cd k 458 2010 oats spec

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CD/K/458:2010ICS 67.060

EAC 2010 First Edition 2010

EAST AFRICAN STANDARD

Oat grains Specification and grading

EAST AFRICAN COMMUNITY

HS 1004.00.00

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CD/K/458:2010

ii EAC 2010 All rights reserved

Foreword

Development of the East African Standards has been necessitated by the need for harmonizingrequirements governing quality of products and services in East Africa. It is envisaged that throughharmonized standardization, trade barriers which are encountered when goods and services are

exchanged within the Community will be removed.

In order to meet the above objectives, the EAC Partner States have enacted an East AfricanStandardization, Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to makeprovisions for ensuring standardization, quality assurance, metrology and testing of productsproduced or originating in a third country and traded in the Community in order to facilitate industrialdevelopment and trade as well as helping to protect the health and safety of society and theenvironment in the Community.

East African Standards are formulated in accordance with the procedures established by the EastAfrican Standards Committee. The East African Standards Committee is established under theprovisions of Article 4 of the EAC SQMT Act, 2006. The Committee is composed of representatives ofthe National Standards Bodies in Partner States, together with the representatives from the privatesectors and consumer organizations. Draft East African Standards are circulated to stakeholders

through the National Standards Bodies in the Partner States. The comments received are discussedand incorporated before finalization of standards, in accordance with the procedures of theCommunity.

Article 15(1) of the EAC SQMT Act, 2006 provides that Within six months of the declaration of anEast African Standard, the Partner States shall adopt, without deviation from the approved text of thestandard, the East African Standard as a national standard and withdraw any existing nationalstandard with similar scope and purpose.

East African Standards are subject to review, to keep pace with technological advances. Users of theEast African Standards are therefore expected to ensure that they always have the latest versions ofthe standards they are implementing.

East African Community 2010 All rights reserved*

East African Community

P O Box 1096

Arusha

Tanzania

Tel: 255 27 2504253/8

Fax: 255-27-2504481/2504255

E-Mail: [email protected]

Web: www.each.int

* 2010 EAC All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States NSBs.

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EAC 2010 All rights reserved iii

Introduction

In the preparation of this East African Standard, the following sources were consulted extensively:

CODEX STAN 201:1995, Standard for Oats

Oats,Official Grain Grading Guide, August 1, 2009, Canadian Grain Commission

ISO 9648:1988, Sorghum Determination of tannin content published by the InternationalOrganization for Standardization (ISO)

CODEX STAN 193:1995 (Rev.5:2009), General Standard for Contaminants and Toxins in Foods

CODEX STAN 228:2001 (Rev.1:2004), General methods of analysis for contaminants

Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q-e.jsp

USDA Foreign Agricultural Service website: http://www.mrldatabase.com

USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards

USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_export/plants

Grain Inspection, Packers and Stockyards Administration: http://www.gipsa.usda.gov/GIPSA/webapp

European Union: http://ec.europa.eu/sanco_pesticides/public

Assistance derived from these sources and others inadvertently not mentioned is herebyacknowledged.

This standard has been developed to take into account:

the needs of the market for the product;

the need to facilitate fair domestic, regional and international trade and prevent technical barriersto trade by establishing a common trading language for buyers and sellers.

the structure of the CODEX, UNECE, USA, ISO and other internationally significant standards;

the needs of the producers in gaining knowledge of market standards, conformity assessment,commercial cultivars and crop production process;

the need to transport the product in a manner that ensures keeping of quality until it reaches theconsumer;

the need for the plant protection authority to certify, through a simplified form, that the product isfit for crossborder and international trade without carrying plant disease vectors;

the need to promote good agricultural practices that will enhance wider market access,involvement of small-scale traders and hence making farming a viable means of wealth creation;and

the need to ensure a reliable production base of consistent and safe crops that meet customerrequirements.

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iv EAC 2010 All rights reserved

Contents

1 Scope ......................................................................................................................................... 1

2 Normative references ................................................................................................................. 1

3 Definitions and grading factors ................................................................................................... 2

4 Essential composition and quality factors ................................................................................... 5

4.1 General quality requirements ..................................................................................................... 5

4.2 Classification .............................................................................................................................. 6

4.3 Unclassified oats ........................................................................................................................ 6

4.4 Reject grade oats ....................................................................................................................... 6

5 Contaminants ............................................................................................................................. 8

5.1 Pesticide residues ...................................................................................................................... 8

5.2 Heavy metals ............................................................................................................................. 8

5.3 Mycotoxin and chemical limits .................................................................................................... 8

5.4 Environment ............................................................................................................................... 8

6 Hygiene ...................................................................................................................................... 9

7 Packaging .................................................................................................................................. 9

8 Marking or labelling .................................................................................................................... 9

9 Sampling .................................................................................................................................. 10

Annex A (normative) Determination of impurities, size, foreign odours, insects, and species andvariety ................................................................................................................................................. 13

Annex B (normative) Determination of moisture content ................................................................... 14

Annex C (noormative) Oats Determination of tannin content ........................................................ 15

Annex D (normative) Oats Fact sheet ........................................................................................... 18

Annex E (informative) Oat grain Codex, EU and USA pesticide residue limits .............................. 29

Annex F (informative) Sieves for assessing dockage and grading factors ......................................... 33

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EAC 2010 All rights reserved 1

Oat grains Specification and grading

1 Scope

This East African Standard specifies the quality and grading requirements and methods of test for oatgrains of varieties (cultivars) grown from Avena sativa and Avena byzantina intended for humanconsumption, i.e., ready for its intended use as human food, presented in packaged form or soldloose from the package directly to the consumer. This standard does not apply to Avena nuda(hulless oats).

2 Normative references

The following referenced documents are indispensable for the application of this document. For datedreferences, only the edition cited applies. For undated references, the latest edition of the referenceddocument (including any amendments) applies.

ISO 605, Pulses Determination of impurities, size, foreign odours, insects, and species and variety

Test methods

ISO 711, Cereals and cereal products Determination of moisture content (Basic reference method)

ISO 712, Cereals and cereal products Determination of moisture content Routine referencemethod

ISO 5223, Test sieves for cereals

ISO 6639-1, Cereals and pulses Determination of hidden insect infestation Part 1: Generalprinciples

ISO 6639-2, Cereals and pulses Determination of hidden insect infestation Part 2: Sampling

ISO 6639-3, Cereals and pulses Determination of hidden insect infestation Part 3: Referencemethod

ISO 6639-4, Cereals and pulses Determination of hidden insect infestation Part 4: Rapidmethods

ISO 13690, Cereals, pulses and milled products Sampling of static batches

ISO 16050,Foodstuffs Determination of aflatoxin B1, and the total content of aflatoxin B1, B2, G1and G2in cereals, nuts and derived products High performance liquid chromatographic method

CAC/RCP 1,Recommended international code of practice General principles of food hygiene

EAS 38, Labelling of prepackaged foods Specification

EAS 79, Cereals and pulses as grain Methods of sampling

EAS 217, Methods for the microbiological examination of foods

ISO 22000:2005, Food safety management systems Requirements for any organization in the foodchain

OIML R87:2004, Quantity of product in prepackages

EAST AFRICAN STANDARD

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2 EAC 2010 All rights reserved

3 Definit ions and grading factors

For the purpose of this East African Standard, the following definitions shall apply.

3.1oatsdried grain that consists of 50 percent or more of oats (Avena sativa L. andA. byzantina C. Koch) and

may contain, singly or in combination, not more than 25 percent of wild oats and other grains forwhich standards have been established

3.2dockageany material intermixed with a parcel of grain, other than kernels of grain of a standard of quality fixedfor a grade of that grain, that must and can be separated from the parcel of grain before that gradecan be assigned to the grain. Dockage includes:

all material removed by sieving or handpicking or both

soft earth pellets, which are pellets that crumble under light pressure, including earth pellets,fertilizer pellets, or pellets of any non-toxic material of similar consistency

in unprocessed samples, mudballs handpicked from the cleaned sample

3.3commercially cleanprimary samples are considered commercially clean when they contain no dockage material

3.4contaminated graingrain containing any substance in sufficient quantity that the grain is unfit for consumption by personsor animals or is adulterated within the meaning of food safety regulations

3.5damaged grainkernels are damaged if the groats are fireburnt, heated, frost-damaged, insect damaged, sprouted,

mildewed, green, rotted, badly weather stained, affected by fusarium or are otherwise damaged.Weather stained and/or mildewed groats are considered damaged if there is significant brown orblack discolouration on 50% or more of the groat or the discolouration penetrates into the groat.

3.6earth pellets

Hard earth pellets are pellets that do not crumble under light pressure

Soft earth pellets are pellets that crumble under light pressure.

