Oil Composition Boost Makes Hemp A Cooking Contender

Researchers in the Centre for Novel Agricultural Products (CNAP) in the Department of Biology at York say that high oleic acid varieties are a major step towards developing hemp as a commercially attractive break crop for cereal farmers. The research is published in Plant Biotechnology Journal.

GREAT BRITAIN:  Scientists at the University of York today report the development of hemp plants with a dramatically increased content of oleic acid. The new oil profile results in an attractive cooking oil that is similar to olive oil in terms of fatty acid content having a much longer shelf life as well as greater heat tolerance and potentially more industrial applications.

Researchers in the Centre for Novel Agricultural Products (CNAP) in the Department of Biology at York say that high  varieties are a major step towards developing hemp as a commercially attractive break crop for cereal farmers. The research is published in Plant Biotechnology Journal.

Using fast-track molecular plant breeding, the scientists selected hemp plants lacking the active form of an enzyme involved in making polyunsaturated fatty acids.  These plants made less poly-unsaturated fatty acids and instead accumulated higher levels of the mono-unsaturated oleic acid. The research team used conventional plant breeding techniques to develop the plants into a “High Oleic Hemp” line and higher oleic acid content was demonstrated in a Yorkshire field trial.

 

Read full article @ Phys.org

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