Importance of expenditure of edible oi
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Answer:
Oils together with carbohydrates and proteins are very important within the basic food materials. Fat is expensive and also its production is inadequate in many countries, compared to oils. Therefore, the consumption of oils is more than fats[1]. Although fat and oils are complex mixtures of fatty acids, each fat or oil has its characteristics fatty acid composition. Dairy fat, for example, is relatively rich in fatty acids with 14 or fewer carbon atoms, while olive oil has a high oleic content. Sunflower oil, on the other hand, is rich in linoleic acid, although certain varieties exist that contain large amounts of oleic acid. In normal, regular diets, palmitic and stearic acids are the most prevailing saturated fatty acids, while oleic and linoleic acids are, respectively, the most widespread dietary monounsaturated and polyunsaturated fatty acids. About 30 to 40% of total energy intake is provided by fat[2]. However, in 2000, oils constituted 76.2% of total world consumption (83.3 million tons). This means that per capita consumption as food was about 12.9 kg (oils: 10.4 kg, fat: 2.5 kg)[3]. Although butter and olive oil were consumed in huge amounts by Turkish people in 1950s[4], there is a shift from fat to oils as a result of increase in coronary heart disease[5,6]. A recent trend is the increased importance of the nutritional aspects of food oils and fats. High quality food oils should have a low level of trans fatty acids, a high level of poly-unsaturated fatty acids (omega-3 and omega-6 acids) and no contaminants (i.e. pesticides, polycyclic aromatic hydrocarbons, PCB, dioxin)[7].
Although, in the past, researchers accepted the income as the main factor in the determination of consumer preferences, today socio-cultural factors (age, gender, size of family, educational level, occupation of consumer etc.) are taken into consideration in the food demand studies[8].
The aim of this study was to determine the amount of oils, margarine, olive oil and butter consumption and expenditure of consumers and calculate income-expenditure elasticity. Because, this type of study is very important for a country having developed and changed socio-economic structure day by day.
Answer:
Oils together with carbohydrates and proteins are very important within the basic food materials. Fat is expensive and also its production is inadequate in many countries, compared to oils. Therefore, the consumption of oils is more than fats[1]. Although fat and oils are complex mixtures of fatty acids, each fat or oil has its characteristics fatty acid composition. Dairy fat, for example, is relatively rich in fatty acids with 14 or fewer carbon atoms, while olive oil has a high oleic content. Sunflower oil, on the other hand, is rich in linoleic acid, although certain varieties exist that contain large amounts of oleic acid. In normal, regular diets, palmitic and stearic acids are the most prevailing saturated fatty acids, while oleic and linoleic acids are, respectively, the most widespread dietary monounsaturated and polyunsaturated fatty acids.
Explanation:
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