By Michael Boland, Kansas State University.

Reviewed September 2009 by Diane Huntrods, AgMRC, Iowa State University.

History
Mustard is native to temperate regions of Europe and has its historic base there. However, mustard supplies from western Europe were disrupted during World War II, and mustard began being produced as a specialty crop in North America.

Production
Mustard is an annual, cool-season economic cash crop that has a short growing season and is commonly grown in rotation with small grains. Yellow mustard varieties usually mature in 80 to 85 days, while brown and oriental varieties typically require 90 to 95 days to mature. Mustard is best adapted to grow in fertile, well-drained, loamy soils. Producers are encouraged to grow mustard under contract to guarantee a market and a selling price.

The three types of mustard are: yellow, brown and oriental. In general, mustard seed is primarily used in the food or condiment industries in the form of either seeds or oil. Yellow mustard is the mildest of the three and has lower oil content. It is most commonly used to produce “mild” prepared mustard for table use but is also used as a dry mustard for seasoning in mayonnaise, salad dressings and sauces. The flour that is made from yellow mustard is also an excellent emulsifying agent and stabilizer for prepared meats. Brown and oriental are primarily used for “hot” table mustard and for oil and spices. The leaves of the brown seed plant are eaten as salad greens.

From 2006 to 2008, total acres of mustard harvested in the United States increased from 39,200 acres to 71,500 acres, while total production of mustard increased from 28.2 million pounds to 41.3 million pounds. Both harvested acres and production increased from 2007, by 25 percent and 19 percent respectively. The total value of the 2008 crop was $18.0 million, up from 3.9 million in 2006. However, yields averaged 577 pounds per acre, 31 pounds below a year ago.  (NASS 2009)

Price
The price per hundredweight for U.S. mustard seed has increased from $13.70 in 2006 to $43.50 in 2008 (NASS 2009).

Market
Consumption of mustard has been steady, and any growth in the market for mustard has a direct relationship to population growth. According to the Foreign Ag Service (FAS 2008), imports of mustard oil have increased dramatically, rising in value from $124,000 in 2003 to $2.3 million in 2008. From 2007 to 2008, the percentage of change in the value of imported mustard oil was more than 562 percent. Most of the oil was imported from the Netherlands in 2008.

The major market for yellow mustard is the North American condiment industry. Europe is the major market for brown mustard for use as a condiment, often in the form of specialty mustards such as Dijon. Asia is the major market for oriental mustard for use as spicy cooking oil and condiments.


Other Links

• Crop Production 2008 Summary, National Ag Statistical Service (NASS), USDA, 2009.
• Crop Values 2008 Summary, NASS, USDA, 2009.
  
• Domestic Yellow Mustard Information, Canadian Special Crops Association.
  
• Mustards, Alberta Agriculture and Food, Canada, 2007.
• Mustard: Hot stuff for natural pest control, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, 2008 - Using mustard to manage soil-borne pests and weeds is being researched.
• U.S. Trade Internet System, FASonline, USDA.

Developed March 2005 and reviewed September 2009.