August 24, 2026 - by Karn Dhingra
Texans often view prickly pear cactus as a nuisance, but researchers with Texas A&M AgriLife Research are seeking opportunity.
Susanne Talcott, Ph.D., professor in the Department of Food Science and Technology, is leading a project to determine if prickly pear cactus can serve as a source of biofuel and food. (Michael Miller/Texas A&M AgriLife)
Susanne Talcott, Ph.D., a molecular researcher and professor in the Texas A&M Department of Food Science and Technology , leads a multidisciplinary team on grant studying how prickly pear cactus can serve as a source of biofuels and functional food ingredients.
Their work could create economic opportunities in rural communities while improving access to healthy food ingredients.
“Consumers are looking for high-quality ingredients that offer health benefits and are produced sustainably,” Talcott said. “Prickly pear is one of the crops that is of interest because it can survive under conditions that are increasingly difficult.”
There is potential for high-quality ingredients with health benefits from a crop that can endure bad years and still produce, making it a genuinely resilient form of agriculture.
For Talcott, the appeal of prickly pear comes down to resilience and value. The science alone won’t get cactus-based products onto store shelves.If the project simply publishes papers and shares findings, nothing will change, she said.
The real work, as she sees it, is helping build the supply chain that connects growers to processors. Without it, the industry won’t take off.
“We have to connect the dots,” Talcott said. “That means working with stakeholders throughout the process and understanding what growers, processors and companies need before a complete supply chain can take shape.”
She and her team are now focused on linking farmers and food companies so that over the next five years the dots get connected and the industry might develop the infrastructure it needs to grow.
A researcher in Susanne Talcott’s, Ph.D., lab at Texas A&M University slices prickly pear cactus. In a multiyear study across disciplines, researchers are exploring new uses for prickly pear cactus, that include food ingredients and biofuels.(Michael Miller/Texas A&M AgriLife)
The team is made up of researchers from AgriLife Research, Texas A&M Engineering , Prairie View A&M University, Kansas State University, New Mexico State University and Seattle Children’s Hospital. They are experimenting with efficient fermentation processes that convert cactus biomass into carboxylic acids, key building blocks for agrochemicals and renewable fuels, including sustainable aviation fuel.
Mark Holtzapple, Ph.D., a professor of chemical engineering in the Texas A&M Artie McFerrin Department of Chemical Engineering , is studying ways to improve the efficiency of these conversion processes.
“I have worked on biofuels for more than 45 years and have studied many potential feedstocks,” Holtzapple said. “Nothing comes close to prickly pear. It is extremely productive, drought resistant and can grow on marginal land, which means it does not have to compete with traditional crops.”
Prickly pear thrives in arid environments and converts biomass efficiently, making it a promising bioenergy crop for regions facing increasing water challenges. Researchers believe the plant’s resilience could help support future agricultural production while opening new market opportunities for growers.
Scaling production remains one of the biggest challenges. A single processing facility would require tens of thousands of acres of cactus to operate efficiently, so researchers are developing high-value food ingredients that would offset the costs of production space with bigger returns for the producer.
“Food ingredients have a much higher profit margin and can help us get farmers engaged,” Talcott said.
The team is also working with industry partners to standardize prickly pear ingredients, including cactus flour and beverages, for commercial use. Researchers are refining flavor, texture and processing characteristics while preserving the plant’s nutritional properties and addressing practical manufacturing concerns, such as how ingredients flow through industrial equipment and stabilize foods and beverages.
Stephen Talcott, Ph.D., professor and food chemist in the Department of Food Science and Technology, said standardization is essential if prickly pear is going to move from an underused crop into the commercial food ingredient market.
“Food manufacturers need ingredients that are consistent, stable and predictable,” Stephen Talcott said. “Our work is focused on defining the composition, processing behavior and quality characteristics of prickly pear ingredients so companies can use them with confidence in commercial foods and beverages.”
“If an ingredient doesn’t process well, industry won’t use it,” Stephen Talcott said.
The research also aims to establish quality standards for cactus-based ingredients, helping manufacturers deliver consistent products and giving consumers greater confidence in product claims.
Prickly pear thrives in arid environments and converts biomass efficiently, making it a promising bioenergy crop for regions facing increasing water challenges. (Sam Craft/Texas A&M AgriLife)
The project includes pilot nutrition studies examining prickly pear’s potential to regulate blood glucose levels. Researchers aim to develop ingredients that food manufacturers can incorporate into everyday products, such as tortillas and beverages, without sacrificing taste or convenience.
“Consumers are looking for foods that do more,” Talcott said. “Not just calories, but ingredients that support health.”
Marco Palma, Ph.D., a behavioral economist in the Texas A&M Department of Agricultural Economics and associate director for Responsive Agriculture at the Texas A&M AgriLife Institute for Advancing Health Through Agriculture , IHA, is evaluating consumer acceptance and market potential for cactus-based foods.
“This is an example of a crop that can create economic opportunity for farmers while providing tangible health benefits to consumers,” Palma said.
Researchers are working with producers through AgriLife Research to establish test plots, evaluate production systems and explore business models, including grower cooperatives, while connecting growers with food companies interested in cactus-based ingredients.
Shannon Combest, Ph.D., Texas A&M AgriLife Extension Service said outreach will be critical as the project moves toward practical applications. “There is a real opportunity to connect this research with food companies and small food producers who are looking for new, functional and regionally relevant ingredients,” Schmidt-Combest said. “Our role is to help translate the research into practical guidance so businesses can evaluate cactus ingredients safely, realistically and with a clear understanding of processing and regulatory requirements.”