Modification associated with oils high in linolenic acid. Paints, varnishes and plastics because of good semi-drying properties without color There are several applications that have been explored. The price of sunflower oil usually prohibits its widespread use in industry, but The color of the meal ranges from grey toīlack, depending upon extraction processes and degree of dehulling. Protein percentage of sunflower meal ranges from 28% for non-dehulled seeds Sunflower meal is higher in fiber, hasĪ lower energy value and is lower in lysine but higher in methionine than soybean Non-dehulled or partly dehulled sunflower meal has been substituted successfullyįor soybean meal in iso-nitrogenous (equal protein) diets for ruminant animals,Īs well as for swine and poultry feeding. Of sunflower oils for frying purposes, tends to enhance shelf life of snacks, andĬould be used as an ingredient of infant formulas requiring stability. High oleic sunflower oil (over 80% oleic acid) was developed commercially in 1985Īnd has higher oxidated stability than conventional oil. Sunflower is the preferred and the most commonly used oil. Oils account for 8% or less of these markets, but in many sunflower-producing countries, Primary use is as a salad and cooking oil or in margarine. With the remainder consisting of palmitic and stearic saturated fatty acids. The primaryįatty acids in the oil are oleic and linoleic (typically 90% unsaturated fatty acids), Sunflower oil is generallyĬonsidered a premium oil because of its light color, high level of unsaturated fattyĪcids and lack of linolenic acid, bland flavor and high smoke points. Soybean which derives most of its value from the meal. The oil accounts for 80% of the value of the sunflower crop, as contrasted with EuropeĪnd the USSR produce over 60% of the world's sunflowers. Tons in 1985-86) and about 7% of the oilcake and meal produced from oilseeds. SunflowerĪccounts for about 14% of the world production of seed oils (6.9 million metric That of soybean, with both increasing production over 6-fold since the 1930s. The growth of sunflower as an oilseed crop has rivaled In 1985-86, sunflower seed was the third largest source of vegetable oil worldwide,įollowing soybean and palm. Still produced in North and South Dakota and Minnesota.Ĭommercially available sunflower varieties contain from 39 to 49% oil in the seed. ![]() Westward into dryer regions however, 85% of the North American sunflower seed is Production in these regions in the 1980s has declined mostly because of low prices,īut also due to disease, insect and bird problems. Niches for the seeds as an oil crop, a birdseed crop, and as a human snack food. Subsequently rose dramatically in the Great Plains states as marketers found new It was the discovery of the male-sterile and restorer gene system that made hybridsįeasible and increased commercial interest in the crop. after World War II, which rekindled interest in the crop. The high-oil lines from Russia were reintroduced Selectionįor high oil in Russia began in 1860 and was largely responsible for increasing ![]() ![]() Sunflower was probably first introduced to Europe through Spain, and spread throughĮurope as a curiosity until it reached Russia where it was readily adapted. In many places from southern Canada to Mexico. The first Europeans observed sunflower cultivated Tribes who domesticated the crop (possibly 1000 B.C.) and then carried it eastwardĪnd southward of North America. It was probably a "camp follower" of several of the western native American In North America (most originated in the fertile crescent, Asia or South or CentralĪmerica). Sunflower ( Helianthus annuus L.) is one of the few crop species that originated Life Sciences and Cooperative Extension Service, University of Wisconsin-Madison, Paul, MN 55108.ĢDepartments of Agronomy and Soil Science, College of Agricultural and Meronuck 1, J.ġDepartments of Agronomy and Plant Genetics, Entomology and Plant Pathology.
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