March 26, 2024 • 27 mins
Join us on the Whole Grain Podcast episode as we explore the remarkable evolution of canola as a commodity with insights from Dr. Michael Eskin, a Distinguished Professor at the University of Manitoba, renowned for his expertise in edible oils. Dr. Eskin's groundbreaking research has significantly contributed to our understanding of canola and its transformative journey in the agricultural landscape.
We begin by examining the origins of canola and its emergence as a key crop in Canada. Dr. Eskin shares insights into the economic significance of canola and its impact on the agricultural industry. He was recently inducted into the Manitoba Agricultural Hall of Fame and was the recipient of the Canola Excellence Award by the Manitoba Canola Growers Association.
Delving deeper into the scientific breakthroughs and research contributions in the realm of canola, we uncover the pivotal role played by Dr. Eskin and other researchers in characterizing enzymes, optimizing frying parameters, and studying the nutritional attributes of canola oil. These advancements have not only enhanced the quality of canola products but have also revolutionized the industry, paving the way for its widespread adoption and utilization.
Canola now supports a number of applications including cooking oil, processed foods, biofuel, animal feed, and protein for human consumption, as well as a broad base of industrial uses.
Throughout the discussion, Dr. Eskin emphasizes the importance of collaboration in driving innovation and progress in the canola industry. From esteemed researchers to industry partners, collaborative efforts have played a crucial role in pushing the boundaries of canola research and development.
Looking towards the future, Dr. Eskin shares insights into the current state of the canola industry and potential areas for further research and innovation. Despite challenges such as climate change, opportunities for growth and sustainability abound, signaling a promising future for canola as a commodity.
This episode provides a comprehensive overview of the evolution of canola as a commodity, highlighting key insights from Dr. Michael Eskin's expertise in the field. We encourage Whole Grain podcast listeners to explore the world of canola and its significant role in agriculture. Join us as we explore the journey of canola from its humble beginnings to its status as a global commodity powerhouse.
Grain Elevator and Processing Society champions, connects and serves the global grain industry and its members. Be sure to visit GEAPS’ website to learn how you can grow your network, support your personal professional development, and advance your career. Thank you for listening to another episode of GEAPS’ Whole Grain podcast.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Jim Lenz, GEAPS (00:05):
Discover the incredible journey of canola,
from its roots to its status asa global powerhouse.
Learn how Dr.
Eskin's groundbreaking researchhas contributed to Canada's 29
billion dollar canola industry,making Canada the world's
largest producer of canola.
Hello and welcome to the show.
(00:30):
Welcome to the Whole GrainPodcast.
My name is Jim Lenz, your hostand producer of the show and
director of global training andeducation at GEAPS.
We're the mission of the GrainElevator and Processing Society
is to champion, connect andserve the global grain industry
and its members.
At GEAPS, we work to become theglobal community and thought
leader for the grain industry,which feeds and fuels the world.
Thanks for listening today andfor joining the network of
thousands of other grainhandling and processing
(00:51):
professionals across the globetaking strategic steps to grow
professionally.
The Whole Grain Show will giveyou the competitive advantage to
win at work so you can makemore of an impact.
In this episode of Whole Grain,our focus is on canola.
Canola now supports a number ofapplications, including cooking
oil, processed foods, biofuel,animal feed and protein for
(01:11):
human consumption, as well as abroad base of industrial uses.
Our guest is Dr Michael Eskin,distinguished professor from the
University of Manitoba.
This episode provides acomprehensive overview of the
evolution of canola as acommodity, highlighting key
insights from Dr Eskin'sexpertise in the field.
Let's get started, all right.
(01:42):
Our guest for today is adistinguished professor,
department of Food and HumanNutritional Sciences at the
University of Manitoba, the FortGarry campus in Winnipeg.
His research includes edibleoils, canola oil, polyphenols,
food carbohydrates and foodenzymes.
Some of his awards includebeing inducted into the Manitoba
Agricultural Hall of Fame in2023.
(02:05):
Include being inducted into theManitoba Agricultural Hall of
Fame in 2023.
And in 2023, he also receivedthe Canola Excellence Award by
the Manitoba Canola BrewersAssociation, and that's why it's
super exciting to welcome DrMichael Eskin to the show.
We appreciate you joining us.
Dr. Michael Eskin (02:17):
It's my pleasure.
Jim Lenz, GEAPS (02:19):
To allow our listeners to get to know you.
Could you share with ourlisteners a mantra or success
quote that you live byprofessionally?
Dr. Michael Eskin (02:27):
I always go by the mantra never start
anything that you're not goingto finish.
Life is too short and to wasteon things that you are not going
to see a successful end.
So I've always worked on that.
So I'm very careful in what Istart, because I always intend
to finish it and I'd sayprobably 90% of whatever I've
(02:52):
started I have been able toaccomplish.
Jim Lenz, GEAPS (02:56):
That's a very good statement and that makes
all good sense.
So you've got to have anunderstanding of what you're
capable of and your surroundingsand the time and investment.
What does a project entail andlook like?
Does it make sense for me?
Does it make sense for theorganization?
Very, very good, sound advice.
Thank you so much, Dr.
Eskin.
You've dedicated much of yourresearch and work on canola to
(03:17):
best support our listeners, whomay be in a spectrum from
minimal to no experience andunderstanding of canola to.
You know just the opposite avast experience of working with
canola.
Big picture wise.
Tell us about canola what is it?
And about your journey intoagricultural research, including
your early experiences withcanola.
