Present status and future prospects of global confectionery sunflower production

Abstract

Although sunflower is mainly grown for the production of vegetable oils in the world, there are many countries that prefer confectionery sunflower hybrids and varieties (landraces). Confectionery sunflower breeding is characterized by the fact that different markets have different demands when it comes to the seed size, hull color and other traits, which makes this process more difficult and costly. Confectionery low-oil protein type is used in the snack food industry in the form of roasted sunflower seeds or dehulled as a part of snacks and baker's wares, as well as for bird and pet feed. It currently represents less than 10% of total global sunflower production. Seed of high protein sunflower usually varies in color, from black, black with white stripes, to white and colorful. It is significantly bigger than the seed of oil type sunflower, with thicker hull loosely connected to the kernel. The hull is easily separated from the kernel and allows the whole seed to be dehulled. When creating confectionery hybrids it is very important to combine genes responsible for high yield potential and good technical and technological traits of the seed. In order to successfully obtain high yields and adaptability for confectionery sunflower the main direction in breeding is defining an ideal ideotype of plant for specific agro-ecological conditions, self-fertility rate, larger seed, increased 1000 seed weight, protein content and quality. While lowering the seed oil content and hull ratio and at the same time introducing resistance genes in order to achieve stability of sunflower resistance to certain pathogens