The graph below shows the consumption of 3 spreads from 1981 to 2007. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

The line graph illustrates the changes in the use of three different spreads between 1981 to 2007. The horizontal axis denetes yeam and vertical axis represents groms. Overall, it can be seen that margarine and butter were used primarily before low fat & reduced spreads introduced, then it became the most preferred spread in this […]