1

CONTENTContribution page

Preface: Oats have a future 2–3

The market is growing 4–5

Oats – the all rounder in the modern nutrition 6–9

Healthy aspects of oat consumption 10–12

Quick recipes with oat flakes, sweet 13

Oats for horses – with good quality an optimal forage 14–17

The versatility of oats 18–19

The most important summer crop in the organic farming 20–25

The use of oats in the crop rotation 26–30

The origins of cultivated oats 31

Reducing costs with the top crop 32–35

Cultivation of oats in Germany 36–43

Cultivation of spring oats in North West Germany 44–47

10 hints for the successful cultivation of oats in altitudes 48–51

Oat production in Sweden 52–54

Quick recipes with oat flakes, hearty 55

Winter oats, production in Ireland 56–57

Oat production in Poland 58–60

An oat breeder introduces himself 61

Oat breeding – where does the journey go? 62–65

Professional advertisement for “the Jack of all trades“ 66–67

Author lists/imprint 68

2

3

And, cultivation of oats is worthwhile initself! Because quality oats are increa-singly in demand and in many places ahighly-profitable market grain. In addi-tion, margins compare favourably withwheat and finally, very small productioncosts and the enormous following crop.Close crop rotations with high wintergrain portions have become increasinglyunder pressure in recent years: The yieldsvary ever more strongly, the costs rise,also increasing resistance problems withplant protection products require inte-grated cultivation procedures with “heal-thy” crop rotations.

The SAATEN-UNION GmbH avows itselfto various, healthy crop rotations – andacts! Breeding programs even for morespecial and more extensive kinds of graincontribute considerably to the fact thatdiversified crop rotations can be countedon in the future. A good example for thisis oats, where the SAATEN-UNION is en-gaged intensively and internationally to-gether with her partner Nordsaat Saat-zucht ltd. regarding the future of this ir-replaceable cultivated plant.

Whether fodder or industrial oats, yellow,white or black oats, extremely stable semidwarf forms or suitable varieties for theorganic farming – for each cultivation si-tuation and each use there are suitable,efficient varieties! Crop farming advisersfrom different cultivation areas describeadapted production procedures; specialprojects dedicate themselves to the rota-tional position of oats and their econo-mics. At the same time various utilizationpossibilities are clearly presented. Nutri-tional scientists report on the health-pro-moting effect of oats, feeding experts ona balanced horse food with oats, arablefarmers on the possibility of the completeplant use as basic fodder for ruminantsand also for biological gas facilities. Thisbrochure is designed to turn the breedingprogress into good agricultural practice.

With kind regards

Marcus Iken, SAATEN-UNION GmbH

OATS HAVE A FUTUREOats are one of a kind and irreplaceable! No othergrain offers so many advantages for healthy nutrition and healthy crop rotations. At the sametime oat production is particularly pollution free:due to the more efficient root system and the high disease resistance a minimum of fertilizationand plant protection is sufficient for high yields.

4

Internationally the employment of oatsfor food purposes has risen for several ye-ars. The four most important cultivationcountries of the oats world market are Ca-nada, the USA, Finland and Sweden. Inthis land's group the use of peeling oatsrose between 2001 and 2007 around22 %, while both and fodder oats the as-signed quantity and export oats substan-tial went back (see tab. 1). Also in Ger-many the employment of oats for food

purposes has risen in the past years. Bet-ween 1997 and 2007 this usage becamelarger with at around 88.000 t, this cor-responds to a rise of around 47 %. Thusat present 26 % of all inland oats are usedin the food industry. The positive trendcan be seen from the development of theGerman cereal market (tab. 1). Thus theentire market rose alone between 2007and 2008 around 1.8 %, which is to duehowever exclusive to the intensified con-sumption of rolled oats and Muesli.

Quality countsThe oat mills have had an increase accor-ding to the information for processingsuitability which meanwhile reflects itselfalso in the describing variety list. There-fore there is a clearly more comprehen-sive description of the quality since 2008in Germany for licensed oat varieties. Forthe dehulling suitability of oat varietiesand relevant parameters of thousand-grain measures, grading, husk measuresand content of non-dehulled grains are il-lustrated. Newly taken up were also theimportant criteria of hectoliter weight

THE MARKET IS GROWING!Changed consumption habits and increasing health awareness is allo-wing oat consumption in the food industry to rise. This trend can be observed national and internationally. As oats find an increasing interestas a good break crop and we see them appear more frequently in rotati-ons they could see a small cultivation renaissance in the next years. In addition however, productive and high-quality milling oats are neces-sary.

Source: BRANDAU 2006; ² = inclusive seed oats

Fig. 1: Oats used in the big 4 statesCanada, USA, Sweden and Finland

Mio

. t

12

10

8

6

4

2

02000/2001 2002/2003 2004/2005 2006/2007

peeled oats2 fodder oats exports overall total

5

white oat variety IVORY has in the last ye-ars become the second largest oat varie-ties in the cultivation in Europe. A yellowoat variey with “leading potential“ is al-ready in view. The Rubin mill in Baden-Wuerttemberg submitted a technologicalsampling of yellow oats called SCORPIONin the year 2008 and obtained the follo-wing outstanding results: Yield 71 %;non-dehulled grains 0.3 %; Trimming0.2 %; hectoliter weight weight 60.9 kg.With these extraordinary numbers in con-nection with a good stability and out-standing yields this varietie has the po-tential to develop in the coming years toa main varieties for the oat mills in SouthWest Germany.

45 Million euro sale potentialGermany imported already in the year

2007 altogether more than 250.000 toats, with priority for the oat mills. Thiscorresponds to an import value of appro-ximately 45 million euro. The productionof quality oats offers thus for the domes-tic farmers many lucrative chances. Alsothe good preceding crop should be in-cluded by oats into the economic view. InGermany high-quality quality oats placesare available, with which one can veryprobably compete with quality oats im-ported from the foreign country.

Dr. Steffen Beuch

weight in the trade, which is less mea-ningful however regarding the processingsuitability.

Tab. 2 represents the average quality clas-sification of common and new oats varie-ties on this basis. Due to the extraordi-nary balance in the characteristics the

Source: GfK, German association of breakfast cereal producers,rice and oat millers

Tab. 1: Cereal market in Germany2008 comp. Balance Total Volume

to 2007 2008

Grain products total

+ 3,927 t + 1.8 % 216,373 t

Rolled oats + 1.945 t + 5.3 % 38.514 tMuesli + 4.738 t + 6.5 % 78.111 tTraditional cereals - 2.756 t - 2.7 % 99.532 t

Source: based on classifications of the Federal office of plant varieties

Tab. 2: Average quality classificationof selected oat variations

IVORY

SCORPION

Flaemingsprofi

HUSKY

Max

CANYON

Flaemingsgold

KWS Contender

ARAGON

Dominik

middle score5 6 7 8

6

The customers of the German oat mills,the food retail trade and wholesale, theprocessing industry, and at the end theconsumers, place high requirementsagainst quality and exterior appearanceof the food from oats. So that the healthyappearance and the natural nutrientstructure of the oat grain in the final pro-duct can be guaranteed, the oat mills puta special value on the perfect conditionof raw oats.

In the oat mills the delivered raw oats arefirstly cleaned and sieved to be freed fromany foreign grain and trimmings such assmall stones, straw or the like. Afterwardsthe husk of the oat grains is removed. Theoat grains go through a peeling machine,in which the grains are hurled by centri-fugal energy to the external wall. At thewall a percussion ring sits, by which thehusks are loosened from the grain. Sub-sequently, the oat grains are kilned, mois-turized and dried again. With the kiln thephysical characteristics of the grains arechanged in such a way that they can berolled out to flakes. Beyond that the fat-

splitting enzymes in oats are deactivated,whereby it is prevented that oat products,which have a relatively high natural fatcontent become fast rancid. Thus the du-rability is extended. During the thermaltreatment the oats strength is unlockedand the oat product becomes a more di-gestible better product. In the kiln it de-velops also the typical nut-like flavor.

OATS – THE ALL ROUNDER IN THE MODERN NUTRITION.Food products from oats stand today on many consumer’s breakfast tables – in addition, the product variety makes its use possible in other meals. How is a tasty food derived from raw oats?

7

Oat quality for the oat millsSince the natural character of the grainremains visible in the final product, thequality of raw oats for the processing oatmills is of great importance. Simple cha-racteristics and criteria which can be de-termined easily are for example the smellof the oat grain, which must be fresh aswell as the typical grain odor, and thebeautiful bright typical color of the corewithout any dark discolorations.

Due to the rising costs in research andtechnology, logistics, as well as in sellingand marketing the oat mills must arrangethe economy of their production optimal.Therefore peel ability and trimming playan important role: the grain should be ea-sily well to peel and the portion of foreigngrain as well as of other trimming, likeweeds or crops, should be as small as pos-sible.

A to high amount of rejects due to de-husking grain and additional grading pro-cesses are timely and costly.

The grain size is important for both kindsof rolled oats. Oats which are full of seeds,rolled oats or large sheet flakes are squee-zed out from the whole de-husking cores.An even oval form can be obtained parti-cularly from a beautiful large grain. Fortender rolled oats or small sheet flakes theoats cores are cut first into small pieces –the so-called groats. Subsequently, thesmall pieces are then rolled into flakes.Cutting up to groats is likewise easier witha larger grain. Apart from the characteris-

tics mentioned are also grain fraction, hu-midity and hectoliter weight weightwhich are further evaluation parameters.The hectoliter weight is primarily an im-portant one, but not always the main de-cision maker. All the criteria flows into theevaluation of the raw oats for the foodprocessing.

Tender and full of seeded rolled oats willbe “purely sold” and can be used by theconsumer in many ways such as:• for a self made Muesli• for Porridge,• in bread and baking goods, e.g. as re-

placement for approximately a third ofthe flour or for nuts,

• in potting, meatballs and lots more.

Rolled oats are sold to the processing in-dustry and find themselves in the super-market shelf again as:• Edible and ready mixed mueslis and

muesli bars,• in Cereal products, as extruded Flakes

or pummeled products,• in oat cookies etc.

Further products of oats are:Oat food bran: It consists to a large ex-tent of the outer zones and the seedlingof the oat grain and is offered as semo-lina or as soluble flakes.

Oat flour: For this the flakes or grain willbe grinded finely. Oats flour can be ad-ded to other grained flours in bread mix-tures.

8

Extruded Cereal products: Here the oatflour and further added products are coo-ked to an aqueous paste and afterwardspressed under pressure into a compres-sion screw (comparable with a mincer).When pressing the paste, it can be differ-ently formed by employment of stencils.With the withdrawal evaporates the wa-ter, the product solidifies itself, it is crispyand durable.

Puffed up Oat cereals: Whole oat grainsare pressurised and steamed then by sud-den decrease of pressure the water eva-porates and the starch is converted. Thegrain inflates and solidifies. .

Oats as a nutrient provider and ever-y day life companion.

Mineral nutrients and vitaminsMineral nutrients and vitamins are essen-tial for numerous vital functions in thebody. Humans cannot produce manythemselves; therefore they must com-pensate this with food. Rolled oats arerich with mineral nutrients like magne-sium and phosphorus, also micronu-trients such as iron, zinc and copper aswell as at the vitamins B1, K and folic acid(vitamin B9).

CarbohydratesCarbohydrates are essential suppliers ofenergy. The oat grain contains above alllong chained carbohydrates, which aresplit up slowly into the sugar componentglucose and delivered thus slowly into theblood stream. Thus the body feels longerfull and it does not enter any abrupt lossof power.

Dietary fiberSince rolled oats are always processedfrom the full grain, they contain valuabledietary fibers. The soluble dietary fibersfor example beta glucose bind liquid andprotect by its thickness the mucous mem-brane of the digestive tract.

Over their large area surface they forexample absorb bile acids and promotetheir elimination. The body must formnew bile acids with the help of choleste-rol, whereby the cholesterol limits can beheld on a healthy level. The insoluble die-

9

tary fibers rise up and cause intestine acti-vity and digesting.

The European authority for food security(EFSA) recognized in October 2009 a pu-blished scientific appraisal of the effectsof the soluble dietary fiber beta glucosein oats. The EFSA confirms that a cause ef-fect relationship exists between the con-sumption of beta glucose and the re-duction of the cholesterol concentrationin the blood.

ProteinProtein is a vital raw material thatamongst other things is the organism forthe metabolism, which structures the fa-bric and muscles as well as for the main-tenance of the physical efficiency. In con-nection with milk and milk products thebiological priority of the oats own proteinis meaningfully supplemented by animalprotein.

Well suppliedResearch institutes for child nutrition inDortmund (FKE) gave the optimiX® sealto the oat breakfast for children. “The cri-teria for optimiX® are fulfilled”, describedDr. Mathilde Kersting, deputy chief of theFKE, “an oat breakfast has plenty of ve-getable fiber as a basis (tender rolled oats,cornflakes or oat flakes, hazelnuts), it con-tains pure full grain products, in additionfresh fruit (apple, banana) and with lowfat milk products (milk, yogurt).“

Oats for the well-beingA balanced nutrition with food from oatsis also an ideal component for a well pro-portioned body, a smooth skin, beautifulshining hair and a positive radiant emis-sion. An oat breakfast can contribute e.g.to weight management. Studies haveproven that people who have breakfast inthe course of the day have less hungerand take in less food itself and are alto-gether slimmer. For smooth skin and he-althier hair, the B-vitamins contained inoats can work. Thus one can feel withinyour own body fit and well!

Federation of Manufacturers of nutrientsand cereals

10

Cholesterol sinking effect of oats.Many positive nourishing and physiologi-cal effects of oats are due to the solubledietary fiber Beta Glucan. This dietary fi-ber group occurs in the oat grain usuallywith the content between 4–5 % in theoat dry substance. The Beta Glucan cau-ses a lowering of the cholesterol limit inthe blood. Increased cholesterol contentis a factor for risk of arteriosclerosis andcoronary heart illnesses. In particular “theunfavorable“ LDL cholesterol is lowered,while “the good“ HDL cholesterol ishardly affected. Several mechanisms arediscussed for the effect of the Beta Glu-can:

• The soluble dietary fiber obstructs theadmission of cholesterol and bile acidsby the intestine epithelium.

• Beta Glucan reduces the return absorp-tion of bile acids from the Ileum (lowersmall intestine section), whereby the

liver uses the increased cholesterol fromthe blood for the bile acid formation.

• In the large intestine sections of theBeta Glucan is converted from intestinebacteria to short chained fatty acids,which are absorbed. They cause an in-hibition of the cholesterol syntheses inthe liver (Hampshire 1998, Theuwissenand Mensink 2008).

The cholesterol sinking effect of Beta Glu-can was seen in many studies, so that theFood Drug administration(FDA) has a cer-tified Health Claim* for oat products: So-luble fiber from foods such as whole oats,as part of a diet low in saturated fat andcholesterol, may reduce the risk of heartdisease. Oats products in the UnitedStates may lead this Claim, if the con-sumption portion of the oat product con-tains at least 0.75 g of Beta Glucan. At le-ast 3 g of Beta Glucan per day must betaken up with a product in order to causethe favorable effect. The product must

HEALTHY ASPECTS OF OAT CONSUMPTION.The oat grain possesses a very good nutritional profile: The protein content is usually between 12–16 %, the lipid content amounts to usually 5–9 % of the oat dry matter. The oat lipid contains predomi-nantly unsaturated oil and linoleic acid. The oat grain has the highestvitamin B1-concentration and also high levels of calcium, phosphorus,magnesium, iron and zinc compared with other varieties of grain(Hampshire 1998).

