Frequently Asked Questions

Camelina FAQs

Three Farmers FAQs

 

Three Farmers FAQs

Who are Three Farmers and what do we stand for?

Our three farmers are Dan, Colin and Ron and they are also the company owners. Together on their Saskatchewan farms, they take care of the growing and harvesting of the seeds before they are pressed into oil and bottled. It is this fully integrated approach, monitoring all elements of the process, that enables us to provide fully traceable oil. Our traceability refers to the fact that every step in the food production process is completely transparent. By simply entering the code found on every bottle of Three Farmers Camelina Oil into our website, the complete history of your bottle of oil can be discovered; from the moment when the seed was sown, to which of our farmers planted it, the GPS location of the field, the area where the seed was pressed and, finally, the date of bottling.

Why is traceability important?

In a time when there is no shortage of concerns about food safety, both in the minds of consumers and splashed across the headlines, we understand that our customers want to trace their food back to its source. Rather than just making a claim on the label, we want to show our customers where their food came from and what the process was in creating it. We want everyone to take a front row seat in the creation of their food and be able to reach us with the questions that they have about its production.

Where are Three Farmers products produced?

Three Farmers is proud to say that every step in the creation of our products is done right at home on the prairies. We grow our products near a town called Midale, Saskatchewan. We then transport our agricultural products to local facilities throughout Saskatchewan and Manitoba for processing and packaging.

What is our farmers growing philosophy?

We take a direct seeding approach to all of our crops. This means we do not till our land. Tillage has been shown to be counterproductive to healthy soils. It destroys the habitat of microorganisms, destroys organic matter, and causes soil erosion which destroys the fertility of soils. For this reason, we are not organic. It is not because we believe in the unnecessary application of chemicals to crops but rather because of our focus on healthy soils for the purpose of building healthy plants.

We take a holistic approach to sustainable agriculture that encompasses the ecological, economic, social and political parameters that are affected through food production. Ecologically, we strive to reduce the negative environmental externalities created by agriculture, protect local ecosystems and preserve the biodiversity of our region. We do this by implementing zero tillage farming techniques and customizing our crop nutrition plans to fit the needs of the soil and plant life. Our crop rotation techniques allow for the preservation of the soil structure and stops the excessive depletion of soil nutrients. We are also reviving ancient farming techniques such as inter-cropping which is the practice of growing two or more crops in the same field at one time. Thus, each crop can give the other what it needs in terms of nutrients while maintaining the integrity of the soil.

Economically, we understand that we have a world to feed and that resources are limited. Our land and water supply must sustain not only ourselves and our children, but hundreds of generations down the road. We place great value on our ecological assets and believe in utilizing them in the most effective and efficient manner possible. Socially and politically, we believe that the various food movements that we have seen over the past few years, whether it be for organic foods, local foods or food sovereignty, are really pushing for one clear objective – to know where our food comes from and to hold those who produce it accountable for the resources they use to create these foods. Our traceability addresses both of these concerns by allowing our customers to contact us with their concerns and hold us accountable.

 

Camelina Oil FAQs

Where does camelina oil originate from?

Camelina is an ancient oilseed that originated in parts of Northern Europe and Central Asia. The seed was grown and pressed for use as a culinary oil throughout Europe up until the mid-1940s. It is a non-GMO oilseed with many nutritional benefits due to the high levels of Omega-3 and Vitamin E inherent in the oil.

How is camelina oil used and can it be used at high temperatures?

Camelina can replace any culinary oils that you currently use in your home. It is perfect in raw form to make spreads, dips, marinades and dressings. Due to the lightness of the oil and it’s fresh flavor, it enhances other ingredients rather than overpowering them.

It can also withstand high heat cooking given it has a smoke point of 475 degrees Fahrenheit. Sauteing, roasting, searing and even pan frying foods are all ways of using camelina oil and you do not have to worry about burning or nutritional qualities of the oil.

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How long is the shelf life and do I have to refrigerate it?

Though Camelina is highly polyunsaturated and rich in Omega-3, it remains stable due to its high levels of  Vitamin E called gamma-tocopherols. These tocopherols act as an antioxidant in camelina oil extending its shelf life over and above any other expeller pressed oils, Camelina Oils shelf life is 24 months from press date when stored appropriately. Appropriate conditions are out of direct sunlight and away from humidity and heat (room temperature is fine). Refrigeration is also an option as this oil will not change consistency when chilled.

How does camelina oil compare to other oils, such as olive, canola, and flax?

Camelina oil is unique in that it provides the necessary daily intake of Omega-3 fatty acids that our body requires while at the same time has the ability to function as a culinary oil.

Olive oil is abundant in mono-unsaturated fat and functions as a salad and finishing oil but has a lower smoke point than camelina oil and does not have the nutritional advantages of Omega-3 that are inherent in camelina oil.

Flax oil is known as the Omega-3 champion. However, flax is an unstable source of Omega-3 and has a limited shelf life. It does not withstand heat and many do not find that it has a favourable taste profile. It is not suitable for culinary applications.

Grapeseed and avocado oil are both known for their high smoke points and cooking benefits. However, they are typically refined (as opposed to being in their natural, raw state) and they do not have the Omega-3 content that camelina oil has. Neither have the balanced fatty acid profile that is known to be beneficial for the human body.

 

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What are Omega-3 fatty acids and what do they do for me?

Dietary Fats are an important part of a healthy diet as the body utilizes them for several purposes such as transporting oxygen through the blood stream to all parts of the body, cell membrane development and strengthening, strengthening of organs and tissue, skin health, prevention of premature aging, and promotion of weight loss through cholesterol lowering effects.

Essential fatty acids (EFAs) are labelled “essential” because they cannot be synthesized or produced by the body. The two primary EFAs are linoleic acid (LA which is synthesized into Omega-6) and alpha-linolenic acid (ALA which is synthesized into Omega-3). Of these EFAs, ALA is most lacking in our diets today. Clinical research suggests that an increase in the presence of ALA in human serum levels can significantly contribute to the prevention of cardiovascular disease, inflammation, diabetes, and hypertension.