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Appendix
I BACKGROUNDER Margarine: A Brief History Margarine was invented in France in 1869 by Hyppolite Mége Mouriès when, due to a shortage of butter, the government was searching for a plentiful, inexpensive supply of fats to keep the army and the working population well-nourished in the event of a war against Prussia. Mége Mouriès combined beef tallow with skimmed milk, and the first commercial margarine was born. As consumption of the new product continued to grow, dairy
farmers around the world vigorously opposed the sale of margarine, and as a
result it was regulated or prohibited in many countries.
In Canada, the manufacture and sale of margarine was forbidden by an Act
of Parliament in 1886. Due to shortages of butter during the First World War
margarine was briefly legalized, but banned again in 1923.
Years of conflict ensued between the government, dairy farmers, margarine
manufacturers and consumers until margarine became permanently legal in 1948
following a Privy Council decision. Margarine production in Canada rose quickly following its
legalization, rising from about 53,000 tonnes in 1954 to 129,000 tonnes in 1986.
While consumers once regarded margarine as an inferior substitute for
butter, margarine is now regarded as a distinct product preferred by many
consumers for its specific product benefits.
From a composition standpoint, margarine containing vegetable oils is
generally lower in saturated fats than animal fats contained in butter.
Consumers also value margarine’s convenience (spreadability) and taste
(many consumers actually prefer the taste of margarine). Today, 85 per cent of Canadian households purchase margarine compared to 71 per cent who purchase butter. Households buying margarine generally purchase almost twice as much as butter on an annual basis. (Source: A.C. Nielsen, 1996/2000) Significant
Dates In Canadian History of Margarine
1948 Privy Council overturns the margarine ban; widespread commercial margarine production begins. 1949 Provinces take over regulatory role. 1986 Most of the oil seeds used in margarine production in Canada are grown domestically (canola, soybean) July 1994 Interprovincial trade agreement "to complete a work-plan to harmonize colour regulations by September 1, 1997" and to complete economic analysis and industry consultation on imitation diary products and butter blends, as well as determine a deadline for establishing common standards. December 1994 Effective January 1, 1995, Ontario stops enforcing colour regulation. May 1995 New Ontario Government elected with commitment to reduce interprovincial trade barriers. January 1, 1996 European Union Council of Ministers adopts regulation consistent with revised Codex standard for spreadable fats (butter, margarines and blends). May 1, 1996 Ontario government introduces Bill 46 to repeal Oleomargarine Act June 25, 2001 Ontario government introduces Bill 87 -- "An Act to regulate food quality and safety and to make complimentary amendments and repeals to other Acts".
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