* health-referred data concerning food

11

further contain a low content of fully fattyacids and cholesterol (FDA 1997a, b).

Further physiological effectsthrough oats.Beta Glucan delays the emptying of thestomach and decreases blood glucoseand insulin rise after a carbohydrate con-tent food (Juvonen et al. 2009). First in-vestigations show that for this effect at le-ast 4 g of Beta Glucan are necessary perday (Granfeldt et al. 2008). This effect isin particular favorable for patients withdiabetes mellitus type 2.

In addition Beta Glucan has a positive ef-fect on the immune system. In animal ex-periments it was shown that Beta Glucanmade of oats activates macro phages(phagocytes) and increases the immunedefenses. Beta Glucan creates a decreaseof the antiviral activity of macro phages,

which is released by physical stress,(Murphy et al. 2008). For the study of theimmune-modulating effects further in-vestigations are necessary.

A further group of active substances inoats are the avenanthramides, which oc-cur only in oats. Investigations show thatsome avenanthramides can contribute tothe prevention of the arteriosclerosis. Theproliferation (growth and increase) of thesmooth muscle cells in the arteries andveins and impaired nitrogen monoxide –(NO) – synthesis is a critical process in thedevelopment of a arteriosclerosis. First in-vestigations show the fact that the proli-feration of the smooth muscle cells in thearteries and veins decreases some of theavenanthramides in the smooth musclecells and endothelial cells the NO forma-tion of the Aorta increases (Nie et al.2006).

Products made of oats are often full grainproducts. Epidemiological studiesshowed that regular consumption of fullgrain products can decrease the risk ofcoronary heart illnesses and some cancerillnesses. In the United States a HealthClaim* is certified for full grain products:Diets rich in whole grain foods and otherplant foods and low in total fat, saturatedfat and cholesterol, may help reduce therisk of heart disease and certain cancers.The oat product must show at least 51 %full grained added product. Furthermoreonly small contents of fat, full fatty acidsand cholesterol may be available in theproduct (FDA 1999).

Literature

FDA: Federal Register 62 FR 3583, January 23,1997 - Food Labeling: Health Claims; Oats andCoronary Heart Disease Final,www.fda.gov/Food/LabelingNutrition/Label-Claims/HealthClaimsMeetingSignificantScientificA-greementSSA/ucm074719.htm,1997a.

FDA: Federal Register 62 FR 15343, March 31,1997 - Food Labeling: Health Claims; Soluble FiberFrom Whole Oats and Risk of Coronary HeartDisease; Final Rule, http://www.fda.gov/Food/La-belingNutrition/LabelClaims/HealthClaimsMeetingSignificantScientificAgreementSSA/ucm074514.htm,1997b.

FDA: Health Claim Notification for Whole GrainFoods, http://www.fda.gov/Food/LabelingNutri-tion/LabelClaims/FDAModernizationActFDAMA-Claims/ucm073639.htm, 1999

Granfeldt Y., Nyberg L., Björck I.: Muesli with 4 goat beta-glucans lowers glucose and insulin re-sponses after a bread meal in healthy subjects. EurJ Clin Nutr. 2008, 62, 600-607.

Juvonen KR., Purhonen AK., Salmenkallio-MarttilaM., Lähteenmäki L., Laaksonen DE., Herzig KH.,

Uusitupa MI., Poutanen KS., Karhunen LJ.: Visco-sity of oat bran-enriched beverages influences gas-trointestinal hormonal responses in healthy hu-mans.J Nutr. 2009, 139, 461-466.

Murphy EA., Davis JM., Brown AS., CarmichaelMD., Carson JA., Van Rooijen N., Ghaffar A.,Mayer EP.: Benefits of oat beta-glucan on respira-tory infection following exercise stress: role of lungmacrophages. Am J Physiol Regul Integr CompPhysiol. 2008, 294, 1593–1599.

Nie L., Wise ML., Peterson DM., Meydani M.:Avenanthramide, a polyphenol from oats, inhibitsvascular smooth muscle cell proliferation and en-hances nitric oxide production. Atherosclerosis.2006, 186, 260–266.

SNF – Swedisch Nutrition Foundation: Healthclaims, In the labelling and Marketing of Food Pro-ducts, Ideon Research Park, Lund, Sweden, 2004;www.snf.ideon.se.

Theuwissen, E. R. P. Mensink.: Water-soluble die-tary fibers and cardiovascular disease. Physiologyand Behavior 2008, 94, 285–292.

12

The high content of dietary fiber in oatshas a favorable effect on the intestine mo-bility and reduces the risk of a obstipation(blockage). For this the food must supplyat least 5 g of dietary fiber per day (SNF2004). For full grain oat products with adietary fiber content of 7–9 % this is pos-sible with usual food composition.

The special characteristics of oats are seenin the products of fully grained oats withtheir nut-like flavor and are not onlygood-tasting, but also are a very goodnutrient composition which contributetowards a healthy nutrition.

Professor Dr. Jörg Hampshire

13

In this booklet there is much to read about how healthy oats are also for the human nutrition.Here we would like to suggest to you a few established baking recipes, which not only aretasty and nutritious but also in addition are very quick to create.

Almond oats cookies:Ingredients: 125 g butter, 150 g sugar, 1pinch of salt, 1 pack vanilla sugar, 2 eggs,100 g chopped almonds, 100 g soft tenderrolled oats, 1 tea spoon baking powder, ap-prox. 100 g flour (depending upon size ofthe eggs)

Sugar, room temperature butter, vanilla sugar,and salt all mixed together until it forms afluffy matter. Gradually add the other ingre-dients until the paste separates itself from theedge of dish and one can form it with damphands. Form small pastry balls and leave themenough space on the greased baking tray (oralternatively use baking paper).

Baking: 190 °C, approx. 15 minutes

Quick recipes with oat flakes

Oh dear – the optimal moment is missedand the cookies are too dark and too hard?Granny knew back then ways to help withapple slices which she placed together withthe still warm (!) cookies into a tinplate box.Distribute the apple slices well and after ap-proximately 2–3 hours take again out of thebox. Change the cookies then into anotherbox so that any possible existing humidity atthe edge of the tin does not lead to prema-ture decay.

Variances of classical oats cookies:Ingredients: 500 g of fully seeded rolledoats, 250 g butter, 150 g sugar + 1 tablespoon of honey or 200 g sugar, 1 packageVanilla sugar, 3 medium sized eggs, 1 teaspoon of baking powder, so much flour thatwith the spoon small balls can be formed(approx. 80–100 g)

Heat up the butter and add the rolled oats,stir well. Mix well the sugar, honey, and va-nilla sugar with the eggs and join togetherwith the cooled off rolled oats. With 2 teaspoons create small pastry balls on the me-tal baking sheet. Leave some distance bet-ween the balls because the whole thing wi-dens out somewhat.

Baking: 180–190 °C, approx. 10 minutes(with small cookies) – 15 minutes (with lar-ger cookies and the short crust variant).Cookies should come lightly yellow out ofthe oven otherwise they become too hard.Take immediately of the metal baking tray.

Variants:• With more flour the cookies will be more

short crust typical and somewhat morefirm so they can be better formed.

• With 350 g of rolled oats, 100 g raisinsand 50 g nuts it slowly becomes more ofa muesli type biscuit.

14

Shining skinThe oats grains have the ideal size andchewing firmness for horses. Crimping ofoats has only with already substantialtooth damage any advantage. For heal-thy horses an intensive chewing proce-dure is quite positive. With its high huskshare, oats supply at the same time alsoimportant additional raw fiber content tothe horses. Oats are rich with unsaturatedfatty acids and mucilage’s which can havea particularly positive effect on the meta-bolism of the animals: The skin shines, theintestinal mucosa is protected and ferti-lity improves. Also protein quantities andquality are usually sufficient for all agegroups. With young foals and with mareshowever the temporary addition of an au-xiliary animal food with a high proteinportion is recommended. For high per-formance horses oats can be added alsoto the mixture fodder.

Always supplement with mineralfodderDespite all the advantages – with the mi-

neral material content of oats exists theneed for optimization, because oats areabove all, very calcium-poor. Only onegram calcium is in average in a kilogramof oats. With approx. 3.2 g phosphorusper kg oats exists a phosphorus relations-hip of less than 1:1. For an optimal mine-ral balance for the horses, the calciumphosphorus relationship should lie howe-ver at almost 1.8 to 2 to 1.

Oats contain besides that only a few ofthe fat-soluble vitamins A and D and aresodium-poor. Although the content of Ly-sine and Methionine is very high compa-red with all other varieties of grain, thequantities are at least usually to small foryoung foals.

In the ideal horse food there is a mineralfodder and/or in winter an added vitaminmineral fodder. A too one sided oats/hayfood could lead otherwise on a long-termbasis to metabolic damage. As previouslymentioned, is not needful to crimp theoats. In addition by crimping, the vitamin

OATS FOR HORSES – WITH GOODQUALITY AN OPTIMAL FODDER.Oats, over centuries the most important source of food for humans, are and remain an important horse fodder. In order to maximise its advantages and to erase any disadvantages, careful handling of this raw material is necessary.

15

E is used faster and the grain becomesfaster rancid. If at all, it is advisable to pre-pare in each case few daily portions anduse these briskly.

Do not over feed the HorsesAltogether the digestibleness of oats isvery good. This grain is in addition verystrong in starch and too much starch atone time can lead to a disturbed diges-tion in the small intestine. Small horsesare here particularly susceptible to diar-rhea and cramp colic attacks. But there isa practice-proven method: Maximallyone pound of oats per 100 kg in weightwith a twice daily feed per day. Whoeverhas the possibility, should the weigh thehorses because the live weight is usuallyincorrectly estimated. With very highpower requirements for example with topclass horses in a tournament situation

they must be fed then with an auxiliaryfodder. Also in the mixture fodder oatscan be used up to 75 %. In principle thehorses must be moved and/or riddenwith each power fodder regularly. If this isnot possible, then the power fodderquantity is to be reduced and also for theavoidance of cross crate on the so calledstanding days clearly. With repetitiveCross crate* however each grain feedingshould be adjusted to the animals con-cerned.

Do you feel the “Oats sting”?The proverb “feeling the oats“ is probablydue to the good digestibleness and to theenergy thrust of the grain. The fact thatthere are also horses which react over-nervously in practice, even during thecorrect dosage and sufficient load of oats.Current investigations show that sugar-rich fodder (concentrated feed, grain, su-gar) can set endogenous mediator mate-rials free with the horse, which causes be-havior and can release over nervousnessfrom high dosages of this particularlyseeds for less stress-resistant horses. Lesssensitive animals do not react negativelyagainst oats.

Carefully store after the harvest Not in each year can oats of a good fod-der quality be cultivated. With bad qualitythe oat feeding can actually become pro-blematic – it is valid however in principlefor all fodder components. Above allwrong handling of fodder oats can leadto a high dust load and high germ con-tent. A high bacterial load refers to bad

RER and PSSM gene defect, more frequently with full blood and Western horses

Squeezed oats can only be stored a short time.

16

storage conditions. Oats must be driedon 14 % remaining humidity carefully af-ter the harvest; if it is transported overlonger distances then 12 % is necessary.Subsequently, a clean and dry storage isnecessary. The grain may not be stored

not differ in the fodder value for thehorse. With all the varieties the grain crosssection is light yellow to white. Grey ordark cross section and dark surfaces pointto mold fungi, such oats are easy to re-cognize and may not be fed. In principleno damp or musty polluted, loaded withmites or moisten portions to be used.Also this is generally valid for all varietiesof grain. With mite excrement many hor-ses can react with an asthma similar at-tack. Oats with earth, dust and weedroots should be cleaned before feeding.

The remainder of the fine dust is bestbound with dust sensitive animals in thecrib with a little water or molasses. Theagricultural inspection establishments of-fer today a practical examination of thetotal germ contents of fodder oats. It isworthwhile itself also to ask the fodderdealer for such test results. The bacterialload of the oats depends also on thehectoliter weight weight. Very light grains(< 46 kg/hl) have usually more protein, aincreased bacterial load and a reduced di-gestibleness, and should even not beused in feeding small horses any more.

Exact fodder value only with laboratory analysisFor horses, oats with a hectoliter weightweight of over 54 kg/l are generally re-commended. But newer studies show cle-arly that almost no connection exists bet-ween the hectoliter weight weight andthe actual energy content of the grain.With rising hectoliter weight weights itcan be generally observed a lighter waste

also in any damp stable air. In order to re-duce the bacterial load after the harvestand to bridge over the so-called sweatingphase so that the digestibleness is impro-ved of the grain, a minimum storage timeis generally recommended from six toeight weeks before feeding.

Observing the bacterial load On the fodder market there are white,yellow or black oats on offer. Black oatshave a little increased protein portion. Butaltogether the different color varieties do

Fundamentally, only clean and well smelling grainshould be fed.

17

by raw fiber content and raw protein con-tent and a slight rise of the raw fat con-tent. But between the size of the hectoli-ter weight weight and the size of theenergy content exist with oats almost nocorrelation.

In order to determine exactly the truefodder value of oats, elaborate laboratoryanalysis would be necessary, which is notworthwhile for customers of smallerquantities.

ResultWith examined quality and with additionof a vitamin rich mineral fodder, oats arean optimal horse fodder. The fodderquantity can be well adapted here to therespective need of the horses. The needshould be aligned however after the age,the achievement and after the characte-ristics of each single animal. Per day, withrepeated amounts no more than at themost one Kilo oats per 100 kg live weightis recommended.

Dr. agr. habil. Ines von Butler-Wemken

Versatility rider and farmer Kai Rüder,Fehmarn, uses oats for feeding hishigh efficiency horses.

“My power fodder rations, fromwhich my animals in the tourna-ment phase get 5–7 Kilos, contain40 % oats. Together with barley,pellets and corn flakes the powerfodder brings everything what isrequired from a high speed horse.In the rest phase however the cle-arly get less power fodder.

I appreciate oats in the food be-cause its well digestible, a higherfat content in relation to barley andshows more vitamins B.“

18

The advantages are obviousOats bring a row of underestimating ad-vantages compared with corn and othervarieties of grain:• As cool-tolerant C3-plant, oats grow

even if the warm needy C4-plants suchas corn or millet don’t. (e.g. Spring2005 and 2006).

• The temporally shifted developmentrhythm compared with corn extendsthe time window for the fermenting re-mainder yield. That saves constructioncosts, personnel expenditure and ma-chinery costs.

• Oats mature comparatively later com-pared with other varieties of grain in thestraw, the flexibility of the harvest dateis therefore larger than with other va-rieties of grain.

• Not to underestimate is the alternativegrain use in situations which do not per-mit harvest grain corn: If a lucrativemarket for damp biomass develops thiscan be served accordingly. If after a wellgrown spring, high silo corn yields areprognosticated then the threshed cornis the more worthwhile alternative!

Total plant silage as main cropThe Whole plant use as main crop forageis in cool locations – i.e. Altitudes – to be

considered. There is often no autumngrain possible after such a late harvest ofthe preceding crop. Besides that the avai-lable heat for corn or cultivation of sorg-hum is missing.

For this use of purpose there are favorableoat varieties with high grain yields and atthe same time a strong vegetative deve-lopment which do not mature regardinglarge harvest flexibility too fast into straw.Ideally here for example is the variety CANYON, which lets TDM (total dry mat-ter) yields between 10 and 15 t/ha.

Besides the punctual and not to thin so-wing is a sufficient N-supply is importantat the beginning of the vegetation and torun to seed in the order of magnitude ofaltogether the approx. 140–160 kg ofN/ha inclusive Nmin. A fungicide employ-ment is worthwhile with a very highdisease of running to seed. Herbicides canbe frequently saved; applications ofgrowth automatic controllers with CCCare to be used at the beginning of therunning to seed.

