How they are made
Sunflower cake is made on presses: the seeds are roasted and the oil is pressed out mechanically. A press cannot extract all the oil, so cake retains 7–10% fat.
Sunflower meal is a product of solvent extraction: the oil is washed out of the seeds or the cake with a solvent, which is then distilled off. Only 1–2% fat remains, but meal contains slightly more protein.
Comparison
| Parameter | Sunflower cake | Sunflower meal |
|---|---|---|
| Production method | pressing | solvent extraction |
| Standard | GOST 80-96 | GOST 11246-96 |
| Crude protein | 32–38% | 36–42% |
| Crude fat | 7–10% | 1–2% |
| Crude fibre | up to 22–24% | up to 23–25% |
| Energy | higher, thanks to the fat | lower |
| Storage | sensitive to moisture and heat — the fat can oxidise | keeps longer |
These are typical values: the exact composition depends on the raw material, hull content and the plant's process, and is stated in the test results for each lot.
Which to choose
- Cake — when the ration needs an energy supplement as well as protein: dairy cows, fattening, poultry. The fat in cake partly replaces oil or feed fat in compound feed.
- Meal — when you need maximum protein with minimum fat, for example in formulas where fat is already balanced by other ingredients.
The price per unit of protein often decides: divide the price per tonne by the protein percentage and compare both options with delivery to your warehouse included.
What to check when buying sunflower cake
- Protein — the main price driver, usually from 32%.
- Fat — 7–10%; more fat means more energy but shorter storage life.
- Moisture — up to 9%; damp cake compacts and self-heats.
- Fibre — the more hulls, the higher the fibre and the lower the nutritional value.
- Smell and colour — no mustiness or mould; colour from grey to brown.
Inclusion rates for sunflower cake in rations are on the pages for cattle and poultry.