Canola Quick Facts
Canola Facts: Next Generation of Healthy Products
Here are some facts on the exciting development of high-oleic canola.
The canola industry began in the early 1970’s when Canadian scientists modified
rapeseed to produce a highly nutritious edible oil they dubbed canola.
As a liquid oil, canola is a balanced blend of saturated, polyunsaturated and monounsaturated fats. It is an excellent salad and cooking oil.
However, some food preparation requires a solid oil or fat to improve texture and to extend shelf-life
(e.g., in baking and extended-use frying), and vegetable oils such as canola and soybeans are often
partially hydrogenated to meet this need, creating low levels of trans fat. While the majority
of partially hydrogenated vegetable oil is produced from soybeans, up to 25% of canola in the Canadian
market is ultimately partially hydrogenated.
Due to growing concern about the impacts of trans fat consumption on cholesterol levels,
the food processing and convenience food services sectors in North America are seeking alternatives
to partial hydrogenation. One option is interesterification (combining solid and liquid fats) and
another is the use of oils that are high in saturated fats, such as palm.
Fortunately, due to the pioneering plant breeding efforts of two major players in the canola
industry, there is a new option – high-oleic canola oil that is naturally stable that
meets functionality and shelf-life needs without modification (e.g., partial hydrogenation).
High-oleic canola provides food processors with an option that is both low in saturated fats
and has no trans fat. Target markets include the U.S., Canada and Japan. In Japan,
high-oleic canola is valued because in confined cooking environments, it is relatively odourless.
The U.S. deep frying market is very large and canola has not been a major player so introduction
of high-oleic canola offers the opportunity to increase sales. Other market applications include
spray oils for snacks, crackers and cereals, and for pan release sprays.
High-oleic canola has been available for commercial production for the past eight years with
steady increases in acreage. Acreage could exceed 3 million acres (over 20% of canola acres)
within the next two to three years.
It also offers farmers an opportunity for contract production at better prices than standard
canola. High-oleic canola seed has been improved with herbicide tolerance and hybrid technology,
which will enhance yields and significantly improve overall return per acre.
High-oleic canola is just one of many new strains of canola that the industry expects
to develop in coming years. Canola varieties that have enhanced nutritional properties,
higher oil content, and even canola suited specifically for alternative uses are coming
down the road. Canola is truly one oil with infinite possibilities!
April 3, 2006
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