… or as secondary cultureIn well growing regions with around700 mm of precipitation can after the har-vest of winter grain total plant silage

THE VERSATILITY OF OATS.Oats can be used very flexibly as a complete high-energyfood: as pureseed, in mixtures or as whole plant silage.

19

(TPS) a second harvest be used to its fullpotential in the location. For this secon-dary oat harvest it has to be at the latestat the end of June with very high seedstrengths between 400 and 600grains/sqm for the reconciliation of thesmall tillering. Besides a strong fertiliza-tion with 80–100 kg N/ha is a combinedfungicide and insecticide treatmentagainst rust as well as lice virus as carriersindispensable. Multiyear attempts of the

SAATEN-UNION showed that the cultiva-tion of secondary crop is not very lucra-tive in most cultivation situations. Quickgrowing grasses like one year ryegrass arehere frequently the better alternative.

Thus you determine the optimalharvest date with oats TPSStarting from the bloom the Assimilate isnot blocked anymore as fibrous materialbut is stored as reserve material in thegrain. The energy content and the energyyield rise therefore steeply up to doughphase. Afterwards the increasing lignifi-cation makes the ensilaging more difficultand lowers the fodder value and/or themethane yields.

Crucially for a high methane yield and li-kewise for a high fodder value is thepunctual harvest date before any lignifi-cations. The optimal cut date lies there-fore in dry years with fast straw pro-duction towards the end of the milk-ripe.In better growing years with longer livingassimilation apparatus the optimal com-promise lies between yield and quality inthe beginning of the dough ripe stage.The grain coloring changes at this timeinto the typical kind of coloring. Graincontents are still soft, but can be squee-zed however as a whole from the seedbowl. If the straw begins at this time tobrighten up, the TDM-values of the totalplant lie approximately between 34–38 %. The more highly the DM-value, theshorter it must be chopped – the steelcow is not a ruminant animal!

Sven Böse

Oats are a safer cultivation option in cooler locationsand have a shorter vegetation time than corn, mil-let or sunflowers. With sufficient water above all thetype CANYON presents itself for oats. This genotypeconnects the highest grain and remainder plantyields with fast growing and comparatively highharvest flexibility.

20

Suitability of location and classifi-cation in the crop rotation

Large ecological spreadThe high adaptability to different conditi-ons and the modesty in relation to the lo-cation lead to a large ecological spread.Thus oats become both for middle limesoils and for sandy soils an attractive grainfruit. It’s frequently described higher wa-ter requirements are related by the suc-cessful cultivation on most differentgrounds.

Because the sumptuous root system witha high portion of fine hair roots makes avery efficient nutrient and water routingpossible. This ability is particularly in or-ganic farming is of great importance,since easily soluble mineral fertilizers arenot used.

Also oats appreciate the good conditionswith higher yields. On good locations it

competes however with fastidious varie-ties of grain such as wheat or barley. Onthe sandy grounds which serve a prefer-red cultivation of rye, it represents a wel-come alternation and is here quite aneconomic alternative. Grounds with fieldnumbers under 30 and bad water supplyduring vegetation are however only con-ditionally suitable for the cultivation ofoats.

Relevance in the enterprise is crucialOats are valid in organic farming as reor-ganization fruit and a relief for stressedgrain consequences from a plant healthview (stem break, black leg disease). Theclassification of oats into crop rotation ofthe ecologically enterprise depends on itseconomic excellence. This is determinedamong other things by the local conditi-ons and the associated productive capa-city. On sandy soils oats belong usually toone of the favoured varieties of grain andcan normally be here after leguminous

OAT – THE MOST IMPORTANT SUMMER CROP IN THE ORGANICFARMING.About 13 % of the entire oats surface was ecologically cultivated on theaverage the last years (approx. 20,000 ha). Organic agricultures growoats preferentially for the human nutrition. Beyond that it is an impor-tant component in fodder mixtures and silages from whole plants.

21

plants and their mixtures. On groundssupplied better with nutrients it is seen asrather an erosive fruit and stands ratherat the end of a crop rotation and not di-rectly after leguminous plants. A toosumptuous nutrient offer brings the dan-ger of stoppage and strong delay to theplant growth.

Oats for food production require favor-able conditions, which must be ensuredby the appropriate placement in the crop

rotation for optimal crystallization. In or-ganic farming cultivated oats are positio-ned and spread in mixed cultivation withcorn leguminous plants in the crop rota-tion like pure seed from peas or lupines.

Characteristics in cultivation underecological conditions

Use only healthy seedsSince untreated and usually ecologicallyincreased seeds are drilled, there is theoccurrence of seed birth diseases such assmut disease (Ustilago avenae), septorialeaf spot disease (Septoria avenae) and thehelminthosporium leaf blotch (Drechsleraavenae) which needs special attention.Therefore if possible certified seeds shouldbe used. During domestic production theplant existence must in every detail beexamined and the seeds if necessary alsobe examined in the laboratory.

Optimal sowing date is importantUnfavorable climatic conditions up togerminating and an extension of the ope-ning times increase the infection risk. Nutrient deficiency symptoms in the earlydevelopment arise whenever low tempe-ratures or dryness obstruct a punctualsupply of nutrients from the ground. Anoptimal sowing date is therefore crucial.

Weed control from ploughing to theharvestThe number of enterprises which managein organic farming ploughless is small. Insufficient ground loosening of thegrounds and stronger weed controlling

Cultivation of oats lupine mixture

22

are one of the main arguments for theplough. In particular short varieties of ce-reals such as oats and spring barley canbe a concern with strong weeding issuesif done ploughless.

Also in the organic farming late sowingvegetation means a loss of profit and har-vesting. But a de-emphasis of all the pro-cessing steps up to the sowing can servethe controlling of the weeds. Each pro-cessing step contributes to the germina-ting of weeds, which can be effectively re-duced with the next processing step.Seed bed cultivators and sowing shouldtake place at around 7–10 days after theseed furrow. Winter furrows are towedabout 10 days before the sowing withsuitable devices. An early sowing of oatsmay not be debited by an optimal seedbed preparation.

On the other hand the fear of weeds maynot lead to a late sowing in May.

After the sowing, mechanical care is inthe organic cereals farming the most im-portant vegetation accompanying mea-sure. The combing 5–7 days after the dril-ling is particularly effective. Weed seedsare then already germinated and can beso effectively controlled before the oatssharpens. A second combing course fol-lows if the plant is embodied in theground sufficiently and the danger of bu-rying oats plants does not exist anymore(three-sheet stage). Effective burying ofthe small weeds requires crumbledground and an appropriate driving

speed. Oats are relatively insensitive in re-lation to these measures.

Fig. 1: Influence of the seed strengthon the yield of oats (location Gülzow)

Yiel

d t/

ha

3.9

3.7

3.5

3.3

3.1

2.9200 250 300 350 400 450 500

Source: Gruber, Thamm & Michel 2003

Fig. 2: Influence of the seed strengthon the yield structural parameters ofoats (location Gülzow)

Shoo

ts/p

lant

s

9876543210

200 250 300 350 400 450 500

Source: Gruber, Thamm & Michel 2003

pan

icle

/sq

m

450400350300250200150100500

shoots/plants

panicle/sqm

Sowing strength grains/sqm

Sowing strength grains/sqm

Small seed strengths lead to lossesof profitThe sowing strength should not be tooscarcely limited and lie somewhat overthe grains indicated for conventional con-ditions (approx. 350 germ. grains/sqm).Thus the somewhat smaller yielding rateand the plant loss become balanced byCombing. Depending upon local condi-

23

tions a seed strength with oats of up to400 grains/sqm a yield rise of 50 kg/haevery 50 grains/sqm each is possible(fig. 1). Since the tillering decreases withrising seed strengths, the number of ear-basic stems for each square metre riseshowever and the seed strength has a spe-cial meaning (fig. 2).

Different choicesIn organic farming oats with good tille-ring and fast young development as wellas a longer stature are preferred. Goodplant densities and longer plants suppressweeds effectively from the start to the ri-pening stage, in addition a long growingvariety supplies more straw.

Apart from the growth characteristics theutilization direction determines thechoice of varieties. The quality require-ments correspond to those for conven-tional commodity. For utilization as pee-ling oats, the varieties with a small huskparts are suitable. Not all varieties sup-plied from the field have an appropriatehectoliter weight weight of 54 kg, so thatpre purifying is mostly necessary, in ordernot to be giving away the better price.

Since there is no possibility of an effectivedisease control during the vegetation, theresistances of a certain variety are very im-portant. While with fodder oats pro-duction the yield is the crucial criteria forchoice, with peeling oats the quality re-ductions are taken here for granted. Usu-ally higher prices adjust the yield diffe-rences from appropriate qualities.

Cultivation of mixture with oatsOats are an excellent partner for the cul-tivation of mixture with non cereal crops.In comparison to the pure seed in the cul-tivation of mixture with oats the weedspressure is reduced and thus the harvest

Tab. 1: Grain yield (t/ha) and yield portions (%) in the locationTrenthorst

2003 2004 2005

Grain yield of the mixture

Field beans/oats 4.85 5.61 3.88

Portion of the components

Field beans 4.5 4.7 1.7Oats 5.5 5.3 8.3

Source: Böhm & Berk 2006

Cultivation of oats oil flax mixture

24

has a more worthy existence. With con-ventional leafed pea varieties it serves alsoas supporting fruit. The cultivation of themixture with leguminous plants makesboth a grain fruit harvest and dough ripeharvest possible with ensilaging follo-wing. The seed strength of the oats de-pending on local conditions can be redu-ced from 100 to 150 germ. grains/sqm.With lupines or peas however two thirdsof the pure seed quantity is necessary inorder to reach a leguminous part of at le-ast 30 % in the harvested crop. With thechoice of seed depth, seed date and ca-

ring measures, compromises must befound. Ripe times and stature height ofthe varieties must be planned. Attemptsshowed that both grain and dry weightyields and the portions of the respectivemixture partners are subject to strong ye-arly fluctuations. Oats can work in suchmixtures strongly compensatory and ad-just for example weather related smallyields of leguminous plants (tab. 1).

The use of oats and leguminous mixturesas a whole plant can represent an alter-native to the grain use of the mixtures.The harvest of the entire above groundbiomass is already in the dough ripe stageand leguminous. The dry weight yieldswith lupines were over the yields of peasbecause of the location Gülzow (fig. 3).The quality of these silages correspondedto the requirements to exclusive basicfodder for mother cows and sheep out-side of the lactation (tab. 2).

Experiences are present also with the cul-tivation of oats in the mixture with oilflax. Mono crops with oil flax are fre-quently strong with seed weeds like white

Dry

mas

s yi

eld

t/ha

9.08.07.06.05.04.03.02.01.0

0Peas +oats

Lupines +oats

Peas +springbarley

Lupines +springbarley

Source: based on Titze & Gruber, 2006

Gülzow 2002–2004

Fig. 3: Dry mass yields from the different TPS mixtures

Tab. 2: Dry mass yields, raw nutrient contents, digestibility and energy from the whole plant silage Average values of the years 2002–2004

Mixture Dry matter (DM) Crude protein Crude fibre Starch ELOS Energy Dry mass% g/kg DM g/kg DM g/kg DM g/kg DM NEL ME t/ha

P/O 34.9 100 266 92 521 4.94 8.50 6.0 Lu/O 30.0 102 258 103 579 5.40 9.23 7.2P/B 33.6 100 236 140 623 5.76 9.75 6.0Lu/B 27.0 116 255 103 600 5.56 9.45 7.8

target values 30–35 > 100 230–260 > 140 > 630 > 5.80

P: peas, Lu: Lupines, B: Barley, H: Oats

Source: based on Titze and Gruber 2006

25

LiteratureAnonymous (2008a): Bio-Strukturdaten 2007.ZMP ÖKOMARKT Forum Nr. 38, 19. September2008

Anonymous (2004 bis 2008): Anbaustruktur derÖko-Betriebe in Mecklenburg-Vorpommern. Minis-terium für Landwirtschaft, Umwelt und Verbrau-cherschutz Mecklenburg-Vorpommern

Böcker H. (2009): Zusammenstellung der Sommergetreideerträge aus Öko-Landessortenver-suchen der Landesanstalten und Landwirtschafts-kammern 2008, Dienstleistungszentrum Ländlicher Raum Rheinhessen-Nahe-Hunsrück, unveröffentlicht

Fig. 4: grain yield (t/ha) by cultivation of the mixtures

Yiel

d t/

ha

3.0

2.5

2.0

1.5

1.0

0.5

0Oats + Oil flax

Gülzow 2005–2008

from

Oats Oil flax

Source: Gruber 2009

pig weed (Chenopodium album) andfield ox tongue (Anchusa arvensis). De-pending upon the competition effect ofweeds and current weather the yields canvary strongly. Weeding and yield fluctua-tions are reduced by the cultivation in themixture with oats. Despite strong re-duction of the seed strengths oats werealways a dominant factor kind of fruit andsupply the crucial contribution to the to-tal yield (fig. 4).

Result• For the organic farming oats are the

most important kind of summer crop.• Its cultivation suitability’s for different

local conditions make it in many enter-prises an attractive healthy fruit.

• Oats can be particularly cultivated inpure seed and in the mixture with legu-minous plants and with other kinds offruit.

Here it can adjust weather related varyingyields of leguminous plants.• Thus it is not only interesting for the

grain use, but also as the whole plant.

Dr. Harriet Gruber

Böhm H. & A. Berk (2006): Bewertung ausgewähl-ter Leguminosen- und Leguminosen-Getreide-Ge-menge im Ökologischen Landbau hinsichtlich derErtragsleistung und des Futterwertes. MitteilungGesellschaft ,Pflanzenbau wissenschaften 18, 266-267 (2006)

Titze A. & H. Gruber (2006): Ertrag und Qualitätvon Öko-Ganzpflanzensilagen aus Sommerge-treide und Körnerleguminosen. Mitteilung Gesell-schaft für Pflanzenbauwissenschaften 18, 268-269(2006)

26

Oats are often wrongly evaluatedAbout 26 % of oats produced inland gointo food industry, tendency rising. Qua-lity oats can reach the price level of qua-lity wheat, so that in combination withhigh yields the economy of cultivation ofoats improves. Nevertheless oats haveonly one portion of 2,5 % of the grainsurface of Germany (Stat. Yearbook2008), since the value of oats in the or-ganization is not rated by crop rotations.The market performance and the amountcovered with oats are frequently toolowly estimated. The statistic yearbookshows one grain yield of 4.5 t/ha for oatson the average from seven years. Inpractice however 6.5–7.0 t/ha are on ave-rage frequently reached: The changescrucially the competitive position.

Alone the calculation of amount coveredwhich is a based representation of thecompetitive position is insufficient. Thiscontributed certainly the crop rotationsto narrow and align to the highest per-

THE USE OF OATS IN THE CROP ROTATION.

Besides the typical leaf crops above all le-guminous plants and summer crop pre-sent themselves to the crop rotation foran extension. Of a special relevance areoats, which can overtake the function ofa leaf crops in crop rotations.

Close crop rotations with high proportions of winter sown wheat andbarley have come in the last years more and more under pressure: Theyield increases are missing, particularly with winter wheat, the costs of fertilization, plant protection and cultivation have risen. Also the increasing resistance problems particularly with grass weeds suggeststhat crop rotation must become the center of importance.

27

formance. Profited from this has above allthe winter wheat. With respect to anyevaluation of cultivation of wheat there ishardly between leaf crops and stubblewheat although location dependent therecan be substantial achievement diffe-rences made.

