Buttergate Research Dr. Kendra Smith-Howard, an Associate Professor in the History Department, recently published an essay on the role animal feeds play on the texture of butter. Below is an excerpt from her work. During the pandemic, there was a high demand for butter due to people baking at home in Canada. As a result, Canadian farmers fed their cows supplements that contained palm oil which is known to increase milk production. Because of the cow’s newly changed diet, the manufacture of butter has changed according to Canadians.
The usage of palm oil is not ideal because of the Dr. Kendra Smith-Howard problems that derive from it. Its creation has caused negative effects for the environment, as palm oil corporations cut down forests in Indonesia and Malaysia. This released carbon dioxide into the atmosphere and destroyed homes of wildlife. Quebec Dairy Producers have encouraged members to put a pause on the use of palm oil while scientists study the effects it can have on people. Palm oil is also not favored because it is one of the main ingredients in margarine, thus butter is becoming less like butter. In the late 1800’s, Canada put a ban on the sale of margarine in order to protect dairy farmers. The United States put a federal tax on colored margarine in hopes of decreasing the sales of margarine. However, in the 1900’s, margarine manufacturers in the US discovered they could use unbleached palm oil to avoid the taxes due to its natural yellow tint. Because of this loophole, many dairy farmers suffered. Canada was involved in many political debates in regards to the production and sales of margarine.
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