Suitability for processing — Camelina sativa

When processing Camelina sativa, key technological considerations include monitoring seed moisture, which must not exceed 9 percent to prevent spoilage, and the preference for processing the crop in the year of harvest. The processing byproduct, camelina meal, is characterized by a content of 35–40 percent digestible protein; however, the presence of glucosides limits its inclusion in animal diets to 5 percent in mixtures with other additives.

Camelina vegetable oil exhibits high oxidative stability due to the content of 83–89 percent unsaturated fatty acids and natural antioxidants in the form of α- and γ-tocopherols. In modern breeding, work is aimed at improving raw material quality, including reducing erucic acid levels and using gene editing methods to develop yellow-seeded forms that provide a higher oil yield.