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Food uses of oats

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Book cover The Oat Crop

Part of the book series: World Crop Series ((WOCS))

Abstract

For several thousand years, oats have been part of the human diet. Archaeological evidence has indicated that by the first millennium BC, oats were present in many regions, including Germany, Denmark, Switzerland, China, the Mediterranean basin, and a wide area ranging from Iran to Africa. Believed to have originally occurred as a weed in the primary crops barley and emmer wheat, oats, because of their adaptability to harsher climatic conditions, eventually came to be cultivated as a separate crop. In central Europe, oats were originally consumed both as a bread-stuff and in porridge form. By the second century BC, however, oats became more valued as animal fodder, and the use of oats by various groups as a human food declined.

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Authors
  1. Gur S. Ranhotra
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  2. Janette A. Gelroth
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Editors and Affiliations

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

    Robert W. Welch

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© 1995 Springer Science+Business Media Dordrecht

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Ranhotra, G.S., Gelroth, J.A. (1995). Food uses of oats. In: Welch, R.W. (eds) The Oat Crop. World Crop Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-0015-1_13

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  • DOI: https://doi.org/10.1007/978-94-011-0015-1_13

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-4010-5

  • Online ISBN: 978-94-011-0015-1

  • eBook Packages: Springer Book Archive

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