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Oilseed Crops

Grade Level
3 - 5
Purpose

Students investigate a variety of oilseed crops, discover how and where they are grown, and explore their nutritional benefits. Grades 3-5

Estimated Time
1 hour
Materials Needed

Engage:

  • Sunflower kernels (no shell)
  • Sunflower oil
  • Rolling pin
  • Paper towels

Activity 1: Types of Oilseeds

Activity 2: Nutritional Benefits of Oilseeds

Vocabulary

biodiesel: a fuel made from vegetable oils or animal fats

combine: a machine that cuts crops and separates the seeds from the rest of the plant, combining the harvesting, threshing, and winnowing processes

extract: to remove or take out

oilseed: a seed or crop grown primarily for the production of edible oils

refine: to remove impurities or unwanted elements

solvent: a liquid in which substances (or solutes) are dissolved forming a solution

Did You Know?
  • Soybeans are the world's largest oilseed crop.1
  • Each canola seed contains approximately 43% oil.2
  • The name sunflower was given because the heads of the plants turned during the day to follow the sun to get more energy.3
  • The seed from one bale of cotton produces enough oil to cook nearly 6,000 snack-sized bags of potato chips.4
Background Agricultural Connections

Oilseed crops are plants that are cultivated primarily for the oil contained within their seeds. These oils are valuable for various purposes, including cooking, industrial uses, and the production of biodiesel. Oilseed crops are important for both food and nonfood applications. The major oilseed crops in the United States are soybeans, cottonseed, sunflower seed, canola, and peanuts.

Canola: Canola is an edible cooking oil from the seeds of the canola plant. The name "canola" comes from "Canadian oil, low, acid," highlighting its Canadian origins and low erucic acid content.

The canola plant is grown from seeds planted in well-drained soil during the cool season. The crop requires sufficient moisture. Harvesting occurs when the canola seeds are mature, usually in late summer. The seeds are harvested using combine harvesters equipped with headers designed for small-seed crops. The combine cuts and gathers the canola plants, separating the seeds from the rest of the plant.

After harvesting, oil is extracted from the canola seeds through a process called crushing. The seeds are cleaned and then heated to facilitate oil extraction. They are then pressed to release the oil. The remaining oil is extracted using solvents or by expeller pressing. The extracted oil undergoes refining, which removes impurities. The result is refined canola oil, a commonly used cooking oil with a high smoke point and heart-healthy properties.

Canola oil can be found in a variety of products, including cooking oil, snacks, salad dressings, margarine, mayonnaise, cakes, cookies, breads, livestock and poultry feed, cosmetics, soaps, and lotions. 

Canola oil is low in saturated fat and high in monounsaturated fats, which may contribute to heart health by lowering LDL cholesterol levels. It contains alpha-linolenic acid, an essential omega-3 fatty acid that is beneficial to heart health and may have anti-inflammatory properties. Canola oil is a good source of vitamin E, an antioxidant that helps protect cells from damage.

Cottonseed: Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant, which is primarily grown for its fibers used in textile production. Historically, cottonseed oil was used for industrial purposes, such as oiling machinery and as an ingredient in soap production.

Cotton is a warm-season crop that requires a frost-free period for optimal growth. It is grown from seeds planted in rows. The plant develops into a bushy shrub with large, lobed leaves. It produces showy flowers that develop into bolls (protective capsules) after they are fertilized. The bolls are initially green and gradually change color as they mature. Inside the boll, cotton fibers develop around the seeds.

Once the cotton bolls reach maturity, they split open revealing the cotton fibers. To harvest, cotton is either picked by hand or by using mechanical harvesters that strip the entire plant of its cotton bolls. After harvesting, the cotton is taken to a gin for processing, which involves separating the cotton fibers from the seeds and other plant material. The separated cotton fibers are cleaned to remove impurities and then baled for transport.

Cottonseeds are the byproduct of ginning. After being cleaned and heated, the seeds are crushed either mechanically or through a solvent extraction process to separate the oil.

Cottonseed oil is used as a cooking oil or to make salad dressings, mayonnaise, margarine, shortening, snacks, baked goods, cosmetics, soaps, lotions, creams, candles, pharmaceuticals, industrial products, and livestock feed.

Cottonseed oil contains vitamin E, antioxidants, and unsaturated fats, which can contribute to heart health. It's also a good source of omega-3 fatty acids and may have anti-inflammatory properties. It's important to use it in moderation due to its high omega-6 fatty acid content.

Peanut: Peanut oil is a vegetable oil extracted from peanuts. It is a popular cooking oil due to its mild flavor and high smoke point.

Peanuts are planted in well-drained, warm, sandy loam soil. The peanut plant produces yellow flowers that develop into pegs after pollination. The pegs penetrate the soil and swell to form peanuts. The peanuts develop underground, growing on the tips of the pegs.

