In 1893, the Parliament of Victoria passed The Margarine Act, which outlined how margarine could be manufactured and sold. The dairy industry was a powerful lobby group, and this Act responded to their fears that margarine would become more popular than butter.
Through modern eyes, this very serious act makes for humorous reading – Health Inspectors were given the additional title of “Margarine Inspector,” and were required to ensure that those manufacturing or selling margarine followed the strict guidelines as stipulated by the Act.
Of greatest concern was the marketing of margarine as butter (when clearly, one product was natural, the other synthetic) and therefore strict regulations were outlined in the Act, ruling that margarine was not allowed to imitate butter in any way. Instead of being dyed yellow, as it is these days, margarine remained white. Further to this, shops selling margarine had to clearly label (with a black stencil) each packet of margarine, and also had to place a sign in their store proclaiming their status as purveyors of margarine. All this was required so that the humble consumer did not confuse butter with its poorer imitation!
The trafficking of margarine was also outlawed – you could face prosecution if you were caught carrying margarine in lumps of less than two pounds. This part of the act conjures up images of black market deals in darkened alleyways, people hiding lumps of margarine, doing clandestine deals. However, it was a very serious business indeed. It remained illegal to colour margarine until the 1960s.
In hindsight, the dairy industry needn’t have worried. Butter has always seemed to be the more high-class spread. During the 1930s Depression, if you could afford butter, you were not one of the poor. Who can argue that few things are tastier than hot, buttered toast? All A.A. Milne’s King wanted for his breakfast was a little bit of butter on the Royal slice of bread.
Click on each image below to read the rest of the Margarine Act of 1893.
Frances Ardern
BA(Hons)







