Mustard quality report released for 2011 crop

WINNIPEG, March 15, 2012 /CNW/ - How do overseas customers learn about the quality of Canada's mustard crops? Through the Canadian Grain Commission's annual harvest and export quality reports.  The 2011 harvest quality report for western Canadian mustard is now available at www.grainscanada.gc.ca.

"Our harvest quality reports are a valuable source of information for our customers," explains Véronique Barthet, Program Manager of Oilseeds for the Canadian Grain Commission's Grain Research Laboratory. "Customers rely on these reports to help them make decisions about buying Canadian mustard."

Researchers looked at these quality parameters:

• Oil content
• Protein content
• Glucosinolate content
• Fatty acid composition
• Saturated fatty acids
• Iodine value
• Chlorophyll content

Harvest quality reports are used to market Canadian mustard to domestic and export customers. Quality data describe to export customers how Canadian mustard will perform in various end-use products. For example, Canadian producers grow 3 different kinds of mustard: yellow, brown and oriental. Yellow mustard is milder tasting and used to make hotdog mustard. Brown mustard is spicier and used to make coarse textured mustards like deli-style mustards and Dijon mustard. Oriental mustard is the spiciest variety. To understand how spicy a particular mustard crop is, customers look at the glucosinolate content. The higher the content, the spicier the mustard will taste.

The Canadian Grain Commission is the federal agency responsible for establishing and maintaining Canada's grain quality standards. Its programs result in shipments of grain that consistently meet contract specifications for quality, safety and quantity. The Canadian Grain Commission regulates the grain industry to protect producers' rights and ensure the integrity of grain transactions.

Véronique Barthet
Program Manager, Oilseeds
Canadian Grain Commission
Telephone: [phone]