Could oats emerge as the top choice for this season's harvest?

Brussels. This year, it's anticipated that wheat production within the European Union will decline. However, there's a growing interest in cultivating oats for food purposes, driven by demand and marketing strategies, according to the latest forecast by the European Association of Agricultural Trade and Cereal Analysis, COCERAL. Last year, the EU, being the leading oat producer globally, reached a production of 7.4 million tons.
An increase in the area dedicated to oats is expected in some EU countries this year, following the initiation of programs to promote oat products. This could, in turn, boost the demand for oats and lead to competitive prices compared to wheat. COCERAL expects a significant increase in the area cultivated with oats, as farmers in the Baltic countries are increasingly engaging, and Poland, the largest oat producer in the EU, aims to intensify production and improve yields.
However, since the 1980s, the yield of wheat and oats in Poland began to diverge, with breeders paying more attention to wheat. Yet, both crops can utilize the same cultivation technologies, including plant protection and fertilization. Currently, Polish oat farmers yield approximately 2.5 tons per hectare, but by adopting intensive farming systems from the UK, they could achieve yields of up to 6 tons/ha.
Germany, which dominated the European oat market 14 years ago with a 61% share, has lost its position (now around 41%) but could regain it through breeding innovations. For instance, "Nordsaat" has been a pioneer in German oat breeding for over 100 years. Cereal breeding fields for summer grains, including wheat and oats, occupy 20% of the company's breeding areas. It is estimated that every second oat field in Germany and every fifth in Europe is grown from varieties developed by "Nordsaat".
Promoting oats as food is also important. For example, the Berlin fast-food chain "Haferkater" offers a variety of flavored oat porridge. Initially considered "crazy" by many, this idea has proven successful, with a growing interest in oat porridge. Taking inspiration from Germany's experience, a group of scientists from the Food Technology Department at Van Hall Larenstein University of Applied Sciences in the Netherlands has launched a project to reintroduce oats into Dutch kitchens and public catering. Food technology students have already created recipes for healthy dishes with oats.
Promoting nutritious oats is expected to expand their cultivation area in the Netherlands. Additionally, the country is conducting research on the impact of plant protection products on oat quality and the outcomes of not using pesticides to grow organic, high-quality oats. There are 42 oat processing companies in the European market, developing new technologies based on market needs, such as oat drinks production or processing for organic grains. Besides containing 15% protein, oats are also a vital source of beta-glucans, which help maintain blood sugar balance and support normal cholesterol levels in the body. For instance, consuming at least 3 grams of beta-glucans daily with food can have a beneficial effect.