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Multiple questions on processing oat grains

 
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I am having an incredibly difficult time finding clear information on oat processing. Most sites pussy-foot around critical issues.

I will not be kilning the oats which is done in industrial settings. Oats have lipid/oils that can go rancid and I do not know how this changes at different steps of processing.

I am planning an oat field in my yard which I will process . I will be eating the oats.

1) If I harvest and thrash oats (to remove the husk) the hull will remain. How long will oats in this stage last in storage?

2) If I dehull the oat the oat will now be an "oat groat". How long will oats groats last at this stage in storage?

3) If I roll the oat groat to create rolled oats how long will rolled oats last at this stage in storage?

4) What manual techniques are there to dehull oats to create oat groat? How did medival societies do this? I am going to imagine a sort of grinding wheel which would dehull the grain to create "oat groat". The hulls and oat groat will be mixed so it will have to be processed again by dropping over a fan to seperate the groat from the hull.

5) livestock oat feed still has the hull on it. I do not know if these are heat treated. Will livestock oat feed germinate and usable as my oat seed for seeding my field?

6) If I decided to just to just dehull the livestock oat feed and eat this directly, is this safe? Ive called granieres, companies that manufactuer and livestock stocks, know one can comment or knows.

Sidenote: I eat about >150lb rolled oats per year
 
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