Talk:Marmite/Archive 1

Bovril?
"Bovril is a similar looking spread also made from yeast-extract (In the past it was made from beef)." Was this not changed back to beef in 2006? Just thought i'd mention it! Trevelyan (talk) 10:43, 21 December 2007 (UTC)

Recipe change since Squeezable
I'm surprised to see no mention of the fact that the recipe appears to have been changed on the quiet since Squeezable was introduced. Jarred Marmite is now lighter and much runnier than it used to be and tastes weaker.


 * Never tried the Squeeze stuff as they still sell it in Jars over here in Canada. However, compared to when I had it in jars back in Ireland, it does taste a bit different. 216.59.245.168 03:40, 15 October 2007 (UTC)

Source of Glutamate
It's a slight puzzle as to why the entry for this foodstuff omits the fact that it's the highest quantity of glutamate of any foodstuff except Monosodium Glutamate http://observer.guardian.co.uk/foodmonthly/story/0,,1522368,00.html

— Preceding unsigned comment added by 84.6.70.99 (talk) 17:47, 3 August 2006 (UTC)

Vitamin B12 claim
Vitamin B12 is light sensitive. So does Marmite's claim of B12 make sense as it is stored in glass jars?
 * The jars are made of very dark glass Bob Palin 15:18, 11 June 2006 (UTC)
 * But even B12 tablets have to be stored in opaque containers.
 * I've moved this text:
 * "(claims of B12 disputed, as B12 is sensitive to light and Marmite is stored in glass jars)"
 * out of the article as it's not NPOV unless we can provide something to back up the statement. (And no, I'm not a Marmite apologist - I like the stuff, eat the stuff, grew up with it but I don't really care if it's 60%, 20%, or -2 billion% of the RDA...) I've also adjusted the percentage to match the new RDA numbers. --Ckatz 05:52, 13 June 2006 (UTC)

But it is a fact that B12 is sensitive to light, so I do not think I am biased.
 * Try holding an empty Marmite jar up to the light, it's pretty dark, I doubt any significant reduction in B12 takes place especially as in a full jar most of the Marmite is shielded by the Marmite at the surface. Most Marmite jars are probably kept in dark cupboards anyway once they are off the shelves at the store. What is your motivation and why won't you sign your comments? Bob Palin 16:08, 13 June 2006 (UTC)
 * In fact the bottle says on it "store in a dark cool place" Bob Palin 17:33, 13 June 2006 (UTC)
 * To the IP editor: I'm not saying you are biased, and I apologize if you misinterpreted my remarks as such. We can discuss the subject on the Marmite talk page, base our responses on our knowledge, our logic, even our emotions, and then - if we desire - take personal action based upon the conclusions reached here. However, it's quite something else entirely to then write these conclusions into the Marmite article. If, however, a recognized body releases a study that says "we dispute the claims about B12 in Marmite due to concerns about storage" (or any sort of conclusion, for that matter), then the encyclopedia article can reference it. --Ckatz 05:28, 14 June 2006 (UTC)
 * P.S. Further to Bob Palin's comment above, you might want to consider registering a username. Given the high rate of vandalism on Wikipedia by anonymous editors, you might find that registering eliminates problems with your edits wherein people presume that you're less than serious. It's still essentially anonymous (who is "Ckatz" anyways?), but it says you're willing to take ownership of your edits. --Ckatz 05:28, 14 June 2006 (UTC)
 * I would imagine, if B12 is sensitive to light, the only stuff that would be directly affected would be the surface facing marmite. I'm not sure if you've ever looked inside a marmite jar, transparent packaging or otherwise, but that stuff is black as the ace of spades, and the very material itself blocks out the sun with little difficulty, so I would imagine, that the parts of the marmite that are more than surface deep in the substance itself may be invulnerable to concerns of sunlight.--TheJackal (talk) 14:01, 18 August 2009 (UTC)

Marmite is well know in English Caribbean countries!!!
Actually marmite is well know in the Caribbean because of the British connection. Most families used to buy or know of it, it was a staple on store shelves with other colonial type products of the past. I'm can still be found on West Indian store shelves in Canada and the United States for the older generations that acquired the unfortunate taste —Preceding unsigned comment added by 76.10.138.233 (talk) 17:54, 30 May 2009 (UTC)

Avalibility in various countries
Availability of Marmite in the USA has improved somewhat over the last 5 years. I have lived in Upstate New York, Reno (near Lake Tahoe) Nevada, Atlanta Georgia, and Greenville South Carolina, and all of those places have had at least one regional-chain supermarket (suhc a Publix, Kroger, Safeway, etc.) that has carried Marmite. In addition newly emerging "health food" supermarkets, such as Whole Foods Market almost always carry Marmite. It's quite expensive at the American retail level, with a small pot of Marmite costing approximately $6.

You can also buy it at Tesco in Prague, Czech Republic, under their own brand name 'yeast extract'. As a childhood fan of marmite, I honestly can't taste any difference between this 'own brand' and the 'real thing'.

In Sweden, Marmite is available in the shops specialized in english food that can be found in the major cities. Also, it can be found in some shops selling health food and in at least one Hong Kong import shop. In Paris, France, all the indian food shops i looked into carried Marmite. Battra 18:15, 22 January 2006 (UTC)


 * I added the countries from http://www.marmite.co.uk/love/worldwide/ to the article. Battra 18:17, 20 April 2006 (UTC)

British Marmite was briefly sold in New Zealand under the brand name "My Mate". I bought such a jar there in 1998. I read later that Sanitarium won a court ruling that "My Mate" is too similar to "Marmite", leading to the change to "Our Mate". I wish I'd kept that jar. I did keep the cardboard box which contained a 115g jar of Marmite I bought at Truspice in Australia, apparently from Sri Lanka. It is priced at 79Rs, uses the taglines "Yeast Extract" & "Natural Vitamin B Goodness", & is in three languages, including the brand name!, the others I assume being Sinhalese and Tamil. The country of manufacture is not identified. HuwG 203.208.121.66 (talk) 03:08, 15 August 2009 (UTC)

Breweries?
Is it worth mentioning that a marmite-esque odour is commonly emitted by breweries (for obvious reasons)? I lived on a 3rd-story flat in Slateford, Edinburgh, downwind of the breweries, and the smell of marmite was inescapable in the flat and for a considerable distance around it (which certainly pleased a marmite-loving flatmate, but I digress). 16:40, 5 March 2006 (UTC)

Proposal to change marmite jar!!!
My brother in the US has just emailed me an article from Slashfood that says Marmite are planning to change their traditional jar to a plastic one !!!! What shock horror! How can this be? We should all join together and protest it worked for Heinz when they were thinking of withdrawing salad cream, surely it can for this. What do you all think out there Carrots, 11:29, 24 March 2006 (UTC)

Does anyone know what type of plastic they use?

