Margarine and similar preparations

CPC v2.1 Code: 217

About margarine and similar preparations

cpc code 217 covers the production of margarine and similar edible fat preparations. Margarine is a versatile and affordable alternative to butter, used widely in food manufacturing, commercial kitchens, and households. As a key ingredient in many processed foods, the margarine industry plays an important role in the broader food and beverage 311 Food Manufacturing sector.

Production process

Margarine is typically produced by emulsifying vegetable oils, animal fats, and other ingredients like milk solids and vitamins. The oils and fats are first refined, bleached, and deodorized. They are then blended, chilled, and agitated to create a stable emulsion. The mixture is then packaged into blocks, tubs, or other consumer-ready formats.

Production inputs

The main inputs for the margarine industry include vegetable oils (such as soybean, palm, or canola oil), animal fats, milk solids, emulsifiers, preservatives, and vitamins. Specialized equipment like hydrogenation reactors, homogenizers, and packaging machinery are also essential for the production process.

Production outputs

The primary output of cpc code 217 is margarine and similar edible fat spreads. These products are widely used in the 311 Food Manufacturing industry as ingredients in baked goods, sauces, and other processed foods. Margarine may also be sold directly to consumers for home use as a butter substitute.

Family tree for margarine and similar preparations

    graph LR
    A["<a href='/classifications/cpc/v2-1/2'>2: Food products, beverages and tobacco; textiles, apparel and leather products</a>"]
A --> B["<a href='/classifications/cpc/v2-1/21'>21: Meat, fish, fruits, vegetables, oils and fats</a>"]
B --> C["<a href='/classifications/cpc/v2-1/217'>217: Margarine and similar preparations</a>"]

    B --> D["<a href='/classifications/cpc/v2-1/211'>211: Meat and meat products</a>"]
B --> E["<a href='/classifications/cpc/v2-1/212'>212: Prepared and preserved fish, crustaceans, molluscs and other aquatic invertebrates</a>"]
B --> F["<a href='/classifications/cpc/v2-1/213'>213: Prepared and preserved vegetables, pulses and potatoes</a>"]
B --> G["<a href='/classifications/cpc/v2-1/214'>214: Prepared and preserved fruits and nuts</a>"]
B --> H["<a href='/classifications/cpc/v2-1/215'>215: Animal fats</a>"]
B --> I["<a href='/classifications/cpc/v2-1/216'>216: Vegetable oils</a>"]
B --> J["<a href='/classifications/cpc/v2-1/218'>218: Cotton linters</a>"]
B --> K["<a href='/classifications/cpc/v2-1/219'>219: Oil-cake and other residues resulting from the extraction of vegetable fats or oils; flours and meals of oil seeds or oleaginous fruits, except those of mustard; vegetable waxes, except triglycerides; degras; residues resulting from the treatment of fatty substances or animal or vegetable waxes</a>"]

    C --> L["<a href='/classifications/cpc/v2-1/2170'>2170: Margarine and similar preparations</a>"]


    %% Color coordination by level

    classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px
    classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px
    classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px
    classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px
    classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
  class A level1
class B level2
class C level3
class D level3
class E level3
class F level3
class G level3
class H level3
class I level3
class J level3
class K level3
class L level4

  class C highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class C highlight