Cereals & Grains Association
Log In

03 Issues & Trends
Cereal Foods World, Vol. 64, No. 5
DOI: https://doi.org/10.1094/CFW-64-5-0055
Print To PDF
Development of Oat Production in Brazil: Interaction between Agriculture, Academia, and Industry
Alicia de Francisco,1,2 Luiz Carlos Federizzi,3 and Thomaz Setti4

1 Ceres Lab, Department of Food Science & Technology, Universidade Federal de Santa Catarina, Rod. Admar Gonzaga 1346, Florianópolis, SC, Brazil.

2 Corresponding author. Tel:+55 48 3721-5369; E-mail: aliciadf@gmail.com

3 Departament of Field Crops, Federal University of Rio Grande do Sul. Av. Bento Gonçalves, 7712 Porto Alegre, RS, Brazil. Tel: +55 51 998081047; E-mail: federizi@ufrgs.br

4 SL Alimentos, Ltd. Rodovia do Café BR 376, km 289 Mauá da Serra, PR, Brazil. Tel: +55 43 21012500; Fax: 55 43 34641383; E-mail: Thomaz@slpart.com.br


© 2019 AACC International, Inc.

Abstract

Oat consumption is not a tradition in Brazil, and other cereals, such as rice, in combination with beans, are consumed almost daily in the Brazilian diet. Rapidly growing concerns about healthy diets are leading to increased oat consumption, and in the future, this trend could make oats an important staple in the Brazilian diet. The development of oat production in Brazil, initially an independent endeavor, has been supported by interactions between agriculture, academia, and industry. The results of these interactions have proven to be very successful, leading to the development of higher quality oats and oat products in Brazil.




Trying to reach content?

View Full Article

if you don't have access, become a member

References

  1. Barnett, R. D., Harrison, S. A., Stuthman, D. D., and Federizzi, L. C. Quaker International Oat nursery. Page 34 in: American Oat Workers Conference 2010 Program, Baton Rouge, LA. Available online at https://oatnews.org/oatnews_pdfs/2018etc/AOWC2010_program.pdf. American Oat Workers Conference, 2010.
  2. Cabral, R. The Cabral Dahab Science Park Management Paradigm applied to the case of Kista, Sweden. Int. J. Technol. Manage. 28:419, 2004.
  3. Cabral, R., and Dahab, S. S. Science parks in developing countries: The case of BIORIO in Brazil. Int. J. Technol. Manage. 16:726, 1998.
  4. Colussi, R., Baldin, F., Biduski, B., Noello, C., Hartmann, V., and Gutkoski, L. C. Aceitabilidade e estabilidade físico-química de barras de cereais elaboradas à base de aveia e linhaça dourada. Braz. J. Food Technol. 16:292, 2013.
  5.  Costa Beber, R. Physical and chemical characterization of Brazilian oat (Avena sativa L.) cultivars—Genetic and environmental influence. M.S. dissertation. Universidade Federal de Santa Catarina, Florianópolis, Brazil, 1996.
  6. Crestani, M., de Carvalho, F. I. F., Costa de Oliveira, A., Gonzalez da Silva, J. A., Gutkoski, L. C., Sartori, J. F., Barbieri, R. L., and Baretta, D. Conteúdo de beta-glucana em cultivares de aveia-branca cultivadas em diferentes ambientes. Pesq. Agropec. Bras. 45:261, 2010.
  7. de Francisco, A., Costa Beber, R., Fulcher, R. G., Medina, T., and Alves, A. C. Comparative studies of oat cultivars from southern Brazil: Effect of grain morphology on industrial yield. Acta Cien. Venezolana 53:195, 2002.
  8. de Francisco, A., and de Sá, R. M. Oats and oat products: Beta-glucans and functional foods—Scientific evidence. Document registered at the Biblioteca Nacional do Brasil, Rio de Janeiro, Brazil, 2000.
  9. de Mori, C., Fontaneli, R. S., and Santos, H. P. Aspectos econômicos e conjunturais da cultura da aveia. Published online at www. cnpt.embrapa.br/biblio/do/p_do136.html. Embrapa Trigo, Passo Fundo, RS, Brazil, 2012.
  10. de Sá, R. M. Fractionation of oat (Avena sativa L.) flour for nutrient concentration. M.S. dissertation. Universidade Federal de Santa Catarina, Florianópolis, Brazil, 1998.
  11. de Sá, R. M., de Francisco, A., Ogliari, P. J., and Bertoldi, F. C. Variação no conteúdo de beta-glucanas em cultivares brasileiros de aveia. Ciênc. Tecnol. Aliment. 20:99, 2000.
  12. Food and Agriculture Organization of the United Nations. FAOSTAT: Crops. Available online at www.fao.org/faostat/en/#data/QC/visualize. FAO, Rome, Italy, 2019.
  13. Forsberg, R. A., and Shands, H. L. Oat breeding. Crit. Sci. Rev. 5:167, 1986.
  14. Garcia, L. Effect of different concentrations of oat bran beta-glucans on the blood cholesterol of men and women. M.S. dissertation. Universidade Federal de Santa Catarina, Florianópolis, Brazil, 2002.
  15. Gutkoski, L. C., de Almeida Bonamigo, J. M., de Freitas Teixeira, D. M., and Pedó, I. Desenvolvimento de barras de cereais à base de aveia com alto teor de fibra alimentar. Ciênc. Tecnol. Aliment. 27:355, 2007.
  16. Gutkoski, L. C., de Freitas Teixeira, D. M., Durigon, A., Ganzer, A. G., Bertolin, T. E., and Colla, L. M. Influência dos teores de aveia e de gordura nas características tecnológicas e funcionais de bolos. Ciênc. Tecnol. Aliment. 29:254, 2009.
  17. Gutkoski, L. C., and El-Dash, E. A. A. Efeito do cozimento por extrusão na estabilidade oxidativa de produtos de moagem de aveia. Pesq. Agropec. Bras. 34:119, 1999.
  18.  Lemons e Silva, C. F., Milach, S. C. K., dos Anjos e Silva, S. D., Federizzi, L. C., Montero, C. R., and Fontaneli, R. S. Frações de fibra em aveia e sua aplicação em programas de melhoramento. Pesq. Agropec. Bras. 41:975, 2006.
  19. Libardoni Vieira, E. Gluten determination in oats and oat products. M.S. dissertation. Universidade Federal de Santa Catarina, Florianópolis, Brazil, 2001.
  20. Luiz, C., Gutkoski, L. C., and Trombetta, C. Avaliação dos teores de fibra alimentar e de beta-glicanas em cultivares de aveia (Avena sativa L). Ciênc. Tecnol. Aliment. 19:387, 1999.
  21. Pedó, I., and Sgarbieri, V. C. Caracterização química de cultivares de aveia (Avena sativa L). Ciênc. Tecnol. Aliment. 17:78, 1997.
  22. Piovesana, A., Bueno, M. M., and Klajn, V. M. Elaboração e aceitabilidade de biscoitos enriquecidos com aveia e farinha de bagaço de uva. Braz. J. Food Technol. 16:68, 2013.
  23. Schlemper Salm, M. F. Phytic acid concentration in oat (Avena sativa L.) cultivars—Influence of cultivation conditions and of processing steps. M.S. dissertation. Universidade Federal de Santa Catarina, Florianópolis, Brazil, 1999.