3.7ergota plant disease producing elongated fungus bodies with a purplish-black exterior, a purplish-white tooff white interior, and a relatively smooth surface texture

3.8fertilizer pelletsfertilizer pellets are typically either small, round and white or irregular shaped and pink or red.Fertilizer pellets are not considered a hazardous substance however there is no visible means ofassuring that material resembling fertilizer pellets is not some other contaminant.

3.9fine seedsall matter that passes through a 2 mm [5/64] tr iangular-hole sieve after sieving

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3.10fireburntfireburnt kernels have been charrred or scorched by fire. A cross-section of a fireburnt kernelresembles charcoal with numerous air holes. The air holes result in a low weight kernel that crumbleseasily under pressure.

3.11foreign matteranything other than oats that remains in the sample after the removal of dockage. Some types offoreign material have separate tolerances.

3.12frost damagefrost-damaged kernels of oats have a black or sunken ventral side and grey or black groats. Frost-damaged oat groats show discolouration in the ventral crease as a dark line. The discolouration mayextend throughout the groats depending on the severity of frost damage. There is no limit for frostdamage in Grade 4. When the inclusion of frost damage in Total damage or Total damage and foreignmaterial would result in either of these totals exceeding 8%, only that percentage of frost that bringsthe total up to 8% is considered in grade assessment. That is, the percentage of the frost componentin a sample cannot be used to assign a grade lower than Grade 4.

3.13Fusarium damageFusarium damage is rare on oats. It resembles fusarium damage in barley. Kernels are discolouredby pink, orange or black encrustations of fusarium mould. Under magnification, the blackencrustations appear raised above the surface of the kernel and are surrounded by a white mould.The black encrustations can be scraped off. Some degree of judgment is required when identifyingkernels with the fusarium mould. Only those kernels which meet this description are to be designatedas fusarium damaged.

3.14greengreen kernels in oats are an indication of immaturity.

Green hulls are assessed in the general colour of the sample.

Green groats are considered damaged.

3.15heatedheated kernels have the colour or odour typical of grain that has deteriorated in storage or has beendamaged by artificial drying. When the hull of a heated oat is removed, the groat appears brown ororange-red.

If the disco louration affects . . . The kernel is cons idered . . .

The entire groat Heated

Only the germ Damaged

3.16hulled and hulless

hulled oats have the hulls removed. Hulless oats have loose hulls which are usually removed duringharvesting. Groats are the oat kernels without the hulls.

3.17immature and shrivelled grainsgrains that are not properly developed

3.18large seedsdomestic and wild seeds that remain on top of the 1.79 mm round-hole sieve. Large seeds areassessed

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As dockage if they are removed by Cleaning for grade improvement

As large seeds and included in Total damage and foreign material if they remain in the sample

3.19mildewa fungal condition that develops in unthreshed grain usually under conditions of excessive moisture.

The affected kernels are greyish in colour and lower in quality. In the evaluation of mildew, considerthe number of affected kernels and their severity.

Hull discolouration is assessed in the general colour of the sample.

Discoloured groats are considered as damaged when there is significant brown or blackdiscolouration on 50% or more of the groat or the discolouration penetrates into the groat.

If the discolouration is . . . The sample is cons idered . . .

On the groats, from mildew Damaged

On the hull, but groats are undamaged Superficially mildewed, but sound

3.20odourThere is no numeric tolerance for odour. Consider

The basic quality of the sample

The type and degree of the odour

The presence of visible residue causing the odour

3.21other edible grainsany edible grains including oil seeds, barley, corn, cultivated buckwheat, einkorn, emmer, flaxseed,guar, hull-less barley, nongrain sorghum, Polish wheat, popcorn, poulard wheat, rice, rye, safflower,sorghum, soybeans, spelt, sunflower seed, sweet corn, triticale, and wheat

3.22poisonous, toxic and/or harmful seedsany seed which if present in quantities above permissible limit may have damaging or dangerouseffect on health, organoleptic properties or technological performance such as Jimson weed dhatura (D. fastuosa Linn and D. stramonium Linn.) corn cokle (Agrostemma githago L., MachaiLallium remulenumLinn.) Akra (Vicia species), Argemone mexicana, Khesari and other seeds thatare commonly recognized as harmful to health

3.23rottedrotted kernels are discoloured, swollen, and soft and spongy as a result of decomposition by fungi orbacteria. Rotted kernels in oats are considered as damaged.

3.24Sclerotinia sclerotiorumSclerotinia sclerotiorum is a fungus producing hard masses of fungal tissue, called sclerotia. Thesclerotia vary in size and shape, have a course surface texture, vary in exterior colour from dark blackto gray to white and have a pure white interior.

3.25soft earth pelletssoft earth pellets are

earth pellets that crumble into fine dust under light pressure, using a finger onlyif they do notcrumble, they are considered Stones

any non-toxic material of similar consistency

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3.26sproutedkernels that show definite signs of germination. Sprouted oats are assessed as damaged.

3.27sound oats

kernels and pieces of oat kernels (except wild oats) that are not badly ground-damaged, badlyweather-damaged, diseased, frost-damaged, germ-damaged, heat-damaged, insect-bored, mold-damaged, sprout-damaged, or otherwise materially damaged.

3.28stonesStones are hard shale, coal, hard earth pellets, and any other non toxic materials of similarconsistency. Fertilizer pellets are assessed as stones when constituting 1.0% or less of the netsample weight. (See Fertilizer pellets for specific procedures to be followed when samples containfertilizer pellets.)

3.29total damage and foreign materialtotal damage and foreign material includes all foreign material and all damage. Frost damage is not

included in Grade 4 oats.

3.30treated seed and other chemical substances

Treated seed is grain that has been coated with an agricultural chemical for agronomic purposes.These seed dressings contain a dye to render the treated seed visually conspicuous. The colourof the dye varies depending upon the type of treatment and the type of grain. The coatings orstains may appear greasy or powdery and surface area distribution ranges from tiny flecks tocomplete coverage.

Other chemical substances refers to any chemical residues either adhering to the kernel orremaining in the sample and to samples having a chemical odour of any kind.

3.31weevilled grainsgrains that are partially or wholly bored by insects injurious to grains but does not include germ eatengrains and egg spotted grains

3.32wild oatsseeds ofAvena fatua L. andA. sterilis L.

4 Essential composition and quality factors

4.1 General qualit y requirements

4.1.1 Oats shall meet the following general requirements/limits as determined using the relevant

standards listed in Clause 2:

a) shall consist 50 percent or more of oats (Avena sativa L. and A. byzantina C. Koch) and maycontain, singly or in combination, not more than 25 percent of wild oats and other grains forwhich standards have been established;

b) be hard, clean, wholesome, uniform in size, shape, colour and in sound merchantablecondition;

c) shall be safe and suitable for human consumption;

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d) shall be free of pests, live animals, animal carcasses, animal droppings, fungus infestation,added colouring matter, moulds, weevils, obnoxious substances, discoloration and all otherimpurities except to the extent indicated in this standard and must meet any other phytosanitaryrequirements specified by the importing country authority;

e) shall be free from filth (impurities of plant and animal origin including insects, rodent hair andexcreta) in amounts that represent a hazard to human health;

f) shall be free from toxic or noxious seeds viz. Crotolaria (Crotolaria spp.), Corn cockle(Agrostemma githago L.), Castor bean (Ricinus communis L.), Jimson weed (Dhatura spp.),Argemone mexicana, Khesari and other seeds that are commonly recognized as harmful tohealth;

g) shall be free from abnormal flavours, obnoxious smell and discolouration.

h) shall be free from micro-organisms and substances originating from micro-organisms or otherpoisonous or deleterious substances in amounts that may constitute a hazard to human health.

4.1.2 Oats shall be in form of well-filled seeds of uniform colour.

4.1.3 Ergot affected grains shall not exceed 0.05 per cent by weight in damaged grains.

4.1.4 If oats are presented in bags, the bags shall also be free of pests and contaminants. Inaddition the barley grains shall comply with any conditions set by the importing country authority.

4.1.5 If oats are rejected because pests or contaminants are found in inspected samples, the oatsare not to be re-presented for inspection unless they have been treated or cleaned.

4.1.6 Blending of rejected oats is not permitted as a treatment for insect infestation or as a methodof cleaning for contaminants for which there is a nil tolerance

4.1.7 Brushing the outside of bags is not permitted as a remedy to remove pests or contaminants.

4.2 Classification

Oats shall be classified into four grades on the basis of the tolerable limits established in Table 1which shall be additional to the general requirements set out in this standard.

4.3 Unclassified oats

Shall be oats which do not fall within the requirements of Grades 1, 2, 3 and 4 of this standard but arenot rejected oats.

