ABSTRACT
Oil crops are domesticated plants whose seeds or fruits are valued mainly for the oils or fats that are extracted from them. The difference between oils and fats is merely the consistency at room temperature. We speak of an oil if it is liquid at the prevailing temperature of the region where it is produced and of a fat if it is normally solid (Hatje, 1989). Oil crops include both an nual (usually called oilseeds) and perennial plants from a wide range of plant families. Table 12.1 lists the most important oil crops of the world as well as their most relevant properties and uses.
