BeGrainSafe 2018 Program Report
results from sponsored activities
POGA is a proud sponsor of the Canadian Agricultural Association's BeGrainSafe program, which aims to increase grain safety awareness and training. Click here to read about the program's activities and results for 2018.
- BeGrainSafe - 2018 Program Report (2 MB)
Quality of International Oat Sources
The objective of this project was to generate data showing levels of key nutrient components in oats from a variety of international sources, particularly to see how Canadian oats compare.
- Research Summary (191 KB)
Development of Molecular Markers for Oat Rust Crown Resistance
This project seeks to develop molecular markers tightly linked to known Crown Rust resistance (Pc) genes, to evaluate their ability to correctly identify oat lines carrying the linked Pc genes, and to identify oat germplasm carrying specific Pc genes.
Development of an oat-based beverage rich in dietary fiber and protein
This project (2016-2019) is focusing on the development of a ready-to-drink oat-based beverage that is fortified with omegas, vitamin D, and other nutritional ingredients that are essential to the diet of cancer patients.
- Development of an Oat Based Beverage - 2018 Interim Progress Report Summary (53 KB)
- Development of an Oat Based Beverage - 2018 Project Interim Progress Report (139 KB)
Mitigating Mycotoxins in the Canadian Value Chain
This study is led by Food and Consumer Products of Canada and a summary of the results will be posted when available. Please read the PDF (below) to learn more about mycotoxin prevention, based on the results of this study.
Occurrence and Fate of Toxigenic Fungi and Their Associated Mycotoxins in Saskatchewan-grown Oats and Oat Milling Products
The study takes a look at the occurrence of toxigenic Fusarium and Penicillium fungi and their associated mycotoxins, and an investigation of the fate of Fusarium and Penicillium species and their associated mycotoxins during processing of oats.
Oatmeal Coffee Additive/Creamer
Oats is the logical choice to development of a non-dairy creamer. Oats have functional/nutrition proteins, they have high levels of beta glucan, and they can be utilized fairly well in beverage applications. Compared to faba bean, canola, and an oat/faba bean protein blend, oat proteins were shown to be the most suitable choice to replace dairy and soy proteins within a coffee creamer.
- Oatmeal Coffee Additive Executive Summary (41.96 KB)
- Non confidential Final Report-Coffee Creamer 2018 Chen (358.54 KB)
Breeding for Resistance to Leaf Blotch Pathogens in Saskatchewan Oat
Over the four years (2014-2017) that field surveys were conducted in commercial oat fields to evaluate the prevalence of oat leaf blotch pathogens P. avenae was the most often identified, being present in 59% of the 160 fields surveyed. Cochliobolus sativus was present in 23% of surveyed fields while S. avenae was only identified in 3% of fields. The ranking prevalence of these pathogens was consistent across all four years and differs from prior surveys conducted where S. avenae was observed in all years and with greater prevalence than C. sativus in most years (2011-2013).