Researcher at the Hebrew University of Jerusalem has developed new methods to increase sesame crop yields while improving the seeds' nutritional quality.
As part of the research, the university's agricultural researcher Zvi Peleg tested over 100,000 sesame seed variants.
The study found a way to develop a new elite sesame cultivar with enhanced yield and seed quality that is suitable for modern agricultural practice.
Peleg's new method will allow farmers to use sesame as part of their crop rotation between cereal crops, and hopefully prevent the development of herbicide resistance weeds, as well as contribute to sustainable agriculture.
Sesame seed contains about 20% protein, along with healthy oils and carbohydrates. It is one of the highest oil content crops and is rich in essential nutrients such as iron, zinc and calcium.
Peleg's new method could also improve the bio-availability of these essential nutrients.
Around 4.4 million tons of sesame is produced across the globe, with potential growth value of around 10% annually.
Sesame has been grown as an oil-crop in Asia's Far East and Africa. It is also used as a key ingredient in making tahini sauce.
Peleg said: "The increase in global demand for sesame products as a health food has turned this highly domestic consumption item into an important export commodity for Israel."
Peleg has also been awarded the Kaye Innovation Award for 2015 for his findings to increase the yield of sesame seeds.
