Latest / 70 80 / SETTANTAxOTTANTA: Anni 70. Grazie a una pubblicità gli italiani abbandonano burro e olio extra vergine a favore della margarina

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SETTANTAxOTTANTA: Anni 70. Grazie a una pubblicità gli italiani abbandonano burro e olio extra vergine a favore della margarina · 70 80

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  Sono con il giornalista Marco Barsotti. What
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  are we talking about today? Today we are talking
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  about margarine, inconceivable in our era of
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  food at a distance of zero and labels with nutritional
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  values. In the 70s many families choose to abandon,
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  without preventive deepening, butter and extra
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  virgin olive oil in favor of a mixture of fats
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  of plant or animal origin, added with salt, emulsifiers
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  and aromas. The compound is called margarine
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  and is an invention of a French chemist from
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  the eighteenth century. A hammering advertising
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  campaign makes this possible, insinuating in
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  the heads of consumers the idea that margarine
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  is lighter than products such as extra virgin
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  oil and cow's milk butter. The broadcasts are
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  over. But go, you can't leave me here alone to
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  wait. Wait? What? That the margarine becomes
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  tender. There is no need to wait. Today there
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  is Valet. The tender margarine. Even just out
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  of the fridge. Valet is so tender that... Don't
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  cut my shoulder with margarine ballet. At that
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  moment, many people think that margarine is a
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  novelty from the Netherlands. Few people know
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  that the product was even born in the 19th century.
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  In fact, margarine is the invention of a French
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  chemist, particularly interesting. Napoleon III
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  finances the invention with a prize. We are talking
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  about the year 1869, even if the commercial success
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  will come later, in 1930, with the sale of the
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  patent, if there is a patent, to the one that
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  a few years later becomes the Unilever, to give
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  the product greater sensory credibility. the
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  producers choose a yellow color, not too far
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  from that of butter, even if in the United States
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  it is proposed in red, brown or even, as in Vermont,
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  in pink. Margarine is found to be useful in wartime
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  and supply difficulties. The Germans even improve
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  the product, whose new production process is
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  thus described by Wikipedia. The production uses
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  edible fats created through the oxidation of
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  synthetic paraffin derived from coal. As a result,
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  it undergoes a where the edible fats come from
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  the C9 and C16 fraction, which however reacts
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  with the glycerol, like the one synthesized from
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  propylene. After the war, food reaches true success.
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  At the end of the last century, for example,
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  the average American consumes 3 .6 kg of margarine
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  a year against only 2 .3 kg of butter. Also in
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  Italy, as mentioned in the opening, success does
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  not miss. The magic of marketing and the famous
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  carousels. Thank you. The message of Rama of
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  the era of color TV has now decidedly turned
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  to women pointing to their pride margarine olive
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  oil 100 % margarine olive oil delicacy in the
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  kitchen Incurante della conclamata origine olandese,
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  la star, con sede a grata ebrianza alle porte
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  di Milano, lancia la sua margarina alla famosa
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  foglia d 'oro, che tanti ricordiamo, il suo selling
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  point vegetale al 100%. Il rischio della paraffina
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  sintetica derivata dal carbone risulta così definitivamente
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  scongiurato. Grazie a Marco Barsotti per aver
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  trattato il tema odierno. Appuntamento alla prossima
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