Safflower varieties for edible oil are being developed in Mexico

The trials in the experimental field of the Culiacan Valley are also establishing safflower varieties for zoning and looking for genotypes with increased productivity and resistance to diseases. There are two types of oil from the safflower (Carthamus tinctorius) crop. Some varieties produce seeds with a high percentage of monounsaturated oil and oleic acid, while others produce seeds with a high concentration of polyunsaturated acids and linoleic acid. The Mexican "Safflower Genetic Improvement Program" has mainly bred linoleic-type varieties due to industry demand. However, now the needs have shifted towards edible oils, so safflower varieties with a high oleic acid content are currently being developed, the National Institute of Forestry, Agriculture and Livestock Research reports on the Mexican government's website. In addition, another objective of the Safflower Genetic Improvement Program is to adapt genotypes to the different safflower production areas in the northwest and ...