Peanuts are ready to harvest about 120-150 days after planting. They are harvested by diggers that pull up the plant, shake off excess soil, rotate the plant so that the peanuts are up, and lay it back down in a windrow to dry for 2-3 days. A combine separates the peanuts from the vines, placing the peanuts into a hopper on the top of the machine.

The harvested peanuts are cleaned and graded before processing, which may include shelling, roasting, blanching, or oil extraction. Peanut oil is extracted through mechanical pressing or solvent extraction.

Peanut oil is used as a cooking oil or to make salad dressings, mayonnaise, cakes, cookies, pastries, potato chips, snack bars, peanut butter, condiments, sauces, moisturizers, and hair care items.

Peanut oil is high in monounsaturated fats and phytosterols, which promote heart health and may have anti-inflammatory effects. It also contains vitamin E, an antioxidant that helps protect cells from damage. The fats in peanut oil may aid in the absorption of fat-soluble vitamins like A, D, and E.

Soybean: Soybean oil is a popular cooking oil extracted from soybeans. It's one of the most widely consumed cooking oils in the world. Soybeans are the dominant oilseed in the United States, accounting for 90 percent of U.S. oilseed production.1 Soybean oil also has diverse applications beyond cooking, including industrial products and biodiesel production.

Soybeans are grown in well-drained, fertile soil with a neutral pH. Soybean seeds are planted in spring once the risk of frost has passed. The plants produce small, white flowers that self-pollinate, leading to the formation of pods containing seeds.

Soybeans are typically ready to harvest in the fall when the leaves have dropped, and the moisture content of the beans is suitable for storage. Mature soybean plants are mechanically harvested using combines.

After harvest, soybeans are cleaned, dried, and dehulled to remove the outer covering. To extract the oil, the soybeans are mechanically pressed or treated with a solvent.

Soybean oil is used as a cooking oil, in salad dressings, marinades, mayonnaise, dips, margarine, sauces, to make cakes, cookies, and other baked goods, and in animal feed and the production of biodiesel, industrial lubricants, paints, and plastics.

Soybean oil contains polyunsaturated fats, like omega-3 and omega-6 fatty acids, which are associated with heart health. It is a good source of vitamin E, an antioxidant that helps protect cells from damage, and vitamin K, which aids in bone health.

Sunflower Seeds: Sunflower oil is a commonly used cooking oil extracted from sunflower seeds. It is light in flavor and has a high smoke point, making it suitable for various cooking methods.

Sunflower seeds are planted in well-drained, slightly acidic to neutral soil with full sun exposure. Sunflowers start to bloom in mid to late summer. The flower heads follow the sun, a behavior known as heliotropism.

Sunflowers are ready to harvest when the petals have dried and fallen off, and the seeds in the center are plump. The flower heads are cut and allowed to dry further before the seeds are extracted.

After harvest, the sunflower seeds are cleaned to remove any impurities, debris, or foreign particles. The outer husk or hull is removed, leaving the kernel or meat. Heat is applied to the seeds to facilitate oil extraction. The seeds are then mechanically pressed or solvents are used to extract the oil. The extracted oil undergoes refining and filtering processes to remove impurities. The refined and filtered sunflower oil is packaged for distribution and consumption.

Sunflower oil is used as a cooking oil, to make cakes, muffins, and cookies, in salad dressings, marinades, mayonnaise and other condiments, for popping popcorn, and in skin care products like creams, lotions, and cosmetics.

Sunflower oil is composed of polyunsaturated and monounsaturated fats that can support heart health by helping lower LDL cholesterol levels. It is a good source of vitamin E, an antioxidant that helps protect cells from damage caused by free radicals. Vitamin E is also beneficial for skin health and may have anti-inflammatory effects.

Engage
  1. Show the students the sunflower kernels. Ask, "What types of products can be made from sunflower seeds?" (Cooking oil, margarine, shortening, bird food, livestock feed)
  2. Hold up the sunflower oil. Explain that sunflowers are grown primarily for the production of oil. Ask, "How do you get oil from a sunflower seed?" After listening to the students' answers, clarify that sunflower seeds are mechanically pressed or solvents are used to extract the oil.
  3. Allow the students to take turns crushing the kernels using the rolling pin. Have them place the crushed kernels between two paper towels and roll the rolling pin over the top to crush the kernels.
  4. Examine the oil spots left on the paper towels. 
  5. Explain that special machines are used to commercially extract oil (produce in large quantities). 
  6. Show the How Sunflower Seeds are Harvested & their Oil Extracted video.
  7. Ask the students if they know of any other seeds that are used to make cooking oil.
  8. Discuss with the students that oilseed crops are plants that are cultivated primarily for the oil contained within their seeds. These oils are valuable for various purposes, including cooking, industrial uses, and the production of biodiesel. 
  9. Explain that they will investigate a variety of oilseeds, discover how and where they are grown, and explore their nutritional benefits.
    Vegetable oil is a term that includes oils derived from plant sources. Cooking oil is a term that includes any edible oil used in cooking, including vegetable oils and oils from animal sources (i.e., butterfat, lard, tallow, fish oils). All vegetable oils are cooking oils, but not all cooking oils are vegetable oils. When a cooking oil is made exclusively from one plant source, it is typically called by that plant's name (i.e., soybean oil, sunflower oil, canola oil). When cooking oil is made by combining the oils from multiple plant sources, it is typically called vegetable oil.
Explore and Explain