— Preceding unsigned comment added by 217.136.253.220 (talk) 02:26, 19 June 2006 (UTC)

As a by-product
It can be said to be a successful attempt to sell industrial waste; but this should not be a disincentive: compare with the success of rotting grape by-products (a.k.a. wine). I removed this remark, as the humour is somewhat laboured, in my view, and bordering on POV. Yes, Marmite is a successful attempt to market what would otherwise have been a wasted by-product, but the comparison is poor: non-fermented grapes are more a by-product of the production of wine than the other way around (most grapes are grown to make wine; most beer is not brewed to make Marmite). No-one ever set out to market rotting grapes as a principal product and then discovered that there was a market for the juice they had ben thowing away. The origin of Marmite in brewers' waste should indeed be mentioned, but in a better way than this. --- Picapica 10:46, 28 March 2006 (UTC)


 * Note also that Burton, where Marmite apparently started, is famous as a brewing town. PeteVerdon 17:50, 28 March 2006 (UTC)


 * A better comparison would be with pomace brandy, a byproduct of wine making. RMN 14:03, 29 August 2006 (UTC)

Used Cylindrical Jars in Canada
Actually, although I once wrote 10 rhyming couplets about Marmite (also probably dejanews searches--soc.culture.british), I've been off it for quite a few years. I believe it is being imported into Canada now--it was when I was last using it. However, for a few years it was produced in Canada and marketed in cylindrical brown glass jars--about the same size as the small marmite-shaped ones, but not marmite-shaped. I'll see if I have one or two saved at home (I vaguely remember the lids starting as metal and then changing to plastic). If so, I'll try to see about getting a photo or two.--SportWagon 22:57, 7 June 2006 (UTC)
 * The jar I bought recently in Toronto was glass with a plastic lid and shaped like a proper Marmite jar, definitely not cylindrical. Dabbler 03:11, 8 June 2006 (UTC)

I was talking about sometime in the late eighties or early nineties. I indicated, though vaguely, that the use had ceased before I stopped "using".--SportWagon 16:49, 8 June 2006 (UTC)

Unfortunately,when I found a stash of old Marmite jars at home, none of them were the cylindrical kind I describe. I'm not sure whether I actually have any saved somewhere, or not.--SportWagon 22:46, 16 June 2006 (UTC)

The jars in Canada were cylindrical for some time, (I'm guessing) about 2.25" in diameter and 2" high, dark brown glass with a yellow pastic lid. Right now they are the "standard" shape, but incredibly small compared to the ones in England that I originally used. For the last few years I've only seen one size, but I think at some point there was a somewhat larger size available. --Brat32 20:02, 3 August 2006 (UTC)

I think in early years the cylindrical jars may have had metal lids. I've started "using" Marmite once again, BTW.--SportWagon 20:52, 3 August 2006 (UTC)

I think metal lids might have been present, I vaguly remember them. Also I'm pretty sure at some point the jars in Canada were brown plastic, but I'm not sure which shape. --Brat32 20:57, 3 August 2006 (UTC)

In the northeastern U.S. we had the cylindrical jars -- I recall this being as early as the 1970's, and that they were imported from Canada. I only saw yellow plastic lids. Aside from resenting the break with tradition, I thought it was amusing that the label showed a "proper" jar of Marmite. If you looked closely, you could see the ceramic pot on the label of the pictured jar. I imagined one day seeing a tube with a cylindrical jar on the label, with a "proper" jar on its label, and so on. Monomoit (talk) 22:02, 15 February 2008 (UTC)

Sri Lanakan
No references to state that it is part of Sri Lankana delicacy. Iola k ana • T 18:42, 23 September 2006 (UTC)

Missing the green cyndrilical Marmite jar picture
I noticed that the picture of the green cyndrilical Marmite jar is gone. Even though I enjoy the English Marmite, seeing such a unique version of its packaging was informative and interesting. Can some one find a place for the previous image in the article? Whitebox 18:00, 28 November 2006 (UTC)


 * +1 Vote to bring picture back —Preceding unsigned comment added by 218.214.147.168 (talk) 06:17, 4 October 2007 (UTC)

Advertisement?
Recently, an "advertisement" template was added to the page. I don't want to just delete it, but I also don't think that it is an appropriate comment. (I certainly don't think that the article text is going to have millions of Wikipedia readers racing to the stores to pick up a jar...) Thoughts? --Ckatz chat spy  05:55, 15 January 2007 (UTC)

James O'Sullivan
The following text was added to the "History" section (I've moved it here for discussion):"'There is an oral history that Marmite was initially conceived by James O'Sullivan who, while working for Bass Breweries, tasted the yeast residue left over after fermentation. He liked the flavour of the congealed yeast and decided that it could be marketable. It is said that he then sold the idea for £20.'"Anyone know if this is true? Verifiable? --Ckatz chat spy  18:27, 9 March 2007 (UTC)

Emergency rations
When after Hurricane Mitch emergency supplies including Marmite were sent to Honduras the locals thought it was mosquito killer, SqueakBox 18:31, 31 March 2007 (UTC)

Need for Refrigeration?
It would be nice to know if this needs to be refrigerated, and if so, it should be included in the article. --Eptin 19:32, 15 April 2007 (UTC)
 * It doesn't need refrigeration and although there may be a Best Before date on the label, the stuff lasts forever unless you eat it. Dabbler 01:58, 16 April 2007 (UTC)


 * Indeed not. I was joking with my parents when they came to visit me recently (bringing the required jar) about the best before date because this stuff indeed doesnt go off (for those who can refrain from eating it for long enough), SqueakBox 02:18, 16 April 2007 (UTC)


 * This is mostly true, but I did have one jar that went way past useby date that was inedible. Otherwise I've never had a problem going months/years past useby (I keep a stockpile as it's hard to get Marmite in Australia :) ) I prefer not to refrigerate as it makes the marmite go too hard. Storing on a cool shelf for long periods if fine

The only inedible sample I've seen had been on the shelf for sufficient years for the lid to rust through and then it had dried out (this was the Sanitarium product) I expect it has sufficient salt concentration to stop fungal and bacterial growth, and in a sealed jar it can't oxidise or dry out, so it's not going to spoil, infact the jar I have here bears no 'use by' or 'best before' marking at all. Jasen betts (talk) 10:59, 10 August 2008 (UTC)

Too much salt
You could mention how much salt its got in it, and that there is a low salt alternative, called Natex I think.

— Preceding unsigned comment added by 80.2.214.69 (talk) 22:39, 21 July 2007 (UTC)

The bowl/pot thing.
A Marmite is actually the cooking pot thing on the label. - - - BigglesPiP  - Talk 03:12, 2 June 2008 (UTC)
 * Yes, this is mentioned in the fourth paragraph. --McGeddon (talk) 08:52, 2 June 2008 (UTC)

WikiProject Food and drink Tagging
This article talk page was automatically added with WikiProject Food and drink banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here. If you have concerns, please inform on the project talk page -- TinucherianBot (talk) 13:45, 3 July 2008 (UTC)


 * thanks bot, I have added an assessment to your tag :p -Sykko- (talk to me) 22:26, 18 October 2008 (UTC)

Nutrition Information
Is there any interest in combining the UK and NZ nutrition information? YBG (talk) 23:36, 11 November 2008 (UTC)


 * Sometime soon I'll combine the two tables together.YBG (talk) 06:47, 21 November 2008 (UTC)


 * OK, I've reformatted the nutrition information as a table. Everything was copied over except the UK RDA's per 100g, which didn't seem to be very useful.YBG (talk) 23:23, 22 November 2008 (UTC)

I've printed and compared the section before& after my edit, and after it was reverted. I can't find the errors TheSeven says I introduced. The only differences I can see are: I'm missing something obvious — can someone tell me what? YBG (talk) 01:12, 24 November 2008 (UTC)
 * 1) Saying 'Vitamin B12' on both lists, spelling out 'Vit.' and eliminating the subscript (which I regret)
 * 2) Reversing the order of Carbs and Fat in the NZ list so it corresponds to the UK list
 * 3) Eliminating the UK RDA per 100g (as noted above) and
 * 4) Moving the NZ RDI info from a note into the body of the table.


