Logistics Row Sparks 25kg Flour Shortage Across Mauritius

A severe shortage of 25kg flour sacks from the State Trading Corporation (STC) is disrupting the local food industry, forcing restaurateurs and bakers to scramble for supplies as costs begin to climb.

The crisis, which has left shelves empty in major supermarkets and small shops alike, is being attributed to a breakdown in the national distribution chain rather than a lack of raw materials.

While bread production remains stable, the commercial catering sector warns that the scarcity of the popular “green bags” could soon lead to price hikes for consumers.

Logistics at the Heart of the Crisis

The STC has confirmed that the disruption follows the suspension of a contract with a primary distributor responsible for supplying 19 bakeries and the majority of the island’s retail outlets.

“The stock of flour is available in Mauritius,” a spokesperson for the STC stated. “The problem lies solely with logistics.”

Industry insiders, however, suggest deeper internal issues. Vicky Hanoomanjee, CEO of SaveMax, noted that changes in STC management have seen the number of handlers reduced from five to three.

“Their logistics can no longer cover the entire island,” Hanoomanjee said, noting that his outlets—which purchased nearly 9,000 bags last December—are currently receiving nothing.

Businesses Under Pressure

For small business owners, the impact is immediate. In Port Louis, restaurant owner Faizal Bahemia reported being unable to find bulk flour despite intensive searches.

“We use flour for naan, pizzas, and burger breading,” Bahemia explained. “Without this main ingredient, we cannot continue to offer certain products.”

Other operators are being forced to buy smaller domestic sachets or expensive alternative brands.

Priya, a bakery manager in Quatre-Bornes, warned that these rising production costs will likely be passed on to the public if the situation is not resolved.

Quotas and “Business as Usual”

The retail squeeze is further evidenced by a new, unofficial quota system. Uttam Sumaroo, Secretary General of Masters Express, revealed he has received only two bags of flour in the last fortnight.

“Before, there was no limit,” he said. “Now, we are facing constant demand with restricted supply.”

In contrast, the island’s bakeries appear insulated from the crisis. Nasser Moraby, president of the Association of Bakery Owners, confirmed that subsidized “blue bag” flour continues to be delivered daily without quotas, ensuring that bread production remains unaffected.

Seeking Solutions

To bypass the distribution bottleneck, the STC has registered approximately 70 independent truckers to handle deliveries.

Authorities are now urging struggling retailers to contact the STC directly to coordinate with these transporters.

Despite these measures, the market remains volatile as the island waits to see if the new logistics arrangements can meet the heavy demand of the catering and pastry sectors.

Source: Defi Media