Activity 1: Types of Oilseeds

  1. Divide the class into 10 groups. Allow each group to pick one Oilseed Information Card out of a hat or box. (There will be two groups per oilseed.) 
  2. Provide each student with a Become an Oilseed Expert activity sheet and Oilseeds Flowchart.
  3. Explain to the groups that they will become experts for the oilseed on their card. Instruct them to read the information on the card, watch the video (links provided on the cards and below), and search for information online to complete their activity sheet.
  4. Provide each group with a folder, and instruct them to label the folder with the name of the oilseed they were assigned and the names of everyone in their group. Direct them to place their Oilseed Information Card, Oilseed Flowchart, and Become an Oilseed Expert activity sheet in their folder. Explain that they will add additional information to the folder and then use it at the end of the lesson to create a model and presentation about their oilseed.

Activity 2: Nutritional Benefits of Oilseeds

  1. Reorganize the class back into their groups from Activity 1 and provide each group with the Nutrition Facts and Health Benefits handout for their oilseed. Hand out an Oilseed Nutrition Comparison Chart to each student.
  2. Using the information from their Nutrition Facts and Health Benefits handout, each group should fill in the information for their oilseed on their Oilseed Nutrition Comparison activity sheet.
  3. Bring the students back together as a class and project the activity sheet onto a large screen. Explain to the class that they are going to compare the nutritional facts of the five different oilseeds the groups have been researching. Have a representative from each group share the nutritional information for their oilseed while the students complete their activity sheets.
  4. After all the information has been recorded, lead a discussion comparing the nutritional value of the five oilseeds. Use the following questions to guide the discussion:
    • Which oilseed contains the most calories? Which contains the least?
    • Which oilseed contains the most total fat? Which contains the least?
    • What do the oilseeds have in common?
  5. Have the groups place their handouts and activity sheets into their group folder.

Activity 3: Oilseed Presentations

  1. Using the information from their group folder, instruct the students to create a slideshow presentation about their oilseed. Presentations should include one slide for each of the following, including photos or images on each slide:
    1. Name of the oilseed
    2. Where the oilseed is grown
    3. How the oilseed is grown and harvested
    4. How the oilseed is consumed
    5. Nutritional value of the cooking oil
    6. Why consumers should purchase and use the cooking oil 
  2. Allow time for the students to create their slideshow and then present it to the class.

This lesson investigates a variety of oilseeds, where they are grown, and their nutritional benefits. If you live in the following states, refer to your local agricultural literacy resources about oilseeds:
Elaborate
  • Find salad dressing recipes that include canola oil, cottonseed oil, peanut oil, soybean oil, or sunflower oil. Make the salad dressing recipes and conduct a taste test.
Evaluate

After conducting these activities, review and summarize the following key concepts:

  • Oilseed crops are plants that are cultivated primarily for the oil contained within their seeds.
  • The oils from oilseeds are valuable for various purposes, including cooking, industrial uses, and the production of biodiesel.
  • The major oilseed crops in the United States are soybeans, cottonseed, sunflower seeds, canola, and peanuts.
  • Oil is extracted from oilseeds by crushing the seeds or using solvents.
  • The oils from oilseeds are an excellent source of polyunsaturated fats and have been linked to heart health.
Sources
  1. https://www.ers.usda.gov/topics/crops/soybeans-and-oil-crops/oil-crops-sector-at-a-glance/#:~:text=The%20major%20U.S.%20oilseed%20crops,percent%20of%20U.S.%20oilseed%20production.
  2. https://aitc.mb.ca/Portals/0/adam/Resources/02B2soFkVESviKeik1OAlg/Link/MCG-CanolaCrushBrochure-WEB.pdf
  3. https://www.ndda.nd.gov/sites/www/files/documents/files/oilseeds.pdf
  4. https://georgiacottoncommission.org
Recommended Companion Resources
Author
Lynn Wallin
Organization
National Center for Agricultural Literacy
Powered by the National Agricultural Literacy Curriculum Matrix (agclassroom.org)