Butter Consumption

Butter production and consumption has recently increased from a long decline Table 1-4. A dramatic shift occurred, starting in 1985, to the table spreads category of products (less than 80% fat) from full-fat butter, margarine, and blends (2, Land O'Lakes, unpublished data, 1985). The spreads category encompasses all non-Standard-of-Identity table spreads (ie, from 0 to 79.9% fat). Major market forces have changed this production consumption turnaround. As noted in a 1984 survey, the most important

Table 1. Market Shares for Butter, Margarine, Blends, and Spreads for 1980 to 1995

Year

Butter

Light butter

Margarine

Blends

Spreads

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