Interest in using oats as a functional ingredient in foodstuffs has grown due to the positive health impacts. Among other things, oats have been shown to lower cholesterol, slow down the rise in blood sugar and promote intestinal functioning. At the very moment the Nordic operators in the oats sector are meeting in Hanasaari, Espoo to discuss the future of oats.

The health impacts of oats mainly relate to the beta-glucan contained in it. Most of the beta-glucan is soluble fibre. The excellence of oats is, however, not restricted to the fibre, because the more beneficial amino acid content of protein in oats compared to other cereals is also favourable in both human and animal nutrition. Oats contain, for example, more lysine and sulphurous amino acids than the other cereals.

The utilisation of oats in foodstuffs is the most common in regions where it is produced, while in countries where oats are not produced, they are also quite poorly known. In Finland the annual oats consumption is about four kilograms per capita, but the average for the other EU countries is as low as one kilogram per capita.

Finland, Sweden and Norway set up the Oats Association in 2004 with the aim to improve the general operating conditions and profitability of the sector. The association brings together the relevant actors and promotes communication on oats and their functional properties.

Further information at the Ministry of Agriculture and Forestry:
Seppo Koivula, Commercial Counsellor, tel. 358 (0)9 160 52698, (0)40 541 8735