GENERATIVE REPRODUCTION AND ECONOMIC EFFICIENCY OF THE SPECIES Bixa orellana L. IN THE CONDITIONS OF APSHERON

The article provides information on the biological characteristics of Bixa orellana L. or Bixa annato L., reproduction, morphological description of seedlings, growth dynamics of 1-3-year-old seedlings, development biorhythm, root system, economic efficiency. Within the framework of biodiversity conservation projects, the Institute of Dendrology exchanges seeds with various botanical gardens and institutes around the world. Recently, extensive research has been carried out on the introduction and acclimatization of not only new types of ornamental, but also food, agricultural and technical plants, and the study of their economic significance. Bioecological features of new species introduced in the Absheron are studied on a scientific basis. The plant is evergreen, decorative, as well as known for the red pigment contained in the seeds, and is widely used as a food dye as an alternative to similar synthetic means. Dye is obtained by extraction from seeds and used in powder or paste form. All parts of the plant contain a coloring pigment, especially the fleshy seed coat, which is a source of red-orange color, is rich in bixin. Its main component is red paint bixin. The seeds of this plant are one of the most widely used dyes in the world, not only in food, but also in the textile, dyeing and cosmetic industries. Its use was stimulated by the World Health Organization (WHO) ban on the use of synthetic dyes, one of several types of information and cosmetics, as it is non-toxic and does not alter nutritional value . Another interesting fact is that 70% of all natural dyes consumed in the world are obtained from annatto. Annatto seeds (Bixa orellana L.) are used as a natural coloring agent in many traditional Asian dishes. Annatto is the second most economically important of all natural dyes, and its extract has antimicrobial and antioxidant properties. The plant is commonly known as the "lipstick tree". Bixa orellana L. extract has been registered as a food additive used to improve the presentation of cheeses, yoghurts, fats and other dairy products as E160b.