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The image displays a line graph detailing spread consumption from 1981 to 2007, with margarine at 90 units in 1981, following a gradual rise to 100 units in 1986, dipping to 80 units in 1991, increasing slightly to 100 units in 1996, and then dropping to 70 units in 2001 and 50 units by 2007. Butter consumption starts at 140 units in 1981, increases sharply to 160 units by 1986, then rapidly declines to 120 units in 1991, further reducing to 70 units in 1996, and reaches 50 units in both 2001 and 2007. Low fat and reduced spreads begin at 10 units in 1986, rise substantially to 50 units in 1991, peak at 80 units in 1996, dip to 70 units in 2001, and drop down to 40 units by 2007.
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The graph illustrates the usage of three different types of spreads (butter, margarine, and low-fat & reduced spreads) between 1981 and 2007. Overall, the usage of butter and margarine spreads dropped significantly over the years, while type of low fat and reduced was a growing trend before having a slight decrease
In 1981, butter was the most common with the estimation of 150 grams, then it had a moderate increase in the next 6 years before plummetting over the next periods.
Margarine also had the same direction. It started below 100 grams in 1981 then surpassed butter after 10 years, becoming the most widely used product. The number remained stabe to 1996 before haveing a significant drop between 1996 and 2007.
The type of low fat and reduced product on the other hand had the opposite way. It appeared in the 1996 and becoming more popular in that period. It dipped in 1007 but its consumption still the most common in the end with 75 grams.
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