On this episode of The Agronomists, host Lyndsey Smith is joined by Ian Epp of SaskOilseeds and Jeanette Gaultier of BASF to talk about the spectre of blackleg and verticillium disease of canola. These early-infection diseases can look like each other and can happen at the same time. What are the best management practices for both blackleg and verticillium? Watch now!
Canola Outlook May Be Better Than the Recent Negative Sentiment Indicates
Connections are a critical component of SaskOilseeds’ work! Having important conversations amongst government, producers, policy makers and other decision-makers is how Saskatchewan canola farmer voices get heard. SaskOilseeds joined SaskBarley, Prairie Oat Growers, Saskatchewan Pulse Growers and Sask Wheat at Sask Crops Lobby Day to discuss priorities with government officials at the provincial Legislature building.
Connections are a critical component of SaskOilseeds’ work!
Having important conversations amongst government, producers, policy makers and other decision-makers is how Saskatchewan canola farmer voices get heard.
SaskOilseeds joined SaskBarley, Prairie Oat Growers, Saskatchewan Pulse Growers and Sask Wheat at Sask Crops Lobby Day to discuss priorities with government officials at the provincial Legislature building.
SaskOilseeds works alongside Saskatchewan Agriculture & Discovery Seed Labs to provide free canola disease testing for farmers across the province. Plant stems are tested for Verticillium Stripe and Blackleg (plus identifying the race of Blackleg). Soil samples are tested for Clubroot.
Looking to eat healthier? Canola oil is a heart-healthy, affordable option with plenty of uses in the kitchen. It’s low in saturated fat and high in plant-based omega-3 fats.
Heart-healthy, nutritious recipes developed to profile the versatility of Canadian canola oil.
Canola is a stable oil that does not break down at high temperatures, ideal for sautéing, stir frying, deep frying and other high heat culinary needs. Its smoke point, the temperature at which it begins to smoke and degrade, is one of the highest of all cooking oils at 242°C/468°F. High-oleic canola oil is even more stable, with a smoke point of 246°C/475°F – higher than almost all other food oils.
