Sunflower seed

Botany and history 
The flowers and leaves of the sunflower have a special feature: they adapt to the course of the day and turn towards the sun (heliotropism). This allows the flower to absorb more sunlight and increases its photosynthesis capacity by up to 10 %. The annual plant needs deep, nutrient-rich soil, sufficient water and plenty of sunlight to grow to a remarkable height of up to 3 metres. 
The wild sunflower was originally native to North and Central America. Archaeological finds show that sunflowers were cultivated in the Mississippi region and in the Mexico City area around 4,500 years ago. In the 16th century, Spanish sailors brought the seeds of the sunflower from America to Europe.
There, the sunflower initially gained popularity as an ornamental plant. From the 17th century onwards, the seeds were used as an ingredient in baked goods or roasted as a substitute for coffee and drinking chocolate. Sunflower seeds have only been used as an oilseed since the 19th century.
 

Main cultivation countries
The main producers of sunflower seeds worldwide are Russia with around 17 million tonnes per year and Ukraine with around 16 million tonnes. The EU is also an important player in sunflower cultivation with a total annual yield of almost 10 million tonnes, with Romania, Bulgaria, France and Hungary leading the way. Outside the EU, Argentina, China, Turkey and the USA are important sunflower seed growing regions. 
There are four types of sunflower (seeds): the confection type, the bakery type, the fodder type and the ornamental type. The confection type is characterised by large and loose seeds, while the oil type has a low hull content and a high oil content of 52% on average.
 

Processing and use
After harvesting in September, when the sunflower heads are cut off with special machines or sometimes manually with sharp tools, the sunflower seeds are dried and shelled, separating the hard outer shell from the edible kernel. 
The most important use of sunflower seeds is in the production of sunflower oil, which is used extensively for baking, cooking and steaming. 
Rich in lipids, proteins and carbohydrates as well as omega-6 and omega-9 fatty acids, sunflower seeds are also a valued ingredient in baked goods such as bread and rolls as well as in muesli and salads, whether shelled, natural or roasted.