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  2. Cotton - Wikipedia

    en.wikipedia.org/wiki/Cotton

    In Zambia, it often offers loans for seed and expenses to the 180,000 small farmers who grow cotton for it, as well as advice on farming methods. Cargill also purchases cotton in Africa for export. The 25,000 cotton growers in the United States are heavily subsidized at the rate of $2 billion per year although China now provides the highest ...

  3. Cottonseed - Wikipedia

    en.wikipedia.org/wiki/Cottonseed

    These are 20% protein, 20% oil and 3.5% starch. Fibers grow from the seed coat to form a boll of cotton lint. The boll is a protective fruit and when the plant is grown commercially, it is stripped from the seed by ginning and the lint is then processed into cotton fibre. For unit weight of fibre, about 1.6 units of seeds are produced.

  4. Rapeseed - Wikipedia

    en.wikipedia.org/wiki/Rapeseed

    Rapeseed (Brassica napus subsp. napus), also known as rape and oilseed rape, is a bright-yellow flowering member of the family Brassicaceae (mustard or cabbage family), cultivated mainly for its oil-rich seed, which naturally contains appreciable amounts of mildly toxic erucic acid. [2]

  5. Seed - Wikipedia

    en.wikipedia.org/wiki/Seed

    Seed vigor is a measure of the quality of seed, and involves the viability of the seed, the germination percentage, germination rate, and the strength of the seedlings produced. [ 47 ] The germination percentage is simply the proportion of seeds that germinate from all seeds subject to the right conditions for growth.

  6. Jute - Wikipedia

    en.wikipedia.org/wiki/Jute

    Temperatures from 20 to 40 °C (68 to 104 °F) and relative humidity of 70%–80% are favorable for successful cultivation. Jute requires 5–8 cm (2.0–3.1 in) of rainfall weekly, and more during the sowing time.

  7. Flax - Wikipedia

    en.wikipedia.org/wiki/Flax

    A 100-gram portion of ground flax seed supplies about 2,234 kilojoules (534 kilocalories) of food energy, 41 g of fat, 28 g of fiber, and 20 g of protein. [30] Whole flax seeds are chemically stable, but ground flax seed meal, because of oxidation , may go rancid when left exposed to air at room temperature in as little as a week. [ 31 ]

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