A cultivar of black 102 mustard Niagara

A cultivar of black mustard Niagara was developed by a multiple individual selection from a sample k- 2632 of the world collection of VNIIR in 2006-2009. A main advantage of the cultivar of black mustard Niagara is a high content of essential oil in seeds - up to 0.90-1.05% in comparison to mustard brown (B. juncea) (0.65-0.75 %) and white (В. alba) (0.16- 0.25). Oil produced from seeds of black mustard Niagara contains 30-35% of erucic acid, thus, it is not considered as food oils. Seeds and cake are suitable for preparation of mustard.