4.4 Reject grade oats

(a) Do not meet the requirements for the grades 1, 2, 3, or 4 as set out in Table 1; or

(b) Contain 8 or more stones which have an aggregate weight in excess of 0.2 percent of thesample weight, 2 or more pieces of glass, 3 or more crotalaria seeds (Crotalaria spp.), 2 or

more castor beans (Ricinus communis L.), 4 or more particles of an unknown foreignsubstance(s) or a commonly recognized harmful or toxic substance(s), 8 or more cocklebur(Xanthium spp.) or similar seeds singly or in combination, 10 or more rodent pellets, birddroppings, or equivalent quantity of other animal filth per 1065 ml to 1183 ml of oats; or

(c) Have a musty, sour, or commercially objectionable foreign odor (except smut or garlic odor); or

(d) Are heating or otherwise of distinctly low quality.

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Table 1 Specific requirements for oat grains

Characteristic Grade Method oftest

1 2 31) 42)

Foreign matter,whole grains, %by mass, max.

Othergrainsand wildoats

Barley 1 2 6 14

Cereal grains otherthan wheat or barley

3 4 6 14

Wheat 1 2 6 14

Wild oats 1 2 3 8

Total 3 4 6 14

Large seeds 0.20 0.30 0.50 1.0

Sclerotinia Nil 0.05 0.05 0.10

Stones 0.017 0.066 0.15 0.15

Ergot Nil 0.05 0.05 0.10

Excreta 1 piece in1000 g or

less

0.01 0.02 0.02

Standard ofquality

Min. test weight, kg/h (g/0.5 L) 51 (235) 49(225) 46(210) 43(195)

Degree of soundness Wellmatured,

good natural

colour, 97 %sound oats

Reasonablywell matured,reasonably

good naturalcolour, 96 %sound oats

Fairly wellmatured,

fair colour,

94 %soundgroats

86 % soundgroats

Hulled and hulless, % 6 8 20 No limit ifsample

contains 75%or more of

hulless oats,hulles becomes

part of gradename

Damage, % bymass, max.

Fireburnt Nil Nil Nil 0.25

Fusariam 0.1 2.0 4 6

Heated Nil 0.1 1.0 3

Insect bored kernels, kernelswhich have been visibly bored or

tunnelled by insects

0.1 0.3 0.5 0.5

Total 0.1 2.0 4 6 ISO 605

Moisture content, % by mass, max. 12.0 12.0 13.0 14.0 ISO 711/712

Total damage and foreign material, % by mass, max. 3 4 6 14

Minimum test weight:

The weight of a hundred litre volume of oatsexpressed as kilogrammes per hectolitre.

At least 46 kg/hl The testweight shallbe the weightper ISO7971:1986 orany otherequipmentgivingequivalentresultsexpressed askilogrammesper hectolitre

asdeterminedon a testportion of theoriginalsample

1) Oats that are slightly weathered shall be graded not higher than Grade 3.

2) Oats that are badly stained or materially weathered shall be graded not higher than Grade 4.

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5 Contaminants

5.1 Pesticide residues

Oat grains shall comply with those maximum pesticide residue limits established by the CodexAlimentarius Commission for this commodity. The limits listed below were current as of the dates

indicated. Annex E provides current MRLs for the USA, EU and Codex markets.

Maximum pesticide residue limits and extraneous maximum residue limits in oats (current asat 2009-06-09)

Type Unit symbol Limit Method oftest

Notes

AMINOPYRALID mg/kg 0.1

BENTAZONE undef 0.1

BITERTANOL mg/kg(*) 0.05

CHLORDANE mg/kg 0.02

CHLORMEQUAT mg/kg 10

DIQUAT mg/kg 2

DISULFOTON mg/kg(*) 0.02

FENPROPIMORPH undef 0.5

FIPRONIL mg/kg(*) 0.002LINDANE mg/kg(*) 0.01

METHOMYL mg/kg(*) 0.02

PYRACLOSTROBIN undef 0.5

TEBUCONAZOLE mg/kg(*) 0.05

5.2 Heavy metals

Oat grains shall be free from heavy metals in amounts which may represent a hazard to health. Ifpresent, they shall not exceed the limits established in Table 2.

Table 2 Heavy metal contaminant limits

Parameter Limit Test method

i) Arsenic (As), ppm max. 0.10 EAS 101 or EAS 100

ii) Copper (Cu), ppm max. 2.0 EAS 100

iii) Lead (Pb), ppm max. 0.10 EAS 100

iv) Cadmium (Cd), ppm max. 0.02 EAS 100

v) Mercury (Hg), ppm max. 0.01 EAS 100

5.3 Mycotoxin and chemical limits

Oat grains shall comply with those maximum mycotoxin limits established by the Codex AlimentariusCommission for this commodity.

5.3.1 Uric acid shall not exceed 100 milligrams per kilogram.

5.3.2 Total aflatoxin levels in oats for human consumption shall not exceed 10 ppb with B1 notexceeding 5 ppb when tested according to ISO 16050.

5.4 Environment

Oats shall be produced, processed and handled under conditions complying with the stipulations ofrelevant environmental regulations and therefore conform to cleaner production technologicalpractices.

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6 Hygiene

6.1 It is recommended that the produce covered by the provisions of this Standard be preparedand handled in accordance with the appropriate sections of CAC/RCP 1, ISO 22000, and otherrelevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

6.2 The produce should comply with any microbiological criteria established in accordance with

CAC/GL 21.

6.3 To the extent possible in good agricultural practice, the products shall be free fromobjectionable mater.

6.4 When tested by appropriate standards of sampling and examination listed in Clause 2, theproducts:

shall be free from microorganisms in amounts which may represent a hazard to health and shallnot exceed the limits stipulated in Table 3;

shall be free from parasites which may represent a hazard to health; and

shall not contain any substance originating from microorganisms in amounts which may representa hazard to health.

Table 3 Microbiological limits for barley grains

Type of micro-organism Limits Test method

i) Yeasts and moulds, max. per g 10

EAS 217ii) S.aureusper 25 g Nil

iii) E. Coli, max. per g Nil

iv) Salmonella, max. per 25 g Nil

7 Packaging

7.1 Oats shall be packed in gunny bags/jute bags, poly woven bags, poly pouches, cloth bags orother suitable packages which shall be clean, sound, free from insect, fungal infestation and thepacking material shall be of food grade quality.

7.2 Oats shall be packed in containers which will safeguard the hygienic, nutritional, technologicaland organoleptic qualities of the products.

7.3 The containers, including packaging material, shall be made of substances which are safeand suitable for their intended use. They shall not impart any toxic substance or undesirable odour orflavour to the product.

7.4 The net weight of the oats in a package shall comply with OIML R87.

7.5 Each package shall contain oats of the same type and of the same grade designation.

7.6 Each package shall be securely closed and sealed.

8 Marking or labelling

8.1 In addition to the requirements in EAS 38, each package shall be legibly and indelibly markedwith the following:

i) product name as Oat Grains;

ii) variety;

iii) grade;

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iv) name, address and physical location of the manufacturer/ packer/importer;

v) lot/batch/code number;

vi) net weight, in g/kg;

vii) the declaration Food for Human Consumption;

viii) storage instruction as Store in a cool dry place away from any contaminants;

ix) crop year;

x) packing date;

xi) expiry date or best before ___________month ______ year;

xii) a declaration of the product lifespan;

xiii) instructions on disposal of used package;

xiv) country of origin;

xv) a declaration on whether the oats were genetically modified or not.

8.2 A declaration of any inaccurate information in marking/labelling is prohibited and shall bepunishable by law under the statutes of the Partner States.

8.3 The authorized packer shall observe all instructions regarding testing, grading, packing,marking, sealing and maintenance of records applicable to the product.

9 Sampling

Sampling shall be done in accordance with the EAS 79/ISO 13690.

Mature oats in field Oat grains

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Oats emerging Oat plants

Oat grains Wild oats

Wild oats Oats and turnips

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Cavena Nuda Oats

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Annex A(normative)

Determination of impuri ties, size, foreign odours, insects, and species andvariety

These shall be determined in accordance with ISO 605, Pulses Determination of impurities, size,foreign odours, insects, and species and variety Test methods

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Annex B(normative)

Determination of moisture content

Moisture content shall be determined in accordance with the following standards:

ISO 711, Cereals and cereal products Determination of moisture content (Basic referencemethod)

ISO 712, Cereals and cereal products Determination of moisture content Routine referencemethod

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Annex C(noormative)

Oats Determination of tannin content

C.1 Principle

Extraction of tannins by shaking with dimethylformamide. After centrifuging, addition of ferricammonium citrate and ammonia to an aliquot part of the supernatant liquid and spectrometricdetermination, at 525 nm, of the absorbance of the solution thus obtained. Determination of the tannincontent using a calibration curve prepared using tannic acid.

C.2 Reagents

All reagents shall be of analytical grade. Water used shall be of distilled quality according to EAS 123or water of at least equivalent purity.

C.2.1Tannic acid,2 g/l solution

Use Merck reference 773 tannic acid product that is commercially available.

C.2.2Ammonia solution of 8.0 g/l NH3.

C.2.3Dimethylformamide, 75 % (v/v) solution.

