Quality of western Canadian mustard 2023
This report presents harvest quality data for western Canadian mustard grown in 2023. Mustard samples were submitted to the Canadian Grain Commission’s Harvest Sample Program by producers and grain companies. Quality data is compiled from the results of analytical tests performed by the Oilseeds program staff from the Grain Research Laboratory.
ISSN 1498-9905
Summary
In 2023, the mean oil content for No. 1 oriental, brown and yellow mustard (36.9%, 33.4% and 26.3%, respectively) was higher than last year (35.5%, 33.0% and 25.4%, respectively) but lower than each corresponding 10-year mean (Figures 6, 7, and 8). In contrast, the mean protein content for No.1 oriental, brown and yellow mustard (29.4%, 31.2% and 35.2%, respectively) was lower than last year for oriental mustard (30.3%) and similar to last year for brown and yellow mustard (31.2% and 35.2%, respectively). In addition, the mean protein content in 2023 was higher than the 10-year mean for oriental and brown mustard but lower than the 10-year mean for yellow mustard (Figures 6, 7 and 8). The total glucosinolate content for No. 1 oriental mustard was 135 micromoles per gram (µmol/g) of seeds, 131 µmol/g of seeds for No. 1 brown mustard and 147 µmol/g of seeds for No. 1 yellow mustard. These values are higher than the 10-year means of 122 µmol/g of seeds (oriental) and 112 µmol/g of seeds (brown) (Figure 9). The 10-year mean for total glucosinolate content in yellow mustard was not calculated as we started reporting data in 2020. However, for yellow mustard, the 2023 total glucosinolate content was slightly lower than that observed in 2022 (150 µmol/g of seeds) and similar to the 3-year average (146 µmol/g of seeds). Oil, protein and total glucosinolate content are reported on a dry matter basis in this report.
Introduction
This report presents harvest quality data for oriental (Brassica juncea), brown (Brassica juncea), and yellow (Sinapis alba) mustard grown in western Canada in 2023 (Figure 1).
Oriental mustard (Brassica juncea)
Brown mustard (Brassica juncea)
Yellow mustard (Sinapis alba)
Figure 2 shows the estimated 2022 mustard production in metric tonnes (MT) by Small Area Data Regions from Statistics Canada. The map shows that the main mustard growing areas are southeastern Alberta and southwestern Saskatchewan.
Source
Seeding and growing conditions
Below normal temperatures in April and spring snow storms delayed seeding over the entire mustard growing region. Dry and warm conditions in May, however, allowed seeding to proceed quickly. Although seeding started later than the 5-year average date, most of the mustard crop in Saskatchewan (94%) was in the ground in by the end of May. Warmer than normal temperatures occurred in June, while July and August had near normal average temperatures. In some areas, July nights were cold with temperatures in single digits, which lowered the daily averages. Timely rain (localized thundershowers) benefitted the crop during the growing season. Moisture was an issue again this year, however, since the growing season began with abnormally dry conditions (Figure 3) and ended with some mustard growing areas experiencing extreme drought (Figure 3). In Saskatchewan, the mustard harvest began in early August and ended at the end of September, similar to last year (Figure 5). In Alberta, most of the mustard crop (98.8%) was harvest by October 3. Some scattered rain occurred during the harvest, but the mustard harvest progressed without long interruptions for most producers (Figure 5).
More detailed information can be found at:
Information on the temperature and precipitation patterns from the 2023 growing season in western Canada can be obtained from Agriculture and Agri-Food Canada.
