BUTTER, MARGARINE AND OTHER FATS

BUTTER

The information on butter is developed in the dairy category. For more information click here

MARGARINE

Generic term to name different types of fats used in substitution of butter and that can be made with a great variety of animal or vegetable fats mixed generally with skim milk, salt and emulsifiers. The Spanish margarine market shows a low dynamism and is stabilized around 39 million kilograms, which is about 4.5% of the total consumption of vegetable oils and fats and shows a decreasing trend (in 1999 it was 5, 3%). The dynamism of the sector has been provoked by the appearance of new healthy and functional presentations that are the ones that are monopolizing this whole market. 86% of the margarines sold in Spain have reduced their total fat, around 39% of their contents in saturated fat. The consumption of margarine currently stands at around 0.6 kilos per person per year, when a quarter of a century had reached almost 2 kilos per capita. Large groups in the sector are usually subsidiaries of large multinational companies. The sector leader is a huge company that operates in more than 180 countries and counts in our country with a workforce of 1,000 workers. Its market share is around 75% of the total. Last year it lowered the prices of its main presentations during six months as a measure to reactivate the consumption of margarine in our country.

EDIBLE FATS

We emphasize the lard of pig, which is the fat that comes exclusively from the adipose tissue of the pig without other components or contaminants. Obtained directly or by fusion. It may be lard (or pella), melted butter or lard. Also of the pig we have the fat of fused pig :, that is obtained by fusion from different tissues of the pig. The first juices are obtained by gentle fusion from bovine tissues or edible tallow, which are obtained by soft fusion from bovine animal tissues and may contain muscle and bone fats. Other animal fats are obtained from other mammals or birds, as well as from marine animals. Fish oils for direct consumption from the fish industries (canning, preparation of steaks, fresh and frozen fish …) since their by-products contain 5-25% of fats, among them the oils of liver of Fish (cod, tuna, pollack, dogfish … etc).

About the author

Montse Gonzalez