CECAEN Rev 3
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Sections Correlation Guide About the Project Contact
Group 104

Manufacture of margarine and similar edible fats

This category covers the manufacture of margarine and other vegetable fat-based spreads. Essentially, it produces vegetable alternatives to butter, used in households, the food industry, and bakeries. If your business produces margarine, shortening, or other solid vegetable fats for consumption, this is the appropriate CAEN code.

Included Activities & Applicability

  • ✅ Manufacture of margarine Manufacture of spreadable blends with vegetable fats Manufacture of edible fats similar to margarine (e.g.
  • ✅ shortenings) Manufacture of hydrogenated vegetable oils for food use

Excluded Activities & Restrictions

  • ❌ Manufacture of butter and other dairy products (included in CAEN 1051) Manufacture of unrefined vegetable oils (included in CAEN 1041) Manufacture of mayonnaise and emulsified sauces (included in CAEN 1084) Manufacture of margarine from blending processes with added dairy products (if dairy predominates
  • ❌ classified under 1051)

Subordinate Structure

1041 Manufacture of oils and fats
→
1042 Manufacture of margarine and similar edible fats
→

Detailed Analysis & Commercial Insights

The manufacture of margarine and similar edible fats (CAEN 104) is a specialized niche in the Romanian food industry, dedicated to producing vegetable alternatives to animal fats. Although often overshadowed by large oil or dairy processors, this activity plays a strategic role in ensuring consumers' access to affordable spreads and cooking fats. In Romania, the margarine market has experienced significant fluctuations in recent years, influenced by public health trends, raw material prices, and labeling requirements imposed by the European Union. From a macroeconomic perspective, margarine manufacturing contributes to diversifying the food supply and reducing dependence on imports of animal fats. At the same time, this sector is sensitive to the volatility of vegetable oil prices (palm, sunflower, rapeseed) and regulations on trans fatty acid content. Entrepreneurs operating under CAEN 104 must carefully manage the supply chain and invest in controlled hydrogenation or interesterification technologies to obtain products compliant with current nutritional standards. Specific challenges include competition with traditional dairy products, consumer awareness campaigns regarding the health impact of vegetable fats, and the need for constant innovation (e.g., fortified margarines with vitamins or reduced saturated fat profiles). Nevertheless, demand for affordable vegetable products remains stable, and development prospects are linked to the expansion of the catering market and the use of margarine in the bakery and confectionery industries. For new market entrants, compliance with quality and traceability standards is essential to gain customer trust and withstand pressure from major international players.