A Yorkshire Field trial of High Oleic Hemp.
Credit: Image courtesy of University of York

Date:

February 10, 2014
Source:
University of York
Summary:
Scientists report the development of hemp plants with a dramatically increased content of oleic acid. The new oil profile results in an attractive cooking oil that is similar to olive oil in terms of fatty acid content, having a much longer shelf life, as well as greater heat tolerance and potentially more industrial applications.
Full Article:
http://www.sciencedaily.com/releases/2014/02/140210083104.htm