Oilseeds Crops: Agronomy, Science, and Technology


By Mohamed Fawzy Ramadan Hassanien, Sascha Rohn, Hesham Farouk Oraby, Bertrand Matth ̈ aus, Abdalbasit Adam Mariod.


Oilseeds are expected to play an increasing role in future food supply. Even though the species are diverse, interestingly there are many varieties which possess potentials for food production. Various seeds are generally rich in lipids and provide the major part of oil and fat needs of the populations. Major conventional edible vegetables oils and fats pro- duced worldwide are generally provided by cotton, soy, sunflower, rapeseed, peanut, palm kernel, and cocoa seeds using traditional and industrial processes. In many countries traditional processes for producing oil are very important, especially among rural communities which have easy access to raw oleaginous materials. Traditional processing tends to be environmentally sound and the skills required are family or group activities. The lack of suitable conservation methods for the local oilseeds before processing limits the opportunity for export. Food conservation constitutes a primordial problem in the tropics where postharvest losses are estimated at more than 50%. In large-scale production, refined oils are produced through development projects from raw materials like cottonseed using industrial operations. The edible oils obtained meet the requirements of urban consumers such as bland flavor and odor, clear appear- ance, light color, stability to oxidation, and suitability for frying