Canola is not a wild species, but a cultivated variety developed through decades of traditional plant breeding. This distinction is key to understanding its origins, its name, and its current role as a globally important crop.
The Definitive Answer: Canola’s Plant Identity
Canola is a cultivar within the Brassica genus, which also includes common vegetables like broccoli, cabbage, and mustard. It is primarily derived from two species: Brassica napus and Brassica rapa. It grows as a tall, erect annual plant, reaching between three and five feet in height, with a deep taproot.
The most recognizable feature of a canola field is the vibrant yellow flowers. These flowers develop into small pods, similar to miniature pea pods, which contain the tiny, round, brownish-black seeds. These seeds are the source of the oil, containing approximately 40 to 45 percent oil by weight. The term “Canola” itself is a registered name for varieties that meet specific quality standards.
From Rapeseed to Canola: A History of Breeding
Canola’s lineage traces back to traditional rapeseed, cultivated for thousands of years, often for non-food applications. Rapeseed oil was historically valued as an industrial lubricant, particularly during World War II. However, the oil contained high levels of a compound that made it unsuitable for widespread human and animal consumption.
This limitation motivated Canadian plant breeders in the 1960s to create a nutritionally superior variety. Scientists like Dr. Baldur Stefansson and Dr. Keith Downey at the University of Manitoba used cross-breeding techniques to select for desirable traits over many generations. The culmination of these efforts was the development of ‘Tower’ in 1974, the first Brassica napus variety to meet the new quality standards.
The Reason for the Name: Nutritional Distinction
The new crop required a distinct name to separate it from its industrial-grade parent, rapeseed. The name “Canola” was created in 1978 as a contraction of “Canadian Oil, Low Acid,” reflecting its origin and nutritional improvement. It was registered as a trademark to ensure only seed and oil meeting strict quality standards could use the term.
The foundational difference is the “double low” standard, which addresses two specific chemical components: erucic acid in the oil and glucosinolates in the meal. Traditional rapeseed oil contained high percentages of erucic acid, which raised health concerns. Canola oil is strictly defined as having less than 2 percent erucic acid. The meal remaining after the oil is crushed must also have low levels of glucosinolates, which can interfere with thyroid function and reduce palatability in livestock feed. This double-low standard (typically less than 30 micromoles per gram of oil-free meal) established canola as a safe, high-protein feed source for animals and an edible oil for humans.
Canola’s Global Role and Production
Canola has become the third largest vegetable oil produced globally, following palm and soybean oil. The oil is prized for its low saturated fat content and neutral flavor, making it a popular choice for cooking, baking, and food processing. The meal co-product, high in protein, is a valuable livestock feed for dairy cows, poultry, and pigs.
The plant also plays a significant role in the bio-fuel sector, as canola oil is a feedstock for biodiesel production. Canada remains the world’s largest producer and exporter of canola, accounting for over 30 percent of the global supply. Other major producers include Australia, China, India, and European countries, where the low-acid variety is often still referred to as “double low rapeseed.”