--- title: Sesame slug: sesame url: /detay/sesame type: article language: English entity: primary: Sesame type: article disambiguation: Sesame seeds: High in oil & protein. Used in food, cosmetics & more. Discover its history & global impact. categories: - name: Ecology, Botany And Zoology slug: ekoloji-botanik-ve-zooloji url: /kategori/ekoloji-botanik-ve-zooloji tags: - Oilseed - Sesame author: Meryem Şentürk Çoban created_at: 2025-02-05T10:37:51.592975+03:00 updated_at: 2025-04-17T12:23:23.134569+03:00 --- # Sesame ## Article Content Sesame (*Sesamum indicum L.*) is [an](/en/detay/an-2/llms.txt) important oilseed crop widely cultivated worldwide, known for its high oil and [protein](/en/detay/protein-748195/llms.txt) content. In addition to its extensive use in human nutrition, it plays a significant role in the food [industry](/en/detay/industry/llms.txt). Sesame oil is highly stable due to its high unsaturated fatty acid content and antioxidant compounds. However, sesame production [has](/en/detay/has-3/llms.txt) been declining globally, particularly in Turkey, due to various factors. ### **History and Botanical Characteristics of Sesame** Sesame is one of the oldest cultivated oilseed crops. Archaeological evidence and genetic studies suggest that sesame was first domesticated in the Indus Valley of India around 2250 BC and later spread to Mesopotamia and Anatolia. Botanically, sesame belongs to the Pedaliaceae family and is an annual plant that thrives in tropical and subtropical regions. It [can](/en/detay/can-3/llms.txt) grow between 50 and 250 cm in height and produces capsule-shaped fruits that contain seeds. The flowers are usually white, pink, or purple, while the seeds can vary in color, including white, yellow, brown, and black. ### **Sesame Production in Turkey** Turkey is an important center for genetic diversity in sesame. However, sesame production in the country has been steadily declining. Between 1990 and 2014, the area dedicated to sesame cultivation in Turkey decreased by 68.9%, while total production fell by 54.6%. The primary reasons for this decline include: **1. **The widespread use of low-yielding local varieties, **2.** Yield loss due to pests such as whiteflies, **3. **The shift towards more profitable alternative crops, **4.** The high labor requirement for sesame harvesting. In recent years, Turkey’s sesame imports have increased significantly, reaching $180 million in 2013. To enhance domestic production, it has been emphasized that high-yield registered sesame varieties should be promoted. ### **Sesame Oil and Its Applications** Sesame seeds contain 50-60% oil and 25% protein, making them valuable for both the food industry and other sectors., **Uses of Sesame:** **1. Food Industry:** Widely used in baked goods such as simit, pastries, cakes, and cookies. **2. Tahini and Halva Production:** Sesame is ground into tahini, which is further used in making halva. **3. Oil Production:** Sesame oil is consumed as an edible oil and is also used in margarine production. **4. Cosmetics and Pharmaceutical Industry:** It is a key ingredient in skincare products and ointments. Sesame oil is rich in oleic acid and linoleic acid. Additionally, its sesamol and sesamin compounds provide strong oxidation resistance, giving sesame oil a longer shelf life compared to other vegetable oils. ### **Sesame Yield and Variety Development in Turkey** To improve the efficiency of sesame farming in Turkey, research and breeding programs have been conducted to develop high-yielding sesame varieties. Studies in Menemen, Turkey, have identified the highest-yielding varieties: **1. Yellow sesame varieties:** In 2007, [TUR](/en/detay/tur-750009/llms.txt)-S-90 (247 kg/da), and in 2008, Muganlı 57 (282 kg/da). **2. White sesame varieties:** In 2007, TUR-S-212 (258 kg/da), and in 2008, TUR-S-211 (279 kg/da). The yield of sesame varieties varies based on cultivation conditions, flowering duration, and physiological maturity period. Therefore, the widespread adoption of high-performance, registered sesame varieties is considered a crucial strategy to increase sesame production in Turkey. ## Academic Sources and References 1. Seçer, Arzu. “Türkiye’de Susam Üretim Ve Dış Ticaretinde Gelişmeler”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 31, no. 1, 2016: 27-36.Tan, Ahmet Şemsettin. “Bazı Susam Çeşitlerinin Menemen Koşullarında Performansları”. ANADOLU Ege Tarımsal Araştırma Enstitüsü Dergisi 21, no. 2, 2011: 11-28.Hwang, Lucy Sun. "Sesame Oil". Bailey's Industrial Oil And Fat Products. 2005: 537-576.