Yes, canola is indeed a plant. It is an oilseed crop widely cultivated for its versatile oil and protein-rich meal. Canola’s development represents a notable achievement in plant breeding, transforming a traditional crop into one with enhanced nutritional properties.
Canola: A Plant with a Purpose
Canola belongs to the Brassicaceae family, also known as the mustard or cabbage family. This botanical classification links it to familiar vegetables like broccoli, cauliflower, Brussels sprouts, and mustard. The plant typically grows to a height of one to two meters, featuring bright yellow flowers that give canola fields a distinctive appearance.
These yellow flowers develop into slender pods, with each pod containing 20 to 30 tiny, round seeds. These small, brownish-black seeds are the primary source of canola oil, containing approximately 40% to 45% oil by weight. The plant’s life cycle, from germination to seed production, generally takes about three and a half months, influenced by factors such as temperature, moisture, and sunlight.
The Evolution of Canola
Canola was developed from the rapeseed plant through traditional plant breeding techniques. Traditional rapeseed oil contained high levels of erucic acid, which was considered undesirable for human consumption, and its meal had high levels of glucosinolates, impacting its use in animal feed. Canadian scientists began working in the 1960s to reduce these compounds.
Their breeding efforts resulted in new varieties of rapeseed with significantly lower erucic acid in the oil and reduced glucosinolates in the meal. To distinguish these improved varieties from traditional rapeseed, the term “canola” was coined and registered as a trademark in Canada in 1978. The name “canola” is a portmanteau, often understood as a contraction of “Canadian Oil, Low Acid,” reflecting its origin and improved composition.
Beyond the Plant: Canola’s Products and Uses
The primary product from the canola plant is canola oil, extracted by crushing the seeds. The oil extraction process typically involves heating and flaking the seeds, followed by mechanical pressing. The remaining oil is then often recovered using a solvent extraction method.
Canola oil is widely used in cooking and food manufacturing due to its neutral flavor, light texture, and high smoke point, making it suitable for frying, sautéing, and baking. It is also utilized in industrial applications, such as biodiesel. After oil extraction, the solid byproduct, canola meal, is rich in protein and serves as a valuable feed source for livestock, poultry, and fish. Canola meal’s excellent amino acid profile and palatability make it a beneficial dietary component for various animals.