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Oat breeding improves food quality for humans and livestock

Oats are recognised as a healthy grain reducing the risk of coronary heart disease and as a valuable grain for livestock feed. Research within BEAA has provided the genetic, physiological and agronomic knowledge that underpins the breeding of high yielding husked and naked oat varieties that meets the needs of end-users in the human food and livestock sectors. BEAA bred oat varieties account for approximately 65% of the UK market and have a significant impact on health and welfare, the economy and on production and support the expanding instant oat breakfast market sector that alone is worth £160million per annum.

For more information contact Dr Athole Marshall (, Institute of Biological, Environmental and Rural Sciences, Gogerddan Campus, Aberystwyth University.

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