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Lard and suet

Lard and suet are both types of animal fats that are commonly used in cooking and baking.

Lard is made from pig fat and has a soft, spreadable consistency at room temperature. It is commonly used in baking to make flaky pie crusts, biscuits, and other pastries. Lard can also be used for frying and sautéing, and is sometimes used as a spread on bread or toast.

Suet, on the other hand, is a type of hard fat that is found around the kidneys and other organs of cows and other animals. It has a high melting point and a firm texture and is commonly used in traditional British cuisine to make puddings, mincemeat, and other dishes. Suet is also sometimes used in bird feeders to attract birds such as woodpeckers and nuthatches.

Both lard and suet are high in saturated fat and calories and are generally considered to be less healthy than plant-based oils and fats. However, they are still widely used in certain types of cooking and baking due to their unique flavor and texture properties.

The market scope for lard and suet is relatively limited, as both of these products are considered to be less healthy than plant-based oils and fats, and are therefore used less frequently in modern cooking and baking. However, lard and suet still have a small but dedicated following among home cooks and professional chefs who appreciate their unique flavor and texture properties.

In some parts of the world, such as certain regions of Europe and Latin America, lard is still commonly used in traditional cooking and baking. However, in many other parts of the world, vegetable-based oils and fats have largely replaced lard in everyday cooking.

Suet is also a relative niche product and is primarily used in traditional British cuisine and some types of bird feeders. However, there is a small market for suet-based products such as suet cakes and suet blocks, which are sold as bird feed and wildlife food.

Overall, the market scope for lard and suet is relatively limited and is likely to remain so as consumers continue to shift towards plant-based oils and fats for health and environmental reasons.

The major players for lard and suet are as follows:

Armour: Armour is a US-based company that produces a range of lard products, including traditional lard as well as specialty products such as seasoned lard and pan drippings.
Coast Packing: Coast Packing is a California-based company that specializes in animal fats, including lard, beef tallow, and duck fat. They produce a range of lard products for both home cooks and commercial customers.
Atora: Atora is a UK-based company that produces suet-based products such as beef suet, vegetarian suet, and suet blocks for bird feeders. They are a well-known brand in the UK and other parts of Europe.
Cargill: Cargill is a multinational corporation that produces a wide range of food products, including lard and other animal fats. They supply lard and other animal fats to food manufacturers and other commercial customers around the world.
Zwanenberg Food Group: Zwanenberg Food Group is a Dutch company that produces a range of meat-based products, including lard and suet. They supply these products to food manufacturers and other commercial customers throughout Europe and beyond.

Commercial production of lard and suet typically involves rendering animal fat, which is the process of heating the fat to melt it and separate it from other impurities. Here is a general overview of the commercial production process for lard and suet:

Sourcing the fat: The first step in commercial production of lard and suet is sourcing the raw material, which is typically the fat from pigs for lard and from cattle for suet. The fat is typically sourced from meat processing facilities, where it is a byproduct of meat production.
Cleaning and preparation: Once the fat has been sourced, it is typically cleaned and prepared for rendering. This may involve removing any meat or connective tissue, as well as any impurities or contaminants.
Rendering: The next step is rendering the fat, which typically involves heating it in a large vat or kettle to melt it down and separate it from other impurities. The melted fat is then filtered to remove any remaining impurities or solids.
Packaging and distribution: Once the lard or suet has been rendered and filtered, it is typically packaged into containers such as tubs, cans, or blocks. These products are then distributed to food manufacturers, commercial customers, and occasionally retail consumers.

The commercial production of lard and suet involves a relatively simple process of rendering animal fat, which is then packaged and distributed for use in cooking and baking. While the market for these products is relatively small, there is still demand lard and suet among certain segments of the population, particularly among those who value their unique flavor and texture properties.