History of Margarine

The first margarine went to the market, the sales is very low. Somehow it looked and tasted like lard. Its original name was discovered by the person name Michel Eugene Chevreul in 1813.

It was in 1869 Louis Napoleon 111 offered special prize for anybody that can make a substitute for butter, which would suitably for use of army and lower class caste.

Margarine was introduced to the USA after the Civil War, when the country was undergoing profound economic changes. Farmers strongly resisted the introduction of margarine, believing that it would compete with the butter made on their farms.

After the first margarine plant had opened in the mid 1870s in Manhattan margarine production soon became a minor adjunct (for Americans had no trouble getting enough butter) to the giant meat-packing companies centered in Chicago.

Margarine naturally appears white due to forbidding of artificial coloring agents. Ban on coloration became common at that time around the world for nearly 100years. Post war and after great depression, margarine coloring restrictions were lifted.

In 1911, P&G launched Crisco, the world’s first vegetable shortening. The name was an abbreviation so the words ‘crystallized cottonseed oil’.

The first reported use of soy oil in margarine in the United States was in 1912, when 321 tones were used. In 1915 hydrogenation was first used in margarine in production.

In 1917, Anton Jurgens’ Margarine Fabrieken went into joint venture with Kellogg and began production of margarine in Buffalo, New York.
History of Margarine