Dr. Michael Eskin (03:39):
Well, essentially, canola is not
indigenous to Canada.
Essentially, canola is notindigenous to Canada.
And in the 30s a Polish farmeremigrated to Saskatchewan in
Canada, and a friend of his senthim some seeds rapeseed seeds
and they grew extremely well andhe passed it around to his
(03:59):
neighbors, et cetera.
And then, with the introductionof the Second World War, it
turned out that the oil fromrapeseed was a wonderful
lubricator for marine enginesand in fact, as a result, canada
had a growing program to growrapeseed specifically for that,
(04:22):
and they also imported fromArgentina that also has a
variety of rapeseed.
And so that's how the wholething began.
They grew and then, thankfully,after the end of the Second
World War and in theintroduction of diesel engines,
they did not need a marine oil,a lubricant.
(04:45):
So the question was asked andthis was in the 40s was this oil
, does this oil have any value?
And it was green, it had a, youknow, it didn't smell so great
and it had a fatty acidcomposition that was very high
in a fatty acid called erucicacid, which was C22-1, up to 50%
(05:08):
to 70%.
And so the question was askedthen can we do anything with
this?
And so it took, from the 40s toin the 60s two final breeders.
I mean, there was a lot of workdone to get to that point.
One was Baldor Stephenson inManitoba and Keith Downey in
(05:29):
Saskatchewan, and they were bothbreeders.
The joke with Baldor Stephensonhe was hired by the University
of Manitoba to study legumes andhe said look, I'm interested to
have a look at the rapeseed,what we can do with it.
And so the head of thedepartment said no problem, as
long as you fulfill therequirement for the legumes, go
(05:53):
ahead.
Anyway, of course Canada iswell known for its wheat, and so
the wheat breeders used totease him like hell.
It was quite something.
I understand a colleague whospoke with him and anyway they
had to eat.
Eventually they I mean canolasuddenly became very when I came
(06:18):
in.
I came to the University ofManitoba in 68.
I had wonderful colleagues,Marion Vazigenza, and she pulled
me in.
I'm basically a food chemist, afood biochemist.
I did my PhD, actually intoxicology, and I got tired of
sacrificing animals and I said Iwanted to do something that is
(06:42):
a little different.
So I moved into food science.
I taught for a couple of yearsin the UK at what is now South
Bank University, and a positionopened up at the University of
Manitoba.
It looked interesting.
I thought I'd sort of try itfor two years and so I came, and
56 years later I'm still here,Wow.
And so she pulled me into whatwas then rapeseed canola and the
(07:07):
two breeders were reallyworking very well and Stephenson
had a gentleman called FritzHaugen who was a chemist and
with the discovery of the gaschromatography, that opened up
the whole area.
So, in other words, for thebreeders, if they're doing the
old cross-breeding, they hadsomething that could analyze
(07:30):
them, analyze the oil, veryquickly.
So they could, and this reallyopened up the whole thing.
And so, essentially, marioncame in.
I was pulled in by MarionVazigenza, and then there was a
group, four of us.
Two of them looked after thenutrition the late Bruce
McDonald, the late Vivian Bruceand I and Marion looked at the
(07:54):
composition, the performance,the stability, and so that's how
I was pulled in.
The Rape Seed Council became theCanola Council.
The name changed and we werecommissioned to write a booklet
that would explain the oil tohealth professionals, industry
(08:15):
around the world, which we did,and we went through five
revisions and in fact it was thelast one was considered so good
that the University ofCalifornia Davis used it in a
graduate course in lipids, sothat really helped to establish
and it really changed theagricultural landscape of Canada
(08:38):
.
So, in other words, while wheatis a significant crop, canola I
think outdoes it.
While wheat is a significantcrop, canola I think outdoes it.
I mean canola now brings inannually about $29 billion a
year to the Canadian economy,which is probably about $22
billion and employs over 200,000people worldwide.
(08:59):
So we have no idea of the yeah,significance of what we were
doing Right, and it's one ofthese things, that serendipity
that you were very, I was verylucky and very fortunate to come
in at that time.
I mean a lot of us we doresearch this area but you don't
(09:20):
see the impact, the globalimpact, of that.
So now it's the third largestedible oil after palm oil and
soybean, and in Canada itaccounts for half of the edible
oil consumed.
So really quite a success story, yeah that is amazing.
Jim Lenz, GEAPS (09:40):
Obviously, you can't predict the future, but
even if you could do a littlepredictions, you could never
even imagine the global scale,and you and the team were
pioneering in this.
It's just neat to hear thisbackground.
I think this is going to be arich experience to understand
that.
So that is a lot of the origin.
(10:01):
Could you tell our listenersabout the significance some more
of canola as a crop in Canadaand its economic potential?
I mean, what is next?
What do you see the future?
Dr. Michael Eskin (10:13):
I mean essentially, canola was unique
because I remember years ago,when it came to nutrition,
everyone was looking at the PSratio.
I don't know whether youremember that the
polyunsaturated is saturated interms of cholesterol and of
course that ratio was reallyvery inaccurate because
(10:33):
monounsaturated fatty acid,oleic acid, was also very
effective.
So canola was an oil that hadprobably the lowest in saturated
fat.
The high in oleic acid wasclose to 60%, 20% linoleic acid
and 8% to 12%, depending on theagronomic conditions, in omega-3
(11:00):
fatty acid.
So he had the perfect balancein terms of health-wise.
And of course, one of thechallenges of course in North
America is with the frying.
