<p style="text-align: justify;">The 23-198 and 23-18-17 lines of canola (Brassica napus) were developed through a specific genetic modification to produce oil that contains significant levels of lauric acid. The novel varieties were developed from the 212/86 canola variety by introduction of a gene from the California bay tree, the leaves of which are an alternative source of the spice &ldquo;bay leaf&rdquo; which is commercially harvested from <i>Laurus nobilis</i>. The introduced gene encodes a thioesterase enzyme that is active in the fatty acid biosynthetic pathway of the developing seed resulting in the accumulation of triacylglycerides containing esterified lauric acid (12:0) and, to a lesser extent, myristic acid (14:0). The processed oil derived from these novel varieties has a level of lauric acid similar to that of coconut ant palm kernel oil.</p>