Introduce 75 ml of dimethylformamide into a 100 ml volumetric flask. Dilute with water, allow to cooland make up to the mark.

NOTE Dimethylformamide may be harmful to health when inhaled or allowed to come into contact with the skin. It is alsoirritating to the eyes.

C.2.4 Ferric ammonium ci trate

Use ferric ammonium citrate having an iron content between 17 % (m/m) and 20 % (m/m), 3.5 g/l

solution prepared 24 h before use.

Since the iron content has an influence on the results, this content shall be respected imperatively.

C.3 Apparatus

C.3.1 Mechanical crusher, capable of producing particles, which pass completely through thesieve (C.3.2).

C.3.2 Sieve having aperture of size 0.5 mm.

C.3.3 Centrifuge, capable of producing a centrifugal acceleration of 3 000g(3 000 x 9.81 m/s2).

C.3.4 Centrifugal tubes, with a capacity of approximately 50 ml, provided with stoppers ensuring

hermetic sealing.

C.3.5 Mechanical stirrer, with a reciprocating motion, or magnetic stirrer.

C.3.6 Mechanical shaker for test tubes.

C.3.7 Spectrometer,with cells 10 mm thick, permitting measurements at 525 nm.

C.3.8 Pipettes of 1 ml, 5 ml and 20 ml capacity.

C.3.9 Graduated pipettes of 5 ml and 10 ml capacity.

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C.3.10 Test tubes 140 mm x 14 mm.

C.3.11 Volumetric flasks of 20 ml capacity.

C.4 Sampling

Sampling shall be carried out in accordance with EAS 79.

Oat grains intended for determination of tannin content may be conserved for seven months,protected from light and should preferably be dried.

C.5 Preparation of test sample

Remove any extraneous matter other than oats from the laboratory sample and crush the sample inthe mechanical crusher (C.3.1) so as to reduce it to particles of a size, which will pass completelythrough the sieve (C.3.2). Mix thoroughly.

The tannins in crushed products oxidize rapidly and therefore it is recommended to proceedimmediately with the analysis after crushing.

NOTE The crushed product may be conserved at most for several days, protected from light, and should preferably be

dried.

C.6 Procedure

C.6.1 Water content of the sample

Determine the water content of the sample according to ISO 9648 (see clause 2).

C.6.2 Test port ion

Introduce about 1 g of the test sample (Clause C.5) weighed to the nearest 1 mg into a centrifugetube (C.3.4).

C.6.3 Determination

C.6.3.1 using pipette (C.3.8) introduce 20 ml of the dimethylformamide solution (C.2.3) into thecentrifuge tube. Stopper the tube hermatically and stir it for 60 min 1 min using the stirrer (C.3.5).Then centrifuge for 10 min using an acceleration of 3 000 g.

C.6.3.2 Remove 1 ml of the supernatant liquid (C.6.3.1) using a pipette (C.3.8) and introduce it into atest tube (C.3.10). Successively add 6 ml of water and 1 ml of the ammonia solution (C.2.2) using apipette, and then shake for a few seconds using the shaker (C.3.6).

C.6.3.3 Remove 1 ml of the supernatant liquid (C.6.3.1) with a pipette (C.3.8) and introduce it into atest tube (C.3.10). Successively add 5 ml of water and 1 ml of the ferric ammonium citrate solution(C.2.4) using a pipette, shake for a few seconds using the shaker (C.3.6), then add 1 ml of theammonia solution (C.2.2) using a pipette and shake again for a few seconds using the shaker (C.3.6).

C.6.3.4 Transfer the solutions obtained in C.6.3.2 and C.6.3.3 into measuring cells and, 10 min 1min after the end of the operations carried out in C.6.3.2 and C.6.3.3 measure the absorbance, at 525nm, using the spectrometer (C.3.7) against a water blank. The result is the difference between the twoabsorbances.

C.6.4 Number of determinations

Carry out two determinations on test portions taken from the same test sample.

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C.6.5 Establishment of the calibration curve

Determine the calibration curve on the day of the determination as indicated in a) to c).

a) Prepare six 20 ml volumetric flasks (C.3.11) and using a graduated pipette (C.3.9), add to themrespectively 0 ml, 1 ml, 2ml, 3ml, 4ml, and 5 ml of the tannic acid solution (C.2.1) make up to themark with the dimethylformamide solution (C.2.3). The calibration scale thus obtained

corresponds to tannic acid contents of 0 mg/ml, 0.1mg/ml, 0.2 mg/ml, 0.3 mg/ml, 0.4 mg/ml and0.5 mg/ml respectively.

b) Pipette into test tubes (C.3.10) 1 ml of each of these solutions and add successively using apipette (C.3.8), 5ml of water and 1 ml of the ferric ammonium citrate solution (C.2.4) and shakefor a few seconds using the shaker (C.3.6). Then add 1 ml of ammonia solution (C.2.2) andshake again for a few seconds using the shaker (C.3.6).

Transfer the solutions thus obtained into measuring cells and after 10 min 1 min measure theabsorbances at 525 nm, using the spectrometer against water blank.

c) Plot the calibration curve, using the absorbance values as the ordinate and the correspondingconcentrations of tannic acid on the calibration scale (a) as the abscissa, in milligrams permillilitre.

The curve should not pass through the origin and shall not be corrected for the zero of the scale.

C.7 Expression of results

The tannin content, expressed as a percentage by mass of tannic acid in relation to the dry matter, isgiven as

Hm

C

100

1002

where

C is the tannic acid concentration, in milligrams per millilitre, of the test solution, read from the

calibration curve (C.6.5.c).

m is the mass in grams, of the test portion (C.6.2).

H is the water content of the sample, as a percentage by mass C.6.1).

Take as the result, the arithmetic mean of the two determinations provided that the requirements forrepeatability, using linear interpolation are satisfied.

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Annex D(normative)

Oats Fact sheet

D.1 Avena byzantina

Authority C. KochFamily Liliopsida:Commelinidae:Cyperales:GramineaeSynonyms Avena algeriensisCommonnames

Algerian oat, Red oat, Mediterranean oat, avena amarilla

Editor

Ecocropcode

3568

Description

A grass.

USES Cereals are fed to livestock or eaten in porridge and oatcakes.

Growing period

Annual grass, for cereals growing 110-270 days. Varieties divided into spring and winter types.

Further information

Red oat is native to Asia. It is more heath tolerant than Avena sativa. Hot, humid weather duringripening favors development of diseases. Heavy, poorly drained soils and soils with high nitrogenlevels are likely to cause lodging. Average seed yield is about 1.8-2 tha, while good yields can reach 3t/ha.

D.2 Avena sativa

Author ity LFamily Magnoliophyta: Liliopsida: Cyperales: PoaceaeSynonyms Avena algeriensisCommonnames

akurhafrar, almindelig havre, avena, avena, avoine, avoinefarine, hafer, havre, hawer, kaura

Editor

Ecocrop code 3568

DescriptionIt is a tall, erect annual cereal grass up to 1.5 m. It is widely grown as a fodder in temperate and sub-tropical regions. It also does well in the high-altitude tropics. Oat grain is used widely for humanconsumption. The green plant is good for forage and makes good hay and silage. The straw is auseful roughage. The grain is an important livestock feed and the unhulled, crushed fruit is the usualform in which it is fed to ruminants and horses.

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The mature seed of the plant is used as a cereal grain (food, feed and medicinal), but the whole plant,with the exception of the roots, has an important place in herbal medicine.

Morphology

Roots: It has a fibrous root.

Stems: Culm hollow, smooth (or scabrous beneath the panicle), nodose.

Leaves: The linear, lanceolate leaves are alternate, rough, veined and acuminate with an amplexicaulsheath. stipules lacerate. 15-30 cm long, 0.61.2 cm wide, sheaths long and loose.

Flowers: The inflorescence is a loose, curved, branched panicle at the extremity with 2-3 florets.Panicle terminal, 15-30 cm long; pedunculate spikelets usually 2-flowered, up to 2.5 cm long, slender-pedicelled. Glumes, several-nerved; lemma glabrous, dorsal awn absent or 1 to a floret, short.

Fruits: The caryopsis is cylindrical and slightly ridged. The glumellae are aristate.

Seeds: Kernel 0.6-0.8 cm long, narrow, with nearly parallel sides, hairy, grooved lengthwise on theface, tightly enclosed. Seed size varies with cultivar, there are usually about 30 000 seeds per kg.

Physiology

It is a C3 plant. Peltonen-Sainio et al., 2003 evaluated plant growth regulators (PGR) effects on thegrowth of the main shoot and tillers on standard height (HE) and dwarf oat cultivars by growing plantsat 14 and 18 h day-lengths (DL) and spraying them with chlormequat chloride (CCC) and ethephon atearly growth stages. The authors showed that plant growth regulators retarded growth of the mainshoot in conventional oat cultivars without stimulating growth of T1 and T2 tillers and that response ofthe dwarf cultivar to PGRs was modest. Only ethephon enhanced T1 tiller growth at the 18 h DL.However, PGR-treated plants had up to 5 more green leaves per plant at pre-anthesis due tostimulated leaf emergence on T3 and T4 tillers especially at the 18 h DL.

