Our Changing Menu - Ingredient Database

(Under Ongoing Development)

Cottonseed Oil

Cottonseed oil, primarily used in foods, had a market value at $5.8 billion globally in 2019, with a predicted value of $6 billion in 2025.[1] However, excessively high temperatures in particular are predicted to reduce cotton yields by more than 60% by the end of the century.[2] To help address this increasing risk growers can adopt climate-smart practices and improve water-use efficiency, and plant breeders can continue to develop more resilient varieties.[3]

References:

[1] “Global Market Value of Cottonseed Oil 2025,” Statista, accessed March 15, 2021, https://www.statista.com/statistics/999312/cottonseed-oil-market-value-worldwide/.
[2] Wolfram Schlenker and Michael J. Roberts, “Nonlinear Temperature Effects Indicate Severe Damages to U.S. Crop Yields under Climate Change,” Proceedings of the National Academy of Sciences 106, no. 37 (September 15, 2009): 15594, https://doi.org/10.1073/pnas.0906865106.
[3] International Trade Center, “Cotton and Climate Change: Impacts and Options to Mitigate and Adapt,” accessed January 23, 2019, 27, http://www.intracen.org/Cotton-and-Climate-Change-Impacts-and-options-to-mitigate-and-adapt/.

Our foods and food ingredients: They're all changing.

Yields of major staple crops like wheat and rice are being hurt by increasing temperatures. Wine grape production is moving to cooler climes causing changes in the character of some of our favorites. The flavors and health benefits of teas, the size of potatoes, the sting of a hot pepper, where fish call home in the oceans, and a future decline in protein in vegetables—it’s all changing.

Our food database shows the ingredients affected by a changing climate.

To learn what farmers, scientists, and many others are doing to keep the menu stocked, see Stewardship of the Land and Our Changing Menu: Climate Change and the Foods We Love and Need. You have a role, too!

Using our database:

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Construction in progress...

This food ingredient database is in its early phase and we will strive to expand it on an ongoing basis so that everyone is aware of how climate change is affecting the foods we love and need.