 * Hi, I should have put more details on the Talk page; sorry. The example that I noticed was with B12, where the revised table listed the RDA as being 20% when it is actually 60%.  See http://www.marmite.co.uk/love/nutrition/nutrition.html.  I do much like the formatting that you introduced though. Hope that's okay, TheSeven (talk) 11:50, 26 November 2008 (UTC)


 * The B12 RDA value is 20% both before and after my reformatting. I double-checked that I only made formatting changes.  I suggest we (1) restore my reformatting and then (2) correct the numbers and cite the reference you listed.  YBG (talk) 20:54, 26 November 2008 (UTC)


 * Many apologies! I have undone my edit.   TheSeven (talk) 21:37, 26 November 2008 (UTC)

Now I see the note at the bottom of the table: "B12 based on recent RDA change from 1.0 µg to 3.0µg"; so 20% was correct. I sure hope that somebody finds all this entertaining. TheSeven (talk) 21:54, 26 November 2008 (UTC)


 * Hey, no worries! The data aren't all that interesting, but it has been a great exercise for learing formatting -- and wiki etiquette (witikette?)!  YBG (talk) 01:37, 27 November 2008 (UTC)

Who invented it?
it looks like it was actually an German invention! By a German chemist named Liebig

— Preceding unsigned comment added by 86.6.13.177 (talk) 23:02, 1 December 2008 (UTC)

UK B12 RDA
I contacted the Food Standards Agency at gov.uk, and got the following response, which is very nice and detailed.

In the UK, Dietary Reference Values (DRVs) are used to assess the diets of groups  of  people  and, in some circumstances, act as useful reference for diets of  healthy  individuals  in  the UK. DRVs are benchmark intakes of energy and  nutrients. They can be used for guidance but shouldn't be seen as recommendations  for  intakes  by individuals or groups. They show the amount of  energy  or  an individual nutrient that a group of people, of a certain age range and sometimes gender, need for good health. Although DRVs are given as daily intakes, people often eat quite different foods from  one  day  to  the  next,  and their appetite can change, so in practice  the  intakes  of  energy  and  nutrients need to be averaged over several days. DRVs apply to healthy people only. DRV is a general term used to cover: Estimated Average Requirements (EAR) is the average requirement of a group for a particular nutrient; about half the group will usually need more than the EAR and half less. Reference Nutrient Intake (RNI) is the amount of a specific nutrient which is sufficient for almost all individuals; it is an amount that is enough or more than  enough  for about 97% of people in a group. Intakes above this amount will almost certainly be adequate. Lower Reference Nutrient Intake (LRNI) is the amount of a specific nutrient which is  sufficient  for  only a few individuals with low needs. Intakes below this level are almost certainly inadequate for most individuals. Safe Intake: This is used when there isn't enough evidence to set EAR, RNI or LRNI. The safe  intake  is the amount judged to be enough for almost everyone, but below a level that could have undesirable effects. The RNI  for  B12  is  1.5 &mu;g/day for males and females over the age of 15 years. There are  two  books  on  Dietary  Reference  Values  available  from The Stationery Office (PO Box 29, Norwich NR3 IGN, Tel: 0870 600 5522). You may wish to  visit  their website at http://www.theso.co.uk. Dietary Reference Values a  Guide (1) and for more detailed information on Dietary Reference Values you  may find it useful to refer to the report on Dietary Reference Values for  Food  Energy and Nutrients for the United Kingdom (2) both are Department of Health Publications. The Department of Health is the official source for information on DRVs. You may  also  be  able  to  view  copies  of these books in your local or university library. For further  information  on  B12,  please  visit our Eatwell website, the address for which is given below. http://www.eatwell.gov.uk/healthydiet/nutritionessentials/vitaminsandminerals/vitaminb12/?lang=en I have also attached with this e-mail the Expert Vitamins & Minerals review on B12 that you had requested.

The attached review, dated 2003, also says that the "RNI for vitamin B12 in adults in the UK is 0.0015 mg/day".

I will correct the article read to 1.5 &mu;g, from the current 3.0 &mu;g, and ref the eatwell.gov.uk link. Properly, also, the article should seemingly not use the term "RDA" for the UK. TheSeven (talk) 17:48, 12 December 2008 (UTC)


 * What should RDA be changed to? Is the proposed term consistent with all of the other values?  YBG (talk) 21:49, 12 December 2008 (UTC)


 * As I understand Recommended Dietary Allowance, what the UK calls "RNI" is what the USA/Canada call "RDA". What is perhaps a prerequisite for a change in this article is a new article on Recommended Nutrient Intake (or maybe an expansion of the article on Recommended Dietary Allowance to also discuss this); Recommended Nutrient Intake is currently listed on the RNI disambiguation page, but without a link. TheSeven (talk) 07:41, 13 December 2008 (UTC)

Acrylamide in Marmite and other yeast extracts
Acrylamide is known to be a carcinogen for animals. A few years ago it was discovered in human food that had been heated to high temperatures, although research in humans is on going. As Marmite is black rather than the fawn of dried yeast, then it may have been heated a great deal during the manufacturing process. Does anyone know how much acrylamide there is in Marmite or other yeast extracts please? Or what is the hottest temperature is the yeast heated up to during manufacture? 89.241.34.62 (talk) 18:25, 8 March 2009 (UTC)
 * Since the web site claims he process is secret, you are unlikely to get an answer (http://www.marmite.co.uk/love/history/making-marmite.html). However, I would think that high temperatures would be unlikely in order to keep the vitamin content.  Ron h jones (Talk) 22:35, 16 June 2009 (UTC)

Inappropriate content
The 2nd sentence of the article says "Marmite is made from yeast extract, a by-product of beer brewing, and is suitable for vegetarians and vegans." Show of hands--Who thinks whether something is suitable for vegetarians and vegans is legitimate fodder for the 2nd sentence of an article's lead paragraph? OK, put your hands down and turn off your computers. Later in the article is an entire section dedicated to "Serving suggestions". What part of this is not in violation of WP:NOT? I await clarification, somewhat impatiently... Tomertalk 19:46, 10 June 2009 (UTC)
 * If you think something's obvious enough that it's worth insulting anyone who might disagree, feel free to be WP:BOLD and make the change yourself.
 * "Serving suggestions" is a weird title, and some of the content is actually about Marmite-manufactured products, but we should at least passingly explain how the stuff is eaten, for the benefit of readers who have no idea what Marmite is. --McGeddon (talk) 20:17, 10 June 2009 (UTC)
 * I have no idea what this stuff is, but I find it odd that a "meat extract" is "suitable for vegetarians and vegans". I also think that "suitable for vegetarians and vegans" is a bizarre thing to have as part of the article at all&mdash;even if the stuff is&mdash;but certainly it doesn't belong in the leading paragraph. Tomertalk 22:11, 10 June 2009 (UTC)
 * That is yeast extract not meat extract, if you read the article. The Serving Suggestions heading is a relic from a deleted list of ways that people eat Marmite. I have retitled the section. Dabbler (talk) 22:57, 10 June 2009 (UTC)
 * Oh jeez. I did read the article. Then, having no idea what Bovril was, I went and read that article, and got confused. Tomertalk 23:03, 10 June 2009 (UTC)
 * With-Regards to explaining how stuff is eaten, I thought an image might help, so added to this message is some common use-cases for visual readers in the case somebody wants to work it into the subject. --TheJackal (talk) 23:56, 23 July 2009 (UTC)

Seperate Page for each marmite variety?
It seems to me, the stuffing of 2 products of different natures, regardless of their similarities and sharing the same name, is a bit bizzare.

