popularity of different types of spreads
The line graph illustrates the usage of margarine, butter, low fat and reduced spreads over the course of 26 years starting from 1981.
Looking at the graph, it is immediately obvious that people tended to use margarine and butter to put on their food much more than low fat and reduced fat products. Overall, butter and margarine usage experienced a downward trend, meanwhile there was an increase in the consumption of low fat and reduce spreads before falling slightly at the end of the period.
In 1981, butter was the product consumed the most at approximately 141 grams, in comparison with margarine and reduced fat products at 86 grams and 0 grams respectively. In 1996, people started to use low fat and reduced spreads to put on their breads, and the figure continued to rise to more than 80 grams in 2001. However, from 1991 to 2001 margarine and butter registered a decline from 100 to 80 grams and 60 grams respectively.
In 2009, the three categories examined decreased. Low fat and reduced spreads' consumption fell slightly at 70 grams, while margarine usage halved to about 40 grams and butter usage fell to nearly 60 grams.