66.
P R O C E S S I N G A N D STORAGE PROBLEMS
OF l A R D
J. W . COLE
U N I V E R S I T Y OF TENNESSEE
1.2 know that lard is one of the most economical fats witA, great
shortening power and t h a t it i s a160 one of t h e b e s t all-purpose cooking f a t s ,
and e a s i l y digested. However, we all have seen l a r d t h a t was dark, having a
more pronounced flavor and odor than is desirable, Just because a few sinple
steps i n t h e processing were not followed.
Preparation of Lard Stock
Pork f a t t o be rendered should f i r s t of all be fresh and i n the best
possible condition. The quicker i t i s rendered a f t e r c h i l l i n g t h e carcass,
t h e b e t t e r it i s . I f pork f a t i s held under ordinary storage temperature o f
32 t o 35 degrees F. over f i v e t o seven days, t h e f r e e f a t t y acid content increases r e s u l t i n g i n lard with a lower smoke point and keeping quality, The
smoke point (250-425 F.) i s quite important i n c e r t a i n types of cookery. A
recent t e s t by Consumers Union has shown t h e smoke point of l a r d to be an
average of 350 degrees F. as compared t o 400 degrees F . f o r most vegetable
shortenings. Do not expose l a r d stock t o l i g h t and keep away from objectionable odors. Leaf and trimming fat can be blended; however, i n t e s t i n a l
f a t should be rendered separately f o r l a r d of highest quality.
Removal of t h e akin on l a r d stock i s recommended as too much rind
may give lard a s o f t e r body and possibly a shade off t h e desired chalk-white
color. After "rinding" the f a t should be cubed (1'' square) o r run through a
of
chopper. Grinding l a r d stock speeds up the rendering process. Remove
t h e lean. Lean meat w i l l turn brown and c r i s p before the rendering process
has been completed and will give the l a r d an o f f color.
Rendering Proc ess
Improper cooking has probably lowered the quality o f l a r d more than
all other problems put together. Overcooking o r cooking a t high teuperatures
w i l l increase f a t t y a c i d content and lower t h e keeping quality greatly. Most
o f t h e o f f color i n l a r d i s caused by improper cooking. The steam jacketed
k e t t l e w i t h steam pressure varying from 30 t o 50 pounds pressure i s a good
means of rendering where such a k e t t l e i s available. The cooking temperature
o f t h e l a r d should not exceed 240 t o 250 degrees F. a t any time during t h e
rendering. S t a i n l e s s s t e e l , r u s t - f r e e iron, o r aluminum k e t t l e s a r e a l l
s a t i s f a c t o r y f o r rendering. Do not use copper o r rusty iron containers as
t h e r e i e a p o s s i b i l i t y that t h e fats will combine and form oxidative s a l t s
t h a t lower t h e s t a b i l i t y of lard, I f steam i s not available and the open
f i r e is used, frequent s t i r r i n g and hard wood t h a t w i l l give a uniform heat
should be employed. Frequent a t l r r i n g tends t o speed up the rendering process with a more thorough job.
The usual t e s t s f o r doneness are: (1) the cracklings become amber
i n color and, i f t h e fat s t i l l has t h e rind, small white b l i s t e r s w i l l form
on t h e skin surface; (2) when no moisture r i s e s from t h e l a r d . This can be
teeted by passing a cold l a r d can l i d over the k e t t l e t o t e a t f o r condensation.
67.
The hot l a r d should be s t r a i n e d through s u f f i c i e n t muslin o r cheeae
c l o t h t o remove sediment, cracklings, and so f o r t h . When a l a r d p r e s s i s used
t o remove all t h e fat possible, it, together with a l l of t h e u t e n s i l s f o r
storing, should be scrubbed and dried. Any old o r rancid f a t on t h e containers
will lower t h e q u a l i t y of t h e new l a r d and cause it t o d e t e r i o r a t e more quickly.
Cooling Lard
Cool t h e hot lard as quickly ae possible and stir frequently during
t h e cooling process. Avoid beating o r whipping as t h i s w i l l introduce a i r
which may shorten t h e keeping quality of t h e l a r d . I f l a r d i s not s t i r r e d ,
t h e l a r d o i l tends t o separate out from t h e stearin and causes a grainy t e x t u r e .
Lard S t a b i l i z e r s
A t this point reference i s made t o a recent release (1029 Nov. '48)
from t h e o f f i c e o f K. F. Warner, Exteneion Meat S p e c i a l i s t , U.S.D.A.
