VI. Harvesting:

Sunflowers are generally mature long before they are dry enough for combining. Seed maturity occurs when the backs of the heads are yellow, but the fleshy sunflower head takes a long time to dry. Often, there are only a few good combining days in October when the seed is dry enough for storage. Seeds should be below 12% moisture for temporary storage and below 10% for long term storage. Seed up to 15% moisture is satisfactory for temporary storage in freezing weather, but spoilage is likely after a few days of warm weather.

VII. Economics of Production and Markets:

The cost of production and return over variable costs for sunflower is similar to that for small grains. The culture of sunflower and growing season requirements makes them a good niche in cropping systems where small grains are the predominant crops. Markets are generally available in most areas where sunflower has been traditionally grown. However, if a grower considers sunflower as an alternative crop, marketing opportunities should be pursued prior to making the decision to grow sunflower, particularly for non-oilseed varieties.

Questions and tasks for comprehension.

1. What kinds of oilseeds do you know?

2. When and where was sunflower originated?

3. How can we use sunflower?

4. What do you know about sunflower oil?

5. In what way can environment requirements influence the sunflower oil quality?

6. What must any agronomist know while planting sunflower seeds?

7. What is the best way of weed control?

8. What diseases and insects can be dreadful for sunflower-yield?

9. What is the best sunflower maturity time for harvesting?

Task 1. Give general morphological characteristics of sunflower. Use the following words and expressions: annual, insensitive to daylength, low in salt tolerance, broadleaf plant, not sensitive to soil pH, erect, an alternative crop, a strong taproot.

Task 2. Record information from the Nutrition Facts of the vital oils in the spaces provided. Then answer the questions following the table.

1. Sunflower oil – contains about 40% oil, a good source of calcium, protein, vitamins B₁ and B₆, and potassium. Sunflower oil is very high in polyunsaturates. The natural oil also contains relatively high levels of vitamin E (27 mg per 100 ml).

2. Soybean oil – an excellent source of vitamin E (87 mg per 100 ml) and contains more lecithin than any other vegetable oil, one of the very best sources of vegetable protein.

3. Groundnut oil – is highly nutritions and valuable quantities of iron and vitamin B (niacin). Peanuts are a source of vitamin E (21 mg per 100 ml).

The vital oils comparison.

Nutrition information
Oil A		Oil B	Oil C
Polyunsaturated acids: Total oil: Protein:
Value of oils
	Oil A	Oil B	Oil C
Vitamin E Vitamin B (B1, B6) Iron: Calcium: Other nutrients:

1. Which oil is the lowest in fat?

2. Which oil is the highest in vitamins and other nutrients?

3. Which oil would you rank as most nutritious over all? Explain your answer.

Task 3. Sum up:

1. Sunflower oil is the most the most popular oil. Prove it.

2. Ukrainian soils and climatic conditions are good for sunflower growing. Try to explain it.

Supplementary Reading

Sunflower oil

Ukraine is one of the principal sunflower oil-producing countries. Sunflower oil is light slightly sweet. It is extracted from the sunflower seeds as soon as they have fully ripened and turned black.

The seeds contain about 40 per cent oil and are also delicious eaten raw. Besides making a nourishing snack, they also are a good source of calcium, proteine, vitamins B₁ and B₆, and potassium.

Sunflower oil is very high in polyunsaturates and, when unrefined, contains useful amounts of Omega-6 EF As. The natural oil also contains relatively high levels of vitamin E (27mg per 100ml).

The oil is the best used cold or at low temperatures as it breaks down and produces toxic elements when heated to high temperatures. It should be stored in the fridge.