Each year we invest heavily in developing techniques in oat growing and emerging technologies in oat milling.
We hold an annual Oat-milling Improvement Conference in order to share our learning's, which is attended by representatives from all our milling sites.

Quaker mills oats in different countries around the world, but our main factory is in Cupar, Scotland. Our master miller there, Dave MacKay, is a third generation miller who has seen many changes in the 20 years that he's worked there. Originally there were only 30 workers in the factory and oat production was predominantly in winter, whilst now there are 200 workers and the factory runs 24/7 all year round.

Dave oversees the supply of the 47 million gallons of Quaker porridge consumed in the UK every winter, and is responsible for meeting these volume requirements. He's also involved with new Quaker product development, assisting the millers and reviewing production in the factory. He has worked in various roles in the factory to gain experience for his current role, and enjoys the fact that no two days are the same.

The oats are then shelled (or dehulled) so all that's left is the oat grain. The oat grains are steamed and then cooled, which helps to bring out the flavour of the oat. They are then cut into two or three pieces before being rolled. The size of the gap between the roller determines the thickness of the oat, and the thinner the oat is rolled, the smoother the texture of your porridge. Finally, the oats are then ready to be packed.

We closely monitor our steam boilers to avoid any smoke emissions and to extract the maximum amount of heat from the gas we burn, and the waste water from our process is treated by filtering and settling so that it is almost clear.