The graph below show the consumption of 3 spreads from 1981 to 2007. Summarize the information by selecting and reporting the main features and make comparisons where relevant.
The line graph presents consumption of margarine, lowfat and reduced spreads, and butter between 1981 and 2007. Overall, it can be seen that butter was the most popular spreads that was consumed by people.
Between 1981 and 1986, butter consumption rose from around 140 to a peak of 160 grams per person per year. The other way,consumption of margarine declined from around 90 to 80 grams per person in the same period.
According to the graph, between 1996 and 2001, margarine consumption declined from around 100 to 80 grams person per year. During the same period, consumption of butter also declined, to nearly 60 grams per person, while the figures for lowfat and reduced spreads rose from around 10 to a peak of 80 grams per person. After that period, all of spreads had declined. By 2007, the most popular of the four types of spreads was lowfat and reduced spread, with figures eventually surpassing margarine and butter. By contrast, there were significant changes in the trends for margarine, lowfat and reduced spreads and butter consumption over the period as a whole.
The line graph presents consumption of margarine, lowfat and reduced spreads, and butter between 1981 and 2007. Overall, it can be seen that butter was the most popular spreads that was consumed by people.
Between 1981 and 1986, butter consumption rose from around 140 to a peak of 160 grams per person per year. The other way,consumption of margarine declined from around 90 to 80 grams per person in the same period.
According to the graph, between 1996 and 2001, margarine consumption declined from around 100 to 80 grams person per year. During the same period, consumption of butter also declined, to nearly 60 grams per person, while the figures for lowfat and reduced spreads rose from around 10 to a peak of 80 grams per person. After that period, all of spreads had declined. By 2007, the most popular of the four types of spreads was lowfat and reduced spread, with figures eventually surpassing margarine and butter. By contrast, there were significant changes in the trends for margarine, lowfat and reduced spreads and butter consumption over the period as a whole.
Line graph