Taking into consideration the en-tire cultivation system For the economy of a cultivation proce-dure the yield of the cultures is not cru-cial, but the cost-settled achievement ofthe entire cultivation system. Apart fromthe direct costs, in particular the costs ofthe work completion (see also articlepage 32–35). Both cost positions are de-termined by the crop rotation. A regularchange of leaf crops and cereal or of win-ter crops and summer crops facilitates thepreserving of ground work, also leads tothe saving of costs for fertilizers and plantprotection and increases the monetaryachievement of the crop rotation. Next tothe leaf crops as crop rotation, oats alsohave a special meaning. This covers onthe one hand phytosanitary aspects; on

the other hand in addition the position isaffected within the crop rotation and theutilization of the potential yield of oats.

Oats in crop rotationA view into older text books proves alsotoday the still common statement thatthe most favorable position in the croprotation is entitled to wheat – thus afterleaf crops. Oats are known as an “erosivecrop“ usually after the winter grain varie-ties. This unfavorable position in the ro-tation system is consolidated certainlybest by oats due to its good disaggrega-tion and acquiring ability for nutrients.However the optimal utilization is notpossible, the yield potential and yieldachievements stay thus lag behind thebest means.

How do the varieties of grain react afterdifferent early crops? The sequences leadto the substantial diminishing returns,which can only be reduced also by culti-vation, fertilization, plant protection etc.(tab. 1). The direct previous crops andthe combination of the preceding crops

t/ha % % % %

Winter wheat 4.63 100 66 81 65Spring barley 3.95 100 88 94 86Oats 4.04 100 76 95 71

Source: based on BACHTHALER, modified

Tab. 1: Grain yields (t/ha and %) of the varieties of grain on the average of five locations and six years attempting with different crop rotations.

Crop rotation form

Variety of grain Crop rotation over 50 % portion of the respective variety of grain MonocultureCultivation Cultivation after

oats and / or wheat

28

have for the yield formation a substantialmeaning (tab. 2). From the examined va-rieties of grain, oats are the best previouscrop for wheat (tab. 2, leaf crops – oats –wheat). As a function of the early cropsand preceding crops the yield reactionsexhibited characteristic differences bet-ween the cultures.

Positive yield effects in crop rotationThe resistance of oats against the impor-tant harming diseases like parasitic stembreak (Pseudocercosporella erpotrichoides)and black leg disease (Gaeumannomycesgraminis var. tritici) in close grain crop ro-tations makes it “comparable“ – with aleaf crops (tab. 3). Winter varieties ofgrain obtain therefore after the early cropof oats similar yields as after the leaf cropslike canola, sugar beets or leguminous.

The actual yield reaction however is addi-tionally affected by non pathogenic pre-vious crop effects such as nitrogenamounts, water supply and effects of theground structure. The tab. 4 shows infor-mation about the previous crop usage ofagricultural and cultivated plants for cul-tivation of oats and other selected varie-ties of grain.

Since oats react relatively small to diffe-rent preceding crops (tab. 1), it can be in-tegrated easily into the rotation system.Exceptions result in the case of an in-fection risk with the cereal cyst nematode(Heterodera avenae) or with bud andstem nematode (Ditylenchus dipsaci).Mono culture or a too close positioningin the crop rotation is to be avoided! Theoat portion should lie about max.20–25 %.

Consideration of close crop rotationDuring the economic evaluation by croprotations particularly two cost centers areto be considered: the direct costs such asseeds, fertilizer and plant protection andthe costs of the work completion. Whilesaving possibilities are to a large extentexhausted with the direct costs in closecultivation sequences, substantial savingpossibilities arise as a result of the inte-gration of more leaf crops or summercrops. Thus the costs of the work com-pletion can be particularly lowered duringpreserving cultivation up to the directseed. The earliest advantages of ploughlesscultivation procedures are to be expectedwith consistent cereal/sheet crop rotationor also with the change from winter crops

Tab. 2: Relative pre crop of leaf and cereal crops for winter wheat

Direct pre crops

Early pre Grain Sugar Potatoes Winter Silo corn Oats Summer Winter Wintercrops legumes beet rape barley barley wheat

Leaf crop 100 94 93 91 88 85 83 79 79cereal 97 91 90 89 86 83 80 75 75

Relative grain yield of wheat 100 = 6.87 t/haSource: BAEUMER 1992

29

and summer crops. In multiyear crop ro-tation attempts in combination with pre-serving cultivation procedures the croprotations canola - wheat - wheat - wheatin the plough system and the grain croprotation of oats - winter wheat - winterwheat - winter rye on the preceding crop

by winter canola and oats for the yield ofsubsequent wheat were examined. Asstandard of evaluation, the middle yieldachievement of the two stubble wheat inthe cultivation system canola wheat and3 x wheat (tab 5). The Preceding crop ofcanola /or oats for the Winter wheat wascalculated over the yield changes and theactually cost savings during fertilization,plant protection and work completion incomparison to the average value of firstand second stubble wheat. At the loca-tion Soest are presently canola and oatsin the respective cultivation system as thesame preceding crop. At the location Gül-zow there is however clearly more stron-gly pronounced differences. This is to bedue to the very small yield achievementabove all stubble wheat in the referencesystem. Both leaf crops (canola and oats)caused substantial increments with sub-

Tab. 4: Pre crop abilities of agricultural cultivated plants for selected varieties of grain

Successor crop

Pre crop Winter Winter Winter Oatbarley rye wheat

Winter barley - ± - oWinter rye ± o o ±

Winter wheat + ± o ±

Spring barley o ± o -Oat + ± + -Winter rape + + + + + + -Potatoes – late - + + + + + +Sugar beets - - + + + +Silo corn - + + +Peas + + + + + + -Luzerne - - + + +Red clover + + + + +Clover + + ± + +Multi year grasses - + ± + +

+ + very good, + good, ± satisfactory, o inexistent effect of pre corb, - not possible/notmeaningful, Source: based on Seifert, 1988, change

Tab. 3: Infestation of winter wheatwith black leg disease and stem breakin different groups of crop rotationson the average of five locations andtwo years

Group of crop rotations Infestation winter wheats(% of the stems)

black leg disease stem break

> 50 % winter wheat 33 % 50 %after spring barley 30 % 44 %after oats 10 % 38 %crop rotation 9 % 30 %

Source: Gliemeroth and Kübler 1973

sequent wheat, particularlyconvincingly in Gülzow.This result presented itselfas a central theme in all thefive examined cultivationsystems.

The change of sheet andcereals in a cultivation sys-tem changes the technicalexpenditures with the sub-sequent culture: very smallinterference intensity in theground, smaller fertilizingand plant protection costs,savings with the costs of thework completion. Additio-nally usually also the yields

30

rise. The advantage of oats lies in particularwith phytosanitary effects. Therefore oatsin cultivation systems have “a leaf cropscharacter“.

Early seed secures high yieldsThe advantages of cultivation of oats inextended crop rotations require locationspecific high grain yields. The most im-portant condition for it is the exhaustionof the available vegetation time over veryearly seed dates.

Working satisfactorily in some enterprisesis preserving cultivation to a date in Ja-nuary/February with weak frost into thealready prepared field in the autumn with230–250 germ able grains.

Tab. 5: Pre crop from rape and oats to wheat in relation to function of a management system and location, based on the average proceeds of the 1st and 2nd stubble wheat in the reference system plough, 2003–2005

management system/ Increment Cost savingscultivation sequence

kg/ha €/ha Fertilization Plant prot. Costs for Pre crop€/ha €/ha working €/ha value €/ha

Location Soest (North Rhine-Westphalia)

Rape-WW-WW-WW 90 9 16 35 - 60(plough system)

Oats-WW-WW-WRye 210 20 -12 -4 52 56(preserving)

Location Gülzow (Mecklenburg-Western Pomerania)

Rape-WW-WW-WW 1750 174 3 28 2 207(plough system)

Oats-WW-WW-WRye 2150 214 3 23 50 290

Source: Schneider and Lütke Entrup 2006

Result Only by a complete cost accounting ofthe entire rotation and use of the prece-ding crops oats can be correctly evalua-ted. In close crop rotations dominated bywheat can lead to economic improve-ment of the entire crop rotation.

Prof. Dr. Norbert Lütke Entrup

31

THE ORIGINS OF CULTIVATED OATS.As a weed the wild oats probably arrived with the barley from Asiathrough central Europe. In the Bronze age 2000 BC the Teutons and Celts began their cultivation. From selection and crossings the cultural forms were derived from its wild cousins.

These wild forms of our modern varietieshad to provide themselves for the harvestand sowing. Almost “a technical miracle“are for example Wild oats, the direct an-cestor of all modern oats: The grain sepa-rates itself time graduated from the pani-cle, it can spread by precipitous “untwis-ting“ to the curved beard and finally sowthemselves. In addition the rigid crossgrained and the spindle shaped particleshape, which makes the penetration pos-sible into the ground together with natu-ral ground movements. The grain “boresitself“ thus quasi into the ground.

As a weed the wild oats probably arrivedwith the barley from Asia through centralEurope. In the Bronze time 2000 v. Chr.the Teutons and Celts began with culti-vation. From selection and crossings thecultural forms resulted from the Wildoats.

By use of the direct purposeful breedingtreatment, the grain lost the mechanismsof self spreading.

32

Quality is in demand; this is valid also foroats! While fodder oats are noted in a 8-year average with 111.7 €/t, quality oatsbrought in the average of 123.5 €/t andlie thereby on comparable level such asbaking wheat (fig. 1). The oat yields can-not compete due to the shorter vegeta-tion time with winter wheat, however theproduction costs of around approxima-tely 250 €/ha are lower.

With a price level of 1.25 €/t oats therebymake 2.0 t/ha “good“. The expandedoats root possesses an excellent nutrientproportion. Even hig yields of over8.0 t/ha do not require any more than70–90 kg/N mineral N-fertilization. Thesmall remainder of nitrate contents afteroats regarding the adherence to the wa-ter framework guideline in the future in-creases its meaning.

REDUCING COSTS WITH THE TOP CROP.Oats are not only the least polluting cereal but at the same time pro-duction of high quality oats brings a good economic return. Grain priceson a level with wheat paired with small production costs bring highmargins – in addition comes the enormous following crop.

Fig. 1: Quality oats are in demandFarmer's prices oats, wheat, rye 2002–2009

Ann

ual a

vera

ge p

rices

in €

/t

01/02 02/03 03/04 04/05 05/06 06/07 07/08 08/09

230

210

190

170

150

130

110

90

70

Source: LK/BV/LL

Bread ryeFodder oatsBread wheatQuality oatsQuality wheat

8-year average prices €/t Bread rye: 115.70Fodder oats: 111.72Bread wheat: 126.97Quality oats: 123.45Quality wheat: 133.95

33

Basic nutrients are likewise better enclo-sed by the powerful oat root. Over a lar-ger portion of bio pores even the latecrops can profit. Besides that, oats are thehealthiest grain with the best weed sup-pression. Fungicides and even herbicidescan be used very purposefully, also in thehigh yield range the central costs usuallyremain under 50 €/ha (fig. 2). To befirmly taken into account against it is apunctual lice treatment against BYDV in-fection and in large collections a shorterstalk.

During the economic evaluation of oatsthe high preceding crop is to be conside-red - from this the advantages of mone-tary values result:• Oats have comparatively small previous

crop requirements and are ideal as clea-

ring away crop e.g. after wheat or corn.• Oats leave optimal mellowness owing

to the best soil shading and – well roo-ted. Wheat after oats threshes clearlymore than in the same sequence!

• Oats reduce the infection potential withfoot diseases (Black leg disease!). Fromit, above all wheat and triticale can pro-fit.

• As summer crops, oats reduce grazingproblems due to the resistance formati-ons and the reduced cultivation inten-sity.

For the following calculation, the prece-ding crop of oats with the sum of 60 €/hawas calculated rather reserved. The moreclosely and “winter resistant“ a crop ro-tation is, the higher estimated is the valueby a company basis.

Fig. 2: : Cost-curbing device oats Variable costs of selected market crops

1200

1000

800

600

400

200

0

Euro

/ha

Grain

corn

Silo

corn

start

ing

from

field

2)

Stub

ble

wheat

(B)

Grain

rape

Bakin

g whe

at (B

)

Hybrid

rye

Wint

er b

arley

Grain

pea

Sprin

g m

alting

barle

y1)

Quality

oat

s

190

wage beginning €/ha vc machines €/ha others €/ha

plant protection €/ha nutrient withdrawal €/ha seeds €/ha

490

75

157

150

85

130

75

342

160

160

180

175

143

80

155

170

145

152

80

150

170

130

139

80

150

160

115

131

70

110

150

6566

145

115

150

758070

110

145

509860

125

190

195

136

75

1) 75 % malting barley portion, 2) related to dry weight Source: KTBL, LfL, LK-NS and own researches

Tab. 1: Thus the calculation pays off! Profitability comparison 2011 Example calculation

34

When do quality oats account for themselves?Under in tab. 1 assumptions regardingthe yield and price relation, quality oatsare highly economical. With hind sight tothe preceding crops, the amounts co-vered of stubble wheat and all kinds offodder cereals has to be clearly conside-red. Oats are with it on suitable locationsin clearing away crop rotation position -e.g. after canola and wheat - a high-wel-come enrichment grain and/or winter-stressed crop rotations.

However this calculation only comes upif the harvest can be marketed as primefodder or peeling oats to a price levelclose to wheat. Crucially for this are -apart from bright coloring and perfectsmell-large, bulgy grains. These achieveat the same time a good grading (90 % >

2 mm), TKM over 30 g as well as the de-manded hl-weights of over 54 kg. Fiveconditions are crucial for these qualitygoals:

1. LocationOats are a dry-most sensitive grain. Onlywell water-leading locations supply reli-ably high harvests with excellent grainformation. Ideally besides those are rat-her cool areas with not a too fast grain fil-ling (e.g. Low mountain ranges, coasts)

2. Crop rotationQuality oats need no luxury pre crop andsucceed well also after a winter grain,corn or late root crops. Because of its sen-sitivity to stem ear it should not stand ho-wever in a repeated sequence or afterspring barley.

Source: based on KTBL, LfL, LK-NS and own researches*(variable production costs inclusive wages – crop rotation value – coupled premiums)/price expectation2) 75 % malting barley portion 3) related to dry weight, without fermenting remainders

Variable production-

costs

Crop rotation

value

Coupled premium

Price expectation

Yield expectation

Short term break-even point

yield*

Amount covered +crop rota-tion value

Grain rapeSilo corn starting from field 3)

Quality wheat (A)Baking wheat (B)Quality oatsWinter barleyHybrid ryeStubble wheat (B)Spring malting barley2)

Grain corn Grain pea

739 120 0 26.00 40 23,8 421811 -50 45 8.00 150 102,0 384722 0 0 13.00 83 55,6 357720 0 0 12.50 85 57,6 343475 60 0 12.20 60 34,0 317641 60 0 11.50 75 50,5 281686 0 0 11.00 85 62,4 249757 0 0 12.50 80 60,5 243502 30 0 14.00 50 35,3 228

1088 0 0 13.00 100 83,7 212550 120 0 16.00 40 26,9 210

35

3. Variety of choiceAs a suitable milling oats varieties withunusually large grains are (e.g. IVORY).Also on good peeling basis one shouldchoose carefully for peeling mill oats (e.g.SCORPION or TYPHON). Another marke-ting way is horse feeding. Here are goodutilization possibilities for black oats typesto be preferred by many horse fodderproducers (e.g. ZORRO).