For years hydrogenation was themantra for producing saturated
fats for frying and of course itwas shown to produce a lot of
(11:23):
trans fatty acids.
And there was a famousprofessor in the University of
Illinois who found out, whoactually contacted the FDA 50
years ago, saying you know,trans fatty acids is really not
good, should not be,hydrogenation is a problem.
But the FDA ignored them and 50years later, at the age of 100,
(11:45):
he soothed, not from a nastypoint of view, but he died at
the age of 103.
Of course, canola being high inoleic acid, what they went
through is to produce an oilthat is more stable to prime
(12:05):
because the more polyunsaturatedfatty acid, the rapid oxidation
and that's why it washydrogenated.
But in hydrogenation, insteadof saturating, all the double
bonds changed.
The natural double bonds have adouble bond with the hydrogen
on.
Like this side, thehydrogenation switched hydrogen
(12:28):
to that.
That's what's called a trans,and that trans double bond was
equivalent in properties to asaturated double bond but it was
very bad health-wise in termsof cholesterol and very negative
values.
So obviously Europe used itinto esterification and so they
(12:48):
never hydrogenated.
So once this was identified,they had to find a way to
overcome the frying.
So canola and soybeansubsequently also developed the
high oleic oils.
Already canola was very high 60, so they increased the level
from 60 to 80 something percent,lowered the linoleic, the
(13:13):
polyunsaturates, and you had avery effective oil that could
tolerate frying and couldproduce safe products.
So that was really the majordevelopment because of the large
market for frying, bothindustrial as well as for
producing products.
So that was the major change interms of producing, modifying
(13:39):
the oil, the current one.
Looking at terms, from canolathey produced a canola oil that
is almost, they say they canclassify it as zero transit, so
low.
And then they have introducedand workers also going in
soybean as well and sunflower.
(14:01):
They've produced oil becauseone of the major challenges in
North America is we don't getenough omega-3 fatty acids.
Ok, you have omega-3 eggs, etc.
But in other words people arenot eating enough fruit and
vegetables and with the pandemic, of course, it just exasperated
(14:22):
the situation.
So they've developed niche oilswhere they have actually put a
DHA, which is a polyunsaturatedfatty acids with omega-3, and
they place that in most of oilsare solutions of triglycerides,
are solutions of triglycerides,which is like you have a
(14:43):
trihydrochloric alcohol withthree.
It's like a fork and on eachfork is attached a different
fatty acid.
So that's your triglyceride.
So the nature of those fattyacids are really important and
so what they have done?
They've put DHA this on one ofthose and they've produced this
(15:05):
niche oil that is now available.
So they're looking fordeveloping these niche oils
which are becoming fairlysuccessful.
So there's a lot of activitygoing on.
In fact, there was a book theoil chemists did on Hyolae coils
, which I did a chapter withcolleagues from Canola Council
(15:29):
on Hyolae, canola and in termsof its development, I mean what
was interesting years ago, aftercanola was developed, there was
concern about the fryingstability.
So I was involved in thedevelopment of a low linoleic
acid oil which was much morestable.
And the low linoleic acid oilhad a higher oleic and that
(15:53):
actually was a pre-step to theformation of high oleic oils.
So that's what is being used inindustrial frying high ole
coils.
Jim Lenz, GEAPS (16:06):
So there's been incredible research and
evolution with canola and,aligned with that, has been
incredible growth within theCanadian markets.
Canada is the largest producerof canola today.
Is that correct?
That is correct and, of course,used in food products, but are
you able to elaborate on theother uses of canola?
Dr. Michael Eskin (16:30):
Well, I mean, it's used for margarines, for
making fats, and it's used in awhole variety of different
products.
They're all in terms ofmayonnaise, as you name it, and
potato chips and a whole host ofprocessed products.
They're all in terms ofmayonnaise, as you name it, and
potato chips and a whole host ofprocessed products.
It is used, so it is used veryextensively.
Jim Lenz, GEAPS (16:50):
One thing I wanted to inquire about is the
importance of collaboration.
Anything you want to add?
Were there any other notablecollaborations with STEAM
researchers and institutionsemphasizing the collective
effort in advancing canolaresearch?
Dr. Michael Eskin (17:06):
Yes, I mean there's a collaboration with
Cargill through the CanolaCouncil of Canada.
There was a lot of work done.
We did a lot of work onblending and now I'm sort of at
the stage where I'm going to be83 this year and I'm on a
reduced appointment.
My wife is telling me when I'mgoing to retire.
(17:28):
You know, I said you know whenyou're doing something you love
and you're being paid for it,that's really quite a nice.
And I also have written quite afew books.
My 18th book just came out inthe States on what we call
functional foods etc.
I've done two books on canolaand then there's the Bailey's
(17:56):
Bible of fats that I, the groupthat I have, we collaborate in
doing the chapter on canola oil.
So there's a lot of thingsgoing on.
Jim Lenz, GEAPS (18:07):
Wow, that is dedication to canola.
Dr. Michael Eskin (18:12):
I have done work in a lot of areas that were
so interesting Years ago.
One of the challenges now is toget.
The oil is very good in theStates.
When it comes to soy, thesoybean oil is sort of like the
second byproduct, whereas thesoybean meal is used very
(18:32):
extensively not quite as andit's limited to animal feed.
And there are projects goinglooking at isolating some of the
protein fractions.
And years ago one of the thingsthat we were concerned about is
in plants there's somethingcalled phytate, and phytate is a
(18:56):
store of phosphorus and whenplants germinate, all plants
will have phytate.
