Description
Safflower is commercially cultivated for vegetable oil extracted
from the seeds. Plants are *0 to **0 cm (*2 to *9 in) tall with
globular flower heads having yellow, orange, or red flowers. Each
branch will usually have from one to five flower heads containing
*5 to *0 seeds per head. Safflower is native to arid environments
having seasonal rain. It grows a deep taproot which enables it to
thrive in such environments.
There are two types of safflower that produce different kinds of
oil:
Monounsaturated fatty acid (oleic acid) and
Polyunsaturated fatty acid (linoleic acid)
Currently the predominant edible oil market is for the former,
which is lower in saturates than olive oil, for example. The latter
is used in painting in the place of linseed oil, particularly with
white paints, as it does not have the yellow tint which linseed oil
possesses.
Physical & Chemical Parameters
General Safflower tended for delivery shall be free from any
uncharacteristic odours, live stored product insect infestation and
any nominated commercially unacceptable contaminant
Oil
-
*8% base level
Oleic Acid -
*5% minimum
Moisture -
8% maximum
Test Weight -
N/A
Protein
- N/A
Seed Retention -
N/A
Germination -
N/A
Impurities -
4% maximum
