Researchers at Texas A&M have indicated that high-protein cottonseed meal could be utilized to produce flour for baked goods, protein bars, and various other products. The whole kernels may be roasted and salted for snacks or ground into a paste resembling peanut butter. “Personally, I find that it tastes a bit like chickpeas, making it an excellent base for a delicious hummus,” said Keerti Rathore, the lead plant biotechnologist on the research team, in a statement to Reuters. He noted that if the global supply of cottonseed were converted for human consumption, it could potentially meet the daily protein requirements of 575 million individuals.
In addition to its potential in food and feed, the USDA’s Animal and Plant Health Inspection Service highlighted that this development “advances agriculture by reducing the costs associated with refining cottonseed oil, while also broadening the applications of cottonseed in livestock, aquaculture feed, and human food.” Although cottonseed oil has been a traditional cooking oil, it contains a relatively high level of saturated fat and may have pesticide residues. The additional uses of the leftover meal from this new cotton variety could provide significant added value. However, it’s worth noting that GMO crops cannot be certified as USDA Organic, which might restrict marketing opportunities.
Obtaining government approval is likely to present another challenge. For the advantages of genetically engineered cottonseed to be realized, all 80 cotton-producing nations, including the U.S., would need to grant regulatory approval for its cultivation. This could be particularly challenging in regions like parts of the European Union and Russia, where genetically engineered crops are banned, although some EU countries do allow their importation. If only a limited number of countries grow the genetically engineered cotton, supply issues could arise for manufacturers and consumers. Nevertheless, if the FDA grants regulatory approval, cultivation in the U.S. could benefit certain producers and exporters.
While these developments seem promising, recent studies indicate that there remains a significant level of consumer resistance, with some individuals expressing skepticism and feeling “grossed out” by genetically modified foods. However, if sufficient resistance to GE foods can be overcome, adventurous snack enthusiasts may be inclined to try cottonseed products. Effective marketing will be essential to distinguish the food aspect from the cotton-producing one, ensuring that consumers do not envision eating fluffy cotton balls. Highlighting the protein content, along with the benefits of nutrients such as calcium citrate, magnesium, and zinc, could enhance the appeal of cottonseed products. Ultimately, it remains to be seen whether this new cotton variety can navigate the regulatory challenges, be cultivated widely, and successfully reach food products available on store shelves.