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ProduceTunisia Margarine
VarietySoft Margarine ( High in mono and polyunsaturated fats. provided from sunflower, Soyabean, Cottonseeds, and Rapeseeds Hard Margarine( Uncloured and unflavored, it is suitable for cooking and baking. Stick Margarine. Tub Margarine. Spray Margarine
Packing 25g 50g, 100g 250g, 500g, 800g Drum for liquid margarine
Season Throughout the year
Storage Cool dry conditions
Transport condition Must be solid at room temperature or liquid at room temperature
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Tunisia margarine, like the rest, is initially from animal fat and is now a better alternative to butter for many reasons.

Hippolyte Mege-Moures is the brains behind the Discovery of Margarine. Meg’s first invented margarine in 1869 in France after emperor Napolean of France requested for a better alternative to butter for his armies in the Franco Prussian war. Hippolyte Created the first-ever margarine made from beef fat and skim milk. He later sold his profound inventions to a Dutch firm(Jurgens), which is now part of the present-day “Unilever.”

In 1871, Henry W- Bradley created the first-ever margarine from cottonseed in New York City. Due to its popularity, it became the first and only choice for people due to its Versatility.

The Fat can be used to prepare Pan-Fried Foods and for the bakery. With the increase of sunflower and soya bean farming in Tunisia, the country now produces about 11.2,51k (metric tons) of margarine 

Like from any other country, Tunisia margarine is 80% vegetable oil or animal fat mixed with salt, flavors, and preservatives, it does come in various types; 

  • Soft Margarine ( High in mono and polyunsaturated fats. provided  from sunflower, Soyabean, Cottonseeds, and Rapeseeds 
  • Hard Margarine( Uncloured and unflavored, it is suitable for cooking and baking.
  • Stick Margarine.
  • Tub Margarine.
  • Spray Margarine. 

With easy reach to consumers and its high demand,  the process of production of margarine is changing drastically. Generally Speaking, Spread, as its famously known, is made by hydrogenation/hardening of vegetable oils.

Nickle, as a catalyst, achieves, prolongs margarine’s shelf life and longevity. The process of hydrogenation enables solidification. For transport and export conditions ( Margarine must be transported solid at room temperatures With excellent appealing packaging conditions, Tunisia Now exports its Best Margarine to North Africa and Pats of Europe. For local consumption, it comes in sizes of 25g,  50g, and100g.

For commercial and foreign consumption, margarine is now available in large quantities and everyone who wants to run away from the fat-saturated butter, margarine offers no cholesterol making it the new spread.

Apart from containing vitamins E, A, D, and K. It also has linoleic acid, a high component of omega-three fatty acid, which lowers cholesterol levels and reduces inflammation thanks to flax seeds, and plant sterol added to the margarine offers more essential nutrients.

Tunisia margarine offers a vast, colorful kitchen experience. Sign up to our platform today to get connected with sellers and buyers of Tunisia margarine.

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