4. Seedtime“May oats are chaff oats“. The smaller thelocation is rated, the more important it isif possible for an early sowing to the endof March/beginning of April. As a longday stressed grain, oats need sufficient ve-getation in the short day for a strong dri-ving and root development.

5. FertilizationThe effect of N-fertilization and fungicide

measures on the grain growth is compa-ratively small with oats. On the otherhand high attention is to be given to thesupply of trace elements (Mn, cu) in claypoor locations, above all the higher pHvalues (no liming to oats).

Overview:On suitable locations quality oats can re-lieve wheat-stressed crop rotations andbecome a lucrative amendment. Risingrequirements for a climate and ground-water friendly production as well as mo-dern nourishing trends strengthen the in-terest in cultivation of oats. Ever more Fe-deral states honor besides the context ofthe modulation extended crop rotationswith summer crop and leguminous as avery economical cultivation from oats willprofit very well!

Sven Böse

36

Since 1996 in Germany the area of oatscultivated have halved itself almost and in2009 amounted to 163.000 hectares(Stat. Federal Office, 2009). Bavaria andBaden-Wuerttemberg are with 34.600and/or 29.100 hectares the federal statesin which most of the oats are cultivatedper surface area. In the East Germanareas, Brandenburg and Saxony lead thelist on around (12,500 and/or 10,300hectares).

Since the cultivation regions are climati-cally very different, the yields vary substantially – particularly in years with regionally pronounced early summer dryness. Thus in 2008 Brandenburg hadon the average only 2.24 t/ha, in Baden-Wuerttemberg however in the same year5.55 t/ha were harvested.

Exemplary here are the East German regions.

On the diluvium locations of East Ger-many (D-locations) the cultivation con-centrates particularly in the district ofLudwigslust, in the three areas lain northof Berlin and in the circle of Spree-Neiße.

Here on the one hand lies a direct consu-mer oriented area by e.g. the horse kee-ping around Berlin, and on the otherhand a better economic competitivepower of oats. The portion of the grainsurface amounts therefore to around 5 %.Whilst in Brandenburg mainly fodder oatsare produced, on the D-locations inMecklenburg which are supplied betterwith precipitation there is also a note-worthy quantity quality oats produced foroat mills.

On weathering locations in Thuringiaand particularly in Saxony, with altitudesup to 500 m and amounts of precipita-tion of over 700 mm per year, the pro-duction of oats has a considerable value.It is cultivated here for the peeling oatproduction (consumer proximity), as fod-der and also as green oats and partiallyeven as a complete plant grain for bio ga-sification. Hardly still surfaces for wheatwith a field number of partial less than 30and a high winter risk for winter barleyare suitable excellently for spring oats.The cultivation concentration reachesfrom there in the promontory areas 8 %of the grain surface. If you orientate your-

CULTIVATION OF OATS IN GERMANY.The cultivation regions in Germany are very heterogeneous and fromthere the recommendations and utilization possibilities for oats regionally differ clearly. Evelin Schreiber describes the cultivation ofoats from South East Germany point of view.

7.06.05.04.03.02.01.0

0

10

8

6

4

2

07,9 9,3 6,4

5.99

4.625.08

2007 2008 2009

6.0

5.0

4.0

3.0

2.0

1.0

0

12

10

8

6

4

2

09,3 10,7 7,4

4.77

3.133.63

2007 2008 2009

5.0

4.0

3.0

2.0

1.0

0

20

15

10

5

015,2 16,4 12,5

4.32

2007 2008 2009

6.0

5.0

4.0

3.0

2.0

1.0

0

76543210

5,2 5,8 5,2

4.78

2007 2008 2009

6.0

5.0

4.0

3.0

2.0

1.0

0

7

6

5

4

35,5 6,1 5,7

5.304.304.15

2007 2008 2009

6.0

5.0

4.0

3.0

2.0

1.0

0

12

11

10

99,9 11,5 10,2

5.04

4.23

2007 2008 2009

6.0

5.0

4.0

3.0

2.0

1.0

0

40

38

34

30

32

36

37,8 33,1 34,6

4.774.52

2007 2008 2009

6.0

5.0

4.0

3.0

2.0

1.0

0

31

30

28

25

26

27

29

30,1 28,6 29,1

5.685.55

2007 2008 2009

5.0

4.0

3.0

2.0

1.0

0

87

5

0

321

4

6

7,0 7,1 7,1

4.684.47

2007 2008 2009

5.5

5.0

4.5

4.0

3.5

3.0

14

13

11

12

13,2 12,9 12,3

5.235.07

2007 2008 2009

6.0

5.0

4.0

3.0

2.0

1.0

0

18

16

12

10

14

17,0 17,4 14,7

5.22

2007 2008 2009

5.0

4.0

3.0

2.0

1.0

0

18

16

12

10

14

16,8 17,6 14,8

4.654.34

3.93

2007 2008 2009

4.315.10

3.123.88

2.242.78

4.184.60

3.59

4.47

4.24

37

Yield and Acreage of productionspring oat 2007–2009

yield t/haAcreage in 1,000 ha

Origin: Stat. Bundesamt

38

self on the national attempts, then theyield level of oats is on these locationsaround 72 % of the wheat yield (Loess lo-cations: 67 %).

On the Loess locations of Saxon-Anhalt,Saxony and Thuringia the cultivation ofoats plays only a subordinated role. Itcannot compete here at present with eliteand/or quality wheat and cultivation ofwinter canola economically. Thus the cul-tivation concentration of the grain surfaceis in many circles below 1 %. On the Lo-ess locations of Thuringia it is producedalmost exclusively for the direct marke-ting or food within its own enterprise.

Crop rotationDue to the small previous crop require-ments already described (see also contri-bution Lütke Entrup, P. 26-30) and thehigh preceding crop, oats usually stand inThuringia and Saxony usually betweentwo winter varieties of grain. It’s impor-tant to note that that its strong dehydra-tion can have a delaying affect on the fol-

lowing crop. For this reason the cultiva-tion of a stubble crop is problematic afteroats in dry areas. Besides that, it vacatesthe field relatively late. As a summer crop,oats are an alternative for the cultivationafter pre crops vacating too late or withde-wintering off winter grain.

Variety choiceIn East Germany at the present almostonly spring oats are cultivated. For a cul-tivation of winter oats, the often non suf-ficient ground wetness in autumn and thesmall winter firmness of the offered varie-ties are an incalculable risk.

With the choice of varieties the East Ger-man farmers orient themselves particu-larly on the results of the national varie-ties of their cultivation areas. Apart fromvarieties with stable yields peeling oatsproducers select above all such with fa-vorable grain size grading, geneticallycaused low Husk contents and good pee-ling abilities. Fodder oats producers prefervarieties with good stability.

*in strong competition cost reducing possible; **Thistles with a 10 cm stature heightSource: Recommendation of the Thüringer Landesanstalt für Landwirtschaft, conditions 11/2009

Tab. 1: Selected herbicides for weed control in oats

Kinds of weeds and weed grasses Herbicide Expenditure quantity * je ha

Wide spread of mixed weeds Loredo® 1.25 lincluding chamomile, types of enteric coated cleavers herb Starane XL® 1.00 l

Primus® + Artus® 75 ml + 30 g

Wide spread of mixed weeds without Refine Extra SX® 60 gcleavers herb, with a field scratching thistle** Pointer SX® 45 g

Wide spread of mixedWild radish, wild mustard, chickweed thistle, goosefoot types, U46 D-Fluid® 1.50 lorache, field thistle**, field bindweed U46 M-Fluid® 1.50 l

39

Quality criteriaThe Husk colour has no definite meaningin regards to any cost determining cha-racteristics. Nevertheless during the directmarketing the customer's requests for theyellow and sometimes black oats are fa-vored.

The hectoliter weight (HLG) is not justi-fied as a measuring point for the sellingprice calculation or even from view of fee-ding. Regardless of that there is still a socalled taking hand which is seen as a qua-lity parameter. Reaching the demands ofthe HLG of 50–55 kg/hl is the largest qua-lity hurdle. Hardly considered is thechoice of variety in East Germany whichhas actually a much more important ma-terial content such as raw protein and fatcontent, these are not considered duringthe selling price calculation.

In altitudes over 400 m and in areas withpronounced summer dryness a safe culti-vation of oats is possible only with varie-ties which are early ripe and exhibit asmall ripening delay.

Cultivation and sowingAutumn furrow and the seed bed prepa-ration in the spring are still to be favored.Non ploughing basic cultivation is possi-ble, should be limited however to surfa-ces with a high field culture and smallweeding pressure. Seed bed preparationin the spring should take place as soon asthe ground is passable. Early seeding is agood utilization of the winter humidity,sufficiently vegetative development in theshort day and is besides an effective Fritfly and yellow dwarf virus prophylaxis.The sowing depth is on the bettergrounds about 2–3 cm, and on lighter so-

40

mewhat more deeply. In order to achievethe optimal inventory density of 380–420panicle/spm, it depends upon soil type,seed time and when the water supplybetween 350 to 400 grains/sqm weredrilled. Naked oats need about 10 %more, seed on drier locations 10 to 20 %less. It is recommended to use pickled(except naked oats) and certified seeds.

CareWith an early March sowing oats can takeup to 20 to 30 days to accumulate. The-refore a mechanical fight of seed weedsand grasses is already meaningful beforethe cusp. Only between the cusp andthree-sheet stage is a standstill required.On loose grounds the rolling is recom-mended before and/or when the groundhas become too loose after the caringphase. Chemical weed control is despitethe good weeds suppression of the oatusually a mandatory measure.

For the fight of dicotyledonous weeds ho-wever only a reduced herbicide spectrum

is available with oats(tab. 1). Grass weedscan be destroyed at pre-sent only with the earlyemployment by Lexus(no fighting possibilityof Wild oats).

FertilizationThe determination ofnutrient needs (tab. 2)takes place on the basisof the soil examination

Tab. 2: nutrient withdrawal of the harvested crop of oats in kg ever harvested crop average of 86 % TS

Nutrient Grain Straw Grain and straw1)

N with 11 % raw protein2) 1.51 0.5 2.06N with 12 % raw protein2) 1.65 0.5 2.2

P/P2O5 0.35 / 0.80 0.13 / 0.30 0.49 / 1.13K/K2O 0.50 / 0.60 1.41 / 1.70 2.05 / 2.47Mg/MgO 0.12 / 0.20 0.12 / 0.20 0.21 / 0.34

1) Nutrient withdrawal by grain and straw every average grain; subordinate grain: Straw relationship = 1 : 1,1

2) content in the grain dry weight of the harvested crop

Source: Approximate value of the Thuringia national institute for agriculture: Guideline for the environmental and fair efficient production of spring oats, TLL June 2009

results and analysis of the plant yield in-cluding plant results. Organic fertilizationincreases the risk of the ripe delay of strawand its area due to the uncontrollable ni-trogen release. Only if due to high yieldexpectations clearly more than 60 kg ofN/ha are to be fertilized, the nitrogen fer-tilization must be divided into two aims:1. given after the rise, 2. given latest at thetillering.

For the calculation of the S-fertilization adetermination of the Smin content of theground in the spring to be calculated, sothe necessary S-fertilization amounts (20kg of S/ha with Smin contents < 30 kg ofSmin/ha) with S-containing nitrogen ferti-lizer can be purposefully yielded. Oats ex-hibit a high need of the micro nutrientsmanganese and copper. Fertilization should take place howeveronly in case of a proven ground or plantanalysis. Boron and molybdenum fertili-zation are not recommended, Zn-fertili-zation is worth it on very low suppliedgrounds.

41

Regarding possible nutrient adjustmentson calciferous grounds a sourly workingN-fertilization can be favorable. No li-ming on oats!

Plant protectionStem stabilizersThe danger of storing is in Loess locationsthe largest and smallest on dry D-locati-ons. Without stem stabilization can bedone on oats in lighter locations, in drysituations and with short straw oats.tab. 3. shows the means and expenditurequantities recommended for improvingthe stability. Stem stabilizers should onlybe used with “favorable growing“ weat-her (CCC > 8 °C, Moddus > 12 °C) andnot with water deficits or flooding wet-ness. Mixtures of CCC and herbicides are

to be omitted with oats. During peelingoat production it is safer to agree uponthe employment of a growth automaticcontroller with the potential customers.

Fungicide employmentIn the national variety trials East Germanymildew was seen followed from oatscrown rust to a considerable extent inoats, therefore the infestation on Loessand V-locations were clearly stronger thanon the average D-locations. However theannual amounts of precipitation and thusthe risk of infection for mildew on D-lo-cations are very heterogeneous. Oatscrown rust was observed more rarely andoften only too late in the vegetation pe-riod so that its effects on the yield shouldbe smaller.

Tab. 3: Use of growth regulators in oats

Varieties expenditure quantities (l/ha)

time of application (BBCH-stage) 31–32 34–37

smaller stabilityAragon, Flaemingsgold, Flaemingsprofi, Flaemingsstern, - CCC 1.8Jumbo, KWS Contender, Max, Typhon Moddus 0.3 CCC 1.5

middle stabilityAtego*, Canyon, Dominik*, Freddy, Husky, Ivory, - CCC 1.5Kaplan, Neklan, Pergamon, Scorpion, Sandokan*, Auteuil Moddus 0.3 -

high stabilityBuggy no growth controller

*middle to good stability, CCC = 720er commoditySource: References to plant protection in agriculture 2010 TLL private publisher, March 2010

Tab. 4: Selected fungicides for the fight against leaf diseases in oats Illness Fungicide expenditure quantities time of

(l/ha) application EC

Powdery mildew Zenit M® 0.75 32–61Oat crown rust/ septoria Amistar® 1.00 32–49

Source: Recommendation of the Thüringer Landesanstalt für Landwirtschaft, conditions 11/2009

42

More difficult to judge is the occurrenceof leaf spot/leaf patch. The strength ofthe disease infestation varied between theyears and areas with small varieties diffe-rences. The fungicide employment couldreduce the infestation clearly with alldiseases; a positive yield effect was notpresent however. The increments of onan average of 380 kg/ha only covered theadditional costs into the LSV only by aquarter. With higher oats prices than atthe basis of 110 €/t, this could put theeconomic usage of the fungicide itselfand with stronger infestation the speci-fied fungicides in tab. 4 could be used.

Peeling oats producers may expect an in-crease of the thousand-grain measuresand thus a decrease of the relative huskfractions with the use of fungicides.

InsecticidesOats are afflicted usually more strongly byharming insects, so that preventing allplant-structural possibilities for their avoi-dance (e.g. adherence to the seed date)should be used. For grain aphid as a di-rect parasite it is only worth if there is anextreme massive infestation, i.e. if at least

Tab. 5: Selected insecticides for the fight against insects in oats

Expenditure quantity (ml/ha) Maximum Waitingnumber period day

Insecticides Aphids Virus Cereal leaf of applications vectors beetle

Fastac SC SuCo® 125 125 100 1 35Karate Zeon® 75 75 75 1 35Sumicidin alpha® 250 200 200 3 35Trafo WG® 150 150 1 35

Source: Recommendation of the Thüringer Landesanstalt für Landwirtschaft, conditions 11/2009

43

39 to 59 larvas in 1 flag sheet are found.Aphids work as carriers of the yellowdwarf virus and are yield reducing. Withthe yellow dwarf virus infected plants aresmall growing and there on the leaf bladea red coloring will show the illness as oatsredness. Late oat seeding is in particularendangered after a mild winter. Bypunctual squirting with insecticides (tab.5) it can be partly reduce the yellowdwarf virus. The fighting threshold is rea-ched, if more than 20 % of the plants arestricken in the stage EC 13 to 39 withaphids. Frit flies arise strengthened at thesowing of late oats. For fighting thesethere is at present no certified prepara-tion. With damaged seeds an additionalN-dosage is recommended for the pro-motion of growth. Harrows and rollersare to be avoided as growth-disturbingmeasure.