Exposing two cultivars of oat ('Pendek' and 'Stormogul II') to short periods of water-deficient stress on5 consecutive days, Svenningsson et al., 1986 showed that the plants responded to the stress bydecreasing their cuticular transpiration rate. After two stress periods the cuticular transpiration ratewas reduced by 30% for Pendek and by 47% for Stormogul II, and after another three stress periodsby 30% and 20%, respectively. The authors reported that these reductions were correlated neither tochanges in the total amount of what is generally called epicuticular lipids, nor to changes in any of themajor individual constituents of the epicuticular lipids (alkanes, free and esterified fatty acids or freeprimary alcohols). After removal of the epicuticular lipids and after extraction and determination of thelong chain free primary alcohols of the leaves, the authors concluded that the amount of thesepresumably intracuticular alcohols increased after stress and changed to shorter chain length.

Environment

In temperate climates it is usually a spring-sown crop; in sub-tropical and Mediterranean conditions itis grown in the cool season; in the tropics it is grown at altitude.

Latitude:Altitude: In Kenya for example, on the Equator, it can be grown from 1600 metres upwardsbut is best above 2000 metres and excellent at 2800 (Suttie, 2000).

Temperature: It can grow at temperatures ranging from 5 to 26C. It is considered a cold-tolerantspecies during germination because its minimal germination temperature is between 3 and 5C. Hotdry weather just before heading causes heads to blast and yields of seed to decrease. Oats usuallyare not very winter hardy, although winter hardy cultivars have been developed.

Water:Common oat is reported to tolerate annual precipitations of 200-1800 mm. The amount of rainnormally required for oats is moderate, 300-400 mm/cycle. However, better yields are obtained with500 mm.

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Radiation: Range & intensity: Oestuerk et al.,1984 showed that Avena sativa showed much lessdifferences between full-light grown and shadow plants, when compared to other C3 and C4 carbonpathways species.

Photoperiodism: It behaves as a long day plant (Dennis, 1984).

Soil:It thrives on a wide range of soils of ample but not excessive fertility.

Physical: Well-drained neutral soils in regions where annual rainfall is 770 mm or more are best.Loam soils are best, especially silt and clay loams.

Chemical: It can tolerate a pH range of between 4.5-8.6 and is known for its tolerance to salt.Studying the growth, development and yield of a high yielding variety (cv. Kent) of oat under differentconcentrations of NaCl and Na2SO4 salt dominated soil, Mishra and Shitole, 1987, showed that thedifferential adaptable nature of the plant. Even the progressive height and total leaf area wereaffected; there was increase in productivity (in terms of dry matter and grain weight up to certainlevels of both salinities.

Distribution

It is an ancient grass, indigenous to northern Europe and now widely grown as a food crop.

Distribution is global. The origin of oats is uncertain, but some authors reported that it evolved fromAvena fatua. Others say that it originated in southern North America where it had been found growingwild.

Status

It is a major crop cultivated extensively in Europe and elsewhere.

Ethnobotany

Etymology: From the Latin avena (nourishment) and avidus (sought after).

Uses: The modern oat draws its ancestry from the wild red oat, a plant originating in Asia. Oats havebeen cultivated for 2000 years throughout the world. Before being consumed as a food, oats wereused for medicinal purposes; a use for which they are still honoured (GMF, 2003).

It is widely grown as a fodder in temperate and sub-tropical regions. It also does well in the high-altitude tropics. Oat grain is used widely for human consumption. The green plant is good for forageand makes good hay and silage. The straw is a useful roughage. The grain is an important livestockfeed and the unhulled, crushed fruit is the usual form in which it is fed to ruminants and horses.(Suttie, 2000).

The mature seed of the plant is used as a cereal grain (food, feed and medicinal), but the whole plant,with the exception of the roots, has an important place in herbal medicine.

In folk medicine (Weiss, 1988 and Wichtl, 1994), as well as among current herbalists, report that oatsare used to treat nervous exhaustion, insomnia, and weakness of the nerves. A tea made from oatswas thought to be useful in rheumatic conditions and to treat water retention. A tincture of the greentops of oats was also used to help with withdrawal from tobacco addiction. Oats were often used in

baths to treat insomnia and anxiety as well as a variety of skin conditions, including burns andeczema. An alcoholic extraction has been reported to be a deterrent for smoking. The seeds are folkremedies for tumours.

As a tincture, oats are often taken at 3-5 ml three times per day. Capsules or tablets can be used inthe amount of 1-4 grams per day. Rolled oats or oatmeal may be used as skin softener and to reduceredness, itching or irritation. Put one cup of oatmeal or 2 cups of oat flakes into a muslin bag or oldcotton sock. Tie securely and drop into a warm bath. Swirl around till the water is milky thensubmerge the body or the affected part. Oats have a very low level of gluten and oat flour can besubstituted for wheat flour in many recipes.

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D.3 Avena nuda

Author ity LFamily Liliopsida:Commelinidae:Cyperales:GramineaeSynonyms

Common

namesNaked oat

Editor

Ecocrop code 3571

Description

It is a grass reaching up to 90 cm in height. It is in flower from June to July, and the seeds ripen fromAugust to October. The flowers are hermaphrodite and are pollinated by the wind.

Uses

The seed is edible cooked. The seed ripens in the latter half of summer and, when harvested anddried, can store for several years. It has a floury texture and a mild, somewhat creamy flavour. It canbe used as a staple food crop in either savoury or sweet dishes. The seed can be cooked whole,though it is more commonly ground into flour and used as a cereal in all the ways that oats are used,especially as porridge but also to make biscuits, sourdough bread etc. The seed can also be sproutedand eaten raw or cooked in salads, stews etc. The hull is incompletely attached to the grain, yielding anaked seed easily upon threshing. The roasted seed is a coffee substitute. The straw has a widerange of uses such as for bio-mass, fibre, mulch, paper-making and thatching. Some caution isadvised in its use as a mulch since oat straw can infest strawberries with stem and bulb eelworm.

Growing period

Annual.

Further information

Found in southern Europe and Central and East Asia in dry wasteland, cultivated ground and

meadows, especially on heavier soils.

D.4 Avena ster il is

Author ity LFamily Liliopsida:Commelinidae:Cyperales:GramineaeSynonyms CommonnamesEditor

Ecocropcode

3572

DescriptionAn erect grass and grain crop, 50-120 cm tall.

Uses

The grain is made into porridge and oatmeal or fed to livestock.

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Growing period

Annual.

Common names

Sterile oat, Animated oat.

Further information

Sterile oat is primarily a weedy species. It's latitudinal range is between 55N-34S, and it can befound at elevations up to 2000 m.

D.5 History and Origin of Oat

Little history of oat is known prior to the time of Christ. Oats did not become important to man as earlyas wheat or barley. Oats probably persisted as a weed-like plant in other cereals for centuries prior tobeing cultivated by itself. Some authorities believe that our present cultivated oats developed as amutation from wild oats. They think this may have taken place in Asia Minor or south-eastern Europenot long before the birth of Christ.

Probably the oldest known oat grains were found in Egypt among remains of the 12th Dynasty, whichwas about 2 000 B.C. These probably were weeds and not actually cultivated by the Egyptians. Theoldest known cultivated oats were found in caves in Switzerland that are believed to belong to theBronze Age.

The history of oats is somewhat clouded because there are so many different species andsubspecies, which makes identification of old remains very difficult. The chief modern center ofgreatest variety of forms is in Asia Minor where most all subspecies are in contact with each other.Many feel that the area with the greatest diversity of types is most likely where a particular plantoriginated.

Oats were first brought to North America with other grains in 1602 and planted on the ElizabethIslands off the coast of Massachusetts. As early as 1786, George Washington sowed 580 acres tooats. By the 1860s and 1870s, the westward shift of oat acreage in the United States had moved intothe middle and upper Mississippi Valley, which is its major area of production today.

Predominant Areas of Oat Production

Oats are chiefly a European and North American crop. These areas have the cool, moist climate towhich oats are best adapted. Russia, Canada, the United States, Finland, and Poland are the leadingoat producing countries. Oats are adapted to a wide range of soil types, thus temperature andmoisture conditions are the usual limiting factors as to where oats are grown. Perhaps no othercountry uses oats as much in their cropping system as does Scotland. Some winter oats areproduced in the United States, but most are spring oats produced mainly in the north central states.

During the 1940s and 1950s, the five leading states in production usually were Iowa, Minnesota,Illinois, Wisconsin, and South Dakota. By the 1960's, the main oat producing area began movingsomewhat north and westward. In 2000, the rank of states in order of production was Minnesota,

North Dakota, Wisconsin, South Dakota, and Iowa. Iowa acreage peaked at about 6.4 million acres in1950 and slumped to 270,000 acres, of which only 180,000 acres were harvested, by 2000. The moreprofitable crop, soybean, has replaced the oat acreage.

