2010-06-172010-06-171991https://hdl.handle.net/10365/9588In 1991, the majority of red food colorants were synthetic or derived fruits and vegetables. The feasibility of producing a purple-hulled sunflower from which a natural red food colorant extracted is analyzed. The presentation of North Dakota State University's role and efforts are addressed. Sought was the realization of a purple-hulled sunflower seed with a high pigment level, good oil content and a good agronomic characteristic.North Dakota State UniversitySunflowerFoodsArticle