Sweet oats (Avena nuda) are a type of cereal from the oat genus. The term “naked oats” is a little misleading, because the kernels of this oat are also surrounded by a husk, but compared to seed oats (Avena sativa), it only sits loosely on the grain. Since 85 % of the husks fall off during harvest, the natural stabilisation provided by the oats' own husks during storage is no longer necessary.
Naked oats have a higher fat content and therefore a higher potential for fat spoilage – rancidity. To avoid this premature spoilage, naked oats should be stabilised in the kiln immediately after harvest. The primary purpose of the kiln is to inactivate the fat-splitting enzymes and thus ensure the long shelf life of the rolled oat flakes. Before processing into oat flakes, the remaining 15 % kernels, which are still covered by a husk, must be freed from it, i.e. de-husked.
Against this background, a lot of caution is involved in the processing of naked oats. But it also poses challenges for agriculture: While Avena sativa is considered resilient, naked oats are more susceptible to diseases and their yields are comparatively low. Naked oats are a rare crop; typical growing areas are in Central Europe, where naked oats also grow wild, as well as in Portugal and Greece.
