Oats are widely cultivated in United States and are adaptable to a wider range of climate, soil types and cultural techniques than are most other cereals. There were introduced into North America in 1602.
Between 1860 and 1954 oats production multiplied nearly eight times in the United States. Oats grown in rotation with corn and hay and as a nurse crop for clover in the Corn Belt and North.
Oats is a significant crop in the Northern and Central Plains, especially in North Dakota. It can produce high quality forage, be used as a feed grain, and can be used for human consumption in hot and ready-to-eat cereals and granola bars.
Oats also are planted as a companion crop for establishment of various grasses and legumes. Oats can grow on many soil types, however, medium-textured soils, with good water-holding capacity are preferred over light or poorly drained soils.
There are winter oats planted in the late fall, and spring oats, planted as soon as fields become workable and the threat of frost is minimal.
Most of the domestic production comes from the spring type of the northern states. Spring oats are well adapted to cool and adequate moisture conditions of this region. Seeds generally germinate at 44-45 °F. Spring oats are planted in late February through April across the Northern and Central Plains.
Winter oats are generally grown between latitudes of 20 degree to 40 degree north. There are often used for forage during their pre-winter growth, then allowed to mature for grain harvesting in early summer.
Frequently, it is planted between a fall-harvest crop and wheat that is to be planted the next fall. It is essential to harvest oats at the proper stages. Oat for forage should be harvested from the boot to early milk stage. Best silage is produced when oats are harvested at the late-milk to late-dough stages. Oats are harvested for grain when kernels reach 15% moisture.
Oats production in United States
