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:
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:
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.