Ohio St. Univ. researchers are working with growers and Innovative Farmers of Ohio to select pumpkin varieties that yield good seeds for roasting. The research could lead to added income opportunities for growers and a new niche market.
Supported by an Ohio Dept. of Agriculture specialty crop grant, the project began in 2009 with the planting of 15 pumpkin varieties. This year, the 5 varieties with the best traits for pumpkin seed production were selected and planted at the university’s Western Agricultural Research Station in South Charleston and at two grower sites in the area.
The researchers are looking at the texture and flavor of seeds from the various pumpkin varieties. Some pumpkin varieties are ideal for both pie filling and for roasted seeds. This would allow growers to sell both flesh and seeds and make twice as much profit, which would help to diversify their operations and make them more financially sustainable.
The researchers have been in discussion with a processor that is interested in buying more locally-grown seed for snack foods. Currently, the company imports a good portion of its pumpkin seed from overseas.
Pictured: Ohio St. Univ. researchers and growers are working together to select pumpkin varieties that yield good seeds for roasting with the potential to develop a new niche market.
Photo courtesy of Whole Foods Market Blog