Pumkin seed

Botany and history
From a botanical point of view, the mostly orange-coloured fruits of the pumpkin plant are berries or so-called ‘armoured berries’, as their outer skin becomes very woody when ripe. Pumpkin varieties vary greatly in size, shape and colour, but almost all have long, climbing shoots and large, fan-shaped leaves in common. Pumpkins require light to medium-heavy, humus-rich soil that can warm up quickly and has a high water retention capacity. 
All known varieties of the pumpkin plant today originate from wild species that were originally native to Central and South America and were domesticated around 8-10,000 years ago. The pumpkin arrived in Europe with the explorers and is now cultivated on all continents. A distinction is made between edible pumpkins, oil pumpkins with highly oily seeds and ornamental pumpkins for decorative purposes. An average pumpkin contains around 200 - 500 seeds.

Main cultivation countries
China is the largest pumpkin producer in the world with an annual production of around 7,500,000 tonnes, followed by India with around 5,200,000 tonnes per year. With an annual harvest of 1,300,000 tonnes, Ukraine is the third largest pumpkin producer in the world. In Europe, Spain and Italy are among the most important pumpkin-growing countries.

The largest pumpkin seed variety is the light green ‘Shine Skin’, which is grown in the provinces of Heilongjiang, Jilin, Xinjiang and Inner Mongolia. The ‘GWS’ pumpkin seeds (grown without shell) are similar to the dark green Styrian pumpkin seeds and come from Xinjiang, Inner Mongolia or Gansu. The ‘Snow White’ are also light in colour due to their silvery seed skin, but are not as popular as the ‘Shine Skin’ and originate mainly from Heilongjiang. Cultivation of the Shine Skin variety has been declining for years due to reduced cultivation areas.

Processing and use
During the mostly mechanised harvest, the pumpkins are collected by special machines, opened directly in them and then the flesh is separated from the pumpkin seeds in a sieve drum. After drying in the sun or in automatic flat grating systems, they are sorted according to quality and size.

Due to their excellent nutritional profile, pumpkins and the pumpkin seeds they contain have been used as a traditional remedy for centuries and are now often referred to as a ‘superfood’. Pumpkin seeds are rich in protein and vitamin E, and also contain vitamins B1, B2, B6, C and D as well as minerals such as magnesium, iron, zinc and selenium. They lower blood sugar levels in type 2 diabetes, phytosterols help with prostate and bladder problems and can normalise cholesterol levels. Pumpkin seeds contain beta-carotene and important enzymes. The amino acid tryptophan ensures a good mood as it promotes the production of serotonin.

The mildly nutty-tasting pumpkin seeds are sometimes eaten roasted and salted as a snack. The flavoursome, dark green Styrian pumpkin seeds, which are processed into pumpkin seed oil and used in salads and muesli, are particularly popular. In the bakery sector, hulled Chinese pumpkin seeds are used almost exclusively, for example in bread, as a topping for bread rolls and in other baked goods.