Canola oil is a staple in many kitchens around the world, but few know about its history as an engine lubricant and fuel for generating light. Canola is a type of rapeseed that has been used for centuries to produce oil for various purposes, including oil lamps. Rapeseed has a long history, with evidence of its use in northern Europe dating back to the 13th century and in India and East Asia dating back to 2,000 years ago.

During the Second World War, Canada produced large quantities of rapeseed oil to lubricate aircraft, ship engines, and other machines. However, when it became difficult to acquire European and Asian rapeseed oil, a critical shortage occurred. The Canadian government saw this as an opportunity and set out to find other uses for the product they were producing.

Early versions of edible Canola oil were not well received, as they had an unpleasant taste due to the presence of Erucic acid and glucosinolate, which were potentially bad for one’s heart. It took several decades of research and development to turn an ‘engine’ oil into a cheap cooking oil.

Finally, two researchers at the University of Manitoba in Canada, Richard Downey and Baldur Stefansson, made the breakthrough to turn an ‘engine’ oil into a super cheap cooking oil. Their product became known as ‘canola’ – which stands for Canadian oil, low acid. Today, Canola oil is a popular choice in kitchens all over the world, but few remember its humble beginnings as an engine lubricant and fuel for generating light.