Institute of Shortening and Edible Oils

W. H. Meyer, Food Fats and Oils, Institute of Shortening and Edible Oils, Washington, D.C., 1982, 22 pp. 

In the field of edible fats and oils, four associations provide data. The Institute of Shortening and Edible Oils, Inc., in Washington, D. C., issues a monthly report of statistics available on any of the following products cottonseed oil, soybean oil, peanut oil, corn oil, federally inspected lard, and creamery butter. Data are compiled from various government sources and may indicate consumption, supplies, and disappearance, including exports and re-exports. In addition some price information, as well as some statistics on inedible oils, such as tung, linseed, animal fats, and greases, are assembled. 

Deuel, H. J., Jr. 1954b. The Wholesomeness and Nutritional Value of Fats and Oils. Special brochure prepared for the Institute of Shortening and Edible Oils, Inc. 

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