and soil available N. For the latter, deeper positioned nutrients need to be taken into account as safflower will root deeper than small grains and therefore access nutrients unavailable to them. Safflower growing in soils low in phosphorus need to be fertilized. Up to of phosphate can be drill-applied safely. A weed control program is essential when growing safflower as it is a poor competitor with weeds during the rosette stage. Cultivation on fields with heavy infestation of perennial weeds is not recommended. Harvest Safflower is mature when most leaves have turned brown approximately 30 days after flowering. Seeds should fall from the head when rubbed. Rain and high humidity after maturity may cause the seeds to sprout on the head. Harvesting is usually done using a small-grain combine harvester. Moisture in seeds should not exceed 8% to allow for a safe, long-term storage. Drying can be done similar to sunflower. Temperatures must not exceed to prevent damage to the seed and ensure quality. Pests Gram pod borer/capsule borer: Helicoverpa armigera Safflower caterpillar: Perigaea capensis Safflower aphid: Uroleucon carthami Capsule fly/safflower bud fly: Acanthiophilus helianthi Diseases Alternaria spp. present one of the most prevalent diseases causing losses as high as 50% in India. In a field trial in Switzerland, Botrytis cinerea was the most prevalent disease. Production In 2020, global production of safflower seeds was 653,030 tonnes, led by Kazakhstan with 35% of the world total (table). Other significant producers were Russia and Mexico, with 28% of world production combined. Uses Traditionally, the crop was grown for its seeds, and used for coloring and flavoring foods, in medicines, and making red (carthamin) and yellow dyes, especially before cheaper aniline dyes became available. Safflower oil For the last fifty years or so, the plant has been cultivated mainly for the vegetable oil extracted from its seeds. Safflower seed oil is flavorless and colorless. It is used mainly in cosmetics and as a cooking oil, in salad dressing, and for the production of margarine. INCI nomenclature is Carthamus tinctorius. There are two types of safflower that produce different kinds of oil: one high in monounsaturated fatty acid (oleic acid) and the other high in polyunsaturated fatty acid (linoleic acid). Currently the predominant edible oil market is for the former, which is lower in saturated fats than olive oil. The latter is used in painting in the place of linseed oil, particularly with