May 31, 2023
August 31, 2023
Production and grade information
In 2023, the estimated production of mustard in western Canada was 170,710 metric tonnes (MT), higher than the 2022 production (161,781 MT), the 5-year (2018 to 2022) mean (126,103 MT) and the 10-year (2013 to 2022) mean (146,361 MT) (Figure 4). The increase this year was due to an increase in hectares (ha) seeded with mustard (257,800 ha in 2023 versus 224,500 ha in 2022) (Figure 4). The estimated yield in western Canada decreased this year compared to last year, with 681 kilograms per hectare (kg/ha) produced in 2023 compared to 740 kg/ha in 2022. The estimated yield was 708 kg/ha (717 kg/ha in 2022) in Saskatchewan and 592 kg/ha (801 kg/ha in 2022) in Alberta. These yields are much lower than the 5-year means (812 kg/ha in Saskatchewan and 774 kg/ha in Alberta) and much lower than the 10-year means (903 kg/ha in Saskatchewan and 897 kg/ha in Alberta). Saskatchewan accounted for 73.1% (72.6% in 2022) of western Canada’s total area seeded with mustard and 73.0% (71.1% in 2022) of western Canada’s mustard production while most of the remaining seeded area and production were in Alberta (Figure 4). Some mustard was grown in Manitoba, but it represented less than 1% of the hectares seeded with mustard in western Canada. All production data is available from Statistics Canada.
In 2023, 66.4% of all mustard samples received by the Harvest Sample Program were graded Domestic Mustard Seed No. 1, Canada. This is slightly higher than what was recorded in 2022 (64.6%) and higher than the 5-year and 10-year means of 61.1% and 62.6%, respectively. The highest percentage of samples graded No. 1 were brown mustard (70.9% in 2023 versus 70.3% in 2022), followed by oriental mustard (69.4% in 2023 versus 78.9% in 2022). Samples of yellow mustard had the most damage and only 56.6% of the samples were graded No. 1 in 2023 (58.8% in 2022). In 2023, the main downgrading factors were green seeds (31.9% of the samples had distinctly green seeds), conspicuous admixture (23.4% of the samples had inseparable seeds) and sprouting (18.6% of the samples had seeds with a ruptured seed coat and a sprout). Sprouting damage was observed only in brown mustard samples. Among the brown mustard samples, 59.8% showed sprouting but only 12.6% of samples were downgraded due to sprouting severity.
Graph data
| Year | Date | Progress (%) |
|---|---|---|
| 2023 | October 2 | 99 |
| 2023 | September 25 | 96.7 |
| 2023 | September 11 | 81.8 |
| 2023 | September 4 | 68 |
| 2023 | August 28 | 55 |
| 2023 | August 21 | 26.9 |
| 2023 | August 14 | 7.6 |
| 2023 | August 7 | 0.5 |
| 2022 | October 3 | 99 |
| 2022 | September 26 | 97 |
| 2022 | September 19 | 88 |
| 2022 | September 12 | 79 |
| 2022 | September 5 | 65 |
| 2022 | August 29 | 46 |
| 2022 | August 22 | 28 |
| 2022 | August 15 | 0 |
| 2021 | September 27 | 99 |
| 2021 | September 21 | 96 |
| 2021 | September 13 | 86 |
| 2021 | September 6 | 74 |
| 2021 | August 30 | 57 |
| 2021 | August 23 | 38 |
| 2021 | August 16 | 28 |
| 2021 | August 9 | 5 |
| 2020 | September 28 | 99 |
| 2020 | September 21 | 96 |
| 2020 | September 14 | 87 |
| 2020 | September 7 | 73 |
| 2020 | August 31 | 53 |
| 2020 | August 24 | 35 |
| 2020 | August 17 | 14 |
| 2020 | August 10 | 1 |
Harvest samples
In 2023, the Harvest Sample Program received 295 mustard samples from producers and grain companies, more than in 2022 (246), higher than the 5-year mean (223) and the 10-year mean (281). We analyzed 123 yellow (136 in 2022), 83 brown (91 in 2022) and 58 oriental (19 in 2022) mustard samples. Most of the samples (74.6%) came from Saskatchewan (67.9% in 2022), 22.7% came from Alberta (29.3% in 2022) and 2.7% came from Manitoba (2.8% in 2022). Individual samples were cleaned to remove dockage and were graded by grain inspectors, following Chapter 12 of the Official Grain Grading Guide.
