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Sunflower seed quality, in particular the characteristics of hullability and proteincontent, has a significant impact on the protein content of the resulting meal. Seedsdehulled before crushing produce a meal with a protein content of approximately 36%;without dehulling, the protein content is typically in the range of 27–29%. This studyseeks to assess the effect of sunflower variety on hullability and protein content.Genetic effects were studied by means of seed samples obtained from a network of varietyevaluation trials undertaken across the production area in France for sunflowers. For bothcharacteristics, significant differences between cultivars were observed; as aconsequence, the potential protein content of their dehulled meals also ranged widely(34–44%). Genetic selection, which provides substantial improvements in both oil contentand fatty acid composition, should therefore be expected to enhance the quality ofsunflower meal

Genetic impact on protein content and hullability of sunflower seeds, and on the quality of sunflower meal