Oats (Avena sativa L.)

Grass family (Gramineae)

Wild variety ,Cultivated varieties

Source: Klapp E., Taschenb. der Gräser, Paul Parey Verlag 1974; Klapp E., Lehrb. des Acker-u.Pfl.baus, Paul Parey Verlag 1967

Distribution, Yield, Use:

Production (1000t) Yield (dt/ha)
Country	1979-81	1992	1979-81	1992
ex-USSR	12810	14330	10.5	13.5
USA	7230	4280	19.3	23.5
Canada	2990	2820	19.3	22.8
Poland	2390	1240	22.0	18.5
Germany	3350	1310	38.0	36.7
UK	590	520	41.2	51.6
World	40960	33900	16.0	16.5

Distribution:
Type of grain of the northern temperate zones. Requires humid, cool climate with constant water supply.
Use:
Animal feed grain (horses, poultry) Foodstuff (porridge) 11-14% protein, 65% carbohydrate, 7% fat in seed.

Region of origin:

Region of cultivation:

Cultivation and Breeding:
Oats probably reached middle Europe from the Near East as a weed with barley. Cultivation followed in the Bronze Age, 2000 BC., by the Germans and Celts. The cultivated varieties arose by crossing and selection from wild oats, a weed with hard, rough husks and brittle ear stalk.
Breeding aims:
Principally, improving the yield. Husk milling requires quality oats with large kernels and high seed production. Breeding for resistance aims for varieties able to withstand fungal and viral diseases.

Text by Dr. Wolfgang Schuchert
Adapted to HTML by R.Saedler