Frontiers in food research are unlimited, as demonstrated by recent availability and use of good quality protein from cottonseed in the preparation of acceptable and nutritious foods for people. In the past, cotton has been grown for its fiber content; recent technological innovations, such as the liquid cyclone process and breeding programs for glandless cottonseed, now make possible the production of high protein, low gossypol cottonseed flour. An educational team approach could be used by college and university teachers to motivate students in the development of new foods for people.



cottonseed, world food crisis

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