A FIVE-week lard crisis in Worcester appears to be coming to a close as shops begin to replenish stocks.

Frantic purchasing has marked the end of a shortage in the city which, like the rest of the country, has been gripped by a pan-European limit on the pig fat.

The full extent of the problem only came to light after readers contacted the Evening News wanting to know why lard was not on city shelves.

"I'm 82 and using lard is the way I've always cooked. I tried oil this morning and nearly burnt myself," said Betty Eden, from Warndon, who wanted to know why she could not buy her favourite fat.

"I normally buy it at Tesco, but I had to go to Spar and they haven't got any, or Sainsbury's and my daughter in Nottingham couldn't get any either."

Gail Hawthorn, dairy supervisor at the Co-op in the Bull Ring, St John's, said the store had sold 96 packets of lard within a morning after a delivery last Tuesday. Another delivery of the same size on Friday nearly sold out by lunchtime.

"As soon as it comes in it goes out. Every single day we have customers upset and asking about the lard - 40 a day, that's no exaggeration," she said.

"People do buy a lot of lard but I think they have been buying extra because it is a basic necessity.

"Some people are saying it is because of foot-and-mouth but if that was the case, we wouldn't have had any last year. I just don't think they are feeding the animals as they were or aren't killing as many."

Patrick O'Connell, fresh food manager at Sainsbury's in Windermere Drive, Warndon, said the company had produced an information card explaining the lack of lard.

"As stocks are a bit limited, we're just sending it out as soon as it comes in," said Mr O'Connell who added that limited supplies resumed last week.

LARD: Health watch...

Nutritionist Maureen Dadswell of the Natural Therapy Centre and Malvern Integrated Health Centre said the lard shortage should have been an opportunity for people to try healthier alternatives such as olive oil.

"We don't encourage lard because it's high in saturated fats which clog up arteries and cause lots of other problems," she said.

"People using it should seriously consider changing. I do realise some pastry bakers really like lard for its consistency and flavour but for health aspects, you should change as much as possible.

"A healthier alternative if it is for cooking, would be virgin olive oil, which is very good. If it has got to be something where you need a hard spread, you can find some good margarines but it must be non-hydrogenated."