Promoting Canadian Oats

From Yorkton This Week: Grain Millers Expanding Yorkton Plant

Construction is ongoing on the final phase of a major expansion at Grain Millers north of Yorkton.

“This is the culmination (of an expansion) that dates back over three years,” facility general manager Terry Tyson told Yorkton This Week.

Tyson said the overall facility has been gearing up to add production capacity with a sort of phased in expansion that started with an upgrade to its grain receiving areas, and has included adding additional storage capacity, including in the ‘work in progress’ area which allows for product to be temporarily held at any point in the process from cleaning, through hull removal, to kilning, cutting and processing into groats, flour or flakes.

Continue reading at yorktonthisweekonline.com

The Government of Alberta is extending the deadline for farm workers to comply with new training requirements for commercial drivers until March 1, 2020.

To improve road safety, the province is introducing a Mandatory Entry Level Training (MELT) program for drivers seeking a Class 1 or Class 2 driver’s licence. This new requirement comes into effect on March 1, 2019. It does not apply to any driver who obtained a Class 1 or Class 2 driver’s licence on or before Oct. 10, 2018.

Following consultation with the agriculture industry, the government is extending the deadline for farmers and farm workers to comply with the MELT requirements to accommodate the demands of the 2019 farming season.

Continue reading at Alberta.ca

From Tech Life Today: "Open Wide for Fermented Oat Cheese! Research Partnership Explores New Ways to Transform Grain"

From NAIT’s research kitchen, Maynard Kolskog plays the role of mad oat scientist – experimenting with new concoctions and recipes with the grain. It’s part of a research partnership with the University of Alberta and the Prairie Oat Growers Association (POGA) to transform oats from humble cereal grain to myriad forms of heart-smart superfoods that fit a variety of consumer diets.

Oat products such as milk substitutes have already found a spot on grocery store shelves, and the research partners see strong potential to expand. “There’s a lot of uses out there that haven’t been determined,” says Shawna Mathieson, executive director with POGA. “Canadians are hungry for more natural and healthy foods.”

Continue reading article at techlifetoday.ca

From Desiree Nielsen, RD "Building a Plant Centred Pantry: Oats"

In the quest to eat more colourful plants, oats aren’t exactly the first food to come to mind. Don’t let that beige exterior fool you: oats are incredibly nutrient-dense. Whole grain rolled oats are known for phytochemicals called avenanthramides that have antioxidant, anti-inflammatory and even anti-histamine properties. Ever take an oat bath to soothe your skin? That’s why it works.

Continue reading "Building a Plant Centred Pantry: Oats" at desireerd.com

From Grainews: "Consumer Demands Driving Oat Research"

Health conscious people are in “the know” about the benefits of eating oats and oat products. Oats truly are a super food, high in dietary fiber that many studies suggest can help lower cholesterol and reduce the risk of coronary heart disease and colorectal cancer.

At the University of Alberta’s Department of Agriculture, Food and Nutritional Science, Dr. Lingyun Chen is leading three research projects in collaboration with the Prairie Oat Growers Association (POGA): oat-protein enriched beverages, a lactose-free, oat-based coffee additive and products containing oat fractions.

Continue reading "Consumer Demands Driving Oat Research"