1. Oat

2. Introduction. The common oat (Avena sativa) is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other grains). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats make up a large part of the diet of horses and are regularly fed to cattle as well. Oats are also used in some brands of dog and chicken feed.

3. Origin. The wild ancestor of Avena sativa and the closely- related minor crop, A. byzantina, is the hexaploid wild oat A. sterilis. Genetic evidence shows that the ancestral forms of A. sterilis grow in the Fertile Crescent of the Near East. Domesticated oats appear relatively late, and far from the Near East, in Bronze Age Europe. Oats, like rye, are usually considered a secondary crop, i.e. derived from a weed of the primary cereal domesticates wheat and barley. As these cereals spread westwards into cooler, wetter areas, this may have favoured the oat weed component, leading to its eventual domestication

4. Cultivation Oats are sown in the spring or early summer, as soon as the soil can be worked. An early start is crucial to good yields as oats will go dormant during the summer heat. In warmer areas, oats are sown in late summer or early fall. Oats are cold-tolerant and will be unaffected by late frosts or snow

5. Seeding rates. Typically about 125 to 175 kg/hectare (between 2.75 and 3.25 bushels per acre) are sown, either broadcast, drilled, or planted using an air seeder. Lower rates are used when underseeding with a legume. Somewhat higher rates can be used on the best soils, or where there are problems with weeds. Excessive sowing rates will lead to problems with lodging and may reduce yields. Winter oats may be grown as an off-season groundcover and plowed under in the spring as a green fertilizer, grazed as winter forage, or harvested in early summer.

6. Fertilizer requirements Oats remove substantial amounts of nitrogen from the soil. They also remove phosphorus in the form of P2O5 at the rate of 0.25 pound per bushel per acre (1 bushel = 38 pounds at 12% moisture)[citation needed]; Phosphate is thus applied at a rate of 30 to 40 kg/ha, or 30 to 40 lb/acre. Oats remove potash (K2O) at a rate of 0.19 pound per bushel per acre, which causes it to use 15–30 kg/ha, or 13–27 lb/acre. Usually 50–100 kg/ha (45– 90 pounds per acre) of nitrogen in the form of urea or anhydrous ammonia is sufficient, as oats uses about 1 pound per bushel per acre. A sufficient amount of nitrogen is particularly important for plant height and hence straw quality and yield. When the prior-year crop was a legume, or where ample manure is applied, nitrogen rates can be reduced somewhat.

7. Weed control The vigorous growth habit of oats will tend to choke out most weeds. A few tall broadleaf weeds, such as ragweed, goosegrass, wild mustard and buttonweed (velvetleaf), can occasionally be a problem as they complicate harvest and reduce yields. These can be controlled with a modest application of a broadleaf herbicide such as 2,4-D while the weeds are still small.

8. Pests and diseases Oats are relatively free from diseases and pests, with the exception being leaf diseases, such as leaf rust and stem rust. A few Lepidoptera caterpillars feed on the plants— e.g. rustic shoulder-knot and Setaceous Hebrew Character—but these rarely become a major pest. See also List of oats diseases

9. Harvesting Modern harvest technique is a matter of available equipment, local tradition, and priorities. Farmers seeking the highest yield from their crop time their harvest so that the kernels have reached 35% moisture, or when the greenest kernels are just turning cream-color. They then harvest by swathing, cutting the plants at about 10 cm (4 inches) above ground, and putting the swathed plants into windrows with the grain all oriented the same way. They leave the windrows to dry in the sun for several days before combining them using a pickup header. Finally, they bale the straw.

10. Harvesting Oats can also be left standing until completely ripe and then combined with a grain head. This will lead to greater field losses as the grain falls from the heads and to harvesting losses as the grain is threshed out by the reel. Without a draper head, there will also be somewhat more age to the straw since it will not be properly oriented as it enters the throat of the combine. Overall yield loss is 10–15% compared to proper swathing.

11. Storage After it is combined, the oats are transported to the farm-yard using a, semi, or road train, where it is augered or conveyed into a bin for storage. Sometimes, when there is not enough bin-space, it is augered into, or on the ground. Oats can be safely stored at 12% moisture; at higher moisture levels, it must be aerated, or dried.

12. Yield and quality In the United States, No.1 oats weighs 42 lb per bushel; No.3 oats must weigh at least 38 lb/bu. If it weighs over 36 lb/bu, it is a No.4, and anything under 36 lb/bu is graded as "light weight". A Canadian bushel of oats, however, is 34 lb. Note, however, that oats are bought and sold, and yields are figured, on the basis of a bushel equal;lb in the United States. Yields range from 60 to 80 bushels on marginal land, to 100 to 150 bushels per acre on high-producing land. The average production is 100 bushels per acre, or 3.5 tonnes per hectare. Straw yields are variable, ranging from one to three tonnes per hectare, mainly due to available nutrients, and the variety used (some are short-strawed, meant specifically for straight- combining).