Researchers in Ireland and Wales have been awarded €2.7 million to explore the development of oat varieties that are climate-resistant and have high nutritional value and superior health benefits.
The ‘Healthy Oats’ project – €2.18 million of which has been granted from the European Regional Development Fund as part of the Ireland-Wales Cooperation Programme – will also help farmers and industry prepare for the changes pending under the EU Green deal, including reduced use of fertilisers and pesticides.
Oats is a crop which is ideally suited to the climate of both countries and well-established in traditional farming systems.
Research
The researchers will test the resilience and performance of different varieties under reduced and targeted input tillage systems.
They will work to identify varieties that have a combination of enhanced performance under low inputs and superior nutritional and health benefits.
Project leader at UCD School of Biology and Environmental Science, Prof. Fiona Doohan said: “Oats are culturally and historically a very important part of both Irish and Welsh agriculture and there is renewed awareness of their health benefits and the potential of farm-to-fork strategies to deliver innovative, healthy and nutritionally enhanced oat products.
This EU-funded project is very timely as it will build on Irish and Welsh oat research to help industries in these regions to capitalise on the growing demand for sustainably produced oat products.
“This project brings together expertise on oat agronomy, nutrition and health science to help Ireland and Wales exploit the maximum value from our oat crops.
“Work in Teagasc and UCD, in collaboration with our Welsh colleagues, will select varieties and breeding material that has key agronomic benefits under reduced input agricultural systems, and is nutritionally superior,” she added.
Minister for Public Expenditure and Reform, Michael McGrath said: “This project marks another successful cooperation between Irish and Welsh institutions supported by the EU maritime cross-border Ireland-Wales programme.
“Joint participation by institutions in Ireland and Wales in EU programmes has been a positive force for deepening the close relationships between us and promoting ongoing and increased engagement across the Irish Sea,” he added.
Potential for oats
Consumer demand for oats is increasing with the demand for healthier products, with food manufacturers capitalising on new opportunities in food categories including cereal bars, breads and drinks.
Leading the research within the Institute of Biological, Environmental and Rural Sciences (IBERS) at Aberystwyth University, Prof. John Doonan said: “Oats grow very well in Wales and Ireland and new products will provide the opportunity to increase both production and add value to a traditional crop.
We will be working with colleagues on both sides of the Irish Sea to increase awareness and understanding of the potential of this crop.
Head of oat breeding at Aberystwyth University, Dr. Catherine Howarth added: “In addition to examining modern oat varieties, this project will explore the climate adaptability and grain composition of heritage varieties of oats from across Wales and Ireland.
“To increase the resilience and value of cropping systems to rural communities, we need to improve agrobiodiversity,” she said.
Future challenges
Head of crops research at Teagasc, Dr. Ewen Mullins said that projects such as ‘Healthy Oats’ provide a key research platform from which to address the needs of stakeholders in the sector.
“Healthy Oats, in combination with on-going projects, will deliver research-led solutions to current and future challenges. This will support the expansion of the oats market, bringing added value to producers and all actors in the value chain.”
The Welsh Minister for Environment, Energy and Rural Affairs, Lesley Griffiths said: “Continued cooperation between universities in Ireland and Wales marks not only our continued commitment to encourage such collaborative research relationships, but also to promote all-important innovation and cooperation within our food sector.
Initiatives such as these are vital to our economy and we are pleased to continue to support them.
A digital platform will be built as part of the project so that information and knowledge can be shared with industry and other stakeholders.