When plants germinate, theyneed to have energy for
germination, so that phosphorusis used to produce compounds
called atp, adp, is you name it?
It's responsible for our energy, for the energy in the in the
(19:19):
firefly.
It provides energy.
Otherwise, for instance, Ialways say biological oxidative
machines, and if all the energywas released, we would just boil
, because our metabolism isthere to produce energy.
So the energy is stored in ourbody as ATP, so when we need it
(19:46):
for metabolism, that ATP is anenzyme that converts from ATP to
ADP and releases energy.
So phytate is very important.
However, phytate was consideredto be an anti-nutritional
compound years ago.
Why?
Because it chelated metal ionslike calcium or zinc for example
(20:07):
.
So there was concern years agoabout feeding canola meal to
animals with the impact on thezinc in the bone.
So I got this grant to do thework on, but I didn't get the
money to develop a method formeasuring phytate.
Now I grew up in the wonderfulbucket chemistry days.
You need very sophisticatedequipment to really do really
(20:32):
sophisticated research.
Okay, my day.
I always remember the story ofa colleague who was a very
eminent lipid chemist and he didhis PhD in London after the war
and they heard about gaschromatography.
Someone had developed it innorthern England.
So he was at Imperial Collegeand the guy said to him go spend
(20:54):
the day there, see what youthink.
So he spent the day and he cameback.
He said well, what do you think?
He said I think I can makesomething like that.
You can't do that and so I diddevelop a method, a colorimetric
method.
That was very effective.
I still get a few hundredreprint notifications of using
(21:19):
it.
But now phytate because itchelates metal ions like iron,
it is now considered to be animportant antioxidant Because
what happens is ferric.
Particularly ferric ions arevery.
They catalyze oxidation.
So something that wasconsidered to be bad now has
(21:43):
been, if you like, redeemed.
So things do change.
So things do change, and sowhat I've been working on was
(22:14):
given to her on the conditionthat I would be her mentor.
So I became her mentor and thenbecame a colleague and
unfortunately she passed awayjust prior to the pandemic from
cancer that was undetected thepandemic from cancer that was
undetected.
So I took over three graduates,four graduate students, and the
(22:35):
last one just graduated, andthey all did very well.
So we looked at phenolics,because canola is very rich in
something called synapine andsynapine years ago was a problem
.
Why, years ago, when fed tohens that produced brown shell
eggs, it produced a fishy odor.
(22:58):
It was that particular breed ofhens.
And so I actually did some workon synapine, going back in the
70s, where it was a horriblemethod to measure it, using
Rhinoceros salt, and I developeda method using titanium
(23:18):
tetrachloride that was reallyvery effective and we published
it.
And now, of course, there'sfancier ways we measure it with
HPLC.
But what is really interestingin that the Japanese discovered
in 2005, that when they processthe oil, that synapine the
(23:38):
synapine in that was convertedSynapine is something called
synaptic acid, to which cholineis attached.
And what happens?
During processing?
The choline is released.
You have synaptic acid.
And then what happens to thatsynaptic acid is it loses carbon
dioxide, like decarboxylation,and it forms something called
(24:01):
cannelol.
That cannelol is a veryeffective antioxidant and also
an anti-cancer agent.
So there's been a lot ofinterest and we've been working
on that for about 10 years,trying and finding green ways to
cause that conversion.
(24:21):
It's not naturally present butto produce that and we've done
quite a bit of work on that.
Jim Lenz, GEAPS (24:30):
Wow, that's fascinating Just the depth and
scale in relation to theresearch of canola, because I
was going to ask you know,before we conclude, kind of
reflect on that current state ofthe canola industry and
potential areas for furtherresearch innovation.
You just shared some of thatand I was going to ask you know
what does that future directionlook like, what are some of
those challenges you know thatyou believe are facing the
(24:53):
industry and what are theopportunities for growth and
sustainability.
Anything else you want to addthere?
Dr. Michael Eskin (25:01):
I think that really covers, certainly on the
canola.
And see, one of the challengesis, I remember the breeders were
saying, with climate change,that the canola tends to like to
have a cooler climate.
Okay, so I know the breeders,years ago and I were looking at
modifying the leaves, thecomposition in the leaves, so
(25:25):
they can adjust to thetemperature, because you know
now soybean, soybean, you knowsoybean is grown in canada, a
certain amount in ontario,particularly right warmer
climates yeah.
Warmer temperatures yeah in inresponse to the.
The change in in climate, yeahwow, very interesting.
Jim Lenz, GEAPS (25:47):
So whole grain listeners.
This interview aimed to coverDr Michael Eskin's remarkable
career journey, scientificcontributions, collaborative
efforts and his lasting legacyin the canola industry.
He's weaning off it, but he'sstill working on this.
You said how old?
84 years old.
Dr. Michael Eskin (26:04):
I'm 83 this year.
Jim Lenz, GEAPS (26:06):
Okay, 83 years young.
Just amazing.
Such dedication to canola,providing listeners here with
valuable insights into the worldof canola research and
innovation.
We encourage Whole GrainPodcast listeners to continue
exploring the world of canolaand its significance in
agriculture and nutrition.
On behalf of the entire team atthe Green Elevator Processing
(26:27):
Society, GEAPS, we express ourgratitude to you for sharing
your insights and expertise andproviding a lasting legacy in
the canola industry.
Many of our members are workingin the canola industry and it's
good to provide some greatercontext and evolution of canola,
and we thank you for serving asguests on Whole Grain.