The Canadian Grain Commission used a FOSS NIRSystems 6500 NIR spectrometer, calibrated to and verified against the appropriate listed reference methods, to determine the oil and protein content of all individual whole-seed samples. The total glucosinolate content was determined on individual brown and oriental mustard samples using NIR spectroscopy and all composite samples were analyzed using the high-performance liquid chromatography reference method. All oilseed method and test procedures are detailed on our website.
Composite samples were prepared for each province by combining samples of each type graded No. 1 and by combining lower grade samples (No. 2, No. 3, No. 4 and Sample) of each type for western Canada. Variety composites were also prepared by combining the most common mustard varieties using only samples graded No. 1. Composites were analyzed for oil, protein, total glucosinolates, and chlorophyll content, as well as fatty acid composition.
Quality of the 2023 mustard crop
The mustard crop grown in western Canada in 2023 had the general characteristics of a well matured crop but showed some stress due to warm and dry growing conditions. Historical data from the Harvest Sample Program indicate that warm and dry growing conditions tend to produce an oilseed crop with higher protein and lower oil content. Scientific literature also suggests that total glucosinolate levels increase in rapeseed when crops are exposed to dry conditions after flowering.
Oil, protein and total glucosinolate content
Table 1 contains a summary of the 2023 data for oil, protein and total glucosinolate content in oriental, brown and yellow mustard samples according to grade. Comparisons of the quality of oriental, brown, and yellow mustard from previous years can be found in Figures 6, 7 and 8.
Oriental mustard graded No. 1 had a mean oil content of 36.9%, higher when compared to 2022 (35.5%) but much lower than the 5-year mean (38.1%) and 10-year mean (40.4%). The mean protein content was noticeably lower in 2023 (29.4%) when compared to 2022 (30.3%) but higher than the 5-year mean and 10-year mean (29.0% and 27.4%, respectively) (Figure 6). The oil content ranged from 32.5% to 43.7% (32.7% to 38.9% in 2022) and the protein content ranged from 24.4% to 32.8% (27.3% to 33.2% in 2022) (Table 1).
Brown mustard graded No. 1 also had a mean oil content (33.4%) that was higher when compared to 2022 (33.0%) but lower than the 5-year mean and 10-year mean (34.4% and 35.9%, respectively). The mean protein content in 2023 (31.2%) was identical to that in 2022 but higher than the 5-year mean and 10-year mean (30.3% and 29.0%, respectively) (Figure 7). The oil content ranged from 29.9% to 39.2% (27.6% to 40.6% in 2022) and the protein content ranged from 26.6% to 34.2% (23.8% to 34.1% in 2022) (Table 1).
Yellow mustard is characteristically lower in oil and higher in protein than oriental and brown mustard (Table1). The mean oil content of yellow mustard graded No. 1 was higher in 2023 (26.3%) than in 2022 (25.4%) but lower than the 5-year mean (26.6%) and 10-year mean (28.3%). The mean protein content in 2023 (35.2%) was identical to the 2022 mean and higher than the 5-year mean (34.6%) and significantly higher than the 10-year mean (33.1%) (Figure 8). The oil content ranged from 22.8% to 28.5% (22.4% to 32.8% in 2022) and the protein content ranged from 28.6% to 40.0% (28.5% to 40.1% in 2022) (Table 1).
The mean total glucosinolate content of oriental mustard graded No. 1 was135 µmol/g of seeds, lower than the 2022 mean (143 µmol/g of seeds) and higher than the 5-year mean and the 10-year mean (130 µmol/g of seeds and 122 µmol/g of seeds, respectively). The mean total glucosinolate content of No. 1 brown mustard was lower in 2023 than in 2022 (131 µmol/g of seeds versus 143 µmol/g of seeds) but higher than the 5-year mean and the 10-year mean (119 µmol/g of seeds and 112 µmol/g of seeds, respectively). The mean total glucosinolate content of yellow mustard seed graded No. 1 was 147 µmol/g of seeds, similar to the 2022 mean and 2021 mean (150 µmol/g of seeds and 147 µmol/g of seeds, respectively).
