Canola

Canola is a cultivar of rapeseed (Brassica napus, and to a lesser extent Brassica rapa) developed in Canada in the 1970s through plant breeding to reduce erucic acid to under 2% by weight and glucosinolates to levels suitable for edible oil and feed. The name canola comes from "Canadian oil, low acid."

Canola oil is pressed from seeds and is widely used for cooking due to its mild flavor and high smoke point. It is low in saturated fat and high in monounsaturated fats, particularly oleic acid, with a favorable fatty acid profile compared with many other edible oils. The seed meal remaining after oil extraction is used as high-protein animal feed, subject to restrictions related to glucosinolates and other compounds.

Cultivation and production. Canola is grown in temperate regions as winter- or spring-sown varieties. It requires cool seasons and well-drained soils. Typical seed oil content is about 40%. It faces pests such as flea beetles and diseases like white rust, sclerotinia. Crop management includes rotation and integrated pest management. In some markets, many canola varieties are herbicide-tolerant, enabling weed control with specific herbicides.

Global significance. Canada, the European Union, China, India, Australia, and the United States are major producers. Canola is used not only for edible oil and food ingredients but also for biodiesel and industrial uses. Breeding programs continue to improve yield, disease resistance, and oil quality, while striving to maintain low erucic acid and low glucosinolates.

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