Value chain

Field full of palmtrees

From seed to spread:
how value is created across the sector

Margarine is more than just a spread—it is the outcome of a carefully coordinated journey that begins in the fields and continues all the way to the consumer’s table. Each stage adds value and reveals opportunities to improve sustainability, drive innovation, and strengthen competitiveness.

The route to margarine

1. Agriculture and sourcing >>
It all starts in the fields, where oilseeds such as sunflower, rapeseed, linseed, soybean, palm and coconut are cultivated and sourced to provide the natural base for every margarine recipe.
2. Oil extraction and refining >>
After harvesting, the seeds are crushed and processed to extract the oils. These are then cleaned and refined until they are pure, safe, and neutral in taste. This stage ensures the right quality, taste and functionality, while managing food safety and traceability.
3. Blending >>
Different oils and fats are blended to create margarines that are softer for spreading, firmer for baking, or tailored for specific industrial applications.
4. Manufacturing >>
In the manufacturing process, the blend is mixed with water (and vitamins), emulsified, cooled and crystallized to create the final spreadable product. Packaging is then tailored to the target market, from consumer tubs and wrappers to industrial and catering formats.
5. Distribution >>
After production, margarine products enter the supply chain and are transported under controlled conditions to retailers, wholesalers and foodservice operators. Export and trade regulations ensure that products are widely available and safely delivered to consumers across the world.
6. Marketing and labelling >>
Once on the shelves, margarine is promoted for its taste, versatility, health and sustainability benefits, and plant-based character. Campaigns and education help consumers discover its role in spreading, cooking, and baking. Clear and consistent labelling empowers them to make informed choices.
7. Closing the loop >>
At the end of the chain, packaging and by-products are increasingly recovered, recycled, or reused. These efforts reduce waste and close the loop, making margarine production more sustainable every year.