Abstract
AbstractMargarine has changed dramatically from 100 years ago when it was first made as a butter substitute. It is now a high technology product with many mutations and variations. There are ten different types of margarine produced today. There are regular, whipped, and polyunsaturated margarines in both stick and soft forms. There are diet margarines, liquid margarines, and new 60% vegetable oil spreads. These margarines are made from a variety of oils including soybean, cottonseed, palm, corn, safflower, and sunflower oils. These tailor‐made products cater to the needs of many different segments of the population. This marketing strategy has helped to create increasing consumer demand over the years.
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