Sustainable Sesame (Sesamum indicum L.) Production through Improved Technology: An Overview of Production, Challenges, and Opportunities in Myanmar

Abstract

This paper aims to review the research achievements concerning sustainable sesame (Sesamum indicum L.) production and outlook on the production constraints and future perspectives for Myanmar sesame. Sesame is an economically and nutritionally important crop, and it is prized for oil. The global sesame market demand is rising with increasing health awareness. Meanwhile, there is high competition in the market among producing countries for an international trade. Smallholder farmers in developing countries cultivate sesame as a cash crop on marginal soils. The edible oilseed sectors currently face several challenges, including ones affecting sesame crops. For sustainable production of sesame, an integrated approach is needed to overcome these challenges and the critical limiting factors should be identified. In recent years, sesame genomic resources, including molecular markers, genetic maps, genome sequences, and online functional databases, are available for sesame genetic improvement programs. Since ancient times, sesame has been cultivated in Myanmar, but productivity is still lower than that of other sesame producing countries. Myanmar sesame production is limited by many factors, including production technology, research and development, etc. With integration of these genomic resources, crop production and protection techniques, postharvest practices, crop improvement programs, and capacity building will play a crucial role for improving sesame production in Myanmar.

Effects of arbuscular mycorrhizal fungi and P-solubilizing Pseudomonas fluorescence (ATCC-17400) on morphological traits and mineral content of sesame

“…Sesame seeds contain a substantial amount of carbohydrates, proteins, fibres, essential minerals (Ca, P, Fe, etc. ), tryptophan, methionine, lignans, flavonoids, phenolics, saponins and polyunsaturated fatty acids as well as rich in vitamin B and E ( Myint et al 2020 ).…”

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

“…Sesame oil (SEO), extracted from sesame seed ( Sesamum indicum L.), is one of the most valuable oils due to its bioactive properties containing high levels of polyunsaturated fatty acids, mainly oleic and linoleic acids. SEO has a pleasant odor and mild taste with an excellent stability due to natural antioxidants contained such as sesamin, sesamolin, and sesamol [ 83 ]. Therefore, SEO commands a high price in the market, and as a consequence, SEO is subjected to be adulterated with vegetable oils having lower price than SEO, namely hazelnut (HZO), canola (CNO), and sunflower oils (SFO).…”

POLLEN VIABILITY AND MORPHOLOGY OF SESAME (Sesamum indicum L.) AS A RESULT OF GAMMA RAY IRRADIATION

“…Biji wijen mengandung 50% minyak yang digunakan dalam industri makanan, farmasi dan kimia (de Andrade et al 2014;Amoo et al 2017;Rani dan Kiranbabu 2017). Selain itu biji wijen juga kaya akan protein, asam lemak tidak jenuh, vitamin, mineral, dan asam folat, kalsium, zat besi, magnesium, fosfor, mangan, tembaga, seng, serat, tiamin, vitamin B6, dan triptofan (Kapoor et al 2015;Singh et al 2016;Myint et al 2020). Di negara-negara Asia, wijen dikenal sebagai makanan tradisional yang menyehatkan selama ribuan tahun.…”

“…Di negara-negara Asia, wijen dikenal sebagai makanan tradisional yang menyehatkan selama ribuan tahun. Biji wijen merupakan sumber antioksidan yang baik (Bedigian 2010;Das dan Bhattacharjee 2015;Myint et al 2020).…”