MARGARINE AND BUTTER.

Stratford Evening Post, Volume XXVIII, Issue 13, 14 September 1915, Page 4

MARGARINE AND BUTTER.

A leading firm of produce importer* in London, in the course of a review of the butter" 1 and cheese trade, remark that the high price of butter lias naturally favored a greatly increased consumption of margarine, but the profits of the trade do not correspond •with the increased amount sold. •There are now two distinct kinds of margarine on the market, one (oleomargarine), in which animal fats form the, base, and tbe other a vegetable! variety <":iut butter"). ill which cocoa nut oil is the principal ingredi- , ent. As all animal fats have inereas- , ed in price disproportionate to but-, ter. oleo-margariue lias increased to 10d to Is per lb', retail, a rise that , has somewhat curtailed consumption. ~ The price of vegetable margarine, ott ( ( the other hand, has been kept up by , the keen competition of manufactur-L ers at one level of price since the war f broke nut. namely, (id per lb., with f the result that the. margin of profit' , is small. Pure butter meets with no ( direct competition, from this source, [ \ •and 11 the past season has incidentally

proved that there were enough consumers of butter in the United Kingdom to pay for about- 250,000 tons (including the Home product), at the highest prices on record.