We are switching from margarine to butter in our house.

For years Mainland Semi-Soft was marketed as being spreadable butter... but it's still very hard.

Now they have ButterSoft which, while still a bit harder than margarine, is considerably softer than Semi-Soft.

This leads me to my question, why is Semi-Soft still being made? Does it have advantages over the softer ButterSoft that I am unaware of?