Canadian oats satisfy breakfast eaters here and around the world

From steel-cut to rolled, quick-cooking and instant oats, this cereal crop is versatile and has made its way into the morning routines of many.

(NC) From steel-cut to rolled, quick-cooking and instant oats, this cereal crop is versatile and has made its way into the morning routines of many. Oats are low in fat, very low in cholesterol and sodium, a good source of fibre and phosphorus, and a very good source of manganese.

While growers used to primarily grow oats for our own country, the crop has transformed into a major export crop over the last three decades. In fact, about 70 per cent of the oats grown here are exported.

One of Canada’s major advantages is its large base of agricultural land, which makes it possible to grow an abundant and affordable food supply for us while also producing enough to send to countries around the world.

But like most cereal crops, farmers have to manage a variety of insects, weeds and diseases that threaten oat crops. Without pesticides, Canadian farmers would grow about 20 per cent less oats. Fortunately, all pesticides used here have been approved by Health Canada and we can rest assured that the food we are eating is safe.

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