Oilseeds Overview

Canola is a member of the Brassica family, which includes kale, cabbage, broccoli, Brussels sprouts, and mustard. As a cruciferous plant, its bright yellow flowers form a distinctive cross shape with four petals.

Grown primarily on the Canadian Prairies, canola thrives in cool-season conditions. Hot days and cool nights help the plant develop its unique fatty acid profile. It grows to a height of 1 to 2 metres and reaches harvest in about 3.5 months, depending on weather, soil, and sunlight.

The yellow flowers turn into narrow seed pods, each about 5 cm long. A single plant can have 60 to 100 pods, with each pod containing 20 to 30 tiny round seeds—just 1 mm in diameter. These seeds are crushed to release canola oil, which makes up about 45% of each seed.

Canola oil = a healthy, versatile, affordable, locally produced and sustainable oil for cooking use.

Canola meal = the solid product left over after crushing the seed to release the oil. It is used as a high protein, high energy, affordable livestock and aquaculture ingredient.

Canola biofuels = a diesel fuel substitute used in diesel engines made from renewable materials that emit up to 90% less greenhouse gas emissions than fossil fuel.

Canola was developed by scientists in Saskatchewan and Manitoba over several decades of extensive research after identifying a need for a locally grown, healthy cooking oil. Researchers at the University of Manitoba and University of Saskatchewan used conventional plant breeding methods to develop a low erucic acid and low glucosinolate version of rapeseed. The result was ‘canola’ – a combination of ‘Canada’ and ‘ola’ (meaning oil in Latin).