By Jamie Martin
The University of Minnesota has released MN Amber a new oat variety developed to strengthen food grade oat production across the United States. The variety combines high yield potential with grain quality traits demanded by processors and consumers.
MN Amber features high test weight grain protein and beta glucan content supporting its use in food and nutrition markets. The variety also offers moderate resistance to crown rust and excellent resistance to smut improving crop reliability and performance.
This release marks an important achievement for the University of Minnesota oat breeding program which was restarted in 2015. MN Amber is the first variety fully produced under the updated program following earlier collaborative work that led to the release of MN Pearl.
Originally tested as MN19114X 012 MN Amber was developed from a cross between the Hayden variety and an advanced breeding line in 2018. It entered formal yield testing in 2020 and has since undergone a multiyear evaluation.
Research trials show that MN Amber delivers higher yield test weight and grain protein compared to MN Pearl. The variety is shorter with slightly improved straw strength, helping reduce lodging and support efficient harvesting.
While oat varieties vary by regional adaptation, MN Amber has shown strong performance particularly in southern production areas. Trial results indicate yields three percent higher statewide and significantly higher in southern regions.
MN Amber performs competitively against leading food grade oat varieties currently grown in the US. It ranks among the top options for testing weight and protein, making it attractive for national food supply chains.
The University of Minnesota continues a long tradition of oat research supported by industry and government partners advancing innovation across American agriculture.
Photo Credit: istock-rustic
Categories: National