The Origins of Margarine
Margarine was first developed in 1869 by French chemist Hippolyte Mège-Mouriès who was looking for an affordable alternative to butter. Butter was a luxury good that was too expensive for many people, especially in cities. Mège-Mouriès invented a butter substitute made from beef tallow and milk that could be mass-produced more cheaply than butter. He called his invention "oleomargarine", from the Greek words for olive oil (eleoma) and butter (margarites).
The production of Margarine grew significantly in the late 19th century as industrialization and urbanization increased demand for inexpensive fats. Early margarine manufacturers used animal fats such as suet, bovine fat, and fish oils as the source of fat. However, margarine made from animal fats tended to develop a rancid aroma and flavor. This led producers to switch to vegetable fats like palm oil and coconut oil which provided a more neutral flavor.
Early Opposition from the Dairy Industry
The growing popularity of margarine was seen as a threat by the dairy industry which lobbied governments worldwide to place restrictions on margarine producers. In the United States, Wisconsin Senator Alonzo Spooner helped pass America's first margarine legislation in 1887 which required margarine to be dyed pink or orange so consumers could differentiate it from butter. Many other countries followed suit by forcing margarine makers to color their product yellow, taxing margarine more heavily than butter, or outright banning margarine production.
These restrictive margarine laws lasted for several decades until being repealed in the mid-20th century. However, the dairy industry continued fighting margarine by associating it with negative health effects and arguing it posed as an "adulterated" imitation of butter rather than a unique product in its own right. As recently as the 1960s, state laws in the United States banned margarine from being sold in its natural color until these laws were overturned by federal margarine legislation.
The Development of Margarine Formulas
As margarine manufacturing advanced through the 20th century, producers experimented with new fats and formulations. During World War 2 when butter supplies were disrupted, soybean oil became a popular fat source for many American and European brands due to abundant domestic soybean crops. Trans fats were also added from the late 1940s onward to improve the solidity and texture of margarine spreads.
In the 1960s, nutrition experts began raising concerns about the high saturated fat content of butter and calls grew for a healthier spread alternative. Major margarine brands responded by introducing new "diet" or low-fat spreads made with water-based formulations that reduced total fat and saturated fat levels compared to butter or regular margarine. New fat sources like canola oil were also utilized for their favorable ratio of polyunsaturated to saturated fats.
In the 1980s and 1990s, plant sterol esters were introduced to many brands, providing additional heart health benefits. Currently, the leading margarine brands offer a variety of fat compositions tailored for different calorie, fat, and nutritional needs - from low-fat to high in monounsaturated fats or polyunsaturated fats. Some are also fortified with vitamins A and D as butter traditionally provides. Whipped and diet varieties also allow consumers to enjoy the taste of margarine without as much fat or calories as standard spreads.
International Production and Consumption
Today margarine remains one of the most widely consumed edible fats globally. Top international producers include Turkey, Bangladesh, Germany, Brazil, and France. North America and Western Europe are among the highest per capita consumers of margarine. Usage is strong in developed nations where refrigeration allows for easier storage of margarine compared to butter.
However, global butter consumption still outpaces margarine due to traditions, taste preferences, and cultural factors. Butter dominates in South Asia, Eastern Europe and several African nations while margarine has gained more traction in Latin America and parts of Asia. More consumers are also switching back to butter recently amid debates around the health impact of partially hydrogenated oils formerly used in some margarine. Regardless, margarine continues fulfilling its original purpose of providing a convenient, affordable butter alternative that can be produced on an industrial scale.
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