The line graph presents the consumption trends of three types of spreads – Margarine, Low Fat & Reduced Spreads, and Butter – from 1981 to 2007, measured in grams.
Overall, the data reveals a notable decline in the consumption of Margarine and Butter over the observed period, while Low Fat & Reduced Spreads experienced a significant increase before stabilising.
In 1981, Butter and Margarine commenced with equal consumption levels of approximately 140 grams, while Low Fat & Reduced Spreads began at a mere 20 grams. Margarine’s consumption saw a modest rise to 160 grams by 1986, coinciding with a sharp reduction in Butter intake to around 100 grams. However, by 1991, Margarine consumption had decreased to 100 grams, paralleling a steady increase in Low Fat & Reduced Spreads to 80 grams, as Butter dropped further to 50 grams. The years leading to 1996 showed Margarine continuing its decline to 80 grams, while Low Fat & Reduced Spreads surged, peaking at 80 grams, with Butter’s consumption stabilising at this level.
In the following years, specifically in 2001, Margarine’s consumption plummeted to 60 grams, while Low Fat & Reduced Spreads experienced a slight decrease to 70 grams. Contrarily, Butter’s consumption witnessed a resurgence to 90 grams. This trend continued until 2007, during which Margarine and Low Fat & Reduced Spreads both diminished to 40 grams, whereas Butter consumption reverted to its initial level of 140 grams. This trajectory underscores a significant transformation in consumer preferences, highlighting a marked decline in traditional spreads like Margarine and a revival in Butter, juxtaposed against the initial rise and subsequent stability of Low Fat & Reduced Spreads.