Edible oils are an important constituent of Indian diet. Besides being a source of energy. they add a special flavour to food and provide a lubricating action to body tissues. In recent years, their association with different human diseases and their adulteration have become a health problem for people.

A variety of cooking oils are commonly used in different parts of the country. The major sources are groundnut oil (14.00.000 tonnes), mustard oil (6,00,000 tonnes) and sesame and coconut oil (1,50,000 tonnes). Sunflower oil (1,00,000 tonnes), safflower oil (25,000 tonnes) and soyabean oil (10,000 tonnes) have also become popular. Groundnut and sesame oils are common in the west coast and central India; coconut oil in the south; mustard oil in Bengal, Bihar and Orissa in the east and Kashmir in the north. The annual per capita consumption of edible oils in the country was about 6 kg in 1984, which is lower than the world average of 11 kg and the average of 26 kg in developed countries. It is higher in the high socio-economic status group due to their use of fried preparations. It is however desirable that the daily intake of fat should not contribute more than 15%-20% calories in the diet.

(from Science Reporter, September 1987)

Question: Which social group has a higher per capita consumption of edible oils in India? Why?