Food grade oats are grains for the production of oatmeal, flour, oat groats, whole grain cereals, and bran. Test weight ≥520 g/l, moisture ≤13.5%. Grain size (residue on 1.8 mm sieve) ≥80% — the grain must be well-filled and uniform in size for even hulling. Beta-glucans 3–5% — soluble fiber with proven cholesterol-lowering and blood sugar-lowering effects (EFSA health claim: 3 g/day of beta-glucans reduces cholesterol by 5–10%). Protein 11–14% with a good amino acid profile, fat 5–7% (including unsaturated fatty acids). Antioxidants — avenanthramides (unique to oats, anti-inflammatory effect). Hulless varieties (without husk) are gaining popularity: they simplify processing, eliminate the hulling stage, and yield a cleaner product. GOST 28673-2019. Free from pest infestation, free from foreign odor. Processing: hulling (removal of flower glumes) → sorting → hydrothermal treatment → flattening (flakes) or milling (flour). Hulless varieties save 20–25% on processing. Grain storage: elevators with ventilation, humidity control.