The common oat (Avena sativa) is a species of cereal grain grown for its seed, which is known by thesame name (usually in the plural, unlike other grains). While oats are suitable for human consumptionas oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats make up a largepart of the diet of horses and are regularly fed to cattle as well. Oats are also used in some brands ofdog and chicken feed.

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Oat p lants with inflorescences

Origin

The wild ancestor of Avena sativa and the closely-related minor crop, A. byzantina, is the hexaploidwild oat A. sterilis. Genetic evidence shows that the ancestral forms of A. sterilis grow in the FertileCrescent of the Near East. Domesticated oats appear relatively late, and far from the Near East, inBronze Age Europe. Oats, like rye, are usually considered a secondary crop, i.e. derived from a weedof the primary cereal domesticates wheat and barley. As these cereals spread westwards into cooler,wetter areas, this may have favoured the oat weed component, leading to its eventual domestication.

Cultivation

Oats are grown throughout the temperate zones. They have a lower summer heat requirement and

greater tolerance of rain than other cereals like wheat, rye or barley, so are particularly important inareas with cool, wet summers such as Northwest Europe, even being grown successfully in Iceland.Oats are an annual plant, and can be planted either in autumn (for late summer harvest) or in thespring (for early autumn harvest).

Historical attitudes towards oats vary. Oat bread was first manufactured in England, where the firstoat bread factory was established in 1899. In Scotland they were, and still are, held in high esteem,as a mainstay of the national diet.

Uses

Closeup of oat flowers

Oats have numerous uses in food; most commonly, they are rolled or crushed into oatmeal, or groundinto fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of bakedgoods, such as oatcakes, oatmeal cookies, and oat bread. Oats are also an ingredient in many cold

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cereals, in particular muesli and granola. Oats may also be consumed raw, and cookies with raw oatsare becoming popular.

Oats are also occasionally used in several different drinks. In Britain, it is used for brewing beer.Oatmeal stout is one variety brewed using a percentage of oats for the wort. The more rarely usedOat Malt is produced by the Thomas Fawcett & Sons Maltings and was used in the Maclay Oat MaltStout before Maclay ceased independent brewing operations. A cold, sweet drink made of ground

oats and milk is a popular refreshment throughout Latin America. Oatmeal caudle, made of ale andoatmeal with spices was a traditional British drink and a favorite of Oliver Cromwell.

In Scotland a dish called Sowans was made by soaking the husks from oats for a week so that thefine, floury part of the meal remained as sediment to be strained off, boiled and eaten. Oats are alsowidely used there as a thickener in soups, as barley or rice might be used in other countries.

Oats are also commonly used as feed for horses as plain whole or rolled oats or as part of ablended food pellet. Cattle are also fed oats, either whole, or ground into a coarse flour using a rollermill, burr mill, or hammer mill.

Oat straw is prized by cattle and horse producers as bedding, due to its soft, relatively dust-free, andabsorbent nature. The straw can also be used for making corn dollies. Tied in a muslin bag, oat strawwas used to soften bath-water.

Oat extract can also be used to soothe skin conditions, e.g. skin lotions. It is the principal ingredientfor the Aveeno line of products.

Uses of oat

In the United States, oats were formerly grown mainly for horse feed; but with the coming of themotorized age, oats became a feed chiefly for young stock and poultry. There has been an increasein oats used for human food in recent years. Oat Bran has received considerable attention from themedical community for its role in reducing blood cholesterol. Nutrition experts believe that Betaglucans, the water-soluble fibers present in oat bran inhibit cholestrol, which helps prevent heartdisease. Nutritionists recommend increased daily intake of fiber, such as that in oat bran, because itassists in regulating gastro-intestinal function.

Several breakfast cereals and bread products are made from oat flour and rolled oat products. Oathulls have also been used as a raw material for fermentation to furfural, a chemical solvent used inrefining minerals and for making resin. Another oat product has been used as an antioxidant andstabilizer in ice cream and other dairy products. Iowa continues as a center of oat processing in NorthAmerica, although the newer processing facilities, built over the last several decades, are morenorthward in Minnesota and Canada. A bushel of oats weighs 14.5 kg.

Health

Oats are generally considered "healthy", or a health food, being touted commercially as nutritious.The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats ashuman food.

Oat grains in their husks

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Soluble fibre

Oat bran is the outer casing of the oat. Its consumption is believed to lower LDL ("bad") cholesterol,and possibly to reduce the risk of heart disease.

Oats contain more soluble fiber than any other grain, resulting in slower digestion and an extended

sensation of fullness. One type of soluble fibre, beta-glucans, has proven to help lower cholesterol.

After reports of research finding that dietary oats can help lower cholesterol, an "oat bran craze"swept the U.S. in the late 1980s, peaking in 1989, when potato chips with added oat bran weremarketed. The food fad was short-lived and faded by the early 1990s. The popularity of oatmeal andother oat products again increased after the January 1998 decision by the Food and DrugAdministration (FDA) when it issued its final rule allowing a health claim to be made on the labels offoods containing soluble fiber from whole oats (oat bran, oat flour and rolled oats), noting that 3.00grams of soluble fiber daily from these foods, in conjunction with a diet low in saturated fat,cholesterol, and fat may reduce the risk of heart disease. In order to qualify for the health claim, thewhole oat-containing food must provide at least 0.75 grams of soluble fiber per serving. The solublefiber in whole oats comprises a class of polysaccharides known as Beta-D-glucan.

Beta-D-glucans, usually referred to as beta-glucans, comprise a class of non-digestible

polysaccharides widely found in nature in sources such as grains, barley, yeast, bacteria, algae andmushrooms. In oats, barley and other cereal grains, they are located primarily in the endosperm cellwall.

Oat beta-glucan is a soluble fiber. It is a viscous polysaccharide made up of units of themonosaccharide D-glucose. Oat beta-glucan is comprised of mixed-linkage polysaccharides. Thismeans that the bonds between the D-glucose or D-glucopyranosyl units are either beta-1, 3 linkagesor beta-1, 4 linkages. This type of beta-glucan is also referred to as a mixed-linkage (13), (14)-beta-D-glucan. The (13)-linkages break up the uniform structure of the beta-D-glucan molecule andmake it soluble and flexible. In comparison, the non-digestible polysaccharide cellulose is also a beta-glucan but is non-soluble. The reason that it is non-soluble is that cellulose consists only of (14)-beta-D-linkages. The percentages of beta-glucan in the various whole oat products are: oat bran,greater than 5.5% and up to 23.0%; rolled oats, about 4%; whole oat flour about 4%.

Oats after corn (maize) have the highest lipid content of any cereal, e.g., greater than 10 percent foroats and as high as 17 percent for some maize cultivars compared to about 23 percent for wheatand most other cereals. The polar lipid content of oats (about 817% glycolipid and 1020%phospholipid or a total of about 33%) is greater than that of other cereals since much of the lipidfraction is contained within the endosperm.

Nutrit ional value per 100 g

Energy 390 kcal (1630 kJ)

Carbohydrates 66 g

Dietary fibre 11 g

Fat 7 g

Protein 17 g

Pantothenic acid (B5) 1.3 g 26 %

Folate (Vit B9) 56 g 14%Iron 5 mg 40 %

Magnesium 177 mg

-glucan (soluble fibre) 4 gPercentages are relative to US recommendations for adults.Source: USDA Nutrient database

Protein

Oat is the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%)storage protein. Globulins are characterized by water solubility; because of this property, oats may be

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turned into milk but not into bread. The more typical cereal proteins such as gluten and zein areprolamines (prolamins). The minor protein of oat is a prolamine; avenin.

Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World HealthOrganization to be equal to meat, milk, and egg protein. The protein content of the hull-less oat kernel(groat) ranges from 1224%, the highest among cereals.

Celiac Disease

Coeliac disease, or celiac disease, from Greek "koiliakos", meaning "bowel-related", is a diseaseoften associated with ingestion of wheat, or more specifically a group of proteins labelled prolamines,or more commonly, gluten. Oats lack many of the prolamines found in wheat; however, oats docontain avenin. Avenin is a prolamine that is toxic to the intestinal submucosa and can trigger areaction in some celiacs.

Although oats do contain avenin, there are several studies suggesting that oats can be a part of agluten free diet if it is pure. The first such study was published in 1995. A follow-up study indicatedthat it is safe to use oats even in a longer period.

Additionally, oats are frequently processed near wheat, barley and other grains such that they

become contaminated with other glutens. Because of this, the FAO's Codex Alimentarius Commissionofficially lists them as a crop containing gluten. Oats from Ireland and Scotland, where less wheat isgrown, are less likely to be contaminated in this way.

