In Japan most vegetable fats and oils other than rice bran oil are extracted from imported oil seeds. Development of domestic sources of fats and oils is indispensable for the security of food. Sunflowers are promising as one of them, because of their high seed yield and the excellent quality of their seed oil. Sunflower oil contains a large amount of linoleic acid and a sufficient amount of a-tocopherol, but less linolenic acid.1~3) Experimental planting of sunflowers was carried out on several experiment stations in cooperation with the National Federation of Agricultural Cooperative
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Nagao et al. (1984) studied this question.