Subject:
Lard S t a b i l i z e r s
Many of you a r e asked questions about t h e use o f s t a b i l i z e r s i n lard
t h a t i s rendered a t home o r i n locker p l a n t s . T h i s information from
t h e Bureau of A n i m a l Industry was helpful t o me and we hope it w i l l
be t o you.
Rancidity i n l a r d i s due t o t h e chemical break-down o f some of t h e
fats and t h e addition of oxygen. A i r , heat, l i g h t , and metal speed
up t h i s process. Once l a r d has become rancid it has chaaged chemic a l l y . There i s no way t o r e p a i r t h e damage.
To slow down t h e development of r a n c i d i t y i n lard t h e standard
recommendations have been t o : Use clean, f r e s h f a t , render t h e l a r d
thoroughly without over heating (under 250 degrees F.), pack i n
sma1.1 containers, f i l l containers f ~ ( t ol d r i v e out a i r ) , seal cont a i n e r s , and s t o r e i n a dark, reasonably cool place.
These recommendations stand and should be followed. I n addition we
now have chemical s t a b i l i z e r s , which serve as antioxidants and delay
r a n c i d i t y development even more. Among these are:
Approved Lard S t a b i l i z e r s
1. Nordihydroguaiaretic acid. Sometimes c a l l e d "NDGA"
Amount permitted by Meat Inspection Diviaion, B.A.1
of 1 percent, p l u s 5/1000 o f 1 percent c i t r i c acid.
.
., 1/100
2 . Propyl gallate. Available under various trade names.
Amount permitted by Meat Inspection Division, B.A.I. 1/100
o f 1 percent plus 5/1000 of 1 percent c i t r i c acid.
,
.
Usually sold i n combination wlth
another antioxidant
Amount permitted by Meat Inspection Division, B.A.I., 2/100
of 1 percent.
3. Butylated hydroxyanisole.
68.
4. Thiodipropionic a c i d plus dilaurylthiodipropionate.
Amount permitted by Meat Inspection Mvieion, B . A . I . , 1/10
of 1 percent (1/100 of 1 percent thiodipropionic acid, plus
9/100 of 1 percent dilauPylthiodipropionate). Not yet on
t h e market,
5. Hydrogenated vegetable o i l . 4 t o 6 percent.
These o i l s contain a small amount of n a t u r a l l y occurring
antioxidants (Tocopherols)
Recommended by t h e Bureau of Agricultural and I n d u s t r i a l
Chemistry, U.S.D.A.
.
General Recommendations:
1. Approved s t a b i l i z e r s delay t h e development of r a n c i d i t y i n
l a r d , are p r a c t i c a l t o use, and seem wiee t o recommend.
2 . The U.S.D.A. has no experimental experience with t h e various
products and cannot compare t h e i r performance.
3. C i t r i c a c i d serves a s a eynergist.
ivenese of the antioxidant.
I t fncreaees t h e e f f e c t -
4 . Some other l a r d s t a b i l i z e r s a r e on t h e market.
Read t h e i r
l a b e l s and check t h e i r ingredients against t h e chemicals
l i s t e d above.
5. Lecithin i e an e f f e c t i v e emdsifying agent.
6. Use commercial s t a b i l i z e r s as directed on t h e container.
The uee o f eoda t o "sweeten" lard i s not recommended too highly,
Potatoes have been suggested t o help s l i g h t l y rancid l a r d . Cook 3 t o 4
potatoes from every 10-15 lbe. l a r d u n t i l they become quite brown o r dark i n
color. Carrote can be ueed i n place o f t h e potatoes.
Storage
Store i n a cool, dark place i n emall containers that have been comp l e t e l y f i l l e d and sealed. The storage temperature should be around 40 degrees F. and not over 60 degrees F.
Poor keeping l a r d nay be caueed by:
1. Fat p a r t i a l l y rancid before rendering
2. F a t from underfiniehed hogs
3. Inauff i c i e n t rendering
4. Overheating and sediment
5. Poor containers and exposure t o heat and l i g h t
6. Too much beating o r whipping
7. Muety and other objectionable odor8 i n t h e etorage room
0 . Storage i n Temperature above 60 degrees F.
69.
