Dating food allergy
The world harvested 6.2 million metric tonnes of sesame seeds in 2014, with Tanzania, India, and Sudan as the largest producers.
Sesame seed is one of the oldest oilseed crops known, domesticated well over 3000 years ago.
The historic origin of sesame was favored by its ability to grow in areas that do not support the growth of other crops.
It is also a robust crop that needs little farming support—it grows in drought conditions, in high heat, with residual moisture in soil after monsoons are gone or even when rains fail or when rains are excessive.
Numerous wild relatives occur in Africa and a smaller number in India.
Sesamum indicum, the cultivated type, originated in India Records from Babylon and Assyria, dating about 4000 years ago, mention sesame.
The flowers may vary in colour, with some being white, blue, or purple.
Sesame seeds occur in many colours depending on the cultivar.
Rainfall late in the season prolongs growth and increases loss to dehiscence, when the seedpod shatters, scattering the seed. Sesame seeds are protected by a capsule which only bursts when the seeds are completely ripe. The dehiscence time tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening until all the capsules have opened.
The discovery of an indehiscent mutant (analogous to nonshattering domestic grains) by Langham in 1943 began the work towards development of a high-yielding, dehiscence-resistant variety.
Therefore, the seeds need to be harvested as dry as possible and stored at 6% moisture or less.