It makes it difficult to consistently discuss one type or the other in one context or the other.

Possibly, Marmite could be a disambiguation page, or at least have a linked disambiguation page with


 * Marmite ( The Marmite Food Extract Company Product )
 * Marmite ( Sanitarium Product )

Or some better names than these.

If anyone does take it upon themselves to make this suggestion so, I have produced an Image for the 1.2Kg containers showing colour and consistency ( to an extent ), it could possibly do with cropping.

This I consider a notable image due in part to not sincerely believing anyone of the opposing marmite variety would be inclined to have enough demand for the product to make such large containers a commercially viable option. --TheJackal (talk) 20:09, 23 July 2009 (UTC)

marmite limited edition base numbers
what do the base numbers represent on the guinness and the i love you jars. —Preceding unsigned comment added by 86.148.242.222 (talk) 18:05, 2 August 2009 (UTC)

Places of manufacture
The current article only mentions the United Kingdom and South Africa. I was once told that Marmite is manufactured in Singapore - which Phillip R. Johnson' s spurgeon FAQ (the article's third external link) mentions under "Where can I buy it outside Britain?", along with the comment "we have tried Marmite from about seven different nations". This implies approximately 4 other countries - any clues where? HuwG 203.208.121.66 (talk) 03:20, 15 August 2009 (UTC)

Somehow this article overlooks completely that Sanitarium Health Food Company in Australia made Marmite for decades, before closing down its Marmite operation in Australia and importing their New Zealand version - probably due to economic rationalisation and decreasing Marmite sales in Australia. I remember when living in the late 1960s in Cooranbong NSW (site of a major Sanitarium factory) when Dora Creek was nicknamed Marmite Creek due to joking claims of Marmite in the creek, which was then made at that factory. It was, to my understanding, also made in Sanitarium factories in other parts of Australia - Brisbane, Sydney, Melbourne... though I can't be sure of that. I only worked in the Cooranbong factory. Marmite was certainly made there at that time. Marmite ceased to be made in Australia in the 1970s. The manufacture of Marmite in New Zealand in 1919 is also erroneous. I quote from Sanitarium's website,, "Marmite was introduced to Australia and New Zealand by Sanitarium. Initially it was imported from the United Kingdom but shortly before World War II, we secured the secret recipe from the English and made the first Australian Marmite in our Cooranbong factory in 1944. Since the 1970s, Sanitarium’s Christchurch factory has manufactured all the Marmite sold in the South Pacific."Ptilinopus (talk) 23:55, 6 April 2010 (UTC)

Healthy?
Do it take it right that Marmite is mainly a mixture of salt and glutamate, that the B vitamins are all mostly artificially added, and that consequently it's not really healthy? Maikel (talk) 13:21, 17 August 2009 (UTC)


 * Congratulations on not reading any of the article. If I read the article correctly, it states that Marmite is mostly comprised of Yeast Extract, and if I read correctly, that many of the B elements were simply discovered as being present in the compound. It does state that some have been added, but this was mostly to address deficiency needs people were having, like the addition of iodine to salt. --TheJackal (talk) 13:52, 18 August 2009 (UTC)
 * Jackal, why don't you simply ask before denigrating a fellow editor? And why the cynical tone ("Congratulations on not reading the article")?
 * I also used to think that Marmite was naturally rich in B vitamins, until I read the list of ingredients on the Marmite jar: niacin, thiamin, riboflavin (Vitamins B1-3), vitamin B12, folic acid.  I. e. all those are artificially added.  If they have to be artificially added, then Marmite isn't naturally rich in them. Maikel (talk) 12:40, 19 August 2009 (UTC)


 * This sort of contents listing does *not* mean that the vitamins have been artificially added. It is just a breakdown of the vitamin content. They *may* have been added artificially, but they are similar to the vitamin profile of any yeast product including brewers' yeast tablets and cask conditioned beer, so this seems unlikely and indeed pointless.


 * The main health concerns around Marmite relate to the very high salt content --80.176.142.11 (talk) 12:59, 4 November 2009 (UTC)


 * "This sort of contents listing does *not* mean that the vitamins have been artificially added". I think you are wrong here.  I think you are confusing the ingredient list with the nutrient/biologically active substances list.  Ingredients are a list of all the items in the product as per the recipe.  The nutrient/biologically active list is things like Fat, Protein, Vitamin X etc.  So if its listed in the ingredients list, then it is _separately added_.


 * Ourmate (Australian Delivered, UniLever UK made and which I believe is the original Marmite) does list a Nutrient List and ingredients (Yeast Extract, Salt, Vegetable Extract Vitamin: Niacin, Spice Extract, Vitamins: B1, B2, Celery Extract, Vitamins: Folic Acid, B12.   Well at least the 125g version anyway.  —Preceding unsigned comment added by 124.171.101.115 (talk) 01:04, 16 October 2010 (UTC)

Ourmate
Should Ourmate brandname be described in the article? Currently Only a picture with a small explanation is there. —Preceding unsigned comment added by 124.171.101.115 (talk) 01:09, 16 October 2010 (UTC)

Is this the food that is proscribed for those taking MAO inhibitors?
Documents on MAOIs discuss "marmite" as a food to avoid. Is this the same food? If so, should a reference be made? If not, should something be said to differentiate it from the proscribed food? —Preceding unsigned comment added by 76.117.51.33 (talk) 06:25, 19 October 2010 (UTC)
 * People taking MAOIs must avoid anything containing tyramine, which is present in brewer's yeast and any products made from it such as Marmite. Marmite is specifically mentioned in British patient guidance sheets because it is a relatively common foodstuff and some people may not realise it contains yeast (despite 'Yeast Extract' being written in large letters on the label). --Ef80 (talk) 14:47, 27 April 2011 (UTC)