Dr. Michael Eskin (26:48):
Yes, well, I know we're collaborating with a
colleague.
We're looking actually atphenolics in wheat.
All right, pulled me into thatone.
Jim Lenz, GEAPS (26:58):
Well, thank you for being a guest in the show.
We thank you so much.
Dr. Michael Eskin (27:01):
My pleasure.
Jim Lenz, GEAPS (27:02):
Thank you, listeners of Whole Grain.
We thank you for making time inyour day to join us in this
episode.
You can catch the show on yourfavorite podcast app.
Just do a search for WholeGrain.
Be sure to hit the subscribebutton so that you can easily
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Forward slash whole grain.
(27:22):
The Whole Grain show is aproduction of GEAPS.
The Grain Elevator andProcessing Society, the Grain
Elevator and Processing Society,is the largest organization
dedicated to advancing the grainhandling and processing
industry.
Be sure to www.
geaps.
com out .
Continue listening, share thenews of the show with your
friends and colleagues.
(27:43):
Have yourself a great day andthanks for listening to Whole
Grain.
Discover the incredible journey of canola,
from its roots to its status asa global powerhouse.
Learn how Dr.
Eskin's groundbreaking researchhas contributed to Canada's 29
billion dollar canola industry,making Canada the world's
largest producer of canola.
Hello and welcome to the show.
(00:30):
Welcome to the Whole GrainPodcast.
My name is Jim Lenz, your hostand producer of the show and
director of global training andeducation at GEAPS.
We're the mission of the GrainElevator and Processing Society
is to champion, connect andserve the global grain industry
and its members.
At GEAPS, we work to become theglobal community and thought
leader for the grain industry,which feeds and fuels the world.
Thanks for listening today andfor joining the network of
thousands of other grainhandling and processing
(00:51):
professionals across the globetaking strategic steps to grow
professionally.
The Whole Grain Show will giveyou the competitive advantage to
win at work so you can makemore of an impact.
In this episode of Whole Grain,our focus is on canola.
Canola now supports a number ofapplications, including cooking
oil, processed foods, biofuel,animal feed and protein for
(01:11):
human consumption, as well as abroad base of industrial uses.
Our guest is Dr Michael Eskin,distinguished professor from the
University of Manitoba.
This episode provides acomprehensive overview of the
evolution of canola as acommodity, highlighting key
insights from Dr Eskin'sexpertise in the field.
Let's get started, all right.
(01:42):
Our guest for today is adistinguished professor,
department of Food and HumanNutritional Sciences at the
University of Manitoba, the FortGarry campus in Winnipeg.
His research includes edibleoils, canola oil, polyphenols,
food carbohydrates and foodenzymes.
Some of his awards includebeing inducted into the Manitoba
Agricultural Hall of Fame in2023.
(02:05):
Include being inducted into theManitoba Agricultural Hall of
Fame in 2023.
And in 2023, he also receivedthe Canola Excellence Award by
the Manitoba Canola BrewersAssociation, and that's why it's
super exciting to welcome DrMichael Eskin to the show.
We appreciate you joining us.
Dr. Michael Eskin (02:17):
It's my pleasure.
Jim Lenz, GEAPS (02:19):
To allow our listeners to get to know you.
Could you share with ourlisteners a mantra or success
quote that you live byprofessionally?
Dr. Michael Eskin (02:27):
I always go by the mantra never start
anything that you're not goingto finish.
Life is too short and to wasteon things that you are not going
to see a successful end.
So I've always worked on that.
So I'm very careful in what Istart, because I always intend
to finish it and I'd sayprobably 90% of whatever I've
(02:52):
started I have been able toaccomplish.
Jim Lenz, GEAPS (02:56):
That's a very good statement and that makes
all good sense.
So you've got to have anunderstanding of what you're
capable of and your surroundingsand the time and investment.
What does a project entail andlook like?
Does it make sense for me?
Does it make sense for theorganization?
Very, very good, sound advice.
Thank you so much, Dr.
Eskin.
You've dedicated much of yourresearch and work on canola to
(03:17):
best support our listeners, whomay be in a spectrum from
minimal to no experience andunderstanding of canola to.
You know just the opposite avast experience of working with
canola.
Big picture wise.
Tell us about canola what is it?
And about your journey intoagricultural research, including
your early experiences withcanola.
Dr. Michael Eskin (03:39):
Well, essentially, canola is not
indigenous to Canada.
Essentially, canola is notindigenous to Canada.
And in the 30s a Polish farmeremigrated to Saskatchewan in
Canada, and a friend of his senthim some seeds rapeseed seeds
and they grew extremely well andhe passed it around to his
(03:59):
neighbors, et cetera.
And then, with the introductionof the Second World War, it
turned out that the oil fromrapeseed was a wonderful
lubricator for marine enginesand in fact, as a result, canada
had a growing program to growrapeseed specifically for that,
(04:22):
and they also imported fromArgentina that also has a
variety of rapeseed.
And so that's how the wholething began.
They grew and then, thankfully,after the end of the Second
World War and in theintroduction of diesel engines,
they did not need a marine oil,a lubricant.
(04:45):
So the question was asked andthis was in the 40s was this oil
, does this oil have any value?
And it was green, it had a, youknow, it didn't smell so great
and it had a fatty acidcomposition that was very high
in a fatty acid called erucicacid, which was C22-1, up to 50%
(05:08):
to 70%.
And so the question was askedthen can we do anything with
this?
And so it took, from the 40s toin the 60s two final breeders.
