From Rapeseed to Canola: A History of Reinvention
Canola oil's journey from an industrial lubricant to a kitchen staple is a tale of agricultural innovation. It originated from the rapeseed plant, an ancient crop with a long history.
The Rise and Problems of Rapeseed Oil
Traditional oilseed rape was primarily used for industrial purposes, such as lubricants and soap. Its use in food was limited due to high levels of erucic acid and glucosinolates.
- Erucic acid: This fatty acid, high in traditional rapeseed oil, raised health concerns based on animal studies.
- Glucosinolates: These bitter compounds also made the oil and leftover meal less palatable.
After World War II, Canadian agriculture sought a domestic source of edible oil, prompting plant breeders to address the issues with rapeseed.
Canadian Innovation and the Creation of a New Crop
In the 1960s and 1970s, Canadian scientists, including Dr. Baldur Stefansson and Dr. Keith Downey, used traditional cross-breeding to develop new rapeseed varieties with significantly reduced levels of erucic acid (less than 2%) and glucosinolates. This innovation created a crop with an improved nutritional profile, making the oil edible and the meal more suitable for livestock. A new name was needed to distinguish this improved crop and oil.
The Birth of the Canola Brand
The name "canola" was trademarked in 1970, standing for "Canadian oil, low acid". This rebranding effectively introduced the new, safer oil to the market. Today, canola is widely consumed globally.
Canola vs. Rapeseed Oil: A Modern Comparison
While the terms can be confusing, particularly with the availability of culinary rapeseed oil in some regions, a distinction exists.
| Feature | Canola Oil | High-Erucic Rapeseed Oil | Culinary Rapeseed Oil (UK/EU) |
|---|---|---|---|
| Erucic Acid Content | <2% | >40% | <2% |
| Primary Use | Culinary | Industrial | Culinary |
| Glucosinolate Content | Low | High | Low |
| Key Developers | Canadian scientists | Traditionally grown crop | European scientists |
| Flavor | Neutral | Strong, bitter | Varies; some cold-pressed have a "cabbagey" flavor |
Conclusion
The transition from rapeseed oil to canola oil highlights the impact of scientific advancement and marketing on agricultural products. By addressing the health concerns and flavor issues of its predecessor, Canadian scientists made canola a popular, heart-healthy cooking oil worldwide. It evolved from an industrial product to a widely used edible oil.
Frequently Asked Questions
What did canola oil used to be called? Before the 1970s, canola oil was called rapeseed oil.
Is canola oil the same as rapeseed oil? No. Canola is a hybrid variety of rapeseed specifically bred to have low levels of erucic acid and glucosinolates, making it safe for edible consumption.
Why was the name changed from rapeseed to canola? The name change was for marketing to differentiate the new, edible oil from the older, industrial version with high erucic acid.
Where does the name 'canola' come from? Canola is an acronym for "Canadian Oil, Low Acid," referring to its origin and properties.
What is erucic acid? Erucic acid is a fatty acid found in high concentrations in traditional rapeseed oil, a concern due to animal study findings.
Who developed canola oil? Canola was developed by Canadian plant breeders Dr. Baldur Stefansson and Dr. Keith Downey.
Are there different types of rapeseed oil still in use? Yes. High-erucic acid rapeseed oil is used industrially, while low-erucic varieties (culinary rapeseed oil) are sold for cooking in some countries.
