The Benefits of Flaxseed
Loaded with omega-3 fatty acids, fibres and vitamins, flaxseed has been a nutritious staple around the world for thousands of years. Today, researchers are making it even easier to get the most out of flaxseed.
Innovative research has resulted in a shelling process — called "flax de-hulling technology" — to separate seed hulls from kernels. This process involves drying the seed to remove moisture, and using mechanical friction to break the hull from the kernel. The de-hulled flaxseed is more easily digested, and has a longer shelf-life (they can be kept at room temperature for a year). The process has been applied to other crops such as hemp, creating new innovations and opportunities for Canadian food producers.
What's more, research at the Canadian Centre for Agri-Food Research in Health and Medicine in Winnipeg has been instrumental in proving that eating flaxseed helps lower cholesterol. This has allowed, for the first time, food labels to proclaim the heart-healthy benefits of the tiny but mighty flaxseed.
- Canada is the international leader in the production and export of flaxseed. We produced over 940,000 tonnes of flaxseed in 2015/2016, 65% of which was exported to 53 countries.
- Most of the flaxseed is grown in Saskatchewan, which accounts for 84% of Canadian output.
- In 2016, the three major markets for Canadian flaxseed were China, Belgium and the United States.
More facts in a snapshot
Consult We Grow a Lot More Than You May Think to learn facts on the agriculture and agri-food sector in Canada.
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