I mean, there was a lot of workdone to get to that point.
One was Baldor Stephenson inManitoba and Keith Downey in
(05:29):
Saskatchewan, and they were bothbreeders.
The joke with Baldor Stephensonhe was hired by the University
of Manitoba to study legumes andhe said look, I'm interested to
have a look at the rapeseed,what we can do with it.
And so the head of thedepartment said no problem, as
long as you fulfill therequirement for the legumes, go
(05:53):
ahead.
Anyway, of course Canada iswell known for its wheat, and so
the wheat breeders used totease him like hell.
It was quite something.
I understand a colleague whospoke with him and anyway they
had to eat.
Eventually they I mean canolasuddenly became very when I came
(06:18):
in.
I came to the University ofManitoba in 68.
I had wonderful colleagues,Marion Vazigenza, and she pulled
me in.
I'm basically a food chemist, afood biochemist.
I did my PhD, actually intoxicology, and I got tired of
sacrificing animals and I said Iwanted to do something that is
(06:42):
a little different.
So I moved into food science.
I taught for a couple of yearsin the UK at what is now South
Bank University, and a positionopened up at the University of
Manitoba.
It looked interesting.
I thought I'd sort of try itfor two years and so I came, and
56 years later I'm still here,Wow.
And so she pulled me into whatwas then rapeseed canola and the
(07:07):
two breeders were reallyworking very well and Stephenson
had a gentleman called FritzHaugen who was a chemist and
with the discovery of the gaschromatography, that opened up
the whole area.
So, in other words, for thebreeders, if they're doing the
old cross-breeding, they hadsomething that could analyze
(07:30):
them, analyze the oil, veryquickly.
So they could, and this reallyopened up the whole thing.
And so, essentially, marioncame in.
I was pulled in by MarionVazigenza, and then there was a
group, four of us.
Two of them looked after thenutrition the late Bruce
McDonald, the late Vivian Bruceand I and Marion looked at the
(07:54):
composition, the performance,the stability, and so that's how
I was pulled in.
The Rape Seed Council became theCanola Council.
The name changed and we werecommissioned to write a booklet
that would explain the oil tohealth professionals, industry
(08:15):
around the world, which we did,and we went through five
revisions and in fact it was thelast one was considered so good
that the University ofCalifornia Davis used it in a
graduate course in lipids, sothat really helped to establish
and it really changed theagricultural landscape of Canada
(08:38):
.
So, in other words, while wheatis a significant crop, canola I
think outdoes it.
While wheat is a significantcrop, canola I think outdoes it.
I mean canola now brings inannually about $29 billion a
year to the Canadian economy,which is probably about $22
billion and employs over 200,000people worldwide.
(08:59):
So we have no idea of the yeah,significance of what we were
doing Right, and it's one ofthese things, that serendipity
that you were very, I was verylucky and very fortunate to come
in at that time.
I mean a lot of us we doresearch this area but you don't
(09:20):
see the impact, the globalimpact, of that.
So now it's the third largestedible oil after palm oil and
soybean, and in Canada itaccounts for half of the edible
oil consumed.
So really quite a success story, yeah that is amazing.
Jim Lenz, GEAPS (09:40):
Obviously, you can't predict the future, but
even if you could do a littlepredictions, you could never
even imagine the global scale,and you and the team were
pioneering in this.
It's just neat to hear thisbackground.
I think this is going to be arich experience to understand
that.
So that is a lot of the origin.
(10:01):
Could you tell our listenersabout the significance some more
of canola as a crop in Canadaand its economic potential?
I mean, what is next?
What do you see the future?
Dr. Michael Eskin (10:13):
I mean essentially, canola was unique
because I remember years ago,when it came to nutrition,
everyone was looking at the PSratio.
I don't know whether youremember that the
polyunsaturated is saturated interms of cholesterol and of
course that ratio was reallyvery inaccurate because
(10:33):
monounsaturated fatty acid,oleic acid, was also very
effective.
So canola was an oil that hadprobably the lowest in saturated
fat.
The high in oleic acid wasclose to 60%, 20% linoleic acid
and 8% to 12%, depending on theagronomic conditions, in omega-3
(11:00):
fatty acid.
So he had the perfect balancein terms of health-wise.
And of course, one of thechallenges of course in North
America is with the frying.
For years hydrogenation was themantra for producing saturated
fats for frying and of course itwas shown to produce a lot of
(11:23):
trans fatty acids.
And there was a famousprofessor in the University of
Illinois who found out, whoactually contacted the FDA 50
years ago, saying you know,trans fatty acids is really not
good, should not be,hydrogenation is a problem.
But the FDA ignored them and 50years later, at the age of 100,
(11:45):
he soothed, not from a nastypoint of view, but he died at
the age of 103.
Of course, canola being high inoleic acid, what they went
through is to produce an oilthat is more stable to prime
(12:05):
because the more polyunsaturatedfatty acid, the rapid oxidation
and that's why it washydrogenated.
But in hydrogenation, insteadof saturating, all the double
bonds changed.
The natural double bonds have adouble bond with the hydrogen
on.
Like this side, thehydrogenation switched hydrogen
(12:28):
to that.
That's what's called a trans,and that trans double bond was
equivalent in properties to asaturated double bond but it was
very bad health-wise in termsof cholesterol and very negative
values.
So obviously Europe used itinto esterification and so they
(12:48):
never hydrogenated.
So once this was identified,they had to find a way to
overcome the frying.
