In 1985 Burrows released Tibor, a variety of hulless oat that was also highly nutritious. The lack of a hull on the grain means the oats take up less space and are therefore more efficient and less expensive to store and transport. Tibor had high potential of being a nutritious feed for poultry and swine. Its energy content was similar to corn and its protein content was high enough to reduce greatly or eliminate the need for a supplemental soybean meal.
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.
Over the years, Burrows made many contributions to the oat scientific literature and to the development of genetic stocks for specific traits.
In addition to his accomplished research career, Burrows was also adjunct professor, McGill University, Montreal, where has served with distinction for many years on a variety of Canadian Expert Committees responsible for improving oats for food, animal feed, and industrial uses.
Burrows retired in 1997 but remained active in research at AAFC and in volunteer work to promote oats, particularly hulless varieties. He died peacefully in hospital on November 8, 2020.
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.
Developed by Burrows, AC Gehl received much scientific and commercial attention in Canada. