Altering fatty acid composition in oil seed crops

World consumption of vegetable oils increased steadily in the last decade, from 62.6 million metric tons (MMT) in 1993 to 87.8 MMT in 2000 (Goblitz, 2002). This demand has been primarily due to increased use of edible oils in food preparation. Yet, vegetable oils are being used in many industrial products including fuels. Part of this has resulted from alteration of the fatty acid composition of vegetables oils making them more versatile in their uses. The four major oilseed crops are soybean (Glycine maxL. Merr.), sunflower (Helianthus annuus L.), rapeseed (Brassica), and peanut (Arachis hypogaea L.). The seed oil of these has been genetically altered through standard plant breeding methodology and molecular genetic engineering. The following is a review of recent developments in the genetic manipulation of these crop plants to change seed oil quality. (C) 2004 by Elsevier Inc.