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The Manufacturing Process

Sunflower seed production begins in early spring when the fields are prepared and the seeds are planted. The seedbeds are tilled and the soil is kept moist. Having adequate moisture content in the soil is the most important planting requirement. The seeding rate (number of seeds planted per acre) is particularly important for sunflower seeds sold as snack foods because a high seeding rate results in smaller seeds which are less desirable. Roughly 17,000 seeds are planted per acre for snack food sunflower seeds. Row spacing is typically between 20-30 in (50.8-76.2 cm). It is thought that the best orientation of the plants is in a North-South direction. A common planting method is to use a corn planter fitted with a special sunflower seed plate. The seeds are typically treated with a fungicide prior to planting.

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Sunflowers are ready to harvest when the black part of their heads turns brown. In the United States this is generally in late September or October. The seeds typically mature earlier than this but the heads must first dry out to make harvesting efficient. To minimize losses to birds and disease, harvesting is done in a timely manner. 

A modified grain head is put on the front of the harvesting combine to reduce seed loss. This special device collects the sunflower heads Sunflowers are harvested in the United States in late September or October. A modified grain head is put on the front of the harvesting combine to reduce seed loss. This special device collects the sunflower heads, while minimizing the amount of stem material. Sunflowers are harvested in the United States in late September or October. A modified grain head is put on the front of the harvesting combine to reduce seed loss. This special device collects the sunflower heads, while minimizing the amount of stem material. while minimizing the amount of stem material. Harvesting speed is reduced to prevent dehulling of the seeds.

 

Sunflower Processing

When the sunflower seeds arrive at the processing plant, they are emptied onto wire screens and shaken to remove dirt and unwanted debris. They are also inspected to ensure they meet previously determined specifications. Factors such as moisture content, appearance and taste are used to evaluate the shipment. They are next transferred to a large bin and further cleaned. The seeds are then passed on to sizing screens which separate them by size. These screens have holes that allow smaller sized seeds to fall through. The largest seeds will be further processed as snack foods. Medium sized seeds are destined for use in toppings for cookies, salad, or ice cream. The smallest seeds are sold as bird and pet feed.

Öz Star Machinery company provides many other machines such as coffee Roaster, fryer, coating pans, sugar coating drums etc..

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 Snack food sunflower seeds are transferred through large ovens. Here, they are dry roasted, reducing the moisture level in the seed further. The medium sized seeds are first sent through de-hulling machines which remove their shells. 

They are then roasted in oil. Both types of seeds can be flavored as desired. There are a variety of ways in which this can be accomplished. In one procedure, the warm seeds are transferred out of the roasters and put into a large, rotating container. As they are moved around, they are combined with the flavoring ingredients.

 

Oils are sometimes used to make the ingredients stick better.  To ensure that a consistent and quality product is made, sunflower seeds are examined during each step of production. While the plants are growing, they are frequently checked to make sure they are growing properly and free from disease. The seeds  are also inspected when they are received at the manufacturing plant. 

They are subjected to a variety of laboratory tests to ensure that only high quality seeds are used. The finished products are also tested. This may include a chemical analysis or a consumer taste test. Packaging components may also be inspected.