The Oat Crop

1. Front Matter

   Pages i-xx

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2. Oats and oat production in history and pre-history

   • Richard J. Moore-Colyer

   Pages 1-33

3. World production and use of oats

   • Linwood A. Hoffman

   Pages 34-61

4. International trade in oats

   • Noel R. Baker

   Pages 62-87

5. Structure and development of oats

   • Ethel M. White

   Pages 88-119

6. Oat evolution and cytogenetics

   • J. Mike Leggett, Hugh Thomas

   Pages 120-149

7. Oat breeding and genetics

   • Deon D. Stuthman

   Pages 150-176

8. Aspects of oat physiology

   • JanBert Brouwer, Raymond G. Flood

   Pages 177-222

9. Agronomy of oats

   • Robert A. Forsberg, Dale L. Reeves

   Pages 223-251

10. Diseases, pests and disorders of oats

    • Brian C. Clifford

    Pages 252-278

11. The chemical composition of oats

    • Robert W. Welch

    Pages 279-320

12. Oats for animal feed

    • Derek Cuddeford

    Pages 321-368

13. Oat milling, processing and storage

    • W. Ganßmann, K. Vorwerck

    Pages 369-408

14. Food uses of oats

    • Gur S. Ranhotra, Janette A. Gelroth

    Pages 409-432

15. Oats in human nutrition and health

    • Robert W. Welch

    Pages 433-479

16. Industrial uses of oats

    • Y. Pomeranz

    Pages 480-503

17. Naked oats

    • John Valentine

    Pages 504-532

18. Biotechnology and oat improvement — progress and prospects

    • Vernon D. Burrows, Illimar Altosaar

    Pages 533-560

19. Back Matter

    Pages 561-584

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Dr Samuel Johnson, that famous eighteenth century lexicographer, said of oats 'A grain which in England is generally given to horses but in Scotland supports the people'. And presumably it was a Scotsman who riposted 'But what people and what horses!' That exchange encapsulates much of the history and role of oats - a cereal, once important as human food in parts of northern Europe but latterly used mainly as animal feed, especially favoured for horses. Although no longer a major food anywhere, oats still have a special and favoured niche in the cuisine of people living in the cooler and wetter regions of some parts of northern Europe. However, there is currently a resurgence of interest in the crop, because there is now considerable scientific evidence to support the view of Scotsmen who never doubted its dietary value. This book - very much an international effort, carefully orchestrated by Robert Welch - traces the origin, history and scientific progress which forms a sound basis for any further crop improvement and for broadening the utilization and marketing of oat products. Should rational consider­ ations lead to an increase in the importance of this cereal, I, for one, would be glad since I believe the rural landscape is the poorer for the increased rarity of golden fields of rippling oats which I used to be involved in harvesting.

• biotechnology
• botanics
• breeding
• evolution
• genetics
• physiology

It contains a wealth of information on all phases of oat research and utilization. - Trends in Food Science and Technology

• Department of Biological and Biomedical Sciences, University of Ulster at Jordanstown, Newtownabbey, Northern Ireland, UK

  Robert W. Welch

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