Oats (Avena sativa) are a widely grown cereal crop for both human and animal consumption. According to the FAO, 256 million tons of oats were produced worldwide in 2020. The leading producers are Russia, Canada, and Poland. Oats hold an important place in the agricultural landscape and serve as a staple food in many regions of the world.

Oats are becoming increasingly attractive as the demand for these crops in the food processing chain rises due to their wide range of uses for human consumption. In recent years, oats have become the new superfood. Oat porridge, oat milk, and oatmeal are very popular, especially among younger people. Among other things, the high fiber and vitamin content make hearty and tender oat flakes a healthy food. Due to the high demand for these products, they are regularly subjected to product testing. These tests have shown that some oat products contain mineral oils, mold toxins, and glyphosate residues (Öko-Test).

Oat desiccation refers to the drying out of oat plants before harvest. This is mainly done in higher latitudes where the warm season, and therefore the growing season, is shorter. This process usually facilitates harvesting or combining and synchronizes maturity, as oats tend to ripen unevenly.

The most common herbicide used for oat desiccation is glyphosate. Desiccation is typically applied at yellow ripeness (BBCH 87), about 7 to 10 days before harvest. In German cereal production, desiccation is only allowed to a very limited extent, namely to restore the harvestability of lodged crops with a high amount of secondary growth or significant late weed infestation. However, desiccation with glyphosate is a common practice, particularly in North America, where large quantities of oats are produced.

There is growing public concern about the use of glyphosate close to harvest, leading the food processing industry to increasingly look for alternatives to desiccation.