In 2023, there was a decrease in the mean protein content for oriental mustard (-0.9%) compared to 2022, whereas the mean protein content for brown and yellow mustard was relatively unchanged compared to 2022. All three types of No. 1 mustard had a higher mean protein content in 2023 than their corresponding 5-year mean and 10-year mean. The opposite was observed for oil content, with all the 2023 means being higher than those in 2022 (+1.4%, +0.4% and +0.9% for oriental, brown and yellow mustard, respectively) but lower than their corresponding 5-year mean and 10-year mean.
The increased oil content associated with decreased protein content in 2023 suggests that the 2023 growing season had overall lower temperatures than last year’s growing season. Mean temperatures in July were lower than normal for most of Saskatchewan and only about 2°C higher than normal for most of Alberta. Nevertheless, the number of days over 30°C from April 1 to July 31 was somewhat higher in 2023 than in 2022. The main difference between the 2023 and 2022 growing seasons was the low night temperatures (single digits) experienced in July in most of the prairies. It is likely that these low night temperatures helped the mustard crops recover from the heat of the day, leading to an increase in oil content.
Data on the chlorophyll content of oriental, brown and yellow mustard samples from 2023 is contained in Table 2. For No. 1 oriental and brown mustard, the chlorophyll content was 0.9 milligrams per kilogram (mg/kg) (1.4 mg/kg in 2022) and 2.4 mg/kg (3.2 mg/kg in 2022), respectively (Figure 10). The chlorophyll content of No. 1 yellow mustard was similar to that observed in 2022 (0.7 mg/kg in 2023 versus 0.8 mg/kg in 2022) (Figure 10 and Table 2).
Fatty acid composition
Table 2 contains the fatty acid composition data for brown, oriental and yellow mustard samples received in 2023.
The oil of yellow mustard had more oleic acid (C18:1) and erucic acid (C22:1) than the oils of brown and oriental mustard. Concurrently, the amount of linoleic acid (C18:2) and alpha-linolenic acid (C18:3) was higher in brown and oriental mustard oils than in yellow mustard oil. The mean erucic acid content of No. 1 yellow mustard oil was 32.1% (33.5% in 2022), while the mean erucic acid content of brown and oriental mustard oils was 22.3% and 21.6%, respectively (22.3% and 20.7% in 2022, respectively). This resulted in a higher iodine value for the oil of yellow mustard (102.0 units in 2023 versus 101.4 units in 2022) and lower iodine values for the oils of brown mustard (117.7 units in 2023 versus 118.8 units in 2022) and oriental mustard (116.1 units in 2023 versus 116.8 units in 2022). The mean total saturated fatty acids levels ranged from 5.5% (yellow mustard oil) to 6.5% (oriental and brown mustard oils).
The erucic acid content of mustard seeds (g/kg) was calculated using the relative fatty acid composition of the oil and the oil content of the seeds. The results presented in Table 2 showed that in 2023, the erucic acid content of seeds ranged from 0.45 g/kg to 0.99 g/kg for No.1 western Canadian mustard.
There were some varietal differences in the distribution of fatty acids in the mustard samples. Cutlass oil contained more erucic acid and less oleic acid than Forge oil. The same trend was observed when comparing the oils of Centennial Brown and AAC Brown 18. The oil of Andante samples from Saskatchewan contained less oleic acid and more erucic acid than the oil of Andante samples from Alberta (25.6% versus 26.8% for oleic acid and 34.1% versus 32.7% for erucic acid). The total amount of mono-unsaturated fatty acids, however, was the same (73.1%). The oil of AAC Yellow 80 contained more oleic acid and less erucic acid than Andante oil.
