TABLE 10.-Oleomargarine production by types, in the United States This is also reported to have included small quantities of oleomargarine made exclusively from animal oil from 1918 through 1925. This total represents the sum of the quantities shown for each type and is the total as reported by the Production and Marketing Administration of the U. S. Department of Agriculture. The total reported by the Bureau of Internal Revenue is considered to be more accurate, but it is not broken down by types. 4 Preliminary. Source: Bureau of Agricultural Economics, U. S. Department of Agriculture. TABLE 11.-Materials used in the manufacture of oleomargarine, United States, by calendar years 1928-48 [In thousands of pounds] 1 Includes mustard oil, vegetable stearine, soybean stearine, linseed oil, cottonseed stearine, cottonseed flakes, soya flakes, and soya stearine flakes. 2 Includes rape oil, rice oil, sesame oil, palm kernel oil, sunflower oil, ouricuri, palm stearine, and palm flakes. 3 Includes beef fat, tallow, whale oil, lard flakes-monostearine. 4 Including derivative of glycerin, lecithin, benzoate of soda, color, ostearine, and miscellaneous. Source: Bureau of Agricultural Economics, U. S. Department of Agriculture. TABLE 12.-Percentage of each type of fats and oils used in manufacture of oleomargarine, United States, 1928-48 1 Less than 0.5 percent. 2 Includes linseed, oil cottonseed stearine, soybean stearine, vegetable stearine, cottonseed flakes, soya flakes, soya stearine flakes, and mustard oil. Includes palm flakes, palm stearine and rice oil, rape oil, sesame oil, palm kernel oil, sunflower oil, and ouricuri. • Includes beef fat, tallow, lard flakes, butter, monostearine, and whale oil. |