About Canola

The oilseed packed with healthy oil, protein and potential

In a few decades, canola has become one of the world’s most important oilseeds and one of Canada’s leading crops. Today canola is a true “made-in-Canada” success story and the foundation of a thriving, sustainable industry.

Heart-healthy cooking oil

Oil makes up nearly 45% of a canola seed – about double the oil content of soybeans. Canola oil has the lowest saturated fat content of all common vegetable oils. Its light texture, taste and high smoke point make it a versatile choice for home and commercial kitchens.

Premium protein for animal feed

The solid parts of canola seed are processed into canola meal, an efficient protein source for dairy herds, livestock, poultry and fish. Canola meal has the potential to be a plant-based protein for human diets, as well.

Sustainably grown in Canada

Canadian farmers take pride in how they care for their most valued resource, their land. They use practices and adopt leading-edge innovations that increase farmland productivity while reducing carbon emissions and preserving wildlife habitat.

Powerful engine for economic growth

Canola has become one of Canada’s most valuable agricultural exports and an important source of income for 43,000 Canadian farmers. Today more than 250,000 Canadian jobs are linked to canola – and the crop’s potential continues to grow. Renewable biofuels are the latest opportunity to expand uses for Canadian canola.

Learn more about Canada’s canola industry and top canola markets.

CAN - OLA

The name canola is a contraction of Canada, where canola was developed, and ola, referring to oil.

To earn the name canola, products must meet this internationally regulated standard:

“Seeds of the genus Brassica (Brassica napus, Brassica rapa or Brassica juncea) from which the oil shall contain less than 2% erucic acid in its fatty acid profile and the solid component shall contain less than 30 micromoles of any one or any mixture of 3-butenyl glucosinolate, 4-pentenyl glucosinolate, 2-hydroxy-3 butenyl glucosinolate, and 2-hydroxy- 4-pentenyl glucosinolate per gram of air-dry, oil-free solid.”