Indian Oilseeds and Produce Export Promotion Council

SESAME SEEDS

Sesame, scientifically known as Sesamum indicum L., holds the distinction of being the oldest native oilseed crop in India. It boasts a rich history of cultivation in the country. Sesame is commonly referred to as "til". The sesame seed, which contains approximately 50% oil, 25% protein, and 15% carbohydrate, finds its application in baking, candy making, and various other food industries. In India sesame is grown practically in all states. However, Rajasthan, Gujarat, West Bengal, Maharashtra, Uttar Pradesh, Madhya Pradesh, Andhra Pradesh, and Telangana are the major sesame growing states.

The cultivation of sesame is prevalent in almost every state of India, spanning both extensive and limited areas. It has the capacity to be grown at altitudes of up to 1600 m (1200 m in India). The successful growth of sesame plants necessitates relatively elevated temperatures throughout their life cycle. Ideally, temperatures within the range of 25-35°C are deemed most favorable for their overall development.

TYPES OF SESAME SEEDS

White Sesame Seeds

With their smooth, oval-shaped structure and a delightful creamy white shade, white sesame seeds offer a mild and nutty flavor that is truly captivating. These seeds have gained immense popularity in culinary practices worldwide, particularly in Middle Eastern, Asian, and Mediterranean cuisines.

Black Sesame Seeds

With their dark black hue and small, flat, oval shape, black sesame seeds are instantly recognizable. These seeds possess a rich, nutty flavor that adds depth to a variety of Asian dishes, especially desserts and sweet creations.

Brown Sesame Seeds

White sesame seeds and brown sesame seeds bear resemblance, with the latter boasting a deeper flavor and darker appearance. These seeds are commonly used in baking, cooking, and as a decorative touch in culinary creations.

Golden Sesame seeds

Golden sesame seeds, also referred to as yellow sesame seeds, share similarities with white sesame seeds but boast a lighter hue and a gentler taste profile.

GROUNDNUT

Groundnut

Peanut or groundnut (Arachis hypogaea L.) belongs to the legume or "bean" family, Fabaceae.

Peanuts are known by various local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts, and pig nuts. Despite its name and appearance, the peanut is not a nut but rather a legume.

India holds the position of the second-largest producer of groundnuts globally. The country offers different varieties of groundnuts, including Bold or Runner, Java or Spanish, and Red Natal. Some of the major groundnut varieties produced in India are Kadiri-2, Kadiri-3, BG-1, BG-2, Kuber, GAUG-1, GAUG-10, PG-1, T-28, T-64, Chandra, Chitra, Kaushal, Parkash, and Amber.

TYPES OF Groundnut

Bold or Runner

The Bold or Runner Groundnut variety is renowned for its generous size and superior characteristics, featuring a higher oil content compared to other varieties. Cultivated primarily in Gujarat and Rajasthan in India, this particular type contributes to 40% of the nation's total groundnut output. The Runner variety usually reaches maturity within 130-150 days post-sowing, offering a prolonged shelf life.

Java or Spanish

The Spanish or Java Groundnut variety is distinguished by its smaller kernels with pinkish-white skin, making it ideal for peanut candy and salted nuts. This type boasts higher protein content than other peanut varieties and is predominantly grown in major Indian states. The Java type matures relatively quickly, within 90-120 days after sowing.

Red Natal or Valencia

The Red Natal Groundnut variant is extensively cultivated in Andhra Pradesh, Telangana, Tamil Nadu, Madhya Pradesh, and Maharashtra due to its high yield potential, disease resistance, and adaptability to various soil types. Indian farmers prefer Red Natal for its versatility, using it for oil production, confectionery, snack processing, and more. This variety is characterized by its red skin, medium to small seed size, and excellent roasting quality. Red Natal Groundnut matures in 130-140 days after sowing. Widely used domestically.

Safflower

INDIAN SAFFLOWER SEEDS

Indian Safflower seed crop is harvested during February every year and is estimated at about 3,50,000 Tons. Indigenously, use of safflower oil as cooking medium is on increase due to low saturated fats. Indian safflower seed has special demand for bird feed due to its bold size and whitish colour.

Sunflower

INDIAN SUNFLOWER SEEDS

The Sunflower seed production has registered a quantum growth with Sunflower Oil gaining popularity as a cooking medium in recent years. The oil content in Indian Sunflower seed ranges between 38 and 44% whereas protein content is 18-20%.

In recent years, exporters have invested in developing technology for Hulling of Sunflower Seeds. Few plants are now processing Sunflower Kernels and their product has gained importers' attention in major markets. Capacities are expected to grow rapidly in new future.

RAPSEEDS AND MUSTARD SEEDS

Predominantly grown in the northern belt of India, the production of this seeds has made rapid progress in the last decade.

The biggest advantage is that they can be grown in a wide range of agro-climatic conditions. In India, rapeseed and mustard are grouped together. Amongst the nine major oilseeds cultivated in India, they come second, only after groundnut. The harvest usually takes place in March or April.

The oil content in rapeseed and mustard is between 36 and 42 %. Indian mustard, has a pungent flavour and is often used as a spice in the varied Indian cuisine.

Rapeseed

Mustard