Oats are part of a gluten free diet in, for example, Finland and Sweden. In both of these countriesthere are "pure oat" products on the market.

Agronomy

Oats are sown in the spring or early summer, as soon as the soil can be worked. An early start iscrucial to good yields as oats will go dormant during the summer heat. Oats are cold-tolerant and willbe unaffected by late frosts or snow.

Seeding rates

Typically about 125 to 175 kg/hectare (between 2.75 and 3.25 bushels per acre) are sown, eitherbroadcast, drilled, or planted using an airseeder. Lower rates are used when underseeding with alegume. Somewhat higher rates can be used on the best soils, or where there are problems withweeds. Excessive sowing rates will lead to problems with lodging and may reduce yields.

Winter oats may be grown as an off-season groundcover and plowed under in the spring as a greenfertilizer.

Fertilizer requirements

Oats remove substantial amounts of nitrogen from the soil. They also remove phosphorus in the formof P2O5 at the rate of 0.25 pound per bushel per acre (1 bushel = 38 pounds at 12% moisture);Phosphate is thus applied at a rate of 30 to 40 kg/ha, or 30 to 40 lb/ac. Oats remove potash (K2O) ata rate of 0.19 pound per bushel per acre, which causes it to use 1530 kg/ha, or 1327 lb/ac. Usually

50100 kg/ha (4590 pounds per acre) of nitrogen in the form of urea or anhydrous ammonia issufficient, as oats uses about 1 pound per bushel per acre. A sufficient amount of nitrogen isparticularly important for plant height and hence straw quality and yield. When the prior-year crop wasa legume, or where ample manure is applied, nitrogen rates can be reduced somewhat.

Weed control

The vigorous growth habit of oats will tend to choke out most weeds. A few tall broadleaf weeds, suchas ragweed, goosegrass, wild mustard and buttonweed (velvetleaf), can occasionally be a problem as

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they complicate harvest and reduce yields. These can be controlled with a modest application of abroadleaf herbicide such as 2,4-D while the weeds are still small.

Pests and diseases

Oats are relatively free from diseases and pests, with the exception being leaf diseases, such as leafrust and stem rust. A few Lepidoptera caterpillars feed on the plantse.g. Rustic Shoulder-knot and

Setaceous Hebrew Characterbut these rarely become a major pest. See also List of oats diseases.

Harvesting

Modern harvest technique is a matter of available equipment, local tradition, and priorities. Best yieldsare attained by swathing, cutting the plants at about 10 cm (4 inches) above ground and putting theminto windrows with the grain all oriented the same way, when the kernels have reached 35% moisture,or when the greenest kernels are just turning cream-color. The windrows are left to dry in the sun forseveral days before being combined using a pickup header. Then the straw is baled.

Oats can also be left standing until completely ripe and then combined with a grain head. This willlead to greater field losses as the grain falls from the heads and to harvesting losses as the grain isthreshed out by the reel. Without a draper head, there will also be somewhat more age to the strawsince it will not be properly oriented as it enters the throat of the combine. Overall yield loss is 10

15% compared to proper swathing.

Historical harvest methods involved cutting with a scythe or sickle, and threshing under the feet ofcattle. Late 19th and early 20th century harvesting was performed using a binder. Oats were gatheredinto shocks and then collected and run through a stationary threshing machine.

Storage

After it is combined, the oats are transported to the farm-yard using a grain truck, semi, or road train,where it is augered or conveyed into a bin for storage. Sometimes, when there is not enough bin-space, it is augered into portable grain rings, or piled on the ground. Oats can be safely stored at 12%moisture; at higher moisture levels, it must be aereated, or dried.

Yield and quality

In the United States, No.1 oats weighs 42 lb per bushel; No.3 oats must weigh at least 38 lb/bu. If itweighs over 36 lb/bu, it is a No.4, and anything under 36 lb/bu is graded as "light weight". A Canadianbushel of oats, however, is 34 lb.

Note, however, that oats are bought and sold, and yields are figured, on the basis of a bushel equal to32 lb in the United States. Yields range from 60 to 80 bushels on marginal land, to 100 to 150 bushelsper acre on high-producing land. The average production is 100 bushels per acre, or 3 tonnes perhectare.

Straw yields are variable, ranging from one to three tonnes per hectare, mainly due to availablenutrients, and the variety used (some are short-strawed, meant specifically for straight-combining).

Processing

Cleaning & sizing

Upon delivery to the milling plant, chaff, rocks, other grains, and other foreign material are removedfrom the oats.

Dehulling

Separation of the outer hull from the inner oat groat is effected by means of centrifugal acceleration.Oats are fed by gravity onto the center of a horizontally spinning stone which accelerates themtowards the outer ring. Groat and hull are separated on impact with this ring. The lighter oat hulls are

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then aspirated away while the denser oat groats are taken to the next step of processing. Oat hullscan be used as feed, processed further into insoluble oat fiber, or used as a biomass fuel.

Kilning

The unsized oat groats will then pass through a heat and moisture treatment to balance moisture, butmainly to stabilize the groat. Oat groats are high in fat (lipids) and once exposed from their protective

hull, enzymatic (lipase) activity begins to break down the fat into free fatty acids, ultimately causing anoff flavor or rancidity. Oats will begin to show signs of enzymatic rancidity within 4 days of beingdehulled and not stabilized. This process is primarily done in food grade plants, not in feed gradeplants. An oat groat is not considered a raw oat groat if it has gone through this process: the heat hasdisrupted the germ, and the oat groat will not sprout.

Sizing of groats

Many whole oat groats are broken during the dehulling process, leaving the following types of groatsto be sized and separated for further processing: Whole Oat Groats, Coarse Steel Cut Groats, SteelCut Groats and Fine Steel Cut Groats. Groats are sized and separated using screens, shakers andindent screens. After the whole oat groats are separated, the remaining broken groats get sized againinto the 3 groups (Coarse, Regular, Fine) and then stored. The term steel cut is referred to all sized orcut groats. When there are not enough broken to size for further processing, then whole oat groats

get sent to a cutting unit with steel blades that will evenly cut the groats into the three sizes asdiscussed earlier.

Final p rocessing

Three methods are used to make the finished product:

Flaking

This process uses two large smooth or corrugated rolls spinning at the same speed in oppositedirections at a controlled distance. Oat flakes, also known as rolled oats, have many different sizes,thicknesses and other characteristics depending on the size of oat groat passed between the rolls.Typically the three sizes of steel cut oats are used to make Instant, Baby and Quick rolled oats,whereas whole oat groats are used to make Regular, Medium and Thick Rolled Oats. Oat flakesrange from a thickness of 0.36 mm to 1.00 mm.

Oat bran milling

This process takes the oat groats through several roll stands that flatten and separate the bran fromthe flour (endosperm). The two separate products (flour and bran) get sifted through a gyrating sifterscreen to further separate them. The final products are oat bran and debranned oat flour.

Whole flour milling

This process takes oat groats straight to a grinding unit (stone or hammer mill) and then over sifterscreens to separate the coarse flour and final whole oat flour. The coarser flour gets sent back to thegrinding unit until it's ground fine enough to be whole oat flour. This method is used very much inIndia.

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Annex E(informative)

Oat grain Codex, EU and USA pesticide residue limits

Users are advised that international regulations and permissible Maximum Residue Levels (MRL) frequently change. Although

this International MRL Database is updated frequently, the information in it may not be completely up-to-date or error free.Additionally, commodity nomenclature and residue definitions vary between countries, and country policies regarding deferral tointernational standards are not always transparent. This database is intended to be an initial reference source only, and usersmust verify any information obtained from it with knowledgeable parties in the market of interest prior to the sale or shipment ofany products. The developers of this database are not liable for any damages, in whole or in part, caused by or arising in anyway from user's use of the database.

Results Key

MRL values in {Italics}are more restrictive than US--- indicates no MRL value is established.Cod, EU, etc. indicates the source of the MRL and EXP means the market defers to the exporting market.All numeric values listed are in parts per mi llion (ppm), unless otherwise noted

US Cod EU 1

2,4-D 2 --- {0.05}

1. European Union does not maintain a specific MRL for the 2,4-D/Oat, grain combination, but

does maintain an MRL of 0.05 PPM for its "Cereals" group.

US 2 Cod EU

Acet ochlor --- --- 0.01

2. MRL applies to indirect or inadvertent residues only. Does not apply to corn, sorghum, rice, orwheat, grain.

US Cod EU

Benoxacor 0.01 --- ---

US Cod EU

Beta-cyfluthrin 0.15 --- ---

US Cod EU

Bromoxynil 0.05 --- 0.05

US 3 Cod EU 4Captan 0.05 --- {0.02}

3. United States does not maintain a specific MRL for the Captan/Oat, grain combination, but doesmaintain an MRL of 0.05 PPM for its "Grain, cereal, group 15" group.

4. European Union does not maintain a specific MRL for the Captan/Oat, grain combination, butdoes maintain an MRL of 0.02 PPM for its "Cereals" group.