Use of Marmite?
Traditionally eaten on biscuits? Say's who - I never seen anyone smear marmite on a biscuit? Markb (talk) 10:28, 30 September 2009 (UTC)
 * Some people eat Marmite on crackers. These are known as 'biscuits' in some regions where 'cookie' is used where a BE speaker would use 'biscuits'. --Ef80 (talk) 13:14, 4 November 2009 (UTC)
 * I don’t think this is a dispute about the meaning of the word “biscuit” - savoury biscuits for cheese, for example are widely known in the U.K. at least - I reckon that Mark is actually surprised that this is meant to be the “traditional” means of consuming Marmite; there probably isn’t *any* way to research this, so how could it be established? Personally, and anecdotally, most people I know who eat it have it spread on toast, so I would question the assertion of biscuits/ crackers being a “tradition” worth stating in this way in an encyclpaedic article. Jock123 (talk) 09:22, 18 February 2010 (UTC)
 * When I was a kids, we certainly spread Marmite on our Biscuits/Crackers - also with butter on split Weet-Bix. So did many other kids of my acquaintance (in both Australia and New Zealand). Ptilinopus (talk) 07:00, 9 November 2011 (UTC)

Why does someone think we need a citation for the statement that marmite is sometimes drunk as a winter drink? I'm all in favour of verification, but soon we'll have to verify the statement that the sun is a jolly hot place.Plingsby (talk) 11:18, 4 December 2010 (UTC)
 * Possibly someone was wondering if the original editor had gotten Marmite confused with Bovril - I've never heard of Marmite being used in a hot drink, and can't imagine it would dissolve particularly easily, but who knows. If it's as blatantly obvious as "the sun is hot", it should be easy enough to find a source that mentions it. (I've had a quick look around Google News and Book searches, but am only finding minor reader's-letters anecdotes, which I'm not sure I'd trust enough not to be getting confused with Bovril.) --McGeddon (talk) 12:48, 4 December 2010 (UTC)
 * OK, I stand corrected - Though it was common enough as a drink when I was a kid, as an alternative to Bovril, and I am sure we were not a totally unique family. BTW I've just fed "Marmite as a drink" into Google and it has returned dozens of references.Plingsby (talk) 13:22, 5 December 2010 (UTC)
 * Would be good to get a reliable source if we can - a newspaper article, or a book. The Marmite Cookbook is probably a good source, but I don't have a copy, and it's not readable online. Can anyone verify whether it mentions drinking Marmite? --McGeddon (talk) 20:27, 5 December 2010 (UTC)
 * The label on a jar of Marmite should suffice as a reference. I believe it mentions a number of uses. Rich Farmbrough, 22:52, 27 March 2011 (UTC).


 * (Incidentally when a jar of Marmite is finished, pour in hot water from the kettle, secure the lid and shake, then empty into a mug. Dilute to taste. Never waste Marmite again.) Rich Farmbrough, 22:54, 27 March 2011 (UTC).


 * I can vouch for the fact that Marmite was commonly used dissolved in hot water to produce a hot broth-like beverage in both Australia and New Zealand in the 1960s and 1970s at least. More commonly in winter. Still do it sometimes. BTW the following was found at http://www.marmite.co.nz/home-page/fact-or-fiction . "Some people drink Marmite. True! Sanitarium used to promote Marmite as a healthy drink - just add to hot water! In the 60's in the Sanitarium staff canteen the choice of hot drinks was between Marmite, Milo or cereal based coffee. Large jugs of Marmite dissolved in hot water were just as popular as the other options (some people even added milk!)". 'Nuff said? Ptilinopus (talk) 07:00, 9 November 2011 (UTC)

Packaging and special editions

 * Marmite was available in tins back in the 60s, would be good if someone has an example.
 * "Emergency" jars were used from time to time (70s AIR). I believe I have one, will supply a photo if I come across it.
 * Would be good to have photos of the Limited editions. I have an XO but I took it out of its box. Can photograph it anyway.
 * Rich Farmbrough, 22:44, 27 March 2011 (UTC).

Origin
Forgive me for having the temerity to doubt the BBC, but I think the claim that Justus von Liebig discovered how to concentrate yeast extract is not correct. According to Wikipedia's own article on him, he invented (and commercialized) meat extract (Oxo and Bovril), but there's no mention there, or in any other source I can find, of him having done this with yeast. Can someone manage to confirm or refute? Pete G. (talk) 20:41, 25 May 2011 (UTC)

This is a good point. Apart from that the article says Justus Liebig, it should be Baron Justus von Liebig if you want to be correct. The von is an important part. 212.187.76.108 (talk) 21:57, 25 May 2011 (UTC)

History
This article entirely overlooks the fact that Marmite was made in Cooranbong, NSW, Australia by Sanitarium from 1944 until the 1970s, when all manufacturing of this product was transferred to New Zealand. (See http://www.sanitarium.com.au/about-us/moments-that-made-us/feeding-marmite-to-the-troops ). In fact when I studied at the college near the Sanitarium factory in Cooranbong in the early 1970s, the adjacent Dora Creek used to be nicknamed Marmite Creek - with the local joke that it flowed upside down (with the marmite on top). Ptilinopus (talk) 07:16, 9 November 2011 (UTC)

You Aussies are really sad. You just can't help claiming anything great that comes out of NZ! Phar Lap, Pavalova....now Marmite! — Preceding unsigned comment added by 210.54.238.37 (talk) 02:30, 8 October 2012 (UTC)

Original pot
I see the article says the original pot was earthenware of a similar shape to the modern pot, and there is a link to a site from the company also saying this. However when I tried to google image for an old pot I just found one with a boring, straight sided shape http://images.trademe.co.nz/photoserver/tq/76/130989376.jpg Anyone know if it was in fact ever made with a rounded earthenware pot? Orlando098 (talk) 21:18, 24 February 2012 (UTC)
 * You seem to be looking for one of these that was around long before the product, or at least the brand, was invented? Perhaps French wiki might be of help? Martinevans123 (talk) 23:08, 24 February 2012 (UTC)

I have seen the one in the photo you refer in Poole Local Museum; the label said it was the first pot model.Cdnosfe (talk) 23:10, 29 February 2012 (UTC)

Marmite sandwich
We need a good photo for List of sandwiches. I know what you're thinking: Marmite's disgusting taste cannot possibly be diluted even with bread. But yes, some people make sandwiches from it. If you are one of these people, please take a snapshot and upload it here to show that such a sandwich can exist, and also that you are brave, have poor taste in sandwiches, and are insane, all at once. Thank you. :) Oh, have I mentioned that Marmite is gross? Anna Frodesiak (talk)
 * Anna - Marmite's lovely!  Brookie :) { - he's in the building somewhere!}  (Whisper...) 11:29, 4 April 2012 (UTC)
 * As if an image on wikipedia ever proved that something existed or (worse still) might be edible. Is there a "do not try this at home" template (yet)?Martinevans123 (talk) 11:47, 4 April 2012 (UTC)

We still need a sandwich image. All we have is this image: Anna Frodesiak (talk) 02:28, 12 July 2012 (UTC)

It's no wonder so many Americans (in particular) who try Marmite and its analogs "hate it"... As shown in this photo, they slather it on like peanut butter. Even for the most rabid Marmite-eating Aussies or Kiwis, that is a very acquired taste! A thin smear is sufficient - and quite tasty!Ptilinopus (talk) 13:14, 21 September 2012 (UTC)

Marmite propaganda
As another editor has already pointed out, marmite was manufactured in Aus until the 1970s, when production was transferred to NZ. I've no idea if the Aus manufactured marmite was the English version, or the modified Sanitarium version, sometimes referred to as 'NZ Marmite'. According to sanitarium.co.nz

"Marmite was introduced to New Zealand by Sanitarium. Initially it was imported from the United Kingdom but shortly before World War II, we secured the secret recipe from the English and made the first Marmite in our Cooranbong factory in 1944."

