Latimer, Iowa (north central) | Thanks, maybe you want to grow oats for her to eat! I think it will be fun to be able to purchase food grown from our own farms on grocery store shelves.
Raw oats, from our farm, tested 17 ppm of gluten contamination out of the bin. It was Cereal rye from past cover crops. The color sorters in the mill will remove 96% of that contamination so we will be easily below 20 ppm which is the US standard for gluten free. Ours should be at 2-3 ppm after cleaning. Europe is currently at 20 ppm but moving to 10 ppm. A typical raw oat entering a mill up north is 170-200 ppm and after cleaning, taking out 96%, they get to gluten free status. There is just much more potential for gluten cross contamination with the crops grown up there. Barley is the hardest to sort out, requires an infrared color sorter, just another couple million. :-). Currently, most gluten free oat food products sold in the US come from Canada because of the lack of dedicated mills here and clean supply of oats after they have been handled through the commodity system.
Edited by Green Acres Guy 7/4/2024 09:20
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All crop update and oat mill field day
