Several samples are taken with a grain probe in an attempt to obtain a representative sample of the oats in the transport vehicle. Among the characteristics typically examined are test weight (Ib/bu), sound count, kernel width, and evidence of infestation.
Oats to be milled for human consumption should be plump, sound and free from heat damage, foreign odors, wild onion seed, smut, must and molds.
The test weight of the oats is very important because it is a measure of the amount of groat or berry present. Test weight as measured by weight per volume is an approximation of true density. Its use in grain marketing has a long history dating back to France.
Higher test weight s translates to higher quality. Milling oats should weigh at least 36Ib/bu and preferably more.
The proportion of the groat to the whole oat is known as the groat percentage. Since then groat is the portion processed for human food, a high groat to hull ration is desired. This ratio can vary greatly.
The sound count is defined by government: as including “kernel and pieces of oats kernels (except wild oats) which are not badly ground damaged, badly weather damaged, diseased, frost damaged, heat damaged, insect bored, mold damaged, sprout damaged, or otherwise materially damaged.”
The width of the oats is important because thin oats have a lower groat content. The width is measured with screens with slotted openings. If the evidence if insect infestation is found, treatment utilizing approved fumigants must be initiated.
Acceptable oats are then passed over a receiving separator to remove field trash, such as corncobs or other coarse materials, and to remove some of very fine material, such as chaff dust.
To obtain the best quality, the miller will specify test weight of 38 lb per bushel, sound count of 96% or better and foreign material of 3% or less.
Receiving test of oats
