Oilseed

An oilseed is a plant seed cultivated primarily for the oil contained within it. Oilseeds are processed by pressing or solvent extraction to produce edible and industrial oils, with the remaining seed material often pressed into meal or cake used as animal feed. Common high‑oil seeds include soybean, rapeseed (canola), sunflower, cottonseed, sesame, peanut, flaxseed (linseed), and palm kernel. Oils derived from these seeds are used in cooking, baking, and food processing, as well as in industrial and energy applications such as biodiesel, lubricants, and soaps.

Oil content varies by species and cultivar, typically ranging from about 20% to over 50% of the seed’s weight. Seeds may be roasted or cold-pressed to influence flavor and oil quality; solvent extraction can increase yield. Refining processes—degumming, bleaching, and deodorization—remove impurities and modify color and odor.

Agriculturally, oilseeds are grown worldwide, with major production regions including North and South America (soybean), Europe and Canada (canola), and parts of Africa and Asia (groundnut, sesame, and palm kernel). The oilseeds sector is economically important but faces sustainability challenges, notably deforestation and habitat loss linked to palm oil and soy production. Producers increasingly adopt certification schemes, improved farming practices, and supply-chain transparency to address environmental and social concerns.