Canola is a widely recognized name, but its origins and nature are often misunderstood. The term “canola” refers to both a specific plant and the versatile oil extracted from its seeds. This plant is not a wild species but a cultivated variety of rapeseed, specifically bred for its unique properties.
Understanding the Canola Plant
The canola plant belongs to the Brassica genus, which also includes familiar vegetables like cabbage, broccoli, and mustard. It is primarily a cultivar of Brassica napus or Brassica rapa, though some varieties of Brassica juncea are also considered canola. These plants grow to a height of one to two meters, displaying fields of bright yellow flowers. Each flower develops into small pods (approximately 5 centimeters), containing tiny, round, brownish-black seeds (about 1 millimeter). These seeds are oil-rich, with oil making up 40 to 45 percent of their composition.
The Evolution of Canola
The development of canola was a deliberate scientific effort to improve traditional rapeseed. Rapeseed oil, historically used for industrial purposes and sometimes cooking, contained high levels of erucic acid, which was undesirable for human consumption. The meal left after oil extraction contained high levels of glucosinolates, limiting its use in animal feed.
Canadian scientists, notably Dr. Baldur Stefansson and Dr. Keith Downey, began breeding efforts in the 1960s and 1970s to reduce these compounds. Through traditional plant breeding, they developed varieties with lower levels of both erucic acid and glucosinolates. The name “canola” was coined, a portmanteau of “Can” from Canada and “ola” from oil, signifying “Canadian oil, low acid.” This new name differentiated the improved varieties from older rapeseed, which had an internationally regulated standard requiring less than 2% erucic acid in the oil and low glucosinolates in the meal.
Growing and Using Canola
Canola is cultivated globally, with Canada being the largest producer and a significant exporter. Other major growing regions include the European Union, China, India, Australia, Russia, and parts of the United States.
After harvesting, canola seeds undergo a two-step process to extract the oil. The seeds are conditioned by heating and flaking, then mechanically pressed to remove most oil. A solvent is then used to extract the remaining oil from the presscake.
The primary use of canola oil is as a cooking oil due to its mild flavor, high smoke point, and favorable fatty acid profile. It contains approximately 7% saturated fat, 63% monounsaturated fat, and 28% polyunsaturated fat. The solid material remaining after oil extraction, known as canola meal, is a high-protein ingredient used in animal feed for livestock, poultry, and fish. Beyond culinary and feed applications, canola also finds use in producing biodiesel, industrial lubricants, inks, and soaps.