Canola oil is a type of vegetable oil derived from the seeds of the canola plant, a member of the Brassica family. Canola oil has been marketed by Canada to become a popular choice in kitchens across the world for its light texture, mild flavor, and high smoke point. The journey of canola oil from field to kitchen is a peculiar tale.
The story of Canadian canola traces back to the 1940s when rapeseed oil, the precursor to canola oil, was in high demand in Europe. It was used as a lubricant for steam-powered trains and ships. The Second World War, however, caused massive disruption in the European market, leaving them without sufficient rapeseed oil for their engines. Canada, far away from the fighting and with massive, flat, sunny plains for growing crops, saw an opportunity to fill the void. Western Canadian farmers began experimenting with growing rapeseed and discovered that it thrived in the cool, fertile prairies of Canada.
As demand for rapeseed oil waned post-war, Canadian agricultural marketers pivoted to explore new markets for the crop. Recognizing the potential for rapeseed oil in Japan, where it was used in popular dishes like tempura, Canada found a new avenue for export. However, they quickly realized that rapeseed oil had limitations due to its high erucic acid content. Canadian researchers and scientists then embarked on a mission to develop more marketable varieties of the oilseed crop.
Nutritional Properties and Fatty Acid Profile
Through years of breeding, Canadian scientists created "lower" erucic acid varieties of rapeseed, leading to the birth of canola oil. These new varieties boasted passable nutritional profile, with lower levels of erucic acid and saturated fats, while being rich in omega-3s and high monounsaturated fats. By 1985, canola oil received international safety status, solidifying its status as an alternative to traditional vegetable oils. This is, in fact, where the name canola originated.
Can, meaning Canada, O for oil, and LA meaning low acid – CANOLA.
Despite its widespread usage as food, canola oil has always been controversial. Critics raise concerns about the genetically modified nature of canola crops and their potential impact on human health and the environment. Additionally, debates have surfaced regarding the use of canola meal, a byproduct of oil extraction, as animal feed due to its glucosinolate content. That being said, the farmers and scientists have continued to innovate in an attempt to have a canola meal that is low in glucosinolate and therefore tolerable for livestock.
The evolution of canola from a niche crop to a global staple is due to Canadian researchers having transformed an engine lubricant into a source of "artificial nutrition" for consumers worldwide. As you consume the canola oil next time, remember the peculiar history of how Canada convinced the world to embrace a crop that once lubricated engines but now "nourishes" bodies.
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