Oats

THE MAYENNAISE CLIPPED BLACK OATS

It’s grown in the northern Mayenne County, South of Normandy in an outstanding land, close to Javron- Les-Chapelles (53). With light acid grounds and temperated climates, the cultivated area approaches 700 hectares (1750 acres). For 10 years, with « Les Etablissements Chapellière » and a group of farmers a real knowhow has ben developed. This partnership where the race horse industry symbolizes sucess and prestige, is nowadays source of quality and evolution.

First of all, the farming of oats starts in October with the preparation of soils and seed beds. After a high amount of tests, the Fringante black oats gave the best lab-results with elevated yields, a strong black color, a shiny aspect and a resistance to below – 15¡ C (5¡ F). Therefore, as it is completely adapted to the soil to this area, the Fringante black oats gives high-quality seed-beds.

LWhen the plant is growing a specific follow-up is applied to control the plant evolution and to prevent any disease. This is why, during Spring, a growth regulator is added to give strength to the plant structure.
At the end of July, when the oats reaches the maturity level, farmers start the harvesting which lasts two weeks. During the reaping, technical regulations are done with a permanent follow-up to avoid any kind of husking. Moreover, each funnel of reaper-binder is entirely checked which guarantees cleanliness to avoid other cereals mixings.

« The crude oats », after the harvest is carried out to the stocking place, and from then, start the different technical operations, which make our oats so good.

1 – The ventilation step

• At reception the oats are basically cleaned: big scraps are swallowed (shells, parts of straw, dust).

• The storage is then done in big units where the temperature averages 15¡ C. (59¡ F) with a permanent ventilation.

2 – The brushing step
Before it’s carried off, the black oats go through a washing grille, so that any dust is eliminated. Three rotary wheels with different cylinders work on an inclined plan which brush three tonnes of black oats per hour.

3 – The trimming step
This is the last step before bagging, the oats goes through a cylinder which cuts the edges of each, sources of dust. Before sacking and loading one last wash is done. Thus, because of a totally controlled production and processing of the Mayennaise trimmed black oats, the end result is a high and regular level of quality. This is why, we can guarantee a specific weight from 59 to 62 kgs/hl. Having no dust and containing a shiny aspect and great nutritious values, these oats have all qualities to satisfy the needs of part of the horse’s food ration.

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