Quality of western Canadian canola 2012

Summary

As in 2011, the 2012 canola crop showed regional differences in oil, protein, chlorophyll contents and in fatty acid composition. The 2012 harvest showed a lower number of samples graded Canola, No. 1 Canada (83.2%) than the 2011 harvest (85.2%). However, grade distribution showed important regional differences - 87.6% of samples from Manitoba received the grade Canola, No. 1 Canada versus 78.2% from Saskatchewan and 82.9% from Alberta (plus Peace River area of British Columbia).

The 2012 Western Canadian canola (Canola, No. 1 Canada) crop was  characterized by a significant decrease in oil content (43.5 versus 45.2%) and a higher protein contents (21.3 versus 19.6%) when compared to the 2011 Canola, No. 1 Canada crop.   The average of the Canola, No. 1 Canada chlorophyll content was higher in 2012 than in 2011 and 2010 – 17.4 mg/kg versus 15.9 and 12.6 mg/kg, respectively.  The 2012 canola crop had similar oleic acid, linoleic acid and α-linolenic acid contents when compared to the 2011 crop (62.5, 19.2 and 9.6 % versus 62.1, 19.1 and 9.9% for oleic, linoleic acid, and  α-linolenic acid respectively). Total saturated fatty acid content was slightly lower than what was observed in 2011 (6.6 versus 6.8% in 2011). This resulted in a similar iodine value when compared to 2011 (113.3 in 2012 versus 113.6 units in 2011). The mean free fatty acid levels in Canola, No. 1 Canada seed was similar that what was observed in 2011 (0.14 versus 0.12%).

Canola, No.1 Canada: Quality data for 2011 harvest survey
Quality parameter 2012 2011 2010 2007-2011 Mean
Number of received samples 2108 1749 1641 1755
Number of Canola, No. 1 Canada samples 1716 1492 1276 1528
Oil contentFootnote 1 (%) 43.5 45.2 44.3 44.4
Protein contentFootnote 2 (%) 21.3 19.6 20.1 20.4
Oil-free proteinFootnote 2 (%) 40.6 38.8 39.0 39.6
Chlorophyll content (mg/kg in seed) 17.4 15.9 12.6 13.9
Total glucosinolatesFootnote 1 (µmoles/g) 10.9 10.3 9.9 10.6
Free fatty acids (%) 0.14 0.12 0.16 0.14
Oleic acid (% in oil) 62.5 62.1 62.3 62.3
Linoleic acid (% in oil) 19.2 19.1 18.8 9.8
α-Linolenic acid (% in oil) 9.6 9.9 10.0 9.8
Erucic acid (% in oil) 0.01 0.01 0.01 0.02
Total saturated fatty acids3 (% in oil) 6.6 6.8 6.9 6.9
Iodine value 113.3 113.6 113.8 113.5
Total mono-unsaturated fatty acids (MUFA)4 (% in oil) 61.7 61.4 62.6 63.9
Total poly-unsaturated fatty acids (PUFA)5 (% in oil) 31.4 31.5 30.3 28.7

Footnotes

Footnote 1

8.5% moisture basis.

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Footnote 2

N x 6.25, 8.5% moisture basis.

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Footnote 3

Total saturated fatty acids are the sum of palmitic (C16:0), stearic (C18:0), arachidic (C20:0), behenic (C22:0), and lignoceric (C24:0).

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Footnote 4

Total mono-unsaturated fatty acids are the sum of palmitoleic (C16:1), oleic (C18:1), eicosenoic (C20:1), erucic (C22:1), and nervonic (C24:1).

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Footnote 5

Total poly-unsaturated fatty acids are the sum of linoleic (C18:2),linolenic (C18:2) and eicosadienoic (C20:2). Results were calculated using western Canadian averages for each grade; provincial averages were weighted using Statistics Canada production estimate and of the grade distribution for each crop district.

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