Free fatty acid (FFA) content is an indicator of seed stress and oil degradation. In 2023, the mean FFA content of No. 1 mustard was low (0.05% to 0.14%), similar to what was observed in 2022 (0.06% to 0.13%). Samples of No. 1 brown mustard showed sprouting damage, but the mean FFA content of brown mustard was not statistically different from No. 1 oriental mustard. This suggests that sprouting was not the main parameter affecting FFA content. As in 2022, the 2023 brown mustard samples received by the Harvest Sample Program were from southwestern Saskatchewan and southeastern Alberta, where hot and dry conditions prevailed during most of the growing season. The high FFA content observed in the samples may be due to heat stress.
Table 1 Oil, protein and total glucosinolateFootnote 1 content of 2023 western Canadian mustard
| Grade | Location | Number of samples | Oil contentFootnote 2(%) | Protein contentFootnote 3(%) | Glucosinolate content (µmol/g)Footnote 4 | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Mean | MinFootnote 5 | MaxFootnote 6 | Mean | Min | Max | Mean | Min | Max | |||
| No. 1 | Canada | 44 | 36.9 | 32.5 | 43.7 | 29.4 | 24.4 | 32.8 | 135 | 113 | 164 |
| No. 1 | Saskatchewan | 40 | 37.2 | 32.5 | 43.7 | 29.2 | 24.4 | 32.8 | 135 | 113 | 134 |
| No. 1 | Alberta | 4 | 34.4 | 33.8 | 36.1 | 31.7 | 30.9 | 32.4 | 139 | 133 | 160 |
| No. 2 | Canada | 11 | 38.1 | 32.9 | 42.8 | 29.4 | 25.5 | 31.6 | 125 | 58 | 156 |
| No. 3 | Canada | 3 | 38.5 | 35.5 | 40.6 | 30.1 | 28.4 | 31.3 | 129 | 122 | 138 |
| Cutlass, No. 1 | Canada | 25 | 37.6 | 32.5 | 43.7 | 28.9 | 24.4 | 32.0 | 134 | 113 | 142 |
| Forge, No.1 | Canada | 9 | 35.8 | 33.0 | 38.2 | 30.3 | 28.3 | 32.8 | 137 | 123 | 164 |
| Grade | Location | Number of samples | Oil content (%) | Protein content (%) | Glucosinolate content (µmol/g) | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Mean | Min | Max | Mean | Min | Max | Mean | Min | Max | |||
| No. 1 | Canada | 68 | 33.4 | 29.9 | 39.2 | 31.3 | 26.6 | 34.2 | 131 | 86 | 139 |
| No. 1 | Manitoba | 1 | n/a | n/a | n/a | n/a | n/a | n/a | n/a | n/a | n/a |
| No. 1 | Saskatchewan | 64 | 33.5 | 29.9 | 39.2 | 31.1 | 26.6 | 33.7 | 130 | 86 | 139 |
| No. 1 | Alberta | 4 | 31.6 | 30.2 | 37.1 | 33.2 | 28.4 | 34.2 | 146 | 113 | 138 |
| No. 2 | Canada | 10 | 35.1 | 33.0 | 37.8 | 29.7 | 26.8 | 31.8 | 125 | 81 | 134 |
| No. 3 | Canada | 5 | 33.6 | 31.0 | 35.7 | 31.3 | 30.2 | 32.3 | 130 | 120 | 134 |
