Oats in United States

Over the centuries oats were recognized as an excellent grain for feeding livestock an poultry.

Over75% of the world crop consists of cultivars of Avena sativa (“white oats”) or Avena byzantine (“red oats”), which are either spring or winter crops depending on the location and climate.

They were introduced in the United States around 1600 by English settlers, who raised oats throughout the northern colonies.

In the United States, a majority of thee planted oats crop (around 60%) never leaves the farm, being harvested for feed use or serving as a forage crop. The remaining 40%, that is harvested and shipped in commerce is believed to go about equally to milling for human food and to the racehorse trade.

Most of the total pat crop is used as feed for livestock and poultry. A smaller share is used for rolled oats, meal, ready to eat breakfast cereals, and oat flour.

Oat grain also is an ingredient in a wide range of food products including porridge, cookies, breads and muffins, crackers and snacks, beverages, meat extenders and baby foods.

Most of the oats grown in the United States come from upper Midwest, North and South Dakota, Minnesota, and Wisconsin. These four states represented 63% of the total US production. Most oats produced in the United States are white oats, although red and gray oats are also produced.

The best oats for milling exceed the minimum Grade 1 in certain respects, having a test weight 0f 38, a minimum sound count of 96%, and a maximum of 3 % foreign material.

The protein level and protein efficiency ratio of oats are among the highest of the cereal grains. Although these are positive attributes in term of human nutrition, they do not enter into the grading standards, nor are they pricing considerations except by special contract.

This reflects traditional oats as a source of calories rather than of protein for animal feed, with crop breeder and growers one interested in yield and grade not protein. As a result, the U.S crop is lower in protein by 2% or more that it was earlier on the century.

Similar variations on other attributes such as dietary fiber and B-glucan have been reported informally. They are high in mineral content and in several vitamins, especially the B-complex.
Oats in United States