This week's innovation has become a staple in most people's pantry.

Canola, the source of canola oil, was bred from rapeseed cultivars at the University of Manitoba, by Keith Downey and Baldur R. Stefansson in the early 1970s. The name 'Canola' was originally a trademark name of the Rapeseed Association of Canada; and is a combination of "can" from Canada and "ola" from "oil". Canola is now a generic term for edible varieties of rapeseed oil and distinguishes it from natural rapeseed oil, which has much higher erucic acid content.