Camelina is an ancient oil and food crop that has gained renewed interest for its high n-3 fatty acid content and potential for biodiesel. It is adapted to various climatic conditions, has low nutrient requirements and good resistance to disease and pests. Camelina oil has an unusual fatty acid composition. Camelina has shown considerable potential in the food, animal feed (camelina seed meal and camelina's crop residue), nutraceutical, paint, dye, cosmetic and biofuel industries. Camelina oil is also used in traditional folk remedy uses to treat stomach ulcers, burns, wounds, eye inflammation, etc...(Rode, 2002). Camelina phytic acid content has been reported to decrease colon cancer risk (Matthäus, 1997). Camelina is an annual or overwintering herb, 30-60 cm high. The stems are single, usually branched above, glabrous, sometimes with a few simple and branched hairs. The leaves are alternate, sessile, lanceolate, entire or slightly toothed, 28 cm long x 20 mm wide, glabrous or sparsely hairy with primarily forked hairs. The inflorescences are elongated racemes borne on ascending pedicels. The flowers are tetramerous, light yellow or greenish-yellow in colour. The pods are leathery, pear-shaped containing many seeds. The seeds are oblong, brown, deeply grooved, 2-3 mm long (Francis et al., 2009). The seed yield is in the range 1.5-3.0 t/ha, and the oil content is between 36% and 47% (Przybylski, 2005). One hectare of camelina can yield more than 370 l oil and 1000 kg high-protein oilmeal (Enjalbert et al., 2011). Camelina oil meal is a protein source for animal feeding. It can have as much as 45% protein and only 10-11% fibre (Korsrud et al., 1978) 7
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