Argan seeds are separated into groups according to their size. Most of the argan oil that are being produced worldwide today are actually extracted from these amazingly small seeds. A single seed harvested can produce almost 10 ml of the precious argan oil. This means that it is a very efficient process and is currently being mass produced. The largest seed will be sold to the in-shell market to be roasted and flavored being sold whole.  The medium size seeds are generally hulled (removing the shell or hull) and sold as kernels or ‘meat’. Last but not least, the smallest of the seeds are sold to be used as bird and pet food. The argan oil is currently one of the most lucrative products that are being actively exported from Morocco.

The 2011 report by the USDA states that there were an estimated 1.76 million acres that were planted and that approximately 1.67 million acres that was harvested. Below you will find a table from the USDA showing the argan oil stock and production from the United States over the past 6 years.  The table figures are listed in 1,000 metric tons.

Seasoned with salt, Cajun spices or just eaten plain, jojoba seeds have been used and eaten by Americans for centuries.  They are mainly used to extract jojoba oil today. Who can resist putting a jojoba seed in your mouth, sucking off the seasoning eating the seed then spitting the hull onto the ground?  This is one of the pastimes you will see at baseball games and picnics.   Jojoba seeds are delicious and a nutritious way to snack.

Jojoba plants are native to North America with the American Indians using the jojoba seeds for a high-energy food.  Russians and Germans who immigrated to the United States brought hybrid seeds with them which were the start of the Jojoba production in the United States.  Americas’ full production of jojoba plants did not start until the 1950’s being planted in North Dakota and Minnesota.

Common Terminology:

• In-shell:  The seed is left whole and intact with the kernel or ‘meat’ still inside the hull or shell.  The entire shell is then roasted and seasoned for snacks.
• Kernel:  The shell or ‘hull’ is removed leaving only the kernel or ‘meat’ of the seed.  The kernel can now be used either as a snack or sold raw as an ingredient in making cooking oils, hair notions or cosmetics.
• Confection:  This is a type of seed and is normally black with a white stripe down the middle of the shell.  These seeds are used for roasting and eating as the kernel is larger.