P r ob1ems
-
A s was s t a t e d i n t h e beginning - we know about l a r d
a l l of i t s
good points! However, we should face t h e g z a t e s t problem that confronts l a r d
and t h a t i s t h e many forces behind t h e s h i f t i n g fats and o i l s p i c t u r e , The
time has come f o r us t o caref'ully analyze "the handwriting on t h e ' w a l l " .
Hogs are t h e chief converters of grain i n t o edible meat. Although
they can p u t on more pounds of gain w i t h less feed than c a t t l e o r sheep, t h e y
s t i l l cannot compete with c a t t l e and sheep i n u t i l i z i n g grasslands and what
would otherwise be termed wasteland. More fats and o i l s can be produced from
growing vegetable o i l s than through an acre of corn f e d t o hogs. Mr. Frank
Kutich, college economist with Iowa S t a t e gives t h e following figures:
1 a c r e of Copra produces 2,880 l b s . Coconut Oil
1 acre of soybeans produces 200 l b s . Soybean O i l
1 a c r e U.S. Land produces 51 l b s . Lard (plus 190 l b e . pork)
These figures bring up a new food-producing team t h a t t h r i v e s n a t u r a l l y i n l i q u i d pastures without depending upon t h e s o i l . T h i s new food team
i s supposed t o l i f t t h e e f f i c i e n c y of food production t e n t o twenty fold. The
f i r s t member o f t h i s team i s Chlorella, a green alga single c e l l e d p l a n t as i n
pond scum. I n an acre of shallow pond, fed with common mineral8 and a common
gas, many times as much basic food can be grown as on one a c r e of our best
s o i l , And f u r t h e r experience with the " t i l l i n g " o f this new crop may w e l l
bring r i c h e r harvests,
The other member of t h e team i s a yeast c e l l . I t takes the place of
t h e p i g i n making f a t s and p r o t e i n , I t does not depend upon t h e s o i l and works
twice as e f f i c i e n t l y as t h e hog. T h i s new team i s not j u s t a laboratory idea
but i s actually being used today t o help b e t t e r t h e d i e t of an ever increasing
world population. Granted t h a t t h i s new team will never take t h e place Of a
T-bone steak nor a l o i n pork chop. However, it may well develop i n t o another
f a c t o r i n a slower denand for rendered pork f a t .
Synthetic o i l s nade chiefly from petroleum are being used f o r soaps.
Synthetic r e s i n s are replacing drying o i l s i n p a i n t s . More two-way o i l s are
being used i n food production making f o r more competition f o r lard.
Forty p e r cent of shortening and l a r d sold goes i n t o bakery products.
Synthetic emulsifiers, o r so c a l l e d "bread softeners", have been developed t o
cut t h i s 40 per cent f i g u r e down materially.
T h i s age has been described among other things as " t h e ready-mix
age". The housewife can buy p r a c t i c a l l y anything from soup t o cakes i n t h e
package. Here again l a r d has been l e f t by t h e wayside i n favor o f vegetable
shortenings. Recently, l a r d dropped i n p r i c e t o t h e point where i t w a s s e l l i n g a t half t h e p r i c e of most vegetable shortenings. S t i l l l a r d s a l e s d i d
n o t boom nor are they booming now. Lard seems t o have l o s t ground with the
American housewife o f today. Changing t a s t e s have h u r t l a r d while helping meat
consumption. Southern people a r e changing over t o more r e d meat. That leaves
more f a t backs t o go i n t o lard.
What can be done about t h i s serious problem i n connection with pork
f a t ? The recent butter-oleo f i g h t should prove t h a t nothing can be gained
along these l i n e s . Suggestions have come from t h e Secretary of Agriculture
70.
o f f i c e t o the e f f e c t that (1) i q r o v e d quality, ( 2 ) new uses, and (3) export
markets may be the answer. The recent decision o f t h e government t o l i f t
quantitative l i m i t a t i o n s on f a t exports can only be a temporary a i d . The
o t h e r two suggestions a r e being followed and s t i l l o u r l a r d s i t u a t i o n i s not
improving.
What can w e do as " m e a t s " men? We a r e forced t o attack %he problem
a t i t s source
the hog. A meatier type hog sold at l i g h t e r weights seem t0
be a p a r t i a l answer a t l e a s t . I n order t o get t h e farmers t o produce t h i s
kind of hog, we a r e going to be forced t o push hog buying on a more equitable
baeie such as buying on carcass grades and cut-out y i e l d s .
-
The vice-president of one of the l a r g e s t packing companies i n the
world recently said,
would welcome an improved system of hog
buying that would permit more refinement i n buying according t o cut-out performance".
