basc genetic researcuh on safflower introduced to the United States from many parts of the world has turned up a gene with an unusual faculty. This gene changes the proportions of oleic and linoleic acid in the oil, and makes safflower oil chemically like olive oil. Unfortunately, the gene was found in an introduction (UC57-147) which was not suitable for commercial production in this country because of its low yield and low oil content. By crossing UC57-147 to N-10, and then backcrossing the products of the cros twice to US-10, it was possible to transfer the gene to an acceptable commercial safflower type. This type has been termed UC-1. The fatty acid composition of UC-1 and other oils may be noted in the tahle; the graph compares UC-1 with US-10 in fatty acid composition of the oil.