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.

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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.

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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

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