By Michael Boland, Kansas State University.

Reviewed September 2011 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 2008 to 2010, total acres of mustard harvested in the United States decreased from 71,500 acres to 48,100 acres, while total production of mustard increased from 41.3 million pounds to 41.9 million pounds. Harvested acres declined while production increased from 2008. The total value of the 2010 crop was $10.8 million, down from $18.1 million in 2008. Yields averaged 870 pounds per acre, 121 pounds below a year ago. (NASS 2011)

Price
The price per hundredweight for U.S. mustard seed has decreased from $43.80 in 2008 to $25.70 in 2010 (NASS 2011).

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 2010), the United States exported mustard seeds and mustard products valued at $43.8 million in 2010. Canada was the primary market, followed by Mexico and Japan.

On the other hand, mustard seeds and mustard products valued at $73.3 million were imported in 2010, a 10 percent decline from the previous year. Canada was the main supplier. Imports of mustard oil also dropped 10 percent, falling in value from $4.1 million in 2009 to $3.7 million in 2010. The Netherlands continued to be the primary source of mustard oil.

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 2010 Summary, National Ag Statistical Service (NASS), USDA, 2011.
• Crop Values 2010 Summary, NASS, USDA, 2011.
• Domestic Yellow Mustard Information, Canadian Special Crops Association.
• Global Agricultural Trade System (GATS), Foreign Ag Service, USDA, 2010.
• 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.

Developed March 2005 and reviewed September 2011.