The line graph illustrates the amount of three kinds of spreads namely margarine, low fat and reduced spreads and butter consumed from 1981 to 2007. Units are measured in grams.
Overall, the consumption of margarine and butter decreased while that of low fat and reduced spreads, which were only available starting from 1996 increased. Initially, butter was the most popular spread but it was outcompeted by margarine from 1991. Nonetheless, both margarine and butter were overtaken by their low-fat/reduced counterparts eventually.
In 1981, the intake of butter was considerably higher than that of margarine (just over 140g and around 90g respectively). Then, the amount of butter consumed climbed to its peak at nearly 160g in 1986, whereas the figure of margarine fell to approximately 80g simultaneously. The volume of butter used plunged continuously afterwards and became about 50g in the final year.
In contrast, after the fall in 1986 to 80g, the usage of margarine recovered to 100g in 1991 and stayed the same in the following 5 years, just before its successive drop to exactly 40g in 2007. Meanwhile, the figure of low fat and reduced spreads started off low at around 10g in 1996 and grew rapidly to slightly above 80g in 2001. After that, it declined to 70g in 2007 but still dominated over the other two spread products.
Overall, the consumption of margarine and butter decreased while that of low fat and reduced spreads, which were only available starting from 1996 increased. Initially, butter was the most popular spread but it was outcompeted by margarine from 1991. Nonetheless, both margarine and butter were overtaken by their low-fat/reduced counterparts eventually.
In 1981, the intake of butter was considerably higher than that of margarine (just over 140g and around 90g respectively). Then, the amount of butter consumed climbed to its peak at nearly 160g in 1986, whereas the figure of margarine fell to approximately 80g simultaneously. The volume of butter used plunged continuously afterwards and became about 50g in the final year.
In contrast, after the fall in 1986 to 80g, the usage of margarine recovered to 100g in 1991 and stayed the same in the following 5 years, just before its successive drop to exactly 40g in 2007. Meanwhile, the figure of low fat and reduced spreads started off low at around 10g in 1996 and grew rapidly to slightly above 80g in 2001. After that, it declined to 70g in 2007 but still dominated over the other two spread products.
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