Shortening vs Canolla oil

I've recently acquired a WVO account that has 2 kitchens within one building: one kitchen use Canola oil and the other uses "shortening" soy i think. What is the differences in these two terms in relation to using either for WVO, Biodiesel ect. My impression is that the 'Canola' is better for WVO and the shortening is find for bio but not for a WVO application. Any thoughts would be appreciated. thanks
ck

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