History Present Biological Charakteristics Attributes Grain Quality and Use
Soil, Climate and Temperature Requirements Cultivation and Manuring Crop Management Harvest Postharvest Processing and Storage

Naked oat

(Avena nuda L.)

Naked Oat


Naked oat is originating in China, from where it was introduced to Europe and America. In the past naked oat was mainly grown in Austria, Belgium, Denmark, Germany, England and former Czechoslovakia.



The Czech Republic sows approximately 4000 ha of conventionally cultivated naked oat and 100 ha under organic cultivation. This country seems to be most important grower of naked oat in Europe.


Biological Characteristics

Oat belongs among young cereals. First it spread out as a weed and circa 3 thousand years ago has become a cereal for food production. It is elongated - spindle in shape. It is generally thinly covered with fine, silky hairs and includes the seed-coat layers of cells, the starchy endosperm, and the embryo. In this species the kernel or caryopsis is loose within the palea as in the major kinds of wheat.



Seed doesn't have to go through dehusking process. Seeds and oat flakes have good sensory qualities. Oat flour contains an antioxidant, which is used to preserve quality by delaying rancidity. Oat is used as a feed for monogastric animals.


Grain quality and Use

Naked oat is higher in essential amino acids than wheat or barley. It has lower fibre and higher oil content than wheat, barley or common oats (6-10 % of quality oil). Naked oat fibre (beta-glucan) is easily soluble. It contains higher amount of mikro- and macro-elements (Mg, Fe, Zn, Mn a As) and vitamins (B1, E). As a result, naked oats have much higher metabolisable or digestible energy values than not only common oat but also wheat and barley.


Czech domestic market offers naked oat grain, flakes, müsli bars and bread. Other the most promising oat products are oat flour, instant flakes, flakes made out of oat grits, snow and baby flakes (light and easy to cook), oat soups, porridges, flakes in boiling bags, breakfast food, etc. High antioxidant content oat oil, beta - glucan powders and protein extracts are very valuable.


Oat straw is more nutritious and palatable than wheat straw and is important as a supplementary feed on many farms.



Soil, Climate and Temperature Requirements

Naked oat requires generally better conditions then normal oat.


Cultivation and Manuring

Naked oat does not require special preceding crop, actually tolerates any crop. Oat has a very good response on ploughed manure (20-30 tons per hectare).


Crop Management


Naked oat is better to be sown in spring as early as possible. The early sowing has crucial influence on crop and its quality. Oat should be sown at rate 160-190 kg per hectare, 3-4 cm deep. In this case undersowing with a leguminous crop comes in useful and usually increases crop.


Treatment during growing season



Harvest should be done in the stage of fool maturity and optimal moisture of grain 14-16 %. If higher moisture the losses and the amount of impurities increase.


Postharvest Processing and Storage

Immediately after the harvest crop must be separated from impurities and foreign material. Maximum storage moisture can be 12 % otherwise germinating ability lowers and grain becomes bitter and goes rancid. Higher content of water must be lowered in appropriate dryers.