How Canada Convinced The Planet To Start Eating Engine Lubricant

If you’ve ever been to the Canadian prairies, you’ve probably been met with a vast expanse of fields upon fields of vibrant yellow flowers. These fields, as most Canadians know, are canola fields. For many, it may just seem like another crop, but the story behind this golden plant is far more intriguing and impactful. Canola, the second-most commonly grown crop in Canada after wheat, is not only a staple of Canadian agriculture but also a global phenomenon. This is all thanks to its supposed health benefits, versatility, and affordability as a cooking oil. As with most agricultural innovations, it has not come without controversy, either. This article delves into the fascinating history of canola, from its humble beginnings to its transformation into a culinary essential that has captured the world’s palate.

What is Canola Oil?

Canola oil is a type of vegetable oil derived from the seeds of the canola plant, a member of the Brassicaceae family, which also includes cabbages, broccoli, mustard, and cauliflower. Known for its light texture, mild flavor, and high smoke point, canola oil has become a popular choice among home cooks and professional chefs alike. However, the journey of canola oil from field to kitchen is a remarkable tale of innovation, perseverance, and scientific ingenuity. (1)

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The History of Canola Oil

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. (2)

The Development of an Edible Oil

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 healthier and more marketable varieties of the oilseed crop.

Nutritional Properties and Fatty Acid Profile

Through years of research and breeding, Canadian scientists successfully created low erucic acid varieties of rapeseed, leading to the birth of canola oil. These new varieties boasted a superior 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 a healthier 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.

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The Canola Controversy

Despite its widespread popularity, canola oil has not been without controversy. Critics have raised concerns about the genetically modified nature of some canola crops and their potential impact on human health and the environment. Most of these claims, however, don’t have much backing in actual science or studies. 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 better for livestock. Some research shows, in fact, that cows who are fed canola meal produce on average one liter more of milk per day. However, ongoing research and regulatory oversight aim to address these issues and ensure the sustainability and safety of canola products. (3)

The Oil That Changed The Industry

The evolution of canola from a niche crop to a global culinary staple is a testament to Canada’s agricultural innovation and scientific prowess. Through tireless research, collaboration, and adaptability, Canadian farmers and researchers have transformed a humble oilseed plant into a versatile, healthy, and sustainable source of nutrition for consumers worldwide. As you savor the golden hue of a canola field next time, remember the rich history and remarkable journey of how Canada convinced the world to embrace a crop that once lubricated engines but now nourishes bodies and delights taste buds.

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