Canadian Special Crops Association

The Canadian Special Crops Association and the Canadian Mustard Association work to provide quality product and reliable service for mustard customers around the world.

Mustard
Western Canada has been a major producer of mustard seed since World War II when supplies were disrupted from Western Europe, the historic base of production. Canadian production has since been increasing steadily and is now running at all time highs.
Mustard research takes place in the United Kingdom and at Agriculture and Agri-Food Canada stations in Western Canada. Consistently improving varieties have been released over the last ten years. Present day varieties of yellow and oriental mustard have characteristics that are specific to various segments of the market place. Current objectives for breeding include the development of an improved cultivar of brown mustard (present production is based on commercial common brown) and a number of quality enhancements.

Production has increased over the last five years in response to rising demand. The U.S. demand for yellow mustard for processing is increasing, as is the demand in northern Europe for brown mustard (used to make Dijon mustard). Bangladesh consistently purchases substantial amounts of oriental mustard for oil crushing.

Classification
There are three types of mustard:

Yellow mustard (Sinapis alba)
Canadian yellow mustard serves a wide range of applications, including dry milling for flour, wet milling for mustard pastes, and whole ground seed for spice mixes, meat and other food products. Different yellow mustard varieties are grown in Canada. There is a range of mucilage contents available, allowing processors to blend varieties to reach a standard viscosity.

Dry-milled flour is used for condiments and as an ingredient in compounded products. The extracted seed hulls are a valuable by-product, used for thickening and stabilization in mustard and other prepared foods.
Yellow mustard can also be ground for use as an ingredient in the prepared meat industry. It serves two purposes; it contributes to total protein and the gelling of the mucilage increases water absorption into the product, which provides enhanced economy and improved efficiency in the smooth moulding of shaped products.
Heat-inactivated whole ground seed is used as an ingredient in many food products providing colour, flavour, viscosity and emulsification.

Oriental Mustard (Brassica juncea)
Brown Mustard (Brassica juncea)

Processing
Mustard is meticulously cleaned to specific buyer's stringent standards. A significant portion is processed into condiments as well as mustard flour, which is an ingredient in many sauces and dressings.

Nutrition
Mustard is an oilseed and therefore high in fat and protein.

Nutritional Composition of Mustard
	Water	8-12%
	Protein	20-32%
	Neutral oil	24-35%
	Polar lipids	6-12%
	Carbohydrates	12-18%
	Glycoside	1-3%
	Phytins	2-3%