"Since the 1970s, Sanitarium's Christchurch factory has manufactured all the Marmite sold in the South Pacific"

heh. You'd think they'd at least go to the trouble of adapting the history for an NZ audience!! The claim in the wikipedia article that an NZ version of marmite has been manufactured since 1919 is even contradicted by the propagandist site marmite.co.nz which hints at the 1930s. I suspect there might be a campaign to paint marmite as an iconic NZ product, perhaps to encourage sales in NZ where the main competition is from vegemite, which incidentally did not become popular in Aus till the 1950s. Here are a few quotes from the marmite.co.nz website

"It's as Kiwi as Kiwi gets"

"To the discerning fan of a particular yeast spread, nothing quite compares to their favourite. If you're a Pom, you come to NZ and tell us all about how our Marmite doesn't taste like UK Marmite (which of course, it doesn't). If you're an Aussie, then you probably grew up on Vegemite (never mind) - and if you're a Kiwi, then Sanitarium Marmite is in your blood. And if you consider yourself to be a Kiwi and you're not eating Sanitarium Marmite ...? Shame, shame on you."

"Marmite has been proudly made in NZ since the 1940's. Vegemite first came to us from Australia and they even made it here for a while. But they have buzzed back home to Australia, where they belong."

See what I mean? Note that they can't even get the dates of first production straight. Theodore D (talk) 21:32, 9 April 2012 (UTC)


 * It's not so hard to get a handle on. It was made in both Australia and New Zealand from the 1940s at both the Cooranbong (NSW) factory and the Christchurch (NZ) factory. In the 1970s Cooranbong ceased making Marmite, and the entire operation was transferred to Christchurch - rationalisation of facilities. Incidentally, why all the sarcasm? The promos and info is no worse (and no better) than most advertising slogans and promotions. Ptilinopus (talk) 13:18, 21 September 2012 (UTC)

Re: Mosquito repellant section
Is this section really necessary in an encyclopaedic article on a product? The study cited deals with only Vitamin B, and not Marmite, and the Trotskyism passage refers to people using Marmite to treat malnutrition combined with quinine to treat malaria.

If there are no objections, I will remove this section. I am open to hearing any opposing arguments.

--Amlz (talk) 01:29, 29 August 2012 (UTC)
 * The Vitamin B study is definitely WP:SYNTHESIS here, but the food's role in treating malaria in the 1930s seems worth keeping somewhere, maybe in the "Use" section. It's certainly more relevant to the history of the product than "a celebrity chef served a Marmite dish for one week in 2006". --McGeddon (talk) 10:44, 29 August 2012 (UTC)
 * Sounds good. I'll work it in to the Use section. --Amlz (talk) 01:15, 30 August 2012 (UTC)

Marmite/Vegemite Advertising Slogans
As a child growing up in New Zealand (born 1948) I seem to remember the slogan "Too much spoils the flavour". Does anyone know if that slogan applied to either Marmite or Vegemite? It seems to me to be an admirable, apt one...203.45.48.60 (talk) 00:37, 27 November 2012 (UTC) Paul Hewson

Marmite additions
Hi all,

I wanted to suggest some additions to the Marmite Wikipedia entry which can help make a fuller page. Please see below:


 * British marketing and packaging 
 *  1902-1986 
 * The first major Marmite advertising campaign began in the 1930s . Central to this promotion was the use of characters whose faces incorporated the word 'good'.


 * Soon afterwards, the rising awareness of vitamins was used in Marmite advertising. Adverts proclaimed that: 'A small quantity added to the daily diet will ensure you and your family are taking sufficient vitamin B to keep nerves, brain, and digestion in proper working order'.


 * During the Second World War, housewives were encouraged to spread Marmite thinly and to 'use it sparingly just now’ because of limited rations of the product.


 * Love it or Hate it
 * The infamous ‘Love it or Hate it’ campaign began in October 1996. Adverts that have run include 'Apartment' which featured an attractive girl who managed to disgust her would-be suitor by taking a bite of a Marmite covered bagel before kissing him . Another advert featured a lifeguard who had been eating cheese and Marmite sandwiches, who rescues a drowning man with a kiss of life. The rescued man is so grateful for the taste of Marmite that he kisses the lifeguard . This advert received the FABulous grand prix in the TV and Cinema category in the International Food and Beverages Creative Excellence Awards in May 2003.


 * In 2012 Marmite sponsored the Oxford Street Christmas Lights to celebrate the launch of limited edition Marmite Gold and their 110th anniversary. The lighting display included a giant LCD screen that showed photos of Marmite fans “loving” or “hating” Marmite which they were able to upload as part of an interactive campaign backed by social media on the Marmite Facebook page. The banners of the display on Oxford Street featured animated characters with a love it/hate it theme. The lights ran from Marble Arch to Poland Street for a six-week period and featured classic Christmas characters with a love/hate twist.


 * Special Editions
 * In 2009, a limited edition Marston's Pedigree Marmite was launched to celebrate the 2009 Ashes Cricket test series [43] between England and Australia. The red cricket ball style jars were made with Marston’s Pedigree ale yeast. Marmite enlisted the help of Phil Tufnell to launch the jar. Spoofing the infamous naked Gail Porter projection that was beamed on the House of Parliament, this stunt saw a 15 metre high Phil Tufnell projected with just a sign stating ‘Too tasty for the Aussies’.


 * In September 2012, Marmite Gold, a limited edition product which contained real edible golden flecks was rolled out across supermarkets. To celebrate the launch, Marmite sponsored the Oxford Street Christmas Lights. The lighting display ran from Poland Street to Marble Arch and featured an interactive banner to which members of the public could upload their faces  via the Marmite Facebook page . The lights were switched on on November 5th by British popstar Robbie Williams.


 * Marmite XO
 * In 2010, Unilever released a specially brewed extra strong version of the spread, called Marmite Extra Old (Marmite XO). The product is matured for four times as long as normal Marmite, has a thicker texture, and a stronger flavour. Marmite XO is now part of the regular Marmite range and is stocked in all major supermarkets.


 *  Snacks
 * In 2002, Walkers produced Marmite flavoured crisps . A wider range of savoury snacks was launched in 2007, including Marmite Rice Cakes and Breadsticks. The products were trialled in March 2007 and later rolled out more widely.  In 2009, Marmite launched its first ever savoury cereal bar, in addition to Marmite Cashew Nuts and the crisps via another supplier. 2010 saw the latest product, the Very Peculiar Milk Chocolate Bar, which contained a hint of Marmite.

It is worth noting that the XO variety is NOT a special edition, rather part of the regular product range. Do you think the above could help improve the page?