HarvestSince with oats exists a larger temporaldiscrepancy between the grain and strawpresence, it should be harvested at thebest thresh hour of the day. A precise har-vest in time is an important condition forthe avoidance of any yield and quality los-ses. An adapted revolution of the drumsand basket distances at the combine har-vester preserves the grain quality. The va-luable, well digestible oats straw shouldnot be used for fertilization. Oats shouldbe directly after the harvest if necessarydown-dried to a TS-content of < 13.5 %.If there exists no possibility for the dryingprocess to be done in the own enterprisea quick sale is recommended.

ResultOats in East Germany are in the centralmountain areas of an economically supe-rior quality through other varieties ofgrains. Lower direct costs, comparativelyhigher yields and its high preceding crop,and through suitable late crops which canbe used speaks for its Cultivation.

Evelin Schreiber

44

Cultivation and earningsFor the decrease of oat cultivated areasthere are different reasons. Plant structu-rally seen, the summer crop is subject ge-nerally in by far higher measure to weat-her-related cultivation risks than wintergrain. On the average are available fromthe seed to the harvest under optimalconditions a vegetation time of approxi-mately 150 to 160 days. In this time par-ticularly the conditions of temperatureand water must “fitting“. Also the seedtime risk is relatively large, with late seed

(e.g. middle altitudes with late beginningof vegetation) is faster to count on loweryields than with the winter grain. Undersuch conditions the available vegetationtime can sink fast to less than 120 to 130days. Also lighter and easier “dry“ locati-ons are naturally afflicted with a higherproduction risk. The trade demands a lo-wer bound of 50–52 kg/hl per hl-weight.During the quality of oat production thislimit is often not reached. For this reasoncultivation of oats concentrates success-fully and increasingly more strongly on

CULTIVATION OF SPRING OATS IN NORTH WEST GERMANYBecause some fundamental cultivation rules for cultivation of spring oatsnearly already possess a general validity, nevertheless there are regionalsubstantial differences. Dr. Joachim Holz of the chamber of agriculture inNorth Rhine-Westphalia represents the view from North West Germany.

Fig. 1: Earnings spring oats in North Rhine-Westphalia Results of the special crop identification (BEE), Static national office, Duesseldorf

Yiel

d t/

ha

1949

1959

1969

1979

1989

1999

2009

7.0

6.0

5.0

4.0

3.0

2.0

1.0

Y = 0,45x + 25,4 R2 = 0,73

45

the somewhat higher cultivation situati-ons in which with a more moderate tem-perature gradient and usually more ba-lanced precipitation conditions wheresome good yields can be obtained withhigh hl-weights.

Many years of earnings of spring oats inpractice (fig. 1, BEE yields) show a relati-vely constant yield increase of 45 kg perha and year during the period of 62 yearsfor North Rhine-Westphalia.

A similar process is to be accepted for theentire North West German cultivationarea.

The continuous yield progress isnot achieved in practice.It is remarkable that towards the end ofthe 90’s years a clear yield leap shows up,which does not continue to rise howeverup to the current harvest year of 2009,but remains on the yield level of approx.5.3 t/ha. Upon the reasons of this yieldstagnation (etc.) can be only speculated:

Proportionately play production enginee-ring/intensity, varieties and weather arole. Since the beginning of the 50’s how -ever the spring oats yields have doubled.The multiyear national variation test re-sults made from North West Germanyshow clearly however that quite higherspring oats yields and a higher profitabi-lity is attainable (fig. 2).

Fig. 2: Earnings performance of spring oats in the variety state trials of North West Germany

Yiel

d t/

ha

2000 2001 2002 2003 2004 2005 2006 2007 2008 2009

11.0

10.0

9.0

8.0

7.0

6.0

5.0

4.0

3.0

loess clay sand

In trials the yields are often clearly higher than inthe broad practice

46

Although from the pure plot yields scar-cely 30 % are already deducted the yieldsthemselves move on sandy locations on aclearly higher level than those in practice(fig. 1). In particular the seed growers foroats shows likewise very clearly that withgood production engineering and undergood local conditions practice yields of70 are dt and more are attainable.

The safe accessibility of a reasonable pay-ment-relevant minimum quality with thehl-weight is however very difficult (fig. 3).Only in few years the market demandedof a minimum hl weight quality is rea-ched. The relevant factors of influencehere are the conditions of temperatureand precipitation. A relationship betweenyield level and hl-weight quality cannotbe proven. Very high yields with springoats and also very high hl-weights are notto be excluded.

Technical characteristics

Variety choice and sowingSuccessful cultivation of spring oats be-gins already with the variety choice. Thereadiness for the variety with oats haslittle effect. That limits the sharing of thebreeding progress and is a reliable expla-nation for the missing yield increases.

In the quality criteria the variability of thecertified variety spectrum is large. There-fore the purposeful variety choice alreadyforms the basis for the production goal,peeling oats or fodder oats.

For the successful cultivation of oats onlya possible location with safe water flo-wing conditions should be selected. Oatsare very water reliant; a water deficit par-ticularly in the critical grain filling phasecould affect negatively the yield and qua-lity the higher the stand density is. The-refore also the stand density may not beexceeded (see tab. 1).

Fig. 3: Hectoliter weight achievements in the variety state trials of North West Germany

hl-w

eigh

t (k

g/hl

)

2000 2001 2002 2003 2004 2005 2006 2007 2008 2009

60

55

50

45

40

35

loess clay sand

47

An early seed, into a dry fine crumblingand well set off seed bed should be aimedat. The winter humidity and still domi-nant short daily lengths (Photoperiodic)can be used optimally still for sufficient til-lering and stand density.

Fertilization: Avoiding storagewith purposeful measuresA double nitrogen fertilization is sufficientfor high yields and qualities. Favorable isthe 1st nitrogen administration into thecrumb shortly before the seed. The wor-ked in nitrogen can be converted in theplant more effectively by weather inde-pendence. In view of the short vegetationtime an early, secured plant available ni-trogen supply is particularly important.Due to the efficient and strongly bran-ched out root system a nitrogen over sup-ply can lead easily to yield and quality los-ses through storage. The stability pro-tection in EC 33 to 37 with Cycocel isusually an economic and yield securingmeasure, particularly on better water safelocations.

Plant protectionFor oats the current allowable limit of thefungicides is very low. In multiyear at-tempts no variety reacted clearly to anyhigher or lower treatment intensity. The-refore any variation should be yearly spe-cifically decided on the treatment andtreatment intensity. Oats react to the yel-low dwarf virus with strong diminishingreturns (oats redness and dwarfing). Thevirus-transferring aphids must be foughtimmediately when infested (warning re-ferences to consider).

Dr. Joachim Holz

Tab. 1: Optimal inventory densities and necessary seed strengthof spring oats in North Rhine-Westphalia in different locations, Results of national structural analysis of the national location experiments North Rhine-Westphalia

Locationclay/loess sand

necessary seed strength 300–320 germ. grain/spm 322–340 germ. grain/spm

Loss 7 % 7 %

Coefficienty of ears 1.4–1.5 1.2

Optimal middle inventory 400–430 370density of the panicle blade/spm

48

10 HINTS FOR THE SUCCESSFUL CULTIVATION OF OATS IN ALTITUDES

1. Crop rotation: Keep at least afive-year cultivation break!Oats are generally considered as cleaningcrop, but can be damaged however bythe Cereal cyst eelworm. Only once whenthe worm population has been populatedother different varieties of grain can bedamaged. A five-year cultivation break iswell-proven to controll the infestation ef-fectively.

2. Choice of location: No cultiva-tion with the regular risk of waterdeficiency!Oats need a lot of water. In particularfrom the run of the seed it is known thatoats can react extremely negative withwater deficiency and heat stress. If a sus-tained heat period with more than 30°Ccontinues over several days on, the oatsin the yield drop regularly. Therefore

In altitudes of South West Germany, the cultivation of oats due to otheralternatives such as leaf crops above all wheat still has a high signifi-cance. Particularly in the climatically favoured regions of Baden-Wuerttemberg the cultivation of oats has decreased around 14 % since2005. Today the feeding plays a smaller role and rather the marketing at oat mills for utilization as rolled oats for example in baby food playsthe larger roll. Top enterprises harvest an average here throughout many years up to50 % over the state average, 5.16 t/ha on an average from the years2005–2009. Jens Heisrath of the ABIP* in Dietingen describes the impor-tant cultivation rules for a successful cultivation of oats in altitudes.

* The agrarian consultation innovative plant production is a private consulting firm for agriculture in southern Baden-Wuerttemberg. The ABIP has its own test and trial system.

49

there are no cultivation locations, whichcan fall easily dry (shallow land groundsor with regular pre summer dry seasons).

3. Weeds: No cultivation on locati-ons with fox tail grass problems!Weeds can be fought contrary to grassweeds in oats easily and compatibly. Inparticular locations with known hightrimming of fox tail grass should the cul-tivation of oats be excluded. Here a pro-duct called Lexus® out of the group of thesulfonylureas is available as fighting it. Forreasons of resistance avoidance in parti-cular on clay soils an inclusion of Lexus®

in oats should be avoided. On the onehand the success is here frequently unsa-tisfactory (promotion of resistances!), onthe other hand one also the compatibilityof Lexus® during weak root growth inthese locations is critical. Therefore thisshould take place in the pre crop phase ispossible.

4. Seeding time: Oats in May are chaffed oats!The earlier the oats are into the groundthe more stably are the yield and quality,the later it is sown the worse the hl-weight. The first beautiful weather of spring mustbe used for seeding, because here usuallythe best conditions prevail even if this isthe case already in February. Importantlyis thereby good order of the ground. Sinkthe internal pressure of the tires as far lowdown as possible (0,5–0,8 bar). Even see-ding with a superficially frozen top but ona load bearing ground is quite possible.

5. Seed strength: Secure yield andquality by adapted seed strength!In principle the main shoot dominates theyield with oats. If oats stand too closely,the number of the unproductive sideshoots will control the crop. This costs un-necessarily energy and the yield achieve-ment of the main shoot decreases abovethe average, also the Hectoliter weightsuffers. Single panicle types such as Neklan orTyphon bring good yields during earlyseeding and brisk early development.With late crops or in a cold spring theyields drop particular in the altitudes fre-quently. With later seed dates density ty-pes such as Aragon should be reservedupon.

After experiences, we have seen that oatsreact positively to a sufficiently deepseeds file in the altitudes, better too deep,than too flat!

50

6. Fertilization: Basic nutrients and trace elements should not be neglected!Oats have clearly a better root systemthan spring barley and can acquire itselfinto difficult grounds and through rootsto get the nutrients. Due to the vegeta-tion period which is short in relation towinter grain and associated fastergrowth, there exists at least a temporarilyincreased basic nutrient need. In our at-tempts oats always reacted positively to afertilization of phosphate, potash andmagnesium adapted to the ground sup-ply. It worked satisfactorily to place thesenutrients near as possible at the root be-fore the seeding begins. Beside the basic nutrients oats react cle-arly positively in particular to fertilizationwith trace elements. Primarily thereby ismanganese, but also in needy areas a

small quantity of boron can be used(max. 50 g pure boron as an application).In our region pickling with trace elementsof the foliar application was superior, op-timal was however the combination ofpickling and foliar applications. Here werealized that in the last 3 years incrementsof 0.72 t with costs of around the 10 €werepossible. As a use for the pickle method ise.g. the Nutriseed® with 0,25 l/100 kg.Foliar applications with trace elementsshould take place only after analysis of thenutrient needs is known.

7. Nitrogen: Too little nitrogencosts a yield, too much nitrogencosts qualityOats take both too much and too little ni-trogen badly. Too little nitrogen can entailclear diminished yields, in particular if thesubsequent delivery of the ground do-esn’t develop as planned from the or-ganic fertilization. If only 20–30 kg N/hais missing in the shooting phase, that can constitute to 1.0–1.5 (!) t/ha. If this N-quantity is given however simply additio-nally to the local N-quantity as security,the plan can go terribly wrong and back-fire: The straw maturation is delayed andthe relocation of the Assimilate is braked(“much straw, little grain“). Here the oatsreact very sensitively. In addition it beco-mes that the straw from an over-fertilizedexistence has to ne “tortured” throughthe harvester also to much nitrogen re-duces the hl-weight.

The simplest method for the determina-tion of the optimal N-quantity is a fertili-

The simplest method for the determination of theoptimal N-quantity is a fertilization window

51

zation window with around approx. 30 %reduced fertilization. If this brightens upat approx. ES 31, then the subsequentdelivery does not set as expected. Thiscan be helped however with late fertiliza-tion of 30–40 kg N/ha latest ES 31/32.Caution: A fertilization which is too latein weak areas increases the risk of abnor-mal shoots. If the fertilization windowbrightens up only later, this late fertiliza-tion is not necessary.

8. Growth regulators: Storage forbidden!The usage of growth regulators in the cul-tivation of oats a delicate topic. On theone hand it is impossible as in the culti-vation contract of the CCC, with Moddusit usually depends on the buyer. Also highModdus amounts in the shooting phasecan affect negatively the granulation andthe Hectoliter weight. On the other handstorage is to be avoided mainly for qualityreasons. Also for this reason oats shouldnot be too close to each other and nottoo strongly fertilized. If however agrowth regulator is needed, a splittingwith subsets of Moddus to ES 31/32 (e.g.0.2–0.3 l/ha) and ES 39 (e.g. 0.15–0.2 l/ha)works satisfactorily.

9. Fungicides: Pay attention to mildew and rust!Oats usually get along without fungici-des. In years with high disease problems,oats can be stricken strongly with rustand mildew. The Last time was in 2007and the infestation conditions in that yearhelped by a fungicide employment star-

ting from the leaf sheet stage helped withan increment of approx. 1.2 t. Usually itdoes not make sense to use the full certi-fied expenditure quantities of Strobiluri-nen (Amistar®) or combinations with Azo-len (Jewel Top®), because these can stopthe maturation of the straw. It worked sa-tisfactorily with 50–70 % of the certifiedquantities, which are designed for thehigher diseases in the winter grain.

10. Parasits: Check in the maturation for cereal leaf beetleand aphid!Oats are struck due to its attractive stemleaf gladly from the leaf beetle. In parti-cular in dry years it should be controlledstarting from the ear emerging becausethe damage is done largest here. An ex-termination makes sense starting fromthe harming threshold of 0.5–1.0 lar-vae/plant with certified Pyrethroiden.

In years with high plant lice usually a lateinfestation can be relevant to the yield tooats, even though this if this is rather theexception at altitudes.

Even with oats great yields can be ob-tained. In addition it does not requirehigh intensities, but rather an intuitivefeeling and intelligent employment ofthe operational funds. If the locationfits, the marketing works and one givesthe necessary attention to the cultiva-tion, the cultivation of oats can behighly economic.

Jens Heisrath

52

OAT PRODUCTION IN SWEDEN.Oats take traditionally an important place in the grain production ofSweden. In the late 19th Century it was considered that oats were themost important agricultural crop of the country. In the recent times theoat production has decreased but in some regions however the cultiva-tion has risen and made oats in central and South Sweden an importantcomponent of the cultivation systems.

In normal years Sweden produces800,000 tons, whereby the predominantpart is intended for animal nutrition. Butgradually the interest grows into the pro-cess of oats for human nutrition. The coreis nourishing and physiologically valu-able. Consumer oriented enterprises useoats increasingly in innovative food. Thedevelopments within this product rangehave a good future and completely newoat products such as oats milk, oats oil or

also Beta Glucan as a food additive will beavailable.

