TABLE 12.-Trend in colored oleomargarine content of fats and oils, 1940-47 (pounds)

TABLE 13.-Percentage trend in colored oleomargarine content of fats and oils, United States 1936-47

TABLE 14.-Materials used in the production of colored oleomargarine, United States, by months, 1947 (pounds)

2,084, 369 2, 085; 799 2, 409, 794 1,743, 766 1, 496, 558 1, 749, 595 2,792, 384 2, 213, 932 3, 324, 839 3, 571, 108

4, 420, 853 3,775,325

31,668, 322

Coconut oil.

424, 040

Palm oil.

380, 647 1, 493, 267 2, 828, 263 2, 378, 107

492, 402

706, 394 1, 197, 062

772, 728 1, 520, 495 1,811, 440 1,538, 544

15,543,389

Total.

106, 704

106, 290

176, 139

205, 764

161, 375

2, 269, 263 473, 057 103, 794

3, 513, 323

761, 166 162, 764

3, 457, 9604, 142, 011 737, 103

5, 149, 635

6, 241, 840

890, 230

1,090, 184

1, 296, 751

5,357, 944 1, 134, 414

47,635, 734 9, 966, 523

252

338

591

859

854

359

482

3, 196, 002 3. 126, 839 4, 893, 692 5, 750, 876 4, 879, 133 2, 846, 473 4, 437, 735 4,351, 816 5, 224, 476 6, 462, 044 7, 810, 383 6, 731, 995

59, 711, 464

1 Includes cottonseed flakes.

2 Includes monostearine.

3 Includes butter flavor, color.

TABLE 15.-Percentage of each type of fats and oils used in manufacture of colored oleomargarine, United States by months 1947

Ingredient

Corn oil.

0.6

0.6

0.3

0.1

(2)

(2)

0.2

0.1

0.4

0.4

(2).

0.2

32.0

35. 4

22.7

12.8

12.3

29.2

27.2

25.9

33.9

39.6

38.9

40.8

29.9

Peanut oil

.4

1.0

2.4

1.2

.8

1.9

1.2

1.3

.7

.1

.1

.8

Soybean oil.

48.2

46.3

35.9

23.9

25.2

46.0

50.9

36.7

45. 3

29.2

35.5

Other vegetable 1.

(2)

(2)

(2)

(2)

(2)

(2)

.3

.1

.2

.1