Thanks,

Salma 217.138.19.34 (talk) 13:27, 14 May 2013 (UTC)


 * Thanks for raising this on the talk page. For context, this IP made similar edits in March, explaining that they were made "as per request and approval from Unilever".
 * I don't see that the article needs this much detail about ad campaigns and product launches, but I've updated the article to reflect the absences and inaccuracies. --McGeddon (talk) 13:48, 14 May 2013 (UTC)

Today's edit re spreading thickly or thinly ?
I am not going to start an edit war yet, but I do object to the editing against consensus seen today. Marmite should be spread thickly, and the article should reflect this. Roxy the dog (talk) 21:45, 12 August 2013 (UTC)
 * You're obviously welcome to eat it however you like, but the article here is just talking about how it's "usually" eaten. Checking book and newspaper sources I can't find any that talk of spreading it thickly, compared to dozens that explicitly say it should be spread thinly - some even punning about stocks being "spread thinly" during the New Zealand shortage. I've added one of these references to the article. --McGeddon (talk) 08:46, 13 August 2013 (UTC)
 * The Washington Post, no less, advises one micron thick: That sounds a bit thin to me. But there must be some industry-agreed range of dimensions for "thick" and "thin"? Martinevans123 (talk) 09:30, 13 August 2013 (UTC)
 * OK for now, I'll not revert this, but it seems that a simple vote here would be two to one in my favour - that seems like consensus to me? Roxy the dog (talk) 10:53, 13 August 2013 (UTC)
 * ?? I'm more with McGeddon on this. But I suspect "1 micron" is extremely thin. I'm abstaining, however, until we can show objectively what is meant by "thick" and "thin". Your thick might be my thin, or vice versa. In any case, surely, all food quantity is wholly subject to personal taste?! Martinevans123 (talk) 11:10, 13 August 2013 (UTC)
 * The Washington Post reference is from an obviously biased source and cannot be used for WP. I am also rather saddened by the betrayal of Martin Evans to the 'thin' side of this discussion. Roxy the dog (talk) 11:40, 13 August 2013 (UTC)
 * John Kelly seems a perfectly reliable and level-headed reporter to me: "That's what I tried to do anyway. My toast carefully Marmited, I took a bite and immediately felt as if I'd been hit in the face by an ocean wave, a wave befouled by oil from a sinking tanker, oil that had caused a die-off of marine birds and invertebrates, creatures whose decomposing bodies were adding to the general funkiness of the wave that had found its way inside my mouth". Martinevans123 (talk) 12:26, 13 August 2013 (UTC)

Re Nutritional Information
Vitamin B9 is the naturally ocurring vitamin Folate. Folic acid is a synthetic version of folate, but is not folate. Since folate occurs naturally in yeast, I assume that Marmite contains folate, not Folic Acid. I am not sure whether Folic Acid can legitimately be called Vitamin B9. Maistral 18:35, 14 August 2013 (UTC) — Preceding unsigned comment added by Maistral (talk • contribs)

A section on why it is edible for some but tastes like salty rat shit to others?
Is there any genetic reason that might explain the scientific reasoning behind Marmite's own ad campaign "love it or hate it". Why do some possess the taste buds that allow them to eat it and other people wretch? What are consumption factors? 18:35, 17 August 2013 (UTC)

The "Marmite Cocktails" Section
I removed the item "Pimms and Marmite" from the Marmite Cocktails section. While it was referenced, the reference linked to a single-sentence Facebook post consisting of "MARMITE CHALLENGE: Take a shot of PIMM's and then chase it with a tablespoon of Marmite..." and nothing else. I don't think that constitutes a sufficient (or relevant) source for an addition to the article. Mushika Vahana (talk) 22:30, 22 September 2014 (UTC)
 * One gets only "a teapot of Marmite flavoured steam" at The Langham, apparently: Martinevans123 (talk) 22:36, 22 September 2014 (UTC)

At least the glass rim is coated in Marmite for that drink, I suppose. Honestly, with only two tenuously sourced examples, I have to wonder if the cocktails section is worth including in this article. Mushika Vahana (talk) 22:43, 22 September 2014 (UTC)

Salt and Vegemite?
Vegemite is well-known for its less strong taste and lower saltiness. What's the reason? AIUI, salt isn't added to Marmite as a deliberate flavouring, its just inherent from the production process. So how does Vegemite manage? What's their process? Andy Dingley (talk) 12:50, 10 November 2014 (UTC)
 * I'm useless at doing refs in wikipedia, but you need to read "The Lost Continent" by Pratchett, T. It is a first person account of the wizard who discovered Fourexx, Regattas (with boats) and how Vegimite was discovered, after beer. -Roxy the dog™ (resonate) 13:47, 10 November 2014 (UTC)
 * Thanks, is that on JSTOR?
 * It looks like a good ref. Maybe I'll use it to help Eric Corbett out with some sourcing on the Pendle Witches articles. Andy Dingley (talk) 14:05, 10 November 2014 (UTC)
 * Is Eric Corbett one of the Faculty? -Roxy the dog™ (resonate) 15:02, 10 November 2014 (UTC)

Pronunciation
British pronunciation (/ˈmɑːmaɪt/) should be added 178.3.227.215 (talk) 20:21, 26 February 2015 (UTC)
 * How does that differ from what is currently shown? Martinevans123 (talk) 21:44, 26 February 2015 (UTC)

Marmite vs Vegemite
Which one contains more salt, Vegemite or Marmite? --217.224.226.86 (talk) 12:36, 11 August 2015 (UTC)

Temporary unavailability in UK
At no time has Marmite been "temporarily unavailable in the UK". Tesco temporarily withdrew it from sale in Tesco stores. That is not the same thing. Plant surfer 21:42, 13 October 2016 (UTC)
 * They didn't even withdraw it from stores. They withdrew some Unilever products, possibly including Marmite, from on-line sale.  They didn't run dry in the stores before the whole mess was settled. Silliness for a slack news day. Andy Dingley (talk) 08:01, 14 October 2016 (UTC)
 * The whole business was just PR posturing by Tesco and Unilever. --Ef80 (talk) 16:32, 15 October 2016 (UTC)

Banned in Denmark?
The statement in "Nutritional Information": "...resulting in it being banned in Denmark which disallows foodstuffs that have been fortified" is contradicted by the statement in "Availability Worldwide": "...led to widespread but inaccurate reports in the British media that Marmite had been banned by the Danish authorities." Seftelcm (talk) 07:16, 24 November 2015 (UTC)
 * What does "fortified" mean? There's a strong tradition of this (by Kellog onwards) of doing so to breakfast cereals. Are they affected?  Vitamin C is used as much as a preservative as a supplement, infamously so in Sunny Delight (it's orange and you could drink it, which is as much as I want to say about that). Are those affected? Andy Dingley (talk) 08:03, 14 October 2016 (UTC)
 * Even many Danes would admit that their restrictions on vitamin fortification are a bit odd, and possibly unique. Nothing is banned as such, but all products have to go through a Danish approvals process which is independent of EU regulations. I believe Marmite has now been through this process and is on sale. --Ef80 (talk) 10:38, 17 October 2016 (UTC)

Lysis? - Salt or caustic soda?
There's an uncited section in this article says that the yeast cell lysis, the essential step of making Markite, is performed by adding salt.

I'd always understood this to be carried out with caustic soda (lye) instead, which is then neutralised by adding hydrochloric acid. The resultant neutral salt is, of course, common salt. i.e. the salt and salty taste is produced as a byproduct, rather than added as a process ingredient.

