Quality of western Canadian mustard 2016
This report presents information on the oil, protein and total glucosinolate content, and the fatty acid composition of oriental (Brassica juncea), brown (Brassica juncea) and yellow (Sinapis alba) mustard grown in western Canada in 2016 (Figure 1). The data was obtained from analyses of harvest samples collected by the Canadian Grain Commission.
Mean fixed oil content for the top grade for oriental and yellow mustard in the 2016 harvest was the same as the 10-year average (42.4 and 30.4%, respectively); while for brown mustard it was lower: brown (37.0% versus 38.5%) (Figures 2, 3 and 4). The mean crude protein for the top grade oriental and yellow mustard was lower than the 10-year average: oriental (25.8 versus 26.1%); yellow (30.5 versus 31.4%) while the brown mustard protein was higher (28.0% versus 27.1%), (Figures 2, 3 and 4). Total glucosinolate content in the top grade mustard was 117 micromoles per gram (µmole/g) for oriental and 106 µmole/g for brown, which was slightly lower than the 10-year average of 121 µmole/g for oriental and 107 µmole/g for brown mustard (Figure 5).
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