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The image shows a line graph depicting the consumption of spreads in grams for margarine, low fat & reduced spreads, and butter over the years 1981, 1986, 1991, 1996, 2001, and 2007. In 1981, margarine was at 90 grams, low fat & reduced spreads were at 0 grams, and butter was at 140 grams; in 1986, margarine was at 100 grams, low fat & reduced spreads were at 0 grams, and butter was at 100 grams; in 1991, margarine was at 100 grams, low fat & reduced spreads were at 10 grams, and butter was at 90 grams; in 1996, margarine was at 100 grams, low fat & reduced spreads were at 80 grams, and butter was at 60 grams; in 2001, margarine was at 80 grams, low fat & reduced spreads were at 100 grams, and butter was at 50 grams; in 2007, margarine was at 50 grams, low fat & reduced spreads were at 70 grams, and butter was at 40 grams.
Given the complexity of the image, the above description may not be entirely accurate.
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The line graph depicts the per capita consumption of three types of spreads – margarine, butter and low-fat spreads over a period of 26 years.
Overall, butter and margarine consumption declined over the period, whereas the use of low-fat and reduced spreads increased. At the start of the period butter was the most popular spread,while by the end, low fat and reduced -fat spread had become the most widely consumed.Margarine dominated during the middle years.
Butter started at around 140 grams in 1981, rising slightly to 160 grams in 1986, before falling sharply 50 grams by 2007. Margarine began at approximately 90 grams, fluctuated moderately and declined steadily to around 40 grams in final year.
Low -fat and reduced – fat spreads appeared in 1996 at about 10 grams per person. consumption rose rapidly to just over 80 grams by 2001 and decreased slightly to around 70grams by 2007.
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