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Processed foods often contain palm, palm kernel and cottonseed oils.

It also contains only all-natural ingredients, in contrast with most of the world’s halvah, which is mass-produced in factories and uses artificial and poor-quality ingredients such as corn syrup and cottonseed oil, she said.

It was only after a chemist named David Wesson pioneered industrial bleaching and deodorizing techniques in the late 19th century that cottonseed oil became clear, tasteless and neutral-smelling enough to appeal to consumers.

Experts say it will take a couple of years before there’s enough seed for a commercial-scale run at a cottonseed oil mill.

After cottonseed oil, which can be used for cooking, is extracted, the remaining high-protein meal from the new cotton plant can find many uses, Rathore said.