Introduction
Oats, once humorously dismissed in early English literature, are now recognized globally as a nutritious superfood. With a rich agricultural heritage dating back to the Neolithic era, oats (Avena sativa) are now a cornerstone of the health food industry—widely consumed in breakfast cereals, baked goods, and health snacks. This article explores the oats processing lifecycle, its industrial importance, and the role of food manufacturing consultants in optimizing oat-based product lines.
Market of Oats
Once used merely as livestock feed, oats have emerged as a high-demand, nutrient-dense crop in the food and beverage sector. In 2018, the global oats market was valued at USD 4.90 billion, with an estimated CAGR of 5.5% during 2020–2025. This rapid growth is largely due to increasing awareness of healthy living and a rise in urban demand for quick and healthy breakfast options.
Key Applications of Oats
- Consumer foods (cereals, granola, cookies)
- Cosmetics and personal care
- Animal feed and nutritional supplements
Why Oats?
Oats are rich in:
- Proteins, vitamins, and dietary fiber
- Antioxidants such as avenanthramides
- Health benefits for diabetics, heart patients, and those with chronic lifestyle disorders
As food processing consultants, professionals often recommend oats in product development for functional foods and health-centric consumer brands.
Market segmentation of oats
Processing of Oats
The journey from raw oats to consumable food involves a multi-stage processing pipeline. As food manufacturing consultants and plant design experts, ensuring optimized hygienic handling, energy efficiency, and automation in this process is critical for quality and compliance.
Milling
Arrival of oats from farmers starts of the milling process. There are many quality checks to be done at the reception point to ensure good quality end product. They are tested for weight, moisture, foreign materials, insects, taints, and odours. Any parameter outside the satisfactory result will lead to rejection.
1. Reception and Cleaning
Raw oats arriving from farms are stored in silos and undergo rigorous quality testing for:
- Moisture content
- Contaminants (stones, glass, metal)
- Foreign materials or discoloration
Processing equipment includes:
- Rotary sieves
- Color sorters
- Magnetic separators
- De-stoners
This stage aligns with GMP protocols recommended by leading food consultancy services.
2. Dehulling
The indigestible outer hull is removed using an impact huller, where high-speed rotation separates the husk from the groat. The process enhances palatability and improves digestibility.
- Rubber ring hullers operate at ~1850 RPM
- Groats are aspirated and polished for further use
- Husks are recycled into by-products
3. Kilning
Kilning involves:
- Heating oats to 80–150°C for up to 120 minutes
- Moisture reduction to below 13%
- Enzyme deactivation to prevent rancidity
- Development of characteristic oat flavor and aroma
4. Steel Cutting
Some oat varieties undergo steel cutting to create broken groats, used in quick-cook oatmeal and other specialty formats. A rotary blade ensures precision slicing of groats.
5. Steaming, Flaking and Cooling
Pre-conditioning by steaming softens the groats:
- Roller flaking ensures desired thickness (0.25–0.8 mm)
- Cooling systems bring oats to 45°C for safe packaging and prolonged shelf life
This stage is key to determining the final product quality, and is often automated in modern food processing plants.
Conclusion: A Staple for the Future
Oats have evolved from humble origins to become a global health food staple. Their processing is a testament to innovation in food technology, plant engineering, and sustainable processing. As the world pivots toward healthier eating habits, processed oats will continue to rise in demand—making it a prime segment for investment, automation, and R&D in the food industry.
References
1. http://www.madehow.com/Volume-5/Oatmeal.html
2. https://archive.gramene.org/species/avena/oat_intro.html
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