"-------------
It is up t o us t o take advantage of t h i s kind of co-operation and
push a program t h a t would help solve t h e g r e a t e s t problem of l a r d rendering
too much low-priced l a r d .
today
-
CHAIRMAN MILLER: M r . Cole c e r t a i n l y brought out some thought s t i m -
u l a t i n g questions.
t h i s discussion.
John Christian from t h e University of Connecticut w i l l l e a d
PROF. CHRISTIAN:
Thank you, Mr. Chairman.
T h i s paper on l a r d was very well done. T h i s l a r d export problem
might be compared with a s p i r i n , It r e l i e v e s the s i t u a t i o n , but it does not
cure it. I have t h e sanae problems i n my meats laboratory. We a r e t r y i n g t o
produce a hog with a leaner, longer look. It does not produce as much l a r d ,
but, what am I going t o do with the lard I g e t ? The dining h a l l s w i l l not
take it; you can not s e l l it t o t h e f a c u l t y wives, So I a m l e f t with about
50 pounds, and i n 80me cases, 300 o r 400 pounds. There i s no place t o put i t .
I f i n a l l y sold it as waste f a t f o r about four and one-half cents a pound.
Maybe some of you can help me out on my problems.
Perhape some of you have questions t o ask M r . Cole on l a r d storage.
PROF. ZIEGLER: Mr. Christian, I have a question t o ask Professor
Tomhave, K e n Warner or anyone e l s e on t h i s Committee o f Judges: If I have my
meat Judging team place t h e pork cuts according t o our trend of thought here,
a r e you men going t o cut t h e i r more because they can not see the pork the
way you a r e used t o h a v i n g t h e n l o o k a t it? I n other words, a r e you going t o
penalize t h e boys on softness a s much a s you d i d heretofore, because you can
not have unfinished pork and have firmness, unless you have it frozen.
b
Another point concerning t h e keeping of l a r d on t h e farm. We have
been doing work on t h e canning of lard, and you talk about l i g h t . You w a n t
t o keep l a r d away f r o m l i g h t . Well, we have had l a r d i n sealed quart j a r s i n
t h e sun half t h e day, a t eighty degrees Fahrenheit r i g h t s t r a i g h t through.
I n one year's t i m e that l a r d came out j u s t a8 sweet as any l a r d you w a n t ,
Now, where a r e you g e t t i n g a l l this l i g h t s t u f f from, that you had
t o put it away i n t h e dark? The l a r d was freshly rendered l a r d from t h r e e
71.
hogs that had been k i l l e d , and had beenchilled f o r W n t y - f o u r hours, and the
jars were s t e r i l i z e d . The one jar was sealed, t h e other jar had a puncture i n
e stored thean at 34O; t h a t ' s
t h e l i d ; we put a hole i n it so it could get a i r . o W
i n the r e f r i g e r a t o r . It fluctuated from 33 t o 38
Then we took it over t o
We put it i n our
the o f f i c e where our temperature normally runs around 72'.
meat room where t h e temperature i s normal, 60
62' t h e year around. We put
some i n zero storage; some on top of the lockers where it was r e a l hot, exposed t o l i g h t and also unexposed t o l i g h t . We had three samples. One was
wrapped so t h e l i g h t could not g e t i n ,
-
.
Dr. Miller here i s t h e fellowvhomakes t h e f i n a l analysis on it, t h e
peroxide values; t h e f r e e f a t t y acid determination. Then we make organoleptic
t e s t s . And i n every case t h e l a r d t h a t was sealed from t h e a i r w a s good and
sweet a t the end of one year, That which waa exposed t o a i r was unusable and
inedible. Light did not a f f e c t the keeping quality of t h e l a r d .
PROF, ERADY:
posed t o l i g h t ?
What about t h e l a r d that was not sealed t h a t w a s ex-
PROF. ZIEGLER: I t was not any more rancid than t h e other.
PROF. J3RATZT;ER:
Did you have any frozen l a r d i n that?
PROF. ZIEGLER: Yes, the l a r d was frozen; t h a t was zero.
oxided value and f r e e f a t t y acid was f a i r l y low.
PROF. EUITZLER:
PROF. BUTLER:
mediately a f t e r ?
PROF. ZIEGLER:
PROF. BUTI;ER:
like that?
PROF. ZIEGLER:
PROF. BUTLER:
PROF. ZIEGLXR:
PROF. BUTLER:
I t s per-
Sealed and unsealed?