US Cod EU 5

Carboxin 0.2 --- {0.01}

5. European Union does not maintain a specific MRL for the Carboxin/Oat, grain combination, butdoes maintain an MRL of 0.01 PPM for its "Cereals" group.

US 6 Cod EU 7

Carfentrazone-ethyl 0.1 --- {0.05}

6. United States does not maintain a specific MRL for the Carfentrazone-ethyl/Oat, graincombination, but does maintain an MRL of 0.1 PPM for its "Grain, cereal, group 15" group.

7. European Union does not maintain a specific MRL for the Carfentrazone-ethyl/Oat, graincombination, but does maintain an MRL of 0.05 PPM for its "Cereals" group.

US Cod EU 8

Chlorpyrifos-methyl 6 --- {3}

8. European Union does not maintain a specific MRL for the Chlorpyrifos-methyl/Oat, graincombination, but does maintain an MRL of 3 PPM for its "Cereals" group.

US Cod EU 9

Chlorsulfuron 0.1 --- 0.1

9. European Union does not maintain a specific MRL for the Chlorsulfuron/Oat, grain combination,but does maintain an MRL of 0.1 PPM for its "Cereals" group.

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US Cod EU

Clopyralid 3 --- {2}

US Cod EU

Cyfluthrin 0.15 --- {0.02}

US Cod 10 EU 11

Deltamethrin 1 2 2

10. Codex does not maintain a specific MRL for the Deltamethrin/Oat, grain combination, but does

maintain an MRL of 2 PPM for its "Cereal Grains" group.

11. European Union does not maintain a specific MRL for the Deltamethrin/Oat, grain combination,

but does maintain an MRL of 2 PPM for its "Cereals" group.

US Cod EU

Dicamba 2 --- {0.5}

US Cod EU

Diflubenzuron 0.06 --- 0.1

US Cod EU 12

Endosulfan 0.3 --- {0.05}

12. European Union does not maintain a specific MRL for the Endosulfan/Oat, grain combination,but does maintain an MRL of 0.05 PPM for its "Cereals" group.

US 13 Cod EUEPTC 0.1 --- {0.05}

13. United States does not maintain a specific MRL for the EPTC/Oat, grain combination, but does

maintain an MRL of 0.1 PPM for its "Grain Crops" group.

US Cod EU 14

Florasulam 0.01 --- 0.01

14. European Union does not maintain a specific MRL for the Florasulam/Oat, grain combination,but does maintain an MRL of 0.01 PPM for its "Cereals" group.

US 15 Cod 16 EU

Fludioxonil 0.02 0.05 0.05

15. United States does not maintain a specific MRL for the Fludioxonil/Oat, grain combination, butdoes maintain an MRL of 0.02 PPM for its "Grain, cereal, group 15" group.

16. Codex does not maintain a specific MRL for the Fludioxonil/Oat, grain combination, but doesmaintain an MRL of 0.05 PPM for its "Cereal Grains" group.

US Cod EU 17Fluoride 25 --- {2}

17. European Union does not maintain a specific MRL for the Fluoride/Oat, grain combination, butdoes maintain an MRL of 2 PPM for its "Cereals" group.

US Cod EU

Fluroxypyr 0.5 --- {0.1}

US 18 Cod 19 EU

Glyphosate 30 30 {20}

18. United States does not maintain a specific MRL for the Glyphosate/Oat, grain combination, butdoes maintain an MRL of 30 PPM for its "Grain, cereal, group 15" group.

19. Codex does not maintain a specific MRL for the Glyphosate/Oat, grain combination, but doesmaintain an MRL of 30 PPM for its "Cereal Grains" group.

US Cod 20 EU

Imidacloprid 0.05 0.05 0.1

20. Codex does not maintain a specific MRL for the Imidacloprid/Oat, grain combination, but doesmaintain an MRL of 0.05 PPM for its "Cereal Grains" group.

US Cod 21 EU 22

Inorganic bromideresulting from

fumigation

50 50 50

21. Codex does not maintain a specific MRL for the Inorganic bromide resulting fromfumigation/Oat, grain combination, but does maintain an MRL of 50 PPM for its "Cereal Grains"group.

22. European Union does not maintain a specific MRL for the Inorganic bromide resulting fromfumigation/Oat, grain combination, but does maintain an MRL of 50 PPM for its "Cereals" group.

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US 23 Cod EU 24

Ipconazole 0.01 --- 0.01

23. United States does not maintain a specific MRL for the Ipconazole/Oat, grain combination, butdoes maintain an MRL of 0.01 PPM for its "Grain, cereal, group 15" group.

24. European Union does not maintain a specific MRL for the Ipconazole/Oat, grain combination,but does maintain an MRL of 0.01 PPM for its "Cereals" group.

US Cod EU

Lambda Cyhalothrin 0.05 --- {0.02}

US Cod EU 25

Malathion 8 --- 8

25. European Union does not maintain a specific MRL for the Malathion/Oat, grain combination,but does maintain an MRL of 8 PPM for its "Cereals" group.

US Cod EU

Mancozeb 5 --- {2}

US Cod EU 26

MCPA 1 --- {0.05}

26. European Union does not maintain a specific MRL for the MCPA/Oat, grain combination, butdoes maintain an MRL of 0.05 PPM for its "Cereals" group.

US Cod EU 27

Mesotrione 0.01 --- 0.05

27. European Union does not maintain a specific MRL for the Mesotrione/Oat, grain combination,but does maintain an MRL of 0.05 PPM for its "Cereals" group.

US Cod 28 EU 29

Metalaxyl 0.2 {0.05} {0.05}

28. Codex does not maintain a specific MRL for the Metalaxyl/Oat, grain combination, but doesmaintain an MRL of 0.05 PPM for its "Cereal Grains" group.

29. European Union does not maintain a specific MRL for the Metalaxyl/Oat, grain combination, butdoes maintain an MRL of 0.05 PPM for its "Cereals" group.

US Cod EU 30

Metconazole 1 --- {0.1}

30. European Union does not maintain a specific MRL for the Metconazole/Oat, grain combination,but does maintain an MRL of 0.1 PPM for its "Cereals" group.

US Cod 31 EU 32

Methomyl 1 {0.02} {0.05}

31. The MRL is established for the sum of methomyl and thiodicarb.

32. Methomyl and Thiodicarb (sum of methomyl and thiodicarb expressed as methomyl) EuropeanUnion does not maintain a specific MRL for the Methomyl/Oat, grain combination, but doesmaintain an MRL of 0.05 PPM for its "Cereals" group.

US Cod EU 33

Methyl Parathion 1 --- {0.02}

33. European Union does not maintain a specific MRL for the Methyl Parathion/Oat, graincombination, but does maintain an MRL of 0.02 PPM for its "Cereals" group.

US Cod 34 EU 35

Phosphine 0.1 0.1 0.1

34. Codex does not maintain a specific MRL for the Phosphine/Oat, grain combination, but doesmaintain an MRL of 0.1 PPM for its "Cereal Grains" group.

35. European Union does not maintain a specific MRL for the Phosphine/Oat, grain combination,but does maintain an MRL of 0.1 PPM for its "Cereals" group.

US Cod EU

Picloram 0.5 --- {0.2}

US Cod 36 EU

Piperonyl Butoxide 8 30 ---

36. Codex does not maintain a specific MRL for the Piperonyl Butoxide/Oat, grain combination, butdoes maintain an MRL of 30 PPM for its "Cereal Grains" group.

US Cod EU

Propiconazole 0.3 --- {0.2}

US Cod EU

Pyraclostrobin 1.2 {0.5} {0.3}

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US Cod 37 EU 38

Pyrethrins 1 {0.3} 3

37. Codex does not maintain a specific MRL for the Pyrethrins/Oat, grain combination, but doesmaintain an MRL of 0.3 PPM for its "Cereal Grains" group.

38. European Union does not maintain a specific MRL for the Pyrethrins/Oat, grain combination,but does maintain an MRL of 3 PPM for its "Cereals" group.

US 39 Cod EU 40

Pyriproxyfen 1.1 --- {0.05}

39. United States does not maintain a specific MRL for the Pyriproxyfen/Oat, grain combination,but does maintain an MRL of 1.1 PPM for its "Grain, cereal, group 15" group.

40. European Union does not maintain a specific MRL for the Pyriproxyfen/Oat, grain combination,but does maintain an MRL of 0.05 PPM for its "Cereals" group.

US 41 Cod EU 42

Spinetoram 0.04 --- 0.05

41. This group MRL does not apply to rice and sorghum. United States does not maintain aspecific MRL for the Spinetoram/Oat, grain combination, but does maintain an MRL of 0.04 PPMfor its "Grain, cereal, group 15" group.

42. European Union does not maintain a specific MRL for the Spinetoram/Oat, grain combina

cd k 458 2010 oats spec

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