[Exclusive] Raw Pork Lard Illegally Distributed as Edible Ingredient, Supplied Even to Department Stores

It has been confirmed that lard not meeting edible standards is being disguised as cooking ingredients and distributed in the market. Some products supplied even to department stores have been found to exceed the acid value (an indicator of freshness and rancidity) standard, strictly regulated by the Ministry of Food and Drug Safety, by up to four times, which is expected to spark controversy.

According to The Asia Business Daily's investigation and police sources on April 22, at least five distributors nationwide-including in Seoul, Incheon, and Daegu-have been selling lard meant for raw material use as edible lard. These companies, which distribute their products online, list the food type as lard for raw materials, yet promote them as suitable for cooking in the product descriptions.

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Under the Food Sanitation Act, lard for raw materials is defined as the 'ingredient' for edible lard. It must go through processes such as degumming (removal of impurities), deacidification (removal of free fatty acids), decolorization (removal of pigments causing turbidity), and deodorization (removal of unpleasant odors) to be refined for edible use and distributed as edible lard. At this stage, edible lard is required to meet strict standards: an acid value of 0.3 or lower and moisture content of 0.3% or less. In contrast, lard in its raw material state must only meet an acid value standard of 4.0 or lower.

However, Company A in Seoul promoted its raw material lard as suitable for cooking eggs or kimchi pancakes, claiming it offers not only excellent taste but also cooking stability. When asked about edibility, Company B in Seoul falsely claimed it was edible lard but added, “Whether it’s refined is managed by the factory, so I’m not sure.” Company C in Incheon recruited reviewers and posted blogger reviews, while Company D in Daegu emphasized that it supplies premium products to department stores. Company E in Daegu also promoted cooking methods using the product.

The investigation found that all the raw material lard sold by these companies was supplied by a distributor located in North Gyeongsang Province. The acid value of the lard distributed in the market ranged from 0.8 to 1.4. While this meets the acid value standard for raw material lard (4.0 or lower), it is not refined and exceeds the edible standard by three to four times, thus failing to meet the criteria for edible use.

The supplier maintains that since there is nothing wrong with the raw material lard, it is fine to use it for edible purposes. A company representative stated, “To meet the acid value standard, various substances must be added during refining, and removing them again is complicated. Raw material lard only requires management of acid value and moisture, making it more natural and safer.”

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Some in the industry have cited the 1989 tallow incident, where a food company was acquitted. At that time, the acid value standard for edible tallow was 0.3 or less, but prosecutors indicted the company president for importing 'industrial raw material' tallow that exceeded this standard. However, the company argued that the tallow had been refined to meet edible standards before being used in products such as instant noodles, and the court accepted this defense.

However, in the tallow incident, non-edible raw material oil was imported and then refined domestically to meet local standards, whereas prosecutors argued that the edible standard should apply even at the raw material stage. This differs from the current situation, where unrefined raw lard is being disguised and distributed as edible. Kim Taemin, a food law attorney and former official at the Ministry of Food and Drug Safety, pointed out, “If the standard specifications are violated, it is naturally subject to punishment.”

Under the Food Sanitation Act, the food code that sets safety standards is not about whether something is simply edible or not, but whether safety is ensured during the distribution process. The scientific fact is that unrefined oils are not natural foods, as enzymes and microorganisms remain, dramatically increasing the risk of rancidity during distribution.

A professor specializing in food engineering at a major university in Seoul, who requested anonymity, explained, “Legally, the standards are set to check whether there is a likelihood of harmful substances forming. A high acid value does not necessarily mean the product is spoiled, but it can indicate that the surrounding conditions, such as high temperatures, were poor.”

A Ministry of Food and Drug Safety official stated, “Unrefined raw material lard is not suitable for edible use. If it is confirmed that raw material lard has been distributed as edible, we can take action for violation of current standards and regulations.”

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