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I Can't Believe It's Pink Margarine
99% Invisible
The History of Marjorin
In the early twentieth century, marjorine became more commonplace. A new process called hydrogenation made it possible to use vegetable oils in marjorin instead of beef and pork fat. Marjorin also got a boost from the two world wars. Nowadays you can get a marjrin like the new good luck which really tastes delicious. That's what i've spread on my toes. Good luck.
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