 |
ProCrop |
Safflower
Safflower provides three principle products: oil, meal, and birdseed. Safflower oil is used by both food producers and by industry. There are two types of safflower oil with corresponding types of safflower of safflower varieties: those high in monounsaturated fatty acid (oleic) and those high in polyunsaturated fatty acid (linoleic). Currently the predominant oil market is for those varieties that produce seed high in oleic acid and very low in saturated fatty acids. High oleic safflower oil is lower in saturates and higher in mono-unsaturates that olive oil. High oleic oil is a beneficial agent in the prevention of coronary artery disease. Oil from this type of safflower is used as a heat stable cooking oil to fry such food items as french fries, chips and other snack items and is also used in cosmetics, food coatings, and infant food formulations. High linoleic safflower oil is also used in human nutrition, but in recent years market demand has drastically shifted from the traditional high linoleic oils to high oleic oil. High linoleic oil is valued as a drying agent in paints and varnishes because of its non-yellowing characteristic. The meal, which is about 24 percent protein and high in fiber, is used as a protein supplement for livestock and poultry feed. Safflower seed is also marketed as birdseed. This industry prefers the white hull or normal hull type of safflower even though striped and partial hull types are usually higher in oil and protein content. There currently is no preference as to fatty acid type. Safflower also makes an acceptable livestock forage if cut or just after bloom stage.
Back to
General Information - Safflower Menu
Back to Safflower Menu
Back to Main ProCrop Index
