Oat Bredli

Hulled-free potential for the food industry

The 'Bradley' variety, registered in 2025 by the Institute of Grain Crops of the NAAS of Ukraine, sets a new standard in the hulless oat segment. Its key feature is the absence of a hull on the grain, which radically changes the economics of processing. Unlike traditional varieties, 'Bradley' does not require energy-intensive dehulling processes, preserving the integrity of the germ and endosperm.

Processing efficiency and marketability

For processing enterprises, this variety is a highly technological raw material. The lack of awns and weak pubescence of the grain contribute to obtaining a clean, uniform product with minimal impurities. The yellow color of the lemma and high grain density ensure an excellent appearance, which is critical for the production of oatmeal, flour, and specialized dietary products.

• Logistics savings: The absence of hulls reduces waste volume during transport and storage, allowing for the shipment of useful product rather than ballast.
• Nutritional value: Due to its hulless nature, the grain retains maximum biologically active substances, making it highly sought after in the healthy food segment.
• Storage stability: A strong waxy coating on the flag leaf and specific grain morphology contribute to good harvest preservation when standard moisture regimes are maintained.

The variety's adaptation to the Forest-Steppe and Polissya zones of Ukraine allows for stable yields suitable for deep processing. 'Bradley' is the choice for those focused on creating high-value-added products, where raw material quality directly determines success on supermarket shelves.