| AAC Brown 18, No. 1 | Canada | 12 | 34.3 | 29.9 | 39.2 | 30.4 | 26.6 | 33.6 | 133 | 111 | 137 |
| Centennial Brown, No.1 | Canada | 34 | 32.9 | 29.9 | 38.8 | 31.6 | 27.4 | 34.2 | 138 | 110 | 139 |
| Grade | Location | Number of samples | Oil content (%) | Protein content (%) | Glucosinolate content (µmol/g) | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Mean | Min | Max | Mean | Min | Max | Mean | Min | Max | |||
| No. 1 | Canada | 72 | 26.3 | 22.8 | 28.5 | 35.2 | 28.6 | 40.0 | 147 | n/a | n/a |
| No. 1 | Saskatchewan | 42 | 26.7 | 23.1 | 30.7 | 34.7 | 28.6 | 38.7 | 143 | n/a | n/a |
| No. 1 | Alberta | 30 | 25.7 | 22.8 | 28.5 | 36.0 | 31.5 | 40.0 | 152 | n/a | n/a |
| No. 2 | Canada | 24 | 25.6 | 23.1 | 26.9 | 36.0 | 29.3 | 39.6 | 150 | n/a | n/a |
| No. 3 | Canada | 12 | 25.5 | 22.2 | 27.6 | 36.3 | 29.3 | 39.6 | 153 | n/a | n/a |
| No. 4 | Canada | 10 | 28.0 | 24.4 | 26.3 | 33.4 | 28.3 | 37.5 | 140 | n/a | n/a |
| Sample | Canada | 5 | 28.4 | 24.1 | 25.7 | 33.5 | 31.4 | 37.6 | 147 | n/a | n/a |
| Andante, No. 1 | Canada | 41 | 25.6 | 22.8 | 30.7 | 35.8 | 28.6 | 40.0 | 148 | n/a | n/a |
| Andante, No. 1 | Saskatchewan | 22 | 25.3 | 23.1 | 30.7 | 36.0 | 28.6 | 38.7 | 150 | n/a | n/a |
| Andante, No. 1 | Alberta | 19 | 25.9 | 22.8 | 28.5 | 35.6 | 33.0 | 40.0 | 146 | n/a | n/a |
| AAC Yellow 80, No. 1 | Canada | 7 | 27.1 | 25.0 | 29.5 | 35.5 | 33.3 | 38.6 | 142 | n/a | n/a |
Table 2 Relative fatty acid composition of the oil, chlorophyll content, free fatty acid content and erucic acid content of 2023 western Canadian mustard
| Grade | Location | Relative fatty acid composition (%)Footnote 7 | Iodine value (units) |
Chlorophyll content (mg/kg) | FFA (%) | C22:1 (g/kg)Footnote 8 | ||||
|---|---|---|---|---|---|---|---|---|---|---|
| C18:1 | C18:2 | C18:3 | C22:1 | Total SFAFootnote 9 | ||||||
| No. 1 | Canada | 22.0 | 22.9 | 11.0 | 21.6 | 6.5 | 116.1 | 0.9 | 0.11 | 0.45 |
| No. 1 | Saskatchewan | 21.9 | 22.7 | 11.0 | 21.8 | 6.5 | 115.9 | 0.9 | 0.11 | 0.46 |
| No. 1 | Alberta | 23.2 | 24.4 | 11.0 | 19.6 | 6.7 | 117.4 | 1.0 | 0.21 | 0.37 |
| No. 2 | Canada | 21.1 | 22.2 | 11.8 | 22.6 | 6.3 | 116.9 | 2.5 | 0.15 | 0.49 |
| No. 3 | Canada | 19.0 | 21.7 | 13.1 | 24.5 | 5.7 | 119.0 | 4.5 | 0.29 | 0.58 |
| Cutlass, No. 1 | Canada | 21.1 | 22.2 | 11.3 | 22.7 | 6.5 | 115.9 | 1.1 | 0.10 | 0.49 |
| Forge, No.1 | Canada | 24.3 | 24.1 | 10.3 | 19.4 | 6.7 | 116.1 | 0.4 | 0.12 | 0.36 |