When did you t e s t i t a f t e r breaking t h e seal? ImImmediately aPter
.
Did you test it again the day a f t e r , o r something
That i s r i g h t .
Again, and s t i l l it did not increase?
We made the organoleptic t e s t about t h e day a f t e r .
S t i l l sweet?
PROF. ZIEGLER: Yes. We have also used NDGA, c e r t a i n percentages,
and the one with the m a x i m u m amount of NDGA t h a t you a r e allowed t o use, t h a t
l a r d of course, had lower free f a t t y acid content, lower peroxide value, lmt
we did not f i n d t h a t it s t a b i l i z e d the l a r d too much when it was stored i n
g l a s s j a r s . W e recommend t o the farmer, of course, t h a t he put about a threepound can of vegetable shortening in, and he w i l l say "What vegetable shortening?", and the quickest one we can think of i s Crisco, put it i n a 50-pound
can o f l a r d , which does not sound very good t o the manufacturer of lard', because you a r e r e c o m n d i n g a vegetable shortening, but your own Federal Government brought t h a t point out; and if they do not do t h a t , we recommend t h a t
they keep it i n small containers i n t h e r e f r i g e r a t o r .
72.
If they have a cold storage place, put it i n 50-pound cans; f i l l t h e
can t o the very top on a r e - f i l l , put a piece of w a x paper on it, fit the l i d
down t i g h t l y over t h e waxed paper, and do not break t h e s e a l until they need
it. Put it i n this storage, 33' t o 40' Fahrenheit, and t h a t l a r d w i l l come
out i n great shape.
Then we have other farmers who say "I never have any trouble with
my lard." They a r e using it one year l a t e r . So I have had the p r i v i l e g e of
t e s t i n g some of that lard, and t h e i r idea of wha.t good lard i s and mine do
not correspond.
MR. WARMER: Well, M r , Ziegler, speaking as one chemist t o another
it seems t o me that you have proved that a i r
oxygen
i s a requirenow,
ment i n the break-down of l a r d , and t h e r e a r e other agencies that speed up the
oxidation of the lard, but they a r e normally n a t u r a l l y impotent i n the absence
of a i r . Would that not be your concluaion, as a chemist?
--
-
PROF, ZIEGLER:
PROF. HRADY:
I believe
-
80.
That i s not what he said, though.
I thought you said it did not make any difference whether you had
t h e can sealed.
PROF. ZIEGXEE3:
Exposed t o l i g h t or i n the dark.
PROF. BRAm: No, I say i f it is not sealed.
That i s the question,
PROF. ZTEGLER: I said t h e difference i n the chemical determination,
f r e e f a t t y acid and peroxide was not s i g n i f i c a n t .
PROF. ERADY:
PROF. ZIEGLER:
O r did not have any e f f e c t .
Now, we have been doing t h i s work over two yeare.
We a r e on our t h i r d year, and we w i l l see how i t will stack up again, But
t h a t i s t h e way f o r a farmer t o keep lard, i n a can; seal it t i g h t , and anyway, you have it i n about t h e r i g h t amounts t h e r e
have two-quart Jars,
g l a s s j a r s . Cole here had i t i n that eealed t i n can there. That l a r d is i n
-
good shape, i n my estimation.
PROF. BRAT-:
T h i s question i s addressed t o the chemists i n t h e
group: What can be done t o rancid l a r d t o make it sweet? Will carrots,
potatoes o r cabbage sweeten i t ? I s t h e r e anything anyone has done t o sweeten
up rancid l a r d , or i s it impossible? I personally have always maintained t h a t
when l a r d i e rancid, it remains rancid, but I have heard a l o t o f arguments
t o t h e contrary, and I was wondering i f anyone had done any work.
PROF. ZIEGLER: I would say i f it contains over one p e r cent free
f a t t y acid, you should make soap out of it. If it i s just s l i g h t l y tainted,
you can remove t h e t a i n t by boiling it with f r e s h r a w potatoes.
MISS BELLE LOWE: I t i s true though t h a t your potatoes w i l l increase
t h e water content, and x a t e r content increases t h e free f a t t y acid again, so
you have a cycle.
PROF. ZIEGIJ3R:
T h a t i s right.
*
PROF. COLE:
73.
A vicious cycle.
PROF. CHRISTIAN: A n y other questions?
