Double-Zero Mustard Variety (GSC-7): Features, Benefits & Global Standards

Scientists at Punjab Agricultural University have developed a new “00” (double-zero) mustard variety (GSC-7) with low erucic acid and glucosinolate content, making mustard oil safer and globally acceptable.

• While human evidence remains debated, countries like the United States adopted a precautionary approach, restricting edible oils with high erucic acid levels.

UPSC Online Preparation

About “00” (Double-Zero) Gobhi Sarson Varieties

• It is based on Brassica napus, commonly known as Gobhi Sarson, which is widely used for producing high-quality edible oil.

Key Features

• Low Erucic Acid Content: The newly developed mustard variety contains erucic acid levels below 2%, which is considered internationally acceptable for edible oils.
• Low Glucosinolate Content: It has glucosinolate content below 30 µmol per gram, ensuring improved nutritional quality and safety.
• Compliance with Global Standards: The variety meets global canola-quality standards, making it suitable for international markets.
• Non-GM Nature: It is a non-genetically modified (non-GM) crop, enhancing its regulatory acceptance and consumer trust.

Click to Know UPSC Offline Courses

Siginifcance

• Crop Diversification: From an agricultural perspective, the variety has been designed to support crop diversification in Punjab, where farmers are heavily dependent on the wheat–paddy cycle
• Safer for Consumption: The GSC-7 variety is safer for consumption compared to traditional mustard oil due to its improved chemical composition.
• Improved Heart Health: It helps address concerns related to heart health, as lower erucic acid levels reduce potential cardiovascular risks.
• Better Cholesterol Management: It contributes to better management of cholesterol levels, making it a healthier cooking option.
• Addresses Uric Acid Misconceptions: It helps dispel misconceptions regarding an increase in uric acid levels associated with mustard oil consumption.
• Suitable for Modern Cooking Practices: Its smoke point is higher, which means it remains stable even after repeated frying.
• • This makes it more suitable for modern cooking practices, where oils are often reused at high temperatures.
• Better Oil Yield: Traditional mustard yields around 32 per cent oil, whereas the new variety produces up to 40 per cent, offering better returns to farmers

Check Out UPSC CSE Books

Visit PW Store

DOWNLOAD PDF