| Grade | Location | Relative fatty acid composition (%) | Iodine value (units) |
Chlorophyll content (mg/kg) | FFA (%) | C22:1 (g/kg) | ||||
|---|---|---|---|---|---|---|---|---|---|---|
| C18:1 | C18:2 | C18:3 | C22:1 | Total SFA | ||||||
| No. 1 | Canada | 20.9 | 21.7 | 12.3 | 22.3 | 6.5 | 117.7 | 2.4 | 0.14 | 0.48 |
| No. 1 | Saskatchewan | 21.1 | 21.7 | 12.5 | 22.2 | 6.5 | 117.6 | 2.4 | 0.14 | 0.47 |
| No. 1 | Alberta | 18.3 | 21.4 | 13.9 | 23.9 | 6.0 | 120.0 | 2.5 | 0.17 | 0.55 |
| No. 2 | Canada | 26.1 | 23.2 | 13.0 | 16.7 | 6.9 | 120.2 | 1.4 | 0.10 | 0.27 |
| Sample | Canada | 26.3 | 24.1 | 13.3 | 15.6 | 7.2 | 121.5 | 4.3 | 0.11 | 0.23 |
| AAC Brown 18, No. 1 | Canada | 24.9 | 23.0 | 12.9 | 18.0 | 6.8 | 119.8 | 2.7 | 0.14 | 0.31 |
| Centennial Brown, No. 1 | Canada | 20.0 | 21.3 | 12.5 | 23.3 | 6.4 | 117.2 | 2.2 | 0.13 | 0.52 |
| Grade | Location | Relative fatty acid composition (%) | Iodine value (units) |
Chlorophyll content (mg/kg) | FFA (%) | C22:1 (g/kg) | ||||
|---|---|---|---|---|---|---|---|---|---|---|
| C18:1 | C18:2 | C18:3 | C22:1 | Total SFA | ||||||
| No. 1 | Canada | 27.5 | 10.3 | 10.0 | 32.1 | 5.5 | 102.0 | 0.7 | 0.05 | 0.99 |
| No. 1 | Saskatchewan | 28.4 | 10.4 | 9.9 | 31.1 | 5.5 | 102.0 | 0.8 | 0.05 | 0.93 |
| No. 1 | Alberta | 26.2 | 10.2 | 10.1 | 33.4 | 5.4 | 102.0 | 0.5 | 0.05 | 1.08 |
| No. 2 | Canada | 25.9 | 10.0 | 10.5 | 33.6 | 5.3 | 102.5 | 0.9 | 0.07 | 1.09 |
| No. 3 | Canada | 27.3 | 10.1 | 10.5 | 32.2 | 5.3 | 102.8 | 1.1 | 0.07 | 1.0 |
| No. 4 | Canada | 27.3 | 10.0 | 10.6 | 32.1 | 53 | 102.9 | 3.3 | 0.16 | 0.99 |
| Sample | Canada | 28.6 | 10.3 | 10.5 | 30.6 | 5.5 | 103.1 | 2.6 | 0.12 | 1.00 |
| Andante, No. 1 | Canada | 26.2 | 10.2 | 10.1 | 33.4 | 5.4 | 101.9 | 1.1 | 0.06 | 1.08 |
| Andante, No. 1 | Saskatchewan | 25.6 | 10.2 | 10.2 | 34.1 | 5.4 | 101.9 | 1.4 | 0.06 | 1.12 |
| Andante, No. 1 | Alberta | 26.8 | 10.3 | 10.0 | 32.7 | 5.5 | 101.8 | 0.7 | 0.07 | 1.08 |
| AAC Yellow 80, No. 1 | Canada | 31.9 | 10.8 | 9.8 | 27.3 | 5.7 | 102.6 | 0.3 | 0.05 | 0.72 |
Graph data
| Year | Oil content (%, dry basis) | Protein content (%, dry basis) |
|---|---|---|
| 2023 | 36.9 | 29.4 |
| 2022 | 35.5 | 30.3 |
| 2021 | 34.9 | 31.4 |
| 2020 | 40.0 | 27.6 |
| 2019 | 41.4 | 26.8 |
| 2018 | 38.8 | 29.2 |
| 2017 | 40.5 | 27.5 |
| 2016 | 42.4 | 25.8 |
| 2015 | 43.2 | 25.3 |
| 2014 | 42.7 | 25.5 |
| 2013 | 44.9 | 24.2 |
