oat Flour

Oats in the Liangshan region undergo full photosynthesis, extending the duration of nutrient synthesis and increasing the weight per thousand grains. This process results in plump oat grains with ovoid to spindle-shaped seeds that are slender, featuring tufts of hair and longitudinal grooves.
The maturation period for oats falls between September and October, when the diurnal temperature variation ranges from 10 to 15°C. This significant temperature difference effectively slows down cellular respiration, promoting the accumulation of proteins, sugars, fats, dietary fiber, and other nutrients within the grains. Such conditions contribute to the specific quality of Xide oats, characterized by their thin seed coats and intense aroma.
During this time, the average daily sunshine duration is between 7.5 to 8 hours, which is advantageous for the coloring of the oats. This abundant sunlight helps develop the distinctive light yellow hue of the oat husks in this region.The Flour is finely ground and can be easily prepared by mixing with hot water or milk, offering a rich and authentic taste.