Cottonseed oil is extracted from the seeds of the cotton plant, a by-product of cotton fibre production. After refining, it becomes a clear, mild-flavoured oil with excellent stability, making it ideal for deep frying, baking, and processed foods. It is naturally low in trans fats and contains a good balance of polyunsaturated and monounsaturated fatty acids, supporting heart health. Snack food manufacturers rely heavily on cottonseed oil for its neutral taste and ability to enhance shelf life.

Beyond food, cottonseed oil is used in soaps, cosmetics, and as a feedstock for biodiesel. The residual cottonseed meal, rich in protein, is widely used as livestock and poultry feed. The United States, India, China, and Africa are major producers, ensuring steady availability of this versatile oil. By turning an agricultural by-product into a valuable resource, cottonseed oil contributes significantly to the global edible oil industry.