Next to ketchup, mustard is the most popular condiment found on restaurant tables around the world. Did you know Canada is the world’s largest exporter of mustard? Half of all mustard consumed globally is made with mustard seed grown in Saskatchewan. The traditional yellow mustard often used for things like hot dogs gets its colour not from the mustard seed itself, but from the addition of turmeric, an ingredient in curry powder. TV host Marie Osmond claims one tablespoon of the stuff every day keeps her healthy when she’s on the road.
But while mustard might be known for producing one of the world’s most popular condiments, it’s also used for biofumigation, which can help rid fields of harmful pathogens.
This versatile crop will be the subject of the May 10 episode of Seed Speaks, when we talk to two experts who will delve into the story of this famous crop, the science behind it, and where modern breeding practices and current food trends are taking it.
Rick Mitzel is executive director of Sask Mustard, whose mission is to grow the Saskatchewan mustard industry for the benefit of producers. Sask Mustard funds research, communications and market development programs which are intended to improve yields, decrease input costs, increased demand and create an overall better product.
Jeremy Kessler is owner of the Ontario-based Kozlik’s Canadian Mustard. Established in 1948, the company produces hand-made mustard in small batches. Kozlik’s is proud to be a part of Canada’s mustard-making tradition, crafting its mustards with 100 per cent Canadian mustard seed and sourcing its ingredients from local suppliers as much as it can.
Mitzel and Kessler will join host Marc Zienkiewicz to talk about everything you ever wanted to know about this tasty, tangy and valuable crop. Join using the YouTube link below or visit Seed World’s Facebook or LinkedIn pages.