So canola and soybeansubsequently also developed the
high oleic oils.
Already canola was very high 60, so they increased the level
from 60 to 80 something percent,lowered the linoleic, the
(13:13):
polyunsaturates, and you had avery effective oil that could
tolerate frying and couldproduce safe products.
So that was really the majordevelopment because of the large
market for frying, bothindustrial as well as for
producing products.
So that was the major change interms of producing, modifying
(13:39):
the oil, the current one.
Looking at terms, from canolathey produced a canola oil that
is almost, they say they canclassify it as zero transit, so
low.
And then they have introducedand workers also going in
soybean as well and sunflower.
(14:01):
They've produced oil becauseone of the major challenges in
North America is we don't getenough omega-3 fatty acids.
Ok, you have omega-3 eggs, etc.
But in other words people arenot eating enough fruit and
vegetables and with the pandemic, of course, it just exasperated
(14:22):
the situation.
So they've developed niche oilswhere they have actually put a
DHA, which is a polyunsaturatedfatty acids with omega-3, and
they place that in most of oilsare solutions of triglycerides,
are solutions of triglycerides,which is like you have a
(14:43):
trihydrochloric alcohol withthree.
It's like a fork and on eachfork is attached a different
fatty acid.
So that's your triglyceride.
So the nature of those fattyacids are really important and
so what they have done?
They've put DHA this on one ofthose and they've produced this
(15:05):
niche oil that is now available.
So they're looking fordeveloping these niche oils
which are becoming fairlysuccessful.
So there's a lot of activitygoing on.
In fact, there was a book theoil chemists did on Hyolae coils
, which I did a chapter withcolleagues from Canola Council
(15:29):
on Hyolae, canola and in termsof its development, I mean what
was interesting years ago, aftercanola was developed, there was
concern about the fryingstability.
So I was involved in thedevelopment of a low linoleic
acid oil which was much morestable.
And the low linoleic acid oilhad a higher oleic and that
(15:53):
actually was a pre-step to theformation of high oleic oils.
So that's what is being used inindustrial frying high ole
coils.
Jim Lenz, GEAPS (16:06):
So there's been incredible research and
evolution with canola and,aligned with that, has been
incredible growth within theCanadian markets.
Canada is the largest producerof canola today.
Is that correct?
That is correct and, of course,used in food products, but are
you able to elaborate on theother uses of canola?
Dr. Michael Eskin (16:30):
Well, I mean, it's used for margarines, for
making fats, and it's used in awhole variety of different
products.
They're all in terms ofmayonnaise, as you name it, and
potato chips and a whole host ofprocessed products.
They're all in terms ofmayonnaise, as you name it, and
potato chips and a whole host ofprocessed products.
It is used, so it is used veryextensively.
Jim Lenz, GEAPS (16:50):
One thing I wanted to inquire about is the
importance of collaboration.
Anything you want to add?
Were there any other notablecollaborations with STEAM
researchers and institutionsemphasizing the collective
effort in advancing canolaresearch?
Dr. Michael Eskin (17:06):
Yes, I mean there's a collaboration with
Cargill through the CanolaCouncil of Canada.
There was a lot of work done.
We did a lot of work onblending and now I'm sort of at
the stage where I'm going to be83 this year and I'm on a
reduced appointment.
My wife is telling me when I'mgoing to retire.
(17:28):
You know, I said you know whenyou're doing something you love
and you're being paid for it,that's really quite a nice.
And I also have written quite afew books.
My 18th book just came out inthe States on what we call
functional foods etc.
I've done two books on canolaand then there's the Bailey's
(17:56):
Bible of fats that I, the groupthat I have, we collaborate in
doing the chapter on canola oil.
So there's a lot of thingsgoing on.
Jim Lenz, GEAPS (18:07):
Wow, that is dedication to canola.
Dr. Michael Eskin (18:12):
I have done work in a lot of areas that were
so interesting Years ago.
One of the challenges now is toget.
The oil is very good in theStates.
When it comes to soy, thesoybean oil is sort of like the
second byproduct, whereas thesoybean meal is used very
(18:32):
extensively not quite as andit's limited to animal feed.
And there are projects goinglooking at isolating some of the
protein fractions.
And years ago one of the thingsthat we were concerned about is
in plants there's somethingcalled phytate, and phytate is a
(18:56):
store of phosphorus and whenplants germinate, all plants
will have phytate.
When plants germinate, theyneed to have energy for
germination, so that phosphorusis used to produce compounds
called atp, adp, is you name it?
It's responsible for our energy, for the energy in the in the
(19:19):
firefly.
It provides energy.
Otherwise, for instance, Ialways say biological oxidative
machines, and if all the energywas released, we would just boil
, because our metabolism isthere to produce energy.
So the energy is stored in ourbody as ATP, so when we need it
(19:46):
for metabolism, that ATP is anenzyme that converts from ATP to
ADP and releases energy.
So phytate is very important.
However, phytate was consideredto be an anti-nutritional
compound years ago.
Why?
Because it chelated metal ionslike calcium or zinc for example
(20:07):
.
So there was concern years agoabout feeding canola meal to
animals with the impact on thezinc in the bone.
So I got this grant to do thework on, but I didn't get the
money to develop a method formeasuring phytate.
Now I grew up in the wonderfulbucket chemistry days.
You need very sophisticatedequipment to really do really
(20:32):
sophisticated research.
Okay, my day.
I always remember the story ofa colleague who was a very
eminent lipid chemist and he didhis PhD in London after the war
and they heard about gaschromatography.
