Oilseeds

Oilseeds are seeds from oil-bearing plants whose primary agricultural value is their oil content. The oil is extracted for edible oils used in cooking and food products, and also for industrial uses such as biodiesel, lubricants, and soaps. After oil removal, the remaining seed meal or cake is high in protein and widely used as animal feed or fertilizer.

Common oilseeds include soybean, rapeseed (canola), sunflower, sesame, cottonseed, peanut, and linseed (flax). Palm kernel is used for oil as well, though palm oil is derived mainly from the fruit’s mesocarp rather than the seed itself. Oils are produced by pressing or solvent extraction; many oils are refined to remove gums, free fatty acids, pigments, and odors.

In addition to oil, oilseeds provide byproducts that support agriculture and industry. The resulting meals supply protein for livestock diets, while shells and hulls can be used as biomass or animal bedding. The sector plays a major role in world agriculture, with soy, canola, and sunflower oils among the most important edible oils globally.

Leading producers include the United States, Brazil, and Argentina for soy; Canada and the European Union for canola; Ukraine and Russia for sunflowers; and India and China for sesame and other seeds. Sustainability and environmental impact are topics of concern, especially for palm kernel and palm oil production, prompting certification and reform efforts in some markets. Oilseed fatty acids vary widely; many oils are high in unsaturated fats and are prized for culinary and health contexts, while refining can alter flavor and nutritional profiles.