| 2012 | 41.4 | 26.4 |
| 2011 | 43.5 | 25.2 |
| 2013 to 2022 mean | 40.4 | 27.4 |
Graph data
| Year | Oil content (%, dry basis) | Protein content (%, dry basis) |
|---|---|---|
| 2023 | 33.4 | 31.2 |
| 2022 | 33.0 | 31.2 |
| 2021 | 32.4 | 31.7 |
| 2020 | 35.5 | 29.3 |
| 2019 | 35.7 | 29.3 |
| 2018 | 35.2 | 30.0 |
| 2017 | 35.9 | 29.3 |
| 2016 | 37.0 | 28.0 |
| 2015 | 37.4 | 27.7 |
| 2014 | 37.9 | 26.8 |
| 2013 | 39.5 | 26.3 |
| 2012 | 36.7 | 27.6 |
| 2011 | 38.8 | 26.9 |
| 2013 to 2022 mean | 36.0 | 29.0 |
Graph data
| Year | Oil content (%, dry basis) | Protein content (%, dry basis) |
|---|---|---|
| 2023 | 26.3 | 35.2 |
| 2022 | 25.4 | 35.2 |
| 2021 | 25.0 | 36.6 |
| 2020 | 27.6 | 33.1 |
| 2019 | 27.6 | 33.3 |
| 2018 | 27.3 | 34.7 |
| 2017 | 27.1 | 34.5 |
| 2016 | 30.4 | 30.5 |
| 2015 | 29.5 | 32.3 |
| 2014 | 30.7 | 30.9 |
| 2013 | 32.3 | 29.6 |
| 2012 | 29.3 | 31.9 |
| 2011 | 31.6 | 30.6 |
| 2013 to 2022 mean | 28.3 | 33.1 |
Graph data
| Year | Oriental mustard (µmol/g, dry matter) | Brown (µmol/g, dry matter) | Yellow (µmol/g, dry matter) |
|---|---|---|---|
| 2023 | 135 | 131 | 147 |
| 2022 | 143 | 143 | 150 |
| 2021 | 143 | 132 | 147 |
| 2020 | 126 | 109 | 141 |
| 2019 | 109 | 101 | n/a |
| 2018 | 126 | 111 | n/a |
| 2017 | 118 | 108 | n/a |
| 2016 | 117 | 106 | n/a |
| 2015 | 117 | 112 | n/a |
| 2014 | 109 | 99 | n/a |
| 2013 | 108 | 96 | n/a |
| 2012 | 117 | 105 | n/a |
| 2011 | 113 | 100 | n/a |
| 2013 to 2022 mean | 122 | 112 | 146.1 |
Graph data
| Year | Oriental mustard (mg/kg) | Brown mustard (mg/kg) | Yellow mustard (mg/kg) |
|---|---|---|---|
| 2023 | 1.0 | 2.4 | 0.7 |
| 2022 | 1.4 | 3.2 | 0.8 |
| 2021 | 0.4 | 1.7 | 0.6 |
| 2020 | 1.0 | 2.7 | 0.9 |
| 2019 | 1.1 | 2.9 | 0.7 |
| 2018 | 1.2 | 2.2 | 0.7 |
| 2017 | 1.2 | 1.7 | 0.7 |
| 2016 | 2.9 | 6.5 | 1.2 |
| 2015 | 1.7 | 4.4 | 0.8 |
| 2014 | 2.4 | 2.9 | 0.9 |
| 2013 | 1.5 | 2.8 | 0.6 |
| 2012 | 2.1 | 2.5 | 1.0 |
| 2011 | 1.6 | 3.2 | 0.6 |
| 2013 to 2022 mean | 1.5 | 3.1 | 0.8 |
Acknowledgements
We would like to thank the mustard producers and grain handling facilities in western Canada for supplying samples of the 2023 mustard harvest. We also thank the Industry Services division of the Canadian Grain Commission for grading the Harvest Sample Program samples and the Grain Research Laboratory staff for conducting the analyses and preparing this report.
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