Colza
The colza (Brassica napus) is a annual Plante with Fleur S yellows of the family of the Brassicacée S largely cultivated for the production of Edible oil and Biocarburant. It is with the Tournesol and the olive-tree, one of the three independent sources of food Plant oil in Europe.
With the Canada, a variety of colza of spring with low content of Acid érucique is known under the name of “canola”.
Etymology: colza comes from the Dutch koolzaad (literally cabbage seed).
Scientific name: Brassica napus L. VAr. napus , family of the Brassicacée S, subfamily of the Brassicoidae .
Description
History
Exist since 2000 to 1500 years front JC.Colza is a plant resulting from a spontaneous crossing between a cabbage and a shuttle. The origin of this hybrid is not elucidated yet. The crossing could occur is in full nature, in the circumference of the Mediterranean basin, that is to say in vegetable gardens where were cultivated side by side, of cabbages for human consumption and the shuttle to produce oil of lighting. The hybrid would have been selected then in two forms: colza for its oil, and the Swedish turnip for its roots.
The crossing which gave rise to colza was occasionally observed in nature.
Varieties
Culture
Colza is a largely widespread culture in the world, mainly in the fresh moderate zones, mainly for the animal feeds, the food production of Huile, and more recently for the production of Biocarburant. Colza is sown with the autumn and develops, before the winter, a root out of pivot and a rivet washer of a score of sheets. The montaison is held with the resumption of vegetation (spring). Flowering starts whereas the montaison is not finished and is spread out over one period of more than one month.
The flowering of a field of colza with the passing days
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