Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part B
Nutritional and by-product utilization of Bt cotton seed in food applications: Productivity variations across agro-climatic conditions in Qatar
Author(s): Saad Al-Obaidly and Khalid Al-Kuwari
Abstract: Cotton cultivation, historically centered in South Asia, Africa, and China, has recently drawn interest in Qatar as part of the nation’s food security and agricultural diversification agenda. The introduction of Bacillus thuringiensis (Bt) cotton into Qatar’s arid and saline agro-climatic zones offers a potential dual pathway: contributing to the global textile economy and simultaneously producing cottonseed as a nutritional and industrial resource. This paper examines the nutritional value and by-product utilization of Bt cottonseed in the Qatari context, focusing on how productivity variations across agro-climatic regions—northern irrigated zones, central desert lands, and coastal saline belts—affect seed availability for food applications. Emphasis is placed on cottonseed oil, protein concentrates, gossypol detoxification, and the broader implications for Qatar’s food industries. Data from pilot field studies, experimental reports, and secondary analyses suggest that while Bt cotton cultivation in Qatar is constrained by high irrigation demand, its by-products hold promise for edible oil production, livestock feed supplements, and protein-based food applications. The study concludes that cottonseed valorization could align with Qatar’s food security strategy, provided challenges in water use efficiency, seed processing infrastructure, and gossypol detoxification are addressed.
Pages: 99-101 | Views: 445 | Downloads: 141
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How to cite this article:
Saad Al-Obaidly, Khalid Al-Kuwari. Nutritional and by-product utilization of Bt cotton seed in food applications: Productivity variations across agro-climatic conditions in Qatar. J Curr Res Food Sci 2025;6(2):99-101.
