence in markets in Asia and Europe.
In addition to its weight in exports, the entity acts as employment engine for the town of La Coloma, so the productive and social impact of the fire is especially sensitive in the area.
Contingency plan and next steps
The Deputy Minister of the Food Industry announced that, after the technical evaluation, the recovery of the plant in the shortest possible time. In the meantime, the strategy that has already worked in other emergencies will be activated: diverting processing to Batabanó and the Isle of Youth.
The calendar is also tight. October is a key month for capture of lobster, so alternatives are being prepared to not slow down the campaign and take advantage of the potential of the species during its greatest manifestation.
Causes and investigation
Authorities keep the research to determine the origin of the fire. Among the factors that could have influenced this is the accumulation of combustible plastic material in the affected area, which accelerated the spread. The dense column of smoke alerted residents, although no injuries or deaths were reported.
With the situation already under control and the extinction completed, the priority is restore operational capacity and ensure service continuity, while implementing temporary measures to sustain lobster production without compromising quality and safety standards.
