Vegetable oil and U.S. farmers started planting large areas that spring. Canola oil is lower in saturated fats, and higher in monounsaturates and is a better source of omega-3 fats than other popular oils. Canola is very thin (unlike corn oil) and flavorless (unlike olive oil), so it largely succeeds by displacing soy oil, just as soy oil largely succeeded by displacing cottonseed oil. A large quantity of used vegetable oil is produced and recycled, mainly from industrial deep fryers in potato processing plants, snack food factories and fast food restaurants. Recycled oil has numerous uses, including use as a direct fuel,
Vegetable oil is increasing. The NNFCC estimate that the total net greenhouse gas savings when using vegetable oils in place of fossil fuel-based alternatives for fuel production, range from 18 to 100%. The production process of vegetable oil involves the removal of oil from plant components, typically seeds. This can be done via mechanical extraction using an oil mill or chemical extraction using a solvent. The extracted oil can then be purified and, if required, refined or chemically altered. Oils can be removed via mechanical extraction, termed "crushing" or "pressing." This method is typically used to produce the more traditional oils (e.g.,