Potential for High Oleic/ Low Linolenic Canola for Australia

The major oils currently used for deep-frying in Australia are palmolein and tallow. Ninety thousand tonnes of palmolein are imported into Australia annually for this purpose while an exportable surplus of thirty thousand tonnes of crude canola oil exists. The current composition of canola oil is not suitable for deep-frying, as it is unstable due to a high content of unsaturated fats. Palmolein consists mainly of saturated fats and is a highly stable oil for deep frying but its high level of saturates is undesirable from a health perspective. Saturated fats are associated with heart disease. Monounsaturated fats have been shown to reduce cholesterol and associated heart disease and also have good stability. The major component in canola is the monounsaturated fat, oleic acid. By increasing the percentage of this fatty acid and decreasing levels of the polyunsaturated fat linolenic acid, which is responsible for canola oil’s relative instability, an oil suitable for deep frying with health benefits can be developed. This would create a significant market for Australian farmers. Such developments have been successfully undertaken in Canada, with varieties that yield as well as conventional canola achieving a growing market share. Incorporating the oil traits from these Canadian lines into an Australian background will create High Oleic Low Linolenic cultivars for Australia.