The primary market for sesame in the U.S. is use in a variety of baked goods and confections.

The taste of sesame differs among varieties, and can be negatively affected by poor post-harvest processing and storage.

Part of the attraction of sesame for baking is undoubtedly its high fat (50% oil) and high protein content (up to 25% protein by weight).

Sesame oil carries a premium relative to other cooking oils and is considered more stable than most vegetable oils due to antioxidants in the oil.

After the oil is extracted from the seed, the remaining meal is a high protein material suitable for feeding to livestock.

Although at this time sesame oil is used almost exclusively for human food consumption, it has potential for a variety of industrial uses, as do most vegetable oils.

Markets and Economics

Sesame benefits from both a high price and a strong domestic market. Contract price is generally $0.20 to $0.22 per pound or more for conventionally grown sesame, with significantly higher prices for organic sesame.

This high price, roughly double that of sunflowers or soybeans, is offset by the relatively low yields of sesame.

Typical test plot yields in Missouri during 1992-1994 were 800 to 1000 pounds per acre, with maximum yields of 1200 pounds on small research plots. Thus, gross return for sesame will be in the ballpark of $200 per acre.

Production costs are modest, being equal to or less than soybeans or sorghum. Seed costs are similar to conventional crops. The cost savings from not using herbicides (none are labeled for sesame) is partially offset by extra tillage for weed control. Fertilizer costs are primarily for nitrogen, which can be met through organic sources.

Harvest costs should be similar to other grains, but transportation to market will be an extra expense since delivery points are currently outside of Missouri.

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