Change to the oat marketSweden is an oat exporting country withlong tradition. Middle of the 19th Cen-tury in particular where large quantitiesof produced oats out of West Sweden ofas fodder for Pony’s and horses to Eng-land. The animals had both in increasingtransportation and in the mines hardwork and this required large quantities ofoats of good quality. An oat productionin the west of Sweden was ideal both re-garding qualitative aspects and with viewof the small freight charges. The oat tradebrought an economical bloom to theseregions.

In the 70’s and 80’s, large oats quantitieswith high specific weight went out ofSweden and Finland as fodder and in ad-dition for the human nutrition into theUSA. Today the commodity goes ratherto Northern Europe with emphasis onGermany. Altogether the volumes of ex-ports have decreased to about 100.000to 200.000 tons.Popular Swedish export product

53

The requirements increaseOats production has aligned itself increa-singly to the specific desires of the finaluser. Contracts and cultivation recom-mendations for the farmers divide thecommodity from the beginning into dif-ferent portions: Fodder oats without va-riety purity or export oats, which can ob-tain different prices for certain parameterslike specific weight or color. Particularlystrict regulations regarding the contractswith mills and with the food industry,which prescribe cultivation parameters,varieties, crop rotation etc.

In Sweden nearly without exception onlyspring oats are cultivated. However alsoattempts are being run for the determi-nation of variations which can fit in withthe relatively hard climatic conditions.Since oats presuppose a good water sup-ply, west Sweden is suited for the pro-

duction of good qualities and at the sametime high yields.Due to geographical advantages howeverlikewise in the south of Sweden the culti-vation of oats has expanded.

Quality assurance by field-structural measuresIn order to harvest best qualities, the ba-sis for a good growth start must be putby an early sowing date and an even fieldemergence. In addition, optimal weatheris very important with the harvest: The la-ter the harvest, the more largely the riskof bad weather - and this is not compati-ble with good quality.

Besides the existence being even after anearly sowing to the harvest and clearlyless frequently struck by the frit fly (Oscinella frit). If a late seed is unavoida-ble the existence must be checked regu-larly for any harming pests so to be sureof the plant protection measures.

The climate changesThe ever earlier heating up in the springcombined with higher temperatures, anearlier insect attack and heavier rainfall inautumn must be taken into considerationfor the inventory guidance.

In Sweden depending upon the variety,seed time, ground conditions and sowingstrengths up to 450–500 grains/sqm re-commended. The heavier the ground andmore largely the risk of a dry seed bed, themore highly is the recommended seedstrength.

Source: European Union commission, national statistics (Stat. Federal Office Tikke, MAPA, etc)

Fig. 1: Yields /cultivated areas of oats in Sweden 2006–2009

Aver

age

valu

e of

cul

tivat

ion

(1,0

00 h

a) 225

220

215

210

205

200

195

190

185

Aver

age

valu

e of

yie

lds

(t/h

a)

5.0

4.5

4.0

3.5

3.0

2.5

2.0

1.5

1.0

0.5

02006 2007 2008 2009

Average value of cultivation (1,000 ha)

Average value of yields (t/ha)

54

In an average weather oats are fertilizedonly once at the beginning of the vege-tation with a NPK offering of 80–100 kgN/ha. With yield expectations of morethan 6 t/ha the fertilization must be adap-ted often to 110–130 kg of N/ha, natu-rally dependant on the prices for fertili-zers and redeems.

Usually NPK fertilizers are used like 24-4-5 in combination with sulfur. In some ye-ars also another second administration isused maybe NS fertilizer 27-4 to yield op-timization. Depending upon specific re-quirements however the fertilizer recom-mendations vary strongly.

Usual practice is also to apply manganesein the form of MnNO3 as leaf fertilizers aswell as insecticides. Fungicides are onlyrarely necessary.

New varieties bring market stabilityThe statistics shows that the oats averageyields were very low in the past becausethe portion of extensive cultivation is veryhigh in some regions.

Thus the country wide harvests reachedonly approx. 4 t/ha, whereas in the moreintensively led regions or under betterconditions 6 to 7 t/ha were obtained.

Despite years of declining total volumesis to be assumed however the demandfrom the nourishing industry and the ge-netic treatment of the variations will bringstability.

New varieties with special content mate-rials will increase the need of oats for thehuman nutrition. Therefore oats will re-main also in the future an important fruitin the Swedish grain production.

Not to be forgotten also are the high va-lues of the culture oats for the crop rota-tion dominated by wheat and barley. Un-fortunately this value is not always inclu-ded into the computations with culturalcomparisons.

Jan Rundqvist

Oat flakes harmonize outstandingly with fish, meat and vegetables. They are suitable also for manufacturing sauces, since they have good bonding capabilities. After we selected on page 13some sweet recipes, here now are the “hearty group “.

Ocean perch with seedy mustardcreamIngredients (for 4 portions): kitchen yarn, 4 Ocean perch filets (à 200 g), 2–3 lemons(untreated), ½ bunch Dill, iodine salt, pep-per, 3 TS Köllns genuine oats, 1 TS sweetmustard (rough), 1 TS medium hot mu-stard, 1 TS Crème fraîche.

Preparation: Put the kitchen yarn into coldwater. If you do not have kitchen yarn, youcan secure the fish also with tooth picks.Coldly rinse the Ocean perch and dab dryit. Wash the lemons and cut them into ap-prox. 0.5 cm thick disks. Wash the dill,shake it and chop it into small pieces.

Flavour the fish with salt and pepper. Mixwell all the Köllns genuine oats, mustard,dill and Crème fraîche. Season to taste withsalt and pepper.

Coat the fish on one half with mustard andcover with the lemon slices. Fold up and tietogether with kitchen yarn. Place on thegrill (approx. 15 cm distance from the hotglow) for about 4–5 mins on both sides.

Serve with a salad from Rocket and Cherrytomatoes.

Zucchini tomato Quiche with Feta quarkIngredients (for 12 pieces): for the paste:160 g wheat full grain flour, 60 g Kölln instantflaked oats, 100 g Biskin® plant cream withbutter flavor, 1 egg middle size, 1 prize iodinesalt.

For the filling: 2 medium sized tomatoes (ap-prox. 120 g), 1 medium sized Zucchini (ap-prox. 220 g), 2 TS Biskin® plant cream withbutter flavor, 200 g low fat quark, 200 g Fetacheese, 3 eggs middle size, 2–3 garlic cloves(depending upon taste), Basil, frozen or fresh,iodine salt, pepper.

Preparation: Preheat the baking-oven. Ingre-dients for the pastry well kneaded into a shortcrust pastry and well cooled. Cut the toma-toes in quarters and remove the cores and to-mato meat as well as cutting the Zucchini intosmall pieces. Place both in 1 TS of Biskin®

plant cream and briefly steam.Mix the low fat quark with Feta cheese. Zuc-chini, tomatoes, eggs, pressed garlic and chop-ped Basil. Season to taste with salt and pepper.Grease a spring form tin with 1 TS Biskin® plantcream, lay out with then pastry in a 2–3 cmhigh edge form. Place the filling into the springform and smooth out and bake.

Backen: Upper/lower heat: 200 °C, circulatingair: 170 °C, baking time: approx. 30–35 mi-nutes

Quick recipes with oat flakes

55Did you already know that oats have out of all grains the largest content of iron? For this reason consumed together with vitamin C rich fruit or fruit juice it is for

vegetarians a great available source of iron.All recipes with friendly permission Peter Kölln kg aA

56

In no other European country are yieldsso high on average per hectare as in Ire-land. In the last four years the state ave-rage lay continuously over 7 t/ha. Thespecial grounds and the climatic conditi-ons require special production enginee-ring.

Seeding timeThe ideal seeding time of winter oats liesbetween 1st and 31st of October. In Ire-land both in the autumn and in thespring usually only summer types aresown, genuine winter types hardly apply.

Seed strengthWith normal conditions to the sowingand average even thousand weight seeddensities are selected from 130 to 160kg/ha. 300–400 grains/sqm is the gene-rally recommended seed strength.

FertilizationOats do not have a as high requirementfor fertilizer as wheat. With a ground in-dex of 1* a nitrogen need of 145 usuallyexists kg/ha. This quantity becomes un-der normal conditions for a continuousgrain crop rotation with the first fertilizerapplication in early March (50 kg/ha) andthe main gift the first knot stage (EC 31)about 4-6 weeks after the first fertilizer gift.

Growth regulatorOne should generally split the application

WINTER OATS PRODUCTION IN IRELAND.Real “Winter oats”, thus winter hardy varieties with vernalizationclaims, are not genuine ones. In countries with milder winters however spring oats are drilled in the autumn which are relatively winter hardyand can survive lighter frosts without loss. None of these spring varie-ties has a vernalization requirement.

57

of growth controllers with the autumnseeding if the storage risk is high. Exam-ple: 0.75–1.0 l/ha CCC 750 at the end ofFebruary to the middle of March plus2.0 l/ha with the two and three-knotstage (EC 32–33). In cooler weather thegrowth automatic controller Ceraide(1.0–1.4 l/ha) is in practice often used.This product is based on CCC as an activesubstance however and contains besidesa special biochemical system with theactive substance Chlormequat which ismore effective particularly at low tempe-ratures, up to 1 °C and its Photo toxicityis reduced.

Another possibility is followed the em-ployment of a mixture from Moddus andCCC 750 with 0.2 l/ha Moddus EC 30/31followed by 0.2 l/ha + 1.0 l/ha CCC 750.

Plant protectionInsecticides/leaf lice combating:Depending upon the plant louse infesta-tion at least one autumn application is re-commended.

In Ireland above all the diseases mildewand crown rust are in oats. Even if the cul-ture is clean, a preventive mildew controlwith a long-term effect is recommended. Example of a fungicide application:

1. Output: EC 30 to 31 mildew controlplus an effective fungicide

2. Output: EC 32 widely effective fungici-des/strobilurin + mildew control

3. Output: EC 39 to 51 widely effectivefungicides/strobilurin + mildew control

Weed controlOats are very competitive and strong andnecessarily usually need no weed control.If there should be however problems thenbroad leaved species weeds can befought in the spring when first accumu-lating with sulfonylurea plus stature ma-terials (e.g. for Ireland the compoundAlly, before EC 31).

Oliver Carter

Source: EU-Kommission, nationalen Statistiken (Stat. Bundesamt, Tikke, MAPA, etc.)

Fig. 1: Cultivated areas/yields of oats in Ireland 2006–2009

Aver

age

valu

e of

cul

tivat

ion

(1,0

00 h

a) 25

20

15

10

5

0

Aver

age

valu

e of

yie

lds

(t/h

a)

7.8

7.6

7.4

7.2

7.0

6.8

6.6

6.42006 2007 2008 2009

average value of cultivation (1,000 ha)

average value of yields (t/ha)

58

Still relatively small demand fromthe food industry About 80 % of the oats produced in Pol-and are used for fodder purposes, 15 %for seeds, the remainder for human con-sumption. Although also in Poland thedietary meaning of oats in the human nu-trition is experiencing an increase in at-tention, food oats consumption is lowerthan in other Western European states oralso in North America. Rolled oats, semo-lina and bran are produced and proces-sed. The health promoting characteristicsof oat consumption for the prevention ofillnesses caused by civilization such as ar-teriosclerosis, obesity, diabetes and intes-tine cancer are experiencing a rising ap-preciation. Further good perspectives areseen for oats in Poland in cosmetics, phar-maceutical and the chemical industry.Here the high fat content (4-7 % in Spel-

led oats, up to 9 % in naked oats), its spe-cial structure (40 % linoleic acid, 35 %oleic acid, 20 % palmitic acid) or also thefiber and dietary fiber of oats (e.g. theBeta Glucan) plays a role. Since the por-tion of the horses in the agricultural areasdecreased also the quantity sank in thelast years of used oat straw. Ruminant ani-mals can dispose the oat straw clearlymore badly than horses. In pig farmingthe feeding of oat chaff and straw has ho-wever a certain meaning.

SeedAs plant of damp and moderate climate,oats do not stand strong in the springfrosts of Poland. Nevertheless the sowingshould take place as early as possible, germinating already commences with 2-3 °C. Temperatures starting from 12 °Cupward affect themselves in the early

OAT PRODUCTION IN POLAND.The average area of oat cultivated in Poland in the past years is about550 tsd. ha, that corresponds to 6.9 % of the entire grain cultivatedarea. Thus Poland has the largest oats cultivated area in the EuropeanUnion 27.

Beside the cultivation of pure oats, in Poland it is in addition used as acomponent in mixtures with other varieties of grain (spring barley, spring wheat) which are cultivated for the fodder cereal production.This cultivation of mixture takes a comparatively large area likewisewith nearly 19 % of the oat cultivated area. Whilst in east, south andnorth Poland the cultivation of oats is about in each case 8–12 % of thegrain cultivated areas. The importance with only 2–4 % is clearly smallerin west Poland.

59

phase however rather negatively. A suffi-cient earth dampness before the sowingis important, since the spelled grains needmuch water for germinating. Dependingupon region and sowing time, between500 and 650 grains/sqm are sown, cor-responding to a sowing quantity ofaround 170–215 kg/ha. The optimal seeddepth is about 4 cm. Due to the hightranspiration co efficiency of (500 l/kg),oats react sensitively to a water shortage.For grain filling in July must 50 % for theentire necessary quantity of water in Pol-and, i.e. about 100–120 mm precipita-tion be used for satisfying yields and qua-lities. Oats can also be integrated in Pol-and very well in close grain crop rotationswith rye, wheat or barley, since it inter-rupts the infection chain of many disea-ses with a high cultivation portion ofthese cultures. The optimal pH value forthe Polish cultivation of oats lies around

4.5–7.2. Within the sour range oats cantolerate a lack of calcium and also a Mn-surplus is tolerable. But a lack of Mn, ascan occur with very high pH values cancause the culture to react sensitively.

Good preceding crops for oats in Polandare potatoes, Luzerne, beans, clover andcarrots. Itself is that even a good pre cropfor the other varieties of grain and sup-presses very efficiently the weeds. Oatscan even produce specific organic sub-stances, which obstruct ground-inhabi-ting pathogens in their development.Ploughing should be approx. 20–25 cmdeep. If no straw obstructs the cultivationeven the use of a cultivator is possible.The seed bed preparation should not takeplace more deeply than 5–7 cm, so thatthe water needed for the rising of theseeds available in the ground is preser-ved.

FertilizationIf compound fertilizers are given to oats,the N/P/K relationship should amount to1/0.8/1. Depending upon the grounddampness and the expected yield, the ni-trogen quantity lies in Poland between 60and 120 kg/ha, whereby the lower valuefor dry regions with a unique yield is va-lid. With leaching the nitrogen quantityin around 40 kg is used for the sowingand the remainder can be divided andused as the second administration shot.More than 120 kg of N/ha are not ef-fective in Poland and worsen the grainquality of the harvest. Depending uponthe need, a yield of 50–120 kg/ha P2O5

Source: EU-Kommission, nationale Statistiken (Stat. Bundesamt, Tikke, MAPA, etc.)

Fig. 1: Cultivated areas of yields ofoats in Poland 2006–2009

Aver

age

valu

e of

cul

tivat

ion

(1,0

00 h

a) 620

600

580

560

540

520

Aver

age

valu

e of

yie

lds

(t/h

a)

3.0

2.8

2.6

2.4

2.2

2.02006 2007 2008 2009

average value of cultivation (1,000 ha)

average value of yields (t/ha)

60

and 60–150 kg K2O is used before ploug-hing in the autumn. With an economicfertilizer these administrations can be re-duced by 10–40 kg/ha. Oats also reactsensitively to the lack of trace elements,in particular copper, manganese, zinc andmolybdenum. Recommended above allare leaf fertilizers in Chelatform, whichshould be applied purposefully howeverafter a soil analysis.