PROF. BRATZLER: Did you get that f i r s t question t h a t Mr, Ziegler
asked on how much they are going t o cut these boys?
PROF. CHRISTIAN: The question was directed t o t h e committee that i s
t o meet some t i m e t h i s evening.
PROF. BRATZLER: I a m sure t h a t a l l t h e meat coaches would l i k e t o
get t h e i n s t r u c t i o n s c l e a r l y ,
PROF. ZZEGLEB:
came t o it.
I mentioned t h a t so they would remember it when they
PROF. COLE: M r . Chairman, I would l i k e t o defend t h a t a l i t t l e b i t .
I do not think that we have t o have s o f t hogs t o reduce t h e amount of l a r d .
I a m g e t t i n g hogs t h a t have f a t backs i n excess of an inch and a half a t 225
pounds. They s t i l l have plenty o f quality and firmness, but t h e i r percentage
o f l a r d i s too high, and I t h i n k t h a t i s t h e problem we ehuild aim a t f i r s t
s t i l l keep our quality, but reduce t h e l a r d by about a t h i r d .
--
PRGiF. BULL: Mr. Chairman, I do not have a question, but I would
l i k e t o caution t h e younger men a b u t taking too seriously t h e swine-type
demonstrations t h a t t h e packers are so w i l l i n g t o put on for you, I have
been playing with swine work f o r a good many years,and I a m thoroughly convinced t h a t t h e producer would put out t h e proper type of hog t o produce t h e
maximum amount of pork and t h e minimum amount o f l a r d i f t h e packer was paying
the premium. Now they w i l l . t e l l you they w i l l pay t h e premium, and a few o f
the smaller packers w i l l .
We have had swine-type demonstrations a t t h e University o f I l l i n o i s .
We had t h e head hog buyer of one o f t h e biggest plants here i n t h e Yards come
dom and put on t h e demonstration t o prove t o t h e s a t i s f a c t i o n of everybody
conmrned, including himself, t h a t t h e meat-type, medium f a t hog w a s worth
more than t h e f a t hog. The same man would go back in t h e Yards t h e next
morning and pay more money f o r t h e hogs that he had proved t o us, a couple of
days before, were worth less money. I n other words, a s somebody s t a t e d a
w h i l e ago, they w i l l buy these hogs. I t seems that many hog buyers are only
i n t e r e s t e d i n g e t t i n g a high dressing percentage, which they claim lowers t h e i r
cost on t h e hoof.
We have t o s e l l hogs, so do not take i t too seriously. It has been
going on f o r a long t i m e , and e t i l l n o t many packers are paying t h e premium
f o r tht b e t t e r type hog.
PROF. COLE: M r . Chairman, I would l i k e t o make one short statement
i n r e b u t t a l t o t h a t , and t h a t i s t h a t I t r i e d t o present here t h e s h i n i n g
f a c t s ia t h e o i l p i c t u r e . We have not always had synthetic fats, and we have
not had t h i s new food producing team - however important t h a t is going t o be and we have not always had vegetable o i l s o r soybean o i l s produced cheaply,
so I r e a l l y t h i n k t h e packers a r e a l i t t l e more earnest r i g h t nov-than they
may have been i n t h e p a s t . They are a l i t t l e more w i l l i n g . If they say they
a r e going t o give a premium they do i t .
74.
PROF. BUTI;W: I resent t h i s use of t h e word “premium”. I do not
think they a r e paying a premium a t a l l ; they a r e juet paying what t h e hogs a r e
worth compared t o t h e other hogs.
PROF. COLE:
Call it d i f f e r e n t i a l .
PROF. BUTLE3R: I think we ought t o drop t h i s business o f a
because a premium involves the same s o r t of thing a s a prize, and it is not a
premium a t all; it is j u s t a difference i n the r e a l value o f t h e hog.
PROF. CHRISTIAN: W e l l , i f there a r e no more questions, I w i l l turn
t h e program back t o Mr. Miller.
CHAIRMAN MILLER: I wish t o thank a l l t h e speakers and diecussion
leaders f o r staying r i g h t on Bchedule. We started a l i t t l e l a t e on t h i s part i c u l a r section, and we have ended up exactly i n t h e time a l l o t t e d , even though
it i s a l i t t l e l a t e r than t h e program called f o r ,
I w i l l now turn t h e meeting back t o Chairman Tomhave.
. . . Mr.
Tomhave reamed the C h a i r
..,
The meeting adjourned a t 5:15 o’clock p.m.
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