Anyone have a real source for this? Andy Dingley (talk) 12:53, 10 November 2014 (UTC)


 * @ Andy Dingley I agree, that without a citation that the  section is absolute twaddle. However, here is what I understand from a Great Aunt that made something almost identical. Must treat this as strictly anecdotal though,  as it was a long time ago and the passage of time can warp ones  memories. Yet, it it may give pointers to other editors to find and  improve the section in question. Will start from the very beginning of my recollections, so as not to miss anything out:
 * In days of yore, before there was any modern agricultural machinery, most people worked on the land. Part of the payment was in the form of no less than a gallon ( UK 8 pints) of beer a day. That meant the farm houses brewed lots of beer for their labourers . Every scullery maid therefore, knew how to wash the yeast for the next brew. The live yeast floats to the top and is used as a starter for the next brew.  There was often much left over (like  ¾ depending on how much bread they baked). In a waist-not-want-not society, that surplus had a use. The  top layer from washing could be placed somewhere on the cooking range where it was not too hot. Today, with things I have learnt since, this is because  yeast dies if if its environment gets too warm but heated below 40 deg C, its enzyme that perform autolysis don't get denatured. If it does get too hot  the liquor  becomes bitter tasting. So within the right temperature range, the yeast cells digest themselves  with out the addition of nether salt nor caustic. The resulting liquid become a good stock for stews etc. However, that liqueur does not keep for very long before going off. The obvious solution is to (then) add salt and leave on the cooking range in a shallow pan to reduce down into a thick paste that will keep -not only over winter but for years. The  article mentions additions of carrots, onions  and turnips etc. but I have no recollection of anything like that being said what’s so ever – the editor  might be referring to Vegemite. The only addition was (1) celery juice, but not for flavour  ( because as I've  since come to understand) it is a natural source of nitre which inhibits botulism and is thus also used for this reason as an ingredient in some dry cured sausages etc. (2) Turmeric. As the Marmite recipe is super-secret and my GA's spread tasted pretty much the same,  am wondering if this is the secret ingredient. What Justus von Liebig  innovated  though  (I think),  was to employ the new technology of low pressure/temperature evaporation and to take advantage of smaller brewers amalgamating into lager ones. Modern production appears to need the undigested yeast husks to be filter out. This may be because it cheaper than properly washing the yeast before hand. Thus, he made advantage of the economy of scale and short cuts. But no way did he invent what ever scullery maid was taught to do from from the very day she started in service.  It was a low level  job whose remit was perform those duties, where if she messed up due to inexperience – there was no real cost to the household. --Aspro (talk) 19:12, 13 October 2016 (UTC)
 * Did your Great Aunt make Marmite&trade;? If not, if she perhaps made Vegemite, or she made Great Aunt Aspro's Home-brewed Yeast Extract, then this is of only tangential relevance to an article on Marmite (as it is made, in the Marmite factory). There are many recipes for yeast extract, but only the Marmite method is how Marmite is made. Andy Dingley (talk) 22:53, 13 October 2016 (UTC)
 * For that matter, I don't see Liebig's relevance. All I know of his work was the meat extracts. Andy Dingley (talk) 22:55, 13 October 2016 (UTC)


 * Because Marmite Co, themselves credits Justus Von Liebig with 'discovery' of potted yeast extract, rather than simply developing  the scaled up industrialized process employed  today.

“Back in the 19th century before Marmite was even called Marmite it was discovered by a chap named Justus Von Liebig, he found that brewer’s yeast could be concentrated and bottled and eaten.” Marmite Story
 * Also,,, When was Marmite invented?,  etcetera. Marmite meaning ' pot' was a good marketing term because it indicated to the housewife that she didn’t have to go through all the palaver of getting it into the pot in the first place. She need only  buy the finished product to flavour her own pot with.  As that was the original use, as it was too labour intensive for the product to be spread on toast. It is a bit like saying henry ford invented the motor car when what he really did was to mass produce cars more cheaply. Anyway, think I have drifted off the point. Caustic would likely saponify the lipo acids of the cell walls. I.e., make it taste soapy and the natural digestion which  produces the umami taste would not take place.  In my youth, I often tried  adding a little hydroxide to the water to reduce the time it took  de-flesh animal skeleton (like the skulls of rabbit, foxes,  sheep and so on) - the broth did not taste good. --Aspro (talk) 22:21, 14 October 2016 (UTC)


 * Think Andy Dingley is getting confused with Julius Maggi who developed Hydrolyzed vegetable protein. Hydrochloric acid was used to produce hydrolysis. The caustic was added 'after' to neutralize. To use caustic first, just destroys all the useful molecule complexes and so no amount of acid added after will make it palatable ever again.  Hydrolyzed vegetable protein seems to be the reserve (as an additive) to cheap processed foods. Whereas Marmite, fish sauce,Garum, squid sauce etc.,  still employ enzymic fermentation to develop a fuller and well rounded taste.--Aspro (talk) 19:20, 3 November 2016 (UTC)

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Allegation of POV
Hi, I don't want to break the rules but the article contains a personal judgement that the same-named product in New Zealand tastes similar to the original. This is blatantly untrue; no one who grew up eating real Marmite could find that fake stuff tasting anything but disgusting (as does Vegemite). If you don't want to print my opinion, fine, but then please remove the personal opinion that the fake stuff tastes similar; it doesn't. (To be fair, I'm not that fond of Marmite either but at least it tastes like something edible.) Thanks,Janfany.Janfany (talk) 04:06, 13 February 2018 (UTC)
 * I have read the article and cannot find anywhere it says that NZ Marmite tastes similar to UK Marmite. In fact the lead para says "A version with a different flavour[3] has been manufactured in New Zealand since 1919." Dabbler (talk) 15:41, 13 February 2018 (UTC)

Split article
I've separated the article into Marmite and Marmite (New Zealand). The two products are different and made by separate companies, despite having a brand name in common. It wasn't clear what information applied to which product. Since each Marmite plays a big role in its home country's culture, they don't belong together in the same article. See, e.g. Budweiser and Budweiser Budvar Brewery or Smarties and Smarties (tablet candy). The nutritional info table still needs to be separated into two or removed entirely. - Pro hib it O ni o ns (T) 17:40, 15 May 2018 (UTC)


 * So they stole the name?

A better picture
We really do need a better picture here. The one shown is OK in principle, but 50% of the idea of the picture is to show the consistence of Marmite, not only the packaging. The current picture has way too low resolution for the consistence.

19:51, 23 June 2018 (UTC) — Preceding unsigned comment added by Gwrede (talk • contribs)

When invented?
I can’t see a year for Liebig concentrating yeast. Or if he turned it into a food product.

The “1902 factory” sentence doesn’t say when Marmite was first sold. These sentences imply that a Marmite-like product was being eaten, probably more than a decade before.

Nothing says when, why or who coined the name “Marmite”.

MBG02 (talk) 09:19, 23 December 2018 (UTC)


 * Although most places say "late 19th century" as the timing for von Liebig's work on yeast extract, he died in 1873 which is less than 3/4 through the century. It does not seem that yeast extract was made into a product until 1902 when the Burton factory opened. Dabbler (talk) 01:19, 24 December 2018 (UTC)
 * The name Marmite was coined by the Marmite Food Extract company as a trade name for their product.Dabbler (talk) 01:33, 24 December 2018 (UTC)