The Types segment classifies Sunflower Oil into refined, virgin, cold‑pressed, and high‑oleic variants, each serving distinct market demands. Refined oil, representing the bulk of production, undergoes degumming, neutralisation, bleaching, and deodorisation, delivering a clear, shelf‑stable product suitable for mass‑market cooking and processing. Virgin oil is mechanically extracted without chemical refining, retaining more natural flavour and nutrients, and commands a premium in health‑conscious retail channels. Cold‑pressed oil, produced at low temperatures, preserves phytonutrients and is positioned in specialty gourmet and functional‑food segments, albeit at lower volumes due to higher cost. High‑oleic sunflower oil, bred for elevated oleic acid content, offers enhanced oxidative stability, making it attractive for high‑temperature frying and clean‑label formulations. These type distinctions influence pricing structures and adoption rates, collectively defining the market taxonomy and informing strategic positioning within the Sunflower Oil market.