Sunflower, with its high ratio of oil, has an important place amongst oily seeds. 90% of the sunflower seeds produced around the world is refined for oil, while the rest is consumed as a snack. Sunflower, one of the most important oil plants in the world, is the oil plant with the largest share of croplands and production in Turkey. 50% of Turkey's plant-based raw oil production comes from the sunflower.

Sunflower oil is not fit to be consumed as a raw oil and is therefore refined. The raw oil brought to the facilities to be refined is degummed, neutralised, bleached, winterised and deodorised. The refinement process takes approximately 36 hours. The refinement process cleanses the oil of all unhealthy components, as well as those that negatively affect its taste, look and smell and maximises the nutritional components.

The sunflower oil has a large range of usage. It can be used in salads and appetizers directly, as well as in warm dishes, pastries, various sauces and fries.

Sunflower oil is produced from the sunflower plant. These oily seeds are taken through various processes like pressing, extraction and refinement to produce sunflower oil.

The sunflower oil contains a high ratio of polyunsaturated fatty acid. It also contains monounsaturated fatty acid and saturated acid. It contains Omega-6 and Omega-9 fatty acids, and also vitamins A, D, E and K. The ratio of vitamin E is especially high compared to other vegetable oils.

With the high ratio of oil in its seeds (22-50%), the sunflower is an important plant for the production of raw vegetable oils. It's cultivated in many countries around the world, chief of which are Ukraine, Russia, EU countries and Argentina, which also account for a very large part of the global production.