Canola was created in Canada in the 1970s through traditional plant breeding methods. In fact, the name, canola, says it all: “Can” as in Canada and “ola” as in oil. Since the 70s, we’ve continued to improve our seeds to minimize our environmental impact and maximize production.
Canola oil has zero trans fat and the lowest amount of saturated fat among cooking oils.
On the farm, about 95% of our crops are now herbicide-tolerant, so we can control weeds that could negatively impact our crops. This helps reduce our need for pesticides. We’ve also introduced pod shatter reduction technology, which prevents canola seeds from falling out of the pods to protect the crop against extreme weather, reduce risk and improve harvest flexibility.
In other words, modern seed technologies increase canola’s resiliency to Mother Nature’s curve balls or fungal diseases like Blackleg.
What does that mean for you?
A versatile and affordable cooking oil for your kitchen.
Of course, everything we do is monitored by both Health Canada and the Canadian Food Inspection Agency (CFIA) to ensure our practices and ingredients are safe for humans and animals.
Not only that, all new innovations are developed, tested and assessed over many years to ensure everything we do is equally as safe and nutritious for consumption across the world.
Because we’re always committed to growing the best for you.