Double low rapeseed

Cmolik, J., Davidek J., Pokomy, J. and Valisek, J. (1987) Changes of chemical composition during file processing of double-low rapeseed in Czechoslovakia, in Proceedings of the 7th Rapeseed... 

Drozdowski, B., Goraj-Moszara, I.E., Hazuka, Z., Zajac, M. and Pawlowicz, R. (1987) Contents of some minor components in raw double-low rapeseed oil and their transformations during refining, in Proceedings of the 7th International Rapeseed Congress, May 11-14, Poznan, Poland, pp. 1304-1309. 

Specialty Oil Profile Double-Low Rapeseed (Canola) Cultivar... 

Hundreds of additional B. napus and B. rapa double-low rapeseed (canola) cultivars have been developed and released in Canada since the 1970s. These new double-low rapeseed (canola) cultivars have incremental improvements in agronomic performance or seed quality. 

Two additional low-linolenic acid double-low rapeseed (canola) cultivars with incremental improvements in agronomic performance, Apollo (Scarth et al. 1995) and Allons (Scarth et al. 1997), were developed and released by the University of Manitoba. There was limited commercial production of these low-linolenic acid, double-low rapeseed (canola) cultivars in Canada. More recently, high-stability oil double-low rapeseed (canola) cultivars that have low linolenic acid concentrations (<3%) and high oleic acid concentrations (>70%) have been developed. These new high-oleic acid, low-linolenic acid, high-stability oil, double-low rapeseed (canola) cultivars have competitive seed yields and are commercially successful (Canola Council of Canada 2008). 

All Canadian rapeseed double-low rapeseed (canola) cultivars are susceptible to white mold (Thomas 1992). Selected Chinese rapeseed cultivars have field tolerance to sclerotinia, and crosses of these cultivars to Canadian cultivars are in progress to transfer this tolerance. 

Novel herbicide tolerance to a number of broad-spectrum herbicides, including bro-moxynil, glyphosate, glufosinate ammonium, imidolozinones, and triazines, has been added to new rapeseed and double-low rapeseed (canola) cultivars developed and released in Canada in recent years (McVetty and Zelmer 2007). These herbicide... 

Rapeseed and double-low rapeseed (canola) cultivars in Canada have traditionally been open-pollinated population cultivars in both B. nap us and B. rapa. More recently, hybrid 5. napus double-low rapeseed (canola) cultivars have been developed and released in Canada. Most of these hybrids are also herbicide tolerant. Nearly 50% of double-low rapeseed (canola) production in Canada in 2005 was of hybrid B. napus types (Brandt and Clayton 2005). This proportion increases annually. 

February 2002 however, Bayer CropScience, the OXY 235 transgene patent holder at that time, decided to withdraw bromoxynil-tolerant double-low rapeseed (canola) and rapeseed from the Canadian market in April 2002. As a consequence, bromoxynil-tolerant HEAR cultivars were not commercialized in Canada. 

Rapeseed meal is a by-product of the production of rapeseed oil. In the past, in the Orient the meal was used principally as a fertilizer with limited amounts fed to animals. In Canada and Europe, the meal was fed to livestock but with severe restrictions on its use because of its antinutritional (goitrogenic) effects in animals. Since 1974, however, with the availability of low glucosinolate low erucic acid rapeseed (double low) in Canada (i.e., canola), the production and use of the meal has increased substantially. The same trend is now occurring in Europe with the availability of double low rapeseed. The meal derived from these two types of rapeseed, i.e., high and low in glucosinolates, is handled separately in commerce. 

Except on start-up, the solvent does not normally require heating since the hot cake from the prepress process often provides more than sufficient heat to maintain the required extraction temperature. It has, in fact, been found necessary to allow the cake to dissipate as much heat as possible while in transit from the preparation process to the extraction plant. In addition, subcooling the solvent below the ambient temperature of the solvent work tank has been used successfully to control extractor temperatures. Notwithstanding the reduced cake temperatures resulting from the generally lower temperatures used to cook the current "double low" rapeseed varieties, some cooling of cake and/or subcooling of solvent is still found to be necessary in some plants. 

The development of the double low rapeseed placed Canada at the forefront of rapeseed breeding in the world. To distinguish the superior edible products derived from double-low varieties of B. napus and B. campestris, the Western Canadian Oilseed Crushers Association trademarked the term canola in 1978. The word canola stands for Canadian oil, low acid. This trademark was subsequently transferred to the Canola Council of Canada (the name also changing from the Rapeseed Association of Canada) in 1980. The success of canola can be seen from the approximate 7 million tonnes of canola seed produced in Canada each year, of which half is exported with the remainder crushed domestically. In Canada, approximately 90% of canola oil is used for salad and cooking oils while 50% of shortening and margarine oils are produced from canola. 

In canola, the most important fatty acids are oleic acid (C18 l), a-linolenic acid (ALA, C18 3), erucic acid and the sum of the total saturated fatty acids. Canola is often referred as a double low rapeseed, low in total glucosinolate—<30 pmol/g oil-free solid dry basis, and low erucic acid—<2% (http //canolacouncil.org/canola the offlcial deflnition.aspx). To ensure that the seeds conform to the definition of canola, it is important to analyse the erucic acid content. Nowadays monthly monitoring of Canadian canola exports showed that erucic acid content is weU below the 2% mark, in fact, the erucic acid content average was below 0.15%. Canola oil has been modified in response to industry demand for an oil that allows deep-frying. It was necessary to develop an oil more stable to oxidation, to allow the high deep-frying temperatures. Low a-linolenic acid canola (LowLin) was developed. The new varieties could be grouped into low a-linolenic acid (below 5%) with an oleic acid content of around 65%, or into very low a-linolenic add (below 3%) with a content... 

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