Promoting Canadian Oats

Fermented oat blue cheese, created in partnership with POGA, receives a mention in an article about alternative cheeses on Live Kindly.

Research chef Maynard Kolskog developed a vegan blue cheese made from fermented oats at the Northern Alberta Institute of Technology. The research was part of a partnership with the Prairie Oat Growers Association.

The partnership is designed to find new ways to use Alberta oats to create sustainable food products. “I’m excited about utilizing the entire grain,” Kolskog told Tech Life Today. “It’s very reasonably priced and plus it’s an Alberta product.”

Continue reading article at livekindly.co

From Healthline: "Oat Milk: Nutrition, Benefits and How to Make It"

From The Western Producer: US Bill Would Ban Pre-Harvest Glyphosate on Oats

A member of the U.S. House of Representatives wants the federal government to ban the use of glyphosate on oats before harvest.

Late last week, representative Rosa DeLauro of Connecticut introduced the Keep Food Safe from Glyphosate Act. The bill would require the U.S. Department of Agriculture to routinely test food for glyphosate residues. It would also prohibit spraying of glyphosate on oats as a pre-harvest drying agent.

Continue reading at producer.com

From Grainews: "It’s a Good Time to be Breeding 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