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Annual and Seasonal Trends in U.S. Lard Production

Author

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  • Gazelle, Stanley A.

Abstract

Excerpts from the report: Lard, a byproduct of the hog industry, is one of the major food fats produced in the United States. Its production is determined by the total number of hogs slaughtered, the average live weight of the animals killed, and the yield per 100 pounds of live weight hog. Lard is obtained from leaf fat (which is nearly pure fat), other fat cuts (such as the fat back and plates), and fat trimmings (obtained in cutting up the hog carcass). Since hogs are raised for pork, lard output is a function of pork prices and demand for pork, rather than demand for lard itself. This factor, along with changes in animal weights and yields, results in a wide variation of lard production, both on an annual and seasonal basis. This study traces some of the major trends in the commercial hog industry during the post-war era and their effect on lard production. The period covers the October-September marketing years, from 1950/51 to 1965/66. Differences between seasonal variations for the marketing years 1950-54 and 1961-65 were analyzed to determine the principle changes.

Suggested Citation

  • Gazelle, Stanley A., 1967. "Annual and Seasonal Trends in U.S. Lard Production," Miscellaneous Publications 321790, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uersmp:321790
    DOI: 10.22004/ag.econ.321790
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