Baget is a type of spring oat (Avena sativa L.), characterized by naked seeds and medium maturity with a vegetation period from 73 to 81 days. The plant is low-growing, resistant to lodging, with a semi-erect bush and a medium-length panicle with a two-sided branch arrangement. The grain is distinguished by high protein content – up to 20.2%, 1000-grain weight from 24 to 32 grams, and density of 580-625 g/l. The variety exhibits drought tolerance and is tolerant to damage by the oat midge, while being susceptible to powdery bunt and powdery mildew to varying degrees. Maximum yield reaches 55.7 c/ha, confirming its high productivity in the Central Black Earth and Middle Volga regions.
Oat Baget is widely used not only in livestock feed but also in the food industry due to its nutritional and beneficial properties. It contains vitamins A, E, B group, and C, as well as important trace elements – potassium, magnesium, calcium, iron, zinc, selenium, phosphorus, silicon, copper, and manganese. Thanks to this, oat promotes improved function of the nervous system, liver, cardiovascular system, and also has anti-inflammatory, anti-flatulent, calming, mild laxative, hepatoprotective, and immunomodulatory effects.
The product is produced in ecologically clean conditions without the use of chemical fertilizers and pesticides, making it safe for health. Oat Baget is suitable for preparing various dishes: porridge, puddings, granola, muesli, smoothies, and other culinary products. It is quickly absorbed by the body, providing energy and vigor, and also helps with nervous and physical exhaustion, dystrophy. Such oat is a universal and useful product both for human nutrition and for feeding animals.