5th leaf phase. Since oats are known forits negative reaction to some herbicidesubstances, caution is required with her-bicide usage.

FungicidesFungicides are not profitable in the culti-vation of oats in Poland, although some-times losses of profit can occur by rustdiseases and also mildew. The seedsshould be pickled always against smutdisease and leaf stripe since these diseasescan cause substantial damage during thevegetation.

OverviewIn the last years in Poland the apprecia-tion of oats has risen since the agriculturehas lighter and better grounds and in-creasingly characterized by a high portionof grain crop rotations. At present a risingportion of grain and a close crop rotationis leading in Poland to phytosanitary pro-blems. Oats have a very positive influenceon the productivity and the natural yieldsof the other varieties of grain in such croprotations. This well-known effect resultsamong other things from the ruggednessof oats in relation to mushroom diseasesand the good suppression of weeds. Oatsclean the ground of harmful micro or-ganisms and are a valuable component ingrain rotation, above all if the grain por-tion in the crop rotation exceeds 55 %.That obviously has now been recognizedby the Polish agriculture and because ofthis the culture rises continuously.

Mariusz Rarajczak

Plant protection

Weed controlDue to the good weed suppression in Pol-and, weed control is frequently not ne-cessary in the cultivation of oats after po-tatoes. If oats stand after other varieties ofgrain however, usually one or more treat-ments are necessary which can take placemechanically with the harrow up to the

61

The principal firm, formed in 1910stands in Granskevitz on the Baltic Seaisland of Ruegen, the registered place ofbusiness however is the seed breedingstation Langenstein in Saxony-Anhalt.

The innovative and internationally suc-cessful breeding enterprise employstoday about 100 employees. On threebreeding stations of approximately 150acres of breeding garden surface, the de-velopment of high powered varieties ofwinter wheat, Triticale, winter and springbarley also last but not least, oats arebeing worked upon. Beside the classical

plant breeding also an increase in bio-technological procedures are used likethe DH-technology or the marker assistedselection. An extensive national and in-ternational testing net as well as the ap-propriate ultramodern laboratory equip-ment creates these conditions.

From the beginning of breeding to thepermission to sell an oat variety can takeuntil on average 10–11 years. A varietybecomes certified by the federal office forplant varieties only if it brings along aclear increase in value in relation to thevarieties already being sold - thus provingitself to have one or more relevant cha-racteristics for breeding progress.

World-wide in 27 countries oats fromNordsaat are being cultivated and exami-ned for use of cultivation.

AN OAT BREEDER INTRODUCES HIMSELFOnly a few European plant bree-ding companies are involved in oatbreeding and one of the leaders isNordsaat Saatzucht GmbH.

Only if a certified variation works satisfactorily in the eyes of the practitioner does it have a future in the market.

62

The wildest form of our current seed oats(Avena sativa) are diploide and tetra-ploide types of oats. The hexaploiden ty-pes of oats Avena sterilis, Avena fatua andAvena sativa are easily crossable amongstthemselves, which leads again and againin the seed production particularly withthe weed Wild oats (Avena fatua) to pro-blems.

At the beginning of the 20th Century inGermany 53 oat farmers were breeding(in comparison: 43/winter rye, 61/winterwheat, 23/summer wheat, 5/winter bar-ley 60/spring barley). Combination bree-ding 1 was only used with oats after theFirst World War. This procedure is withsome modifications also today still aworld-wide method for breeding.

Breeding goalsIn the course of the decades numerousbreeding goals were being worked onwith heavy changing methods by plantbreeders.

The yield has always top priority

OAT BREEDING – WHERE DOES THE JOURNEY GO?Oats originally probably came as weeds in wheat and barley to centraland Northern Europe where it was then domesticated. Even about 100years ago oats were at that time in Germany after rye and before wheatthe most common grain, because oats placed only a small requirementon the ground and climate and have a high radiation density for groundnutrients. In addition oats became a power fodder for horses – whichwere the most important means of transport and farm work in thecountry. Thus it is no surprise that this culture belonged to the first agri-cultural type of plant from which those the innovative farmers alreadyin the last decades of the 19th Century were systematically worked on particularly by selection breeding.

1 During the combination of breeding, different lines (genotypes)are crossed, whereby a new Genotype is developed. The coopera-tion of the new gene combination leads to a new appearance (phenotype). From the single crossings only the most promising are selected. Desired characteristics can be strengthened and unwanted ones be pushed back.“

63

In the foreground always stood the grain,and also at the beginning the straw yield.As a comparatively water needy summerculture oats are subject to fluctuationsthan winter grain and are subject yearlyand to local conditions. The safe selectionis made more difficult on a increasedgrain yield. Nevertheless the grain yieldcould be considerably increased also withoats in the last decades by plant bree-ding. The breeding progress has in addi-tion a very clear place in the agronomicaland qualitative parameters of modernoats.

If there was in 1907 in Germany only2.09 t/ha of oats harvested the it was1990 4.45 t/ha and 2004 5.21 t/ha. Highyields can meanwhile in variation at-tempts and agriculture enterprises exceedup to 9–10 t/ha. The annual increase ofgrain yield by breeding amounted in thepast 25 years to at least 0.9 %, and lies

thereby for instance in the range of theother grain cultures. Due to the slow va-riation change and a displacement of oatsin the less efficient locations, the breedingprogress does not always come intopractice. The increased return rate wasfrom 1907–1990 here only about 0.3 %annually, whereby since the middle of the90's a stagnation or even a decrease hasbeen observed (fig. 1).

Agronomic goalsUnder the agronomical characteristicsstraw has a good stability, brisk youth de-velopment, early ripe, small growth habittendencies and an even maturation ofgrain and straw in the center of the bree-der’s efforts. Further progress is therebyexpected by the inclusion of dwarf forms(e.g. BUGGY). Resistance breeding is usually limited inGermany to the leaf diseases mildew andthe very yield-relevant crown rust. The

Gra

in y

ield

(t/

ha)

8.0

7.0

6.0

5.0

4.0

3.0

Source: Federal office for plant varieties

1985 1987 1989 1991 1993 1995 1997 1999 2001 2003 2005 2007 2009

WP BSA

Y = 0,5577x + 57,646

Y = 0,1352x + 44,269

praxis

Fig. 1: Oats yields in the official variety approval testing (WP BSA) and experience in Germany 1985–2009

64

latter is by far the worldwide most costlyoat illness. Besides that, things like septoria, leafspots and virosis such as BYDV can occur.Recently in particular in north and Wes-tern Europe is the discussion of an inten-sified infection of oats with different fusa-rium species. Under the seed borne ill-nesses in Europe, smut disease andstriped illness are of importance and canbe in addition controlled in Europethrough very effectively seed coating.

Animal fumigants with oats are above allgrain nematodes, frit fly and leaf lice asthe virus carriers. Their importance is ho-wever strongly varying or declining.

QualityThe outside grain quality of oats is de-termined by the characteristics of grainsize, grading, Husk contents, good spel-led qualities and hectoliter weight. The

best combination of these parameters isat present (conditions March 2010)Europe’s quality oat the white oat varietycalled IVORY.

Fodder and peeling oats exhibit almostidentical quality requirements. For fodderevaluations within Europe not only is thehusk content a factor but partly also theraw fiber content. The impact of thehectoliter weight as quality criteria is dis-puted but however still plays in tradingwith oats a dominating role. Althoughthe husk colour does not scientificallyhave any influence on the individual qua-lity parameters of the oat grain, it mustbe mentioned here due to its dominancefor the cultivation in different Europeanregions.

For the purpose of the internal grainquality today, usually the fat, protein andstrength content are ascertained Euro-

Fig. 2: Newly certified varieties, new applications und number ofbreeders of spring oat in Germany

Num

ber

45

40

35

30

25

20

15

10

5

0

Source: Value examinations of the sorting federal office, * = admission year

1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009

new applications breeder newly certified variety*

65

pean wide. Often a high fat and proteincontent of oats are still regarded in fee-ding of ruminant animals and horses asfavorable. In addition, newer evaluationsin Scandinavia assign greater importanceto the starch content. For the human nu-trition a rather low fat content is to be ai-med at for dietary and process-technicalreasons.

Since it’s seen that the portion of oats inthe human consumption has globally ri-sen, the meaning written in the article„promoting health aspects through oatproducts” could gain momentum andhave a further significance. They are in-fluenceable whilst breeding however onlyat a very high expenditure.

Breeding methodsModern biotechnological proceduresworld-wide have so far only made smallmeasure into the oat breeding procedu-res. The costs are high for the employ-ment in this comparatively “small grainculture” with the mostly strong repro-duction frequently still too high.

Besides oats prove often as much „stub-born“, if biotechnological methods are li-kely to be used like the tissue culture orthe marker assisted selection. Neverthe-less in the future of oat breeding the bio-technology will become more important.Transgenic cells will probably play norole.

What will the future bring?In the last 15 years the number was again

declining with spring oats for the admit-tance of announced specific strains andthe number of active breeders substantialin Germany. Nevertheless it has beenmade possible to keep the numbers ofthe admittance of the chosen varietiesand in taking part with the agriculturaland breeding progress constant (fig. 2).

If this culture is not to drop back on itsbreeding intensity further behind othervarieties of grain, then in the future newideas and partnerships in Europe must beused. The employment of biotechnologi-cal procedures for the acceleration of thebreeding progress or the employment ofthe hybrid breeding is currently beingexamined. Niches like the cultivation ofwinter or naked oats will play probablyonly regionally a role.

The agricultural practice itself must realizehowever that a successful variety bree-ding can only be obtained with the selffertilizing oat by sufficient financial me-ans. Rising reproduction and sinking re-production fees endanger this goal. If thistrend continues, further breeders wouldbe compelled to stopping the task of theirbreeding programs and the cultivation ofoats would be become obsolete.

Dr. Steffen Beuch

66

The main statements of the campaign are:• the distinct natural characteristics of the

food made carefully of oats, • the healthy, contained nutrients made

by nature, • the convenience character of rolled oats

and CO., which are ready for fast con-sumption.

”The nutrient all round talent” oats withits vitamins and mineral materials, dietaryfiber and unsaturated fatty acids contri-butes to a balanced nutrition for childrenand adults.

The main statements are communicatedthrough seven keywords: size, ingenious,casual, healthy, sexy, strong and happy –which all have to do with oats, this is animage for the consumer brochure as wellas on the website www.alleskoerner.deand in a bimonthly email news type letter.Short humorous stories connected withinformation about the nourishing andphysiological advantages of oats give anamusing and interesting idea of the topicabout oats. For experts and consumers

who love facts and numbers there is acustomer goods folder. Here the contentsmaterials and nutritional assessment ofoats are explained more exactly, it gives ashort introduction into the cultivation ofoats as well as the processing of the oatgrain.

The association of cereal and grainmanufacturers.The association of cereal and grain ma-nufacturers represents the interests of theoat mills, the Cereal and muesli creatorsand the rice mills in Germany.

Most oat mills started in the 19th century.Since the first establishments were built,the mills always oriented themselves onthe current state of the art and developedthe market further. They offer an exten-sive Product portfolio and manufacturehigh-quality products of oats in modernproduction plants. All the medium-sizeenterprise mills are firmly embodied intheir regions and are still in family estatesand under the management of the familymembers.

PROFESSIONAL ADVERTISINGFOR “THE JACK OF ALL TRADES“.In order to motivate consumers again, and to use in everyday life more food made from oats, the ten oat mills started a market independent community campaign for the first time in the grain feeding central federation registered association at the end of 2008.

67

7 points for more dynamics in thecultivation of oats and- marketing:1. Approximately 300,000 tons of oats

were converted 2009 in the oat millsto food: That is a rise of 50 % in ten ye-ars.

2. Innovations with grain products still of-fer many possibilities, as the USA andScandinavia show already today.

3. There is a rising demand for vegetablenutrient-rich products as well as fullgrain products.

4. Numerous scientific studies prove thatthe content materials of oats are posi-tive for the human organism.

5. The oat plant is resistant; it demandsrelatively small requirements to theground.

6. Oats are considered to be a pioneerplant and healthy crop and can beused meaningfully in crop rotation.

The 7 successes after one year of the campaign “oats, the jack of all trades“

1. optimiX® seal for the oat breakfast for children by the research insti-tute for child nutrition in Dortmund (FKE)

2. Around approximately 3000 specialists on two nourishing specializedcongresses

3. Information spreading by approximately 2000 contacts with mediaand opinion makers from noutritional science, health and politics

4. New innovative co-operation with the areas of nutrition, fitness andhealth starting from 2010

5. Support for health initiatives: among other things information material for consultations in hospitals, nursery’s and schools

6. Advertisement for the all grain prize for oat research in nutrition and agrarian sciences

7. Forum cultivation of oats: Dialog platform for the entire creationchain creates impulses for the cultivation of oats in Germany.

7. The German oat mills are motivatedpartners, which engage themselvesdoubly for oats:

a. They invest without the support of anypublic promotion funds into this com-munication campaign for oats.

b. With the forum for oat cultivation theywould like to put the foundation stonefor a positive development of cultiva-tion of oats in Germany and from thereopen the dialog with the partners fromseed breeding, agriculture, trade andresearch. From this an impulse for anextension of the cultivated areas andfor the development of variations is tobe developed which is particularly suit-able for high quality food processing.

German association of breakfast cerealproducers, rice and oat millers

68

INDEX OF AUTHORSDr. Steffen BeuchNordsaat Saatzucht Gesellschaft mbH, Granskevitz

Sven Böse, SAATEN-UNION GmbH, Isernhagen

Dr. agr. habil. Ines von Butler-WemkenPublic expert for horse breeding, Wiefelstede

Oliver CarterSeed Technology Limited, Ballymountain Waterford

Dr. Harriet GruberLandesforschungsanstalt für Landwirtschaft und Fischerei Mecklenburg-Vorpommern

Prof. Dr. Jörg HampshireFulda University of Applied Sciences

Jens HeisrathABIP, 78661 Dietingen

Dr. Joachim Holz Chamber of agriculture Nordrhein-Westfalen

Marcus IkenSAATEN-UNION GmbH Managing Director Isernhagen

Prof. Dr. Norbert Lütke EntrupSouth Westphalia University of Applied Sciences, Agriculture Soest

Mariusz Rarajczak SAATEN-UNION Polen

Richeza ReisingerFederation of Manufacturers of nutrients and cereals, Berlin

Jan RundqvistHoldingbolaget vid Göteborgs universitet

Evelin SchreiberThüringer Landesanstalt für Landwirtschaft, Jena

IMPRINTEditorship: SAATEN-UNION GmbH

Eisenstr. 12, 30916 Isernhagen HB,

Responsible: Dr. Anke BoenischTel. 0511-72 666-242

Layout: c.i.a. communications GmbH, Köln,www.ciakoeln.de

Sentence: alphaBIT GmbH, Hannover, www.alphaBITonline.de

Printing: HOD, Seelze-Dedensen, www.hod-service.de

All remarks are made with the best knowledge andconsideration of test results and observations. A gua-rantee or a liability for applying in individual casescannot be taken over, because the growth conditi-ons are subject to substantial fluctuations. All culti-vation recommendations are meant for example,they do not reflect the current permission situationof the plant protection agents and does not replaceany single consultation locally. Reproduction, dupli-cation and/or publication require express permissionby the editorship.

Conditions June 2010