Cottonseed is the by-product of cotton fibre production, obtained after ginning the cotton bolls. Each seed contains about 15–20% oil, which is extracted to produce cottonseed oil, an edible oil widely used in cooking, frying, and processed foods. The residual cottonseed cake, rich in protein, is a valuable ingredient in livestock and poultry feed. Cottonseed oil is naturally low in trans fats and, after refining, has a neutral flavour and high stability, making it suitable for snack foods and bakery applications.

Cotton is grown extensively in India, China, the United States, and Africa, ensuring cottonseed is available in large volumes. While once considered a waste product, cottonseed has become an essential contributor to the vegetable oil and protein economy. Its use adds value to the cotton industry and supports integrated farming systems. Beyond food and feed, cottonseed oil finds application in soaps, cosmetics, and biodiesel.