Frey, Kenneth J. Department of Agronomy, Iowa State University, Ames, Iowa.
Simons, M. D. Department of Botany and Plant Pathology, Iowa State University, Ames, Iowa.
Uebersax, Mark A. Department of Food Sciences and Human Nutrition, Michigan State University, East Lansing, Michigan.
- Origin and description
- Cultural practices
- Preheating and dehulling
- Groat flaking
- Links to Primary Literature
- Additional Readings
An agricultural crop of the genus Avena grown for its grain and straw in most countries of the temperate zones of the world. Oats (Fig. 1) belong to the order Poales (Cyperales), family Poaceae (Gramineae), and genus Avena. The most important crop species is Avena sativa, known as the common oat. The major oat-producing countries include Russia, Canada, Poland, Finland, Australia, and the United States. The crop is raised for grain in the major oat-growing states of the midwestern United States (Iowa, North Dakota, South Dakota, Minnesota, and Wisconsin), whereas it is used for pasture or a combination of pasture and grain in the southern states (Texas, Oklahoma, and Georgia). About 90% of the annual oat grain production is used for animal feeds, and about 10% is processed into food for humans, for example, oatmeal and other cereal products. See also: Animal feeds; Cereal; Cyperales; Farm crops; Grain crops; Grass crops; Poales
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