The Oat Grain Quality Consortium (OGQC) is a collaborative Grains Research and Development Corporation (GRDC) investment aimed at addressing the crucial need for innovation in oat quality research, informing oat quality classification and market positioning. Read more about the OGQC here.
This research initiative will see more than $12.5 million invested in oats over 5 years – $5.75 million from GRDC complemented by $6.7 million from research and industry partners. Led by InterGrain and the South Australian Research and Development Institute (SARDI: the research division of the Department of Primary Industries and Regions SA), the consortium will bring together a diverse group of organisations spanning the research, production, processing, and food and beverage manufacturing sectors.
The Oat Grain Quality Consortium Program 1
Accelerating the development of an accurate and cost-effective high-throughput measurement method for key oat quality characteristics
Led by research partner InterGrain and co-funded by the WA State Government Processed Oat Partnership program (www.giwa.org.au/pop)
This program will spearhead efforts to accelerate the breeding of high-quality oats through improved phenotyping capacity. Program 1 aims to develop an accurate, rapid and cost-effective method for measuring oat quality characteristics such as beta-glucan, protein and oil content to accelerate the breeding process and ensure faster access to superior oat varieties.
The Oat Grain Quality Consortium Program 2 - InsideOats
Discovery of desirable aroma, flavour and texture compounds for oat food/beverage applications
Led by InterGrain in collaboration with Curtin University, Murdoch University, Edith Cowan University, Agriculture Victoria, Shaanxi Normal University, plus industry partners Essantis, Oatly, Sanitarium, Cereal Partners Worldwide, Blue Lake Milling, Quaker, Noumi, Seamild and Australian Export Grains Innovation Centre (AEGIC).
This program aims to help differentiate Australian oats in the market by providing breeders with actionable information on the genetic variation of ‘taste’ compounds, and support breeding efforts to enhance the sensory appeal of Australian oats for existing and new oat products. It will also provide industry and researchers with insights into desirable aroma, flavour and texture compounds for oats.
