Vernon Douglas Burrows

Vernon Douglas Burrows was a research scientist at Agriculture and Agri-Food Canada (AAFC) and an international authority on oat breeding and utilization. He bred and registered 28 varieties of oats, including AC Gehl, the “naked oat,” which is hulless and hairless and therefore easier to process and transport. In 2001 Burrows was appointed as Member of the Order of Canada, and in 2018 he was promoted to Officer of the Order of Canada for his research that has enhanced the production and nutritional value of oat-based foods.

Burrows obtained a BSA from the University of Manitoba in 1951, an MSc from the University of Manitoba in 1953, and a PhD from the California Institute of Technology in 1958. In 1958, he began working as a plant physiologist at what was then Agriculture Canada, now Agriculture and Agri-Foods Canada (AAFC), in the Eastern Cereal and Oilseed Research Centre in Ottawa. He became an oat breeder in 1969, developing and licensing many varieties of oats. Of note is the variety Foothill, Canada's first dual-purpose grain and forage oat; Hinoat, the first high-protein oat released for human consumption; and Donald, the first variety that can grow during shorter day lengths.

After more than 15 years of intensive research and breeding, Burrows and his team developed and registered AC Gehl, the first truly hulless and hairless oat variety in the world. Earlier hulless varieties were still covered with tiny hairs called trichomes that blow off during threshing and handling, creating respiratory problems and skin irritation for workers. AC Gehl is therefore easier to process, and its natural waxy coating protects the crop in the field and during storage. AC Gehl grows well under many conditions and the oat is highly nutritious.

Burrows retired in 1997 but remained active in research at AAFC and in volunteer work to promote oats, particularly hulless varieties.

Career

Burrows bred and registered 28 varieties of oat, combining as many favourable traits as possible and developing oats that meet specific industry and nutritional needs. The other name used on the packaging is Cavena Nuda. “Cavena” is short for Canadian avena (the Latin word for oats) and “Nuda” for naked, which signifies the hulless trait.

In 2011, the Campbell Company of Canada began using AC Gehl oats in their canned soup product “Nourish,” which they developed and donated to food banks in Canada and around the world to address the growing issue of hunger.

Since 2013, Burrows provided mentorship to Dr. Will Spencer of rND Bakery to develop gluten-free oat bagels using AC Gehl. With a mission to improve gut health, this Smiths Falls-based bakery has been expanding its oat bagel sales.

AC Gehl is also licensed to Semican International of Quebec, which uses the oats in their nutrition bar for racehorses. and AC Gehl could improve food production and availability there.

Science ambassador for Canada and champion of oats

Burrows shared his expertise with fellow researchers from Canada and abroad, and he is recognized for his substantial contribution to Canada and Canadian agriculture.

Burrows was instrumental in promoting the importance of oat dietary fibre in the control of high cholesterol. 2001 Member of the Order of Canada 2003 Chinese Friendship Award for volunteer service directed to the improvement of oats in China 2010 AAFC Research Branch Science Achievement Award, Outstanding Accomplishments in the Field of Oat Utilization 2014 International Scientific and Technological Cooperation Award of the People's Republic of China 2016 Canadian Celiac Association - Life Member - For leading the process to bring gluten-free oats to market for people with celiac disease. 2018 Officer of the Order of Canada