Someone had developed it innorthern England.
So he was at Imperial Collegeand the guy said to him go spend
(20:54):
the day there, see what youthink.
So he spent the day and he cameback.
He said well, what do you think?
He said I think I can makesomething like that.
You can't do that and so I diddevelop a method, a colorimetric
method.
That was very effective.
I still get a few hundredreprint notifications of using
(21:19):
it.
But now phytate because itchelates metal ions like iron,
it is now considered to be animportant antioxidant Because
what happens is ferric.
Particularly ferric ions arevery.
They catalyze oxidation.
So something that wasconsidered to be bad now has
(21:43):
been, if you like, redeemed.
So things do change.
So things do change, and sowhat I've been working on was
(22:14):
given to her on the conditionthat I would be her mentor.
So I became her mentor and thenbecame a colleague and
unfortunately she passed awayjust prior to the pandemic from
cancer that was undetected thepandemic from cancer that was
undetected.
So I took over three graduates,four graduate students, and the
(22:35):
last one just graduated, andthey all did very well.
So we looked at phenolics,because canola is very rich in
something called synapine andsynapine years ago was a problem
.
Why, years ago, when fed tohens that produced brown shell
eggs, it produced a fishy odor.
(22:58):
It was that particular breed ofhens.
And so I actually did some workon synapine, going back in the
70s, where it was a horriblemethod to measure it, using
Rhinoceros salt, and I developeda method using titanium
(23:18):
tetrachloride that was reallyvery effective and we published
it.
And now, of course, there'sfancier ways we measure it with
HPLC.
But what is really interestingin that the Japanese discovered
in 2005, that when they processthe oil, that synapine the
(23:38):
synapine in that was convertedSynapine is something called
synaptic acid, to which cholineis attached.
And what happens?
During processing?
The choline is released.
You have synaptic acid.
And then what happens to thatsynaptic acid is it loses carbon
dioxide, like decarboxylation,and it forms something called
(24:01):
cannelol.
That cannelol is a veryeffective antioxidant and also
an anti-cancer agent.
So there's been a lot ofinterest and we've been working
on that for about 10 years,trying and finding green ways to
cause that conversion.
(24:21):
It's not naturally present butto produce that and we've done
quite a bit of work on that.
Jim Lenz, GEAPS (24:30):
Wow, that's fascinating Just the depth and
scale in relation to theresearch of canola, because I
was going to ask you know,before we conclude, kind of
reflect on that current state ofthe canola industry and
potential areas for furtherresearch innovation.
You just shared some of thatand I was going to ask you know
what does that future directionlook like, what are some of
those challenges you know thatyou believe are facing the
(24:53):
industry and what are theopportunities for growth and
sustainability.
Anything else you want to addthere?
Dr. Michael Eskin (25:01):
I think that really covers, certainly on the
canola.
And see, one of the challengesis, I remember the breeders were
saying, with climate change,that the canola tends to like to
have a cooler climate.
Okay, so I know the breeders,years ago and I were looking at
modifying the leaves, thecomposition in the leaves, so
(25:25):
they can adjust to thetemperature, because you know
now soybean, soybean, you knowsoybean is grown in canada, a
certain amount in ontario,particularly right warmer
climates yeah.
Warmer temperatures yeah in inresponse to the.
The change in in climate, yeahwow, very interesting.
Jim Lenz, GEAPS (25:47):
So whole grain listeners.
This interview aimed to coverDr Michael Eskin's remarkable
career journey, scientificcontributions, collaborative
efforts and his lasting legacyin the canola industry.
He's weaning off it, but he'sstill working on this.
You said how old?
84 years old.
Dr. Michael Eskin (26:04):
I'm 83 this year.
Jim Lenz, GEAPS (26:06):
Okay, 83 years young.
Just amazing.
Such dedication to canola,providing listeners here with
valuable insights into the worldof canola research and
innovation.
We encourage Whole GrainPodcast listeners to continue
exploring the world of canolaand its significance in
agriculture and nutrition.
On behalf of the entire team atthe Green Elevator Processing
(26:27):
Society, GEAPS, we express ourgratitude to you for sharing
your insights and expertise andproviding a lasting legacy in
the canola industry.
Many of our members are workingin the canola industry and it's
good to provide some greatercontext and evolution of canola,
and we thank you for serving asguests on Whole Grain.
Dr. Michael Eskin (26:48):
Yes, well, I know we're collaborating with a
colleague.
We're looking actually atphenolics in wheat.
All right, pulled me into thatone.
Jim Lenz, GEAPS (26:58):
Well, thank you for being a guest in the show.
We thank you so much.
Dr. Michael Eskin (27:01):
My pleasure.
Jim Lenz, GEAPS (27:02):
Thank you, listeners of Whole Grain.
We thank you for making time inyour day to join us in this
episode.
You can catch the show on yourfavorite podcast app.
Just do a search for WholeGrain.
Be sure to hit the subscribebutton so that you can easily
stay connected with the show.
The Whole Grain podcast canalso be found on the Jeeps
website at jeepscom.
Forward slash whole grain.
(27:22):
The Whole Grain show is aproduction of GEAPS.
The Grain Elevator andProcessing Society, the Grain
Elevator and Processing Society,is the largest organization
dedicated to advancing the grainhandling and processing
industry.
Be sure to www.
geaps.
com out .
Continue listening, share thenews of the show with your
friends and colleagues.
(27:43):
Have yourself a great day andthanks for listening to Whole
Grain.
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