Food Oat Quality Throughout the Value Chain

• Published in: Oats Nutrition and Technology pp. 33 - 70
• Main Authors: Ames, Nancy, Rhymer, Camille, Storsley, Joanne
• Format: Book Chapter
• Language: English
• Published: Chichester, UK John Wiley & Sons Ltd 20.12.2013
• Subjects: breeding; end product; milling; nutrition; oat; quality; value chain
• ISBN: 9781118354117; 1118354117
• DOI: 10.1002/9781118354100.ch3

Use of cultivated oats by food processing industries represents a major market that demands high quality. Oat growers, distributors, millers, and food processors all have unique criteria that determine quality from the perspective of achieving efficiency and profitability at their respective stages of production. Variations in the quantities and properties of the major nutrient components in oats impact oat quality in terms of nutrition and functionality. For example, high levels of the soluble fiber beta‐glucan are responsible for cholesterol‐lowering effects, which are eligible for food product label claims in some countries. Beta‐glucan is, therefore, an excellent example of how consumer demand for foods with substantiated health benefits has shaped the quality definition and marketability of oats. Through the combined efforts of each participant in the supply chain, sustainable market opportunities for oats can be expanded to include products offering nutritional benefits and specific end‐use attributes that appeal to consumer populations.