It was a distinct cultivar of rapeseed, belonging to the *Brassica* family, but specifically bred to be a food-grade oil rather than an industrial one. In the 1970s, Canadian plant breeders successfully used conventional cross-breeding techniques to develop a new strain of rapeseed that drastically reduced these undesirable compounds, creating a safe and edible oilseed.
How Canola Farming Affects Biodiversity
After the initial extraction, the crude oil is separated and sent to a refinery, where it undergoes degumming, neutralization, bleaching, and deodorization to remove impurities, off-flavors, and a naturally strong odor, resulting in the neutral-tasting product consumers recognize. Non-GMO and organic canola are also widely available, catering to different market demands.
The crop quickly spread across the Canadian prairies, becoming a major economic driver for the country and establishing the global standard for what the seed should be. However, the oil extracted from these traditional rapeseeds contained high levels of erucic acid and glucosinolates, compounds that gave the oil a harsh taste and raised health concerns regarding heart tissue damage and digestive issues in animal studies.
How Canola Farming Affects Biodiversity
For thousands of years, varieties of rapeseed (*Brassica napus*) were cultivated primarily for their oil content and as a cover crop. This agricultural shift has made canola incredibly efficient and productive, but it has also sparked ongoing debates regarding biodiversity, organic farming practices, and consumer labeling preferences.
More About Where did canola oil come from
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