Not long ago, oats were mostly associated with simple breakfasts and quiet kitchen cupboards. Today, they are everywhere – in plant-based drinks, protein bars, baked goods, and health-focused diets.
Although some of these are trends that will eventually pass, the reasoning behind this renewed popularity is strong. Namely, oats are valued for their nutritional profile, especially their high levels of β-glucan, functional proteins, healthy lipids, and beneficial plant compounds.
Looking at oat production worldwide, an interesting phenomenon was spotted in Ireland: there, autumn-sown oats grown produce up to three times the global average yield. What makes them different – and is there a way to grow oats more productively in the rest of the world?
Researchers are searching for answers through field experiments focusing on Avena sativa L. cv. Husky, one of the most widely grown oat varieties in Ireland. Early findings suggest that the grain yield may be limited by the plant’s “sink capacity” – the number of grains the plant can produce per square metre.
Scientists are also examining nitrogen dynamics and nitrogen-use efficiency, with the goal of reducing fertiliser inputs while maintaining high yields. This work supports broader EU environmental strategies that aim to lower agricultural emissions and nutrient losses.
Protein crops in Europe: modern challenges
Today, European agriculture is heavily dependent on imported plant proteins as livestock feed. Strengthening local production could make food systems more resilient and sustainable.
One approach is introducing new protein-rich crops, such as lupins. The second option is improving the management of existing crops like faba beans by exploring fertilisation strategies that can increase yield and grain quality.
Early results suggest that both approaches could significantly expand Ireland’s capacity to produce plant-based proteins for food and feed.
The role of soil quality and practices for maintaining it
Faba beans are becoming an increasingly important crop in Irish rotations because they naturally fix nitrogen in the soil. This supports the growth of crops (particularly cereals) afterwards by improving soil fertility and reducing the need for synthetic fertilisers.
New research combining farmer surveys, field trials, and experimental plots is investigating how strong this effect is under Irish conditions. Early results suggest that the benefits can vary widely depending on soil type and weather conditions.
Understanding these interactions could help farmers to establish and implement more efficient crop rotations.
Fertiliser: developing strategies for on-demand use
Another research effort is focusing on how farmers estimate how much nitrogen their soils can supply naturally. Current recommendations in Ireland rely largely on the crop grown in the previous season, but this system does not account for many other factors, such as soil type, rainfall, temperature, or organic matter.
New research aims to develop more accurate fertiliser recommendations by analysing these additional factors. Scientists are also working on a biodegradable soil sensor capable of measuring nitrogen directly in the soil.
Such tools could help farmers apply fertiliser more precisely and improve yields while reducing environmental impacts.
