What is oat? Basic components and quality indicators of oats in Vietnam

Regarding this matter, LawNet would like to answer as follows: 

1. What is oat? Basic components and quality indicators of oats in Vietnam

Oat is a food derived from plants. Oat consists of oat grains (commonly used as food), leaves and stems (oat straw), and bran (the outer layer of oat grains). Oat straw is often used for medicinal purposes.

According to TCVN 11931:2017, oats are described as follows:

"Oat is the grain of the species Avena sativa and Avena byzantina."

Basic components and quality indicators of oats

- General quality indicators

+ Oat must be safe and suitable for consumption.

+ Oat should not have any strange smell, taste, insects, or small living organisms.

- Specific quality indicators and safety requirements

+ Moisture content: maximum 14.0% by weight.

The moisture limit may be lower depending on the requirements of the relevant location related to climate, transportation, and storage time.

+ Ergoty grains

Clumped grains caused by Claviceps purpurea should not exceed 0.05% by weight.

+ Harmful or toxic grains

The products specified in this standard should not contain the following toxic or harmful grains in quantities that could pose a risk to human health:

Senna alata seeds belonging to the Crotalaria genus (Crotalaria spp.), corn cockle seeds (Agrostemma githago L.), castor oil seeds (Ricinus communis L.), thorn apple seeds (Datura spp.), and other seeds recognized as harmful to human health.

+ Impurities

Impurities of animal origin (including insect bodies) should not exceed 0.1% by weight.

+ Other foreign organic components, maximum 1.5% by weight.

These are identified as organic components other than edible cereal grains (foreign grains, stems, branches, etc.).

2. Sanitary requirements and packaging of oats in Vietnam

According to TCVN 11931:2017, the sanitary requirements for oats are as follows:

- The products covered by this standard need to be processed and handled in accordance with the corresponding parts of TCVN 5603:2008 (CAC/RCP 1-1969, Rev.4-2003) General Principles of Food Hygiene and other related practices.

- The products should not have unwanted impurities at levels achievable by Good Manufacturing Practices (GMP).

- The products must meet the following requirements after cleaning, sorting, and processing, as determined by appropriate sampling and testing methods:

+ They should not contain harmful microorganisms.

+ They should not contain parasitic animals that could be harmful to human health.

+ They should not contain any substances of microbial origin, including mold, that could be harmful to human health.

Packaging standards for oats

- Oat must be packaged in containers that ensure hygiene, maintain nutritional content, technological properties, and sensory quality of the product.

- The packaging, including the packaging materials, should be made of materials that are safe and suitable for their intended use. The packaging should not contaminate the product with toxic substances or unwanted odors or tastes.

- When the product is packed in bags, the bags must be clean, durable, and securely sewn.

The product name "Oat" must be clearly labeled.

In addition, information regarding non-retail containers must be indicated on the container or in accompanying documents, except for the product name, batch specifications, and the name and address of the manufacturer or packer, which must be displayed on the container.

However, batch identification, the name and address of the manufacturer or packer may be replaced by an identification mark, provided that the mark can be clearly identified in the accompanying documents.

Best regards!

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