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Canola is a genetic variation of rapeseed and was developed by Canadian plant breeders specifically for its nutritional qualities, particularly its low level of saturated fat.
Herbicide-tolerant canola works similarly to other such crops. These canola varieties contain a gene that provides resistance to one of two broad spectrum, environmentally benign herbicides.
This modified canola provides better weed control and reduces crop injury. It also improves farm efficiency by optimizing yield, using arable land more efficiently, saving time for the farmer, and increasing the flexibility of crop rotation. It also encourages the adoption of no-till farming-an important part of soil conservation practice.
These canola varieties contain high levels of laurate. Oil processed from these novel varieties is similar to coconut and palm oils.
This new canola oil is being sold to the food industry for use in chocolate candy coatings, coffee whiteners, icings, frostings, and whipped toppings. Even the cosmetic industry uses it.
This new type of canola contains high levels of oleic acid, a monounsaturated fat. According to health nutritionists, monounsaturated fats are considered “good” fats compared with saturated fats found in beef, pork, hard cheeses, and other dairy products. Oil processed from these varieties is similar to that of peanut and olive oils.
* Approved for food use in Canada
