Margarine and similar preparations

cpc code 2170 covers the production of margarine and similar edible fat preparations. Margarine is a versatile and affordable alternative to butter, widely used in food manufacturing, commercial kitchens, and households. As a key ingredient in many processed foods, the margarine industry plays a crucial role in the broader food and beverage sector, contributing to the availability and affordability of a wide range of consumer products.

The production of margarine typically involves the hydrogenation of vegetable oils, such as 1531 Soybean oil or 1532 Sunflower seed oil, to create a solid or semi-solid fat. This process involves the addition of hydrogen to unsaturated fatty acids, transforming the liquid oils into a more spreadable consistency. The hydrogenated oils are then blended with other ingredients, such as milk solids, vitamins, and emulsifiers, to create the final margarine product.

The main inputs for the margarine industry include vegetable oils, milk solids, and various additives and stabilizers. Manufacturers may also utilize specialized equipment, such as hydrogenation reactors, blending tanks, and packaging machinery, to efficiently produce and package the final margarine products.

The primary output of cpc code 2170 is margarine and similar edible fat preparations. These products are widely used in the 2100 Food products and 2320 Prepared animal feeds industries, as well as by individual consumers. Margarine is a key ingredient in many baked goods, sauces, and other processed food items, making it an essential component of the broader food supply chain.