Safflower (Carthamus tinctorius L.) – an oilseed crop distinguished by high drought resistance and a wide range of applications for its processed products. Safflower seed oil is widely used in cooking: for salad dressings, frying, and making margarine, as well as in the production of varnishes and paints that retain their color over time. The meal after oil extraction serves as a protein additive in feeding domestic animals and birds, making the crop a valuable source of nutrients.
Safflower petals contain a natural dye used both in the food industry and for making natural paints. Additionally, the plant is one of the best universal honey plants: under optimal conditions it can yield up to 100 kg of honey per hectare. Fat content in seeds varies from 38% to 41%, and protein content is about 15-16%. These figures make safflower attractive for both the food and feed industries.
Studies of the fatty acid composition of safflower oil varieties under various agro-ecological conditions showed the presence of twelve types of fatty acids with a high content of polyunsaturated ones. The fat composition varies depending on the growing region and climatic conditions, which allows selecting varieties for specific technological requirements. Due to resistance to pests and pathogens, as well as adaptability to different climatic regimes, safflower becomes a promising crop for expanding agricultural production.
