The full potential of rapeseed products has not yet been realized because of the presence of certain toxic compounds. This paper reviews development of low erucic acid rapeseed, and the extensive experimental scrutiny to which this oil has been subjected. The significance of the presence of gluocosinolates as well as their decomposition products (isothiocyanates and oxazolidinethiones) in rapeseed meal is also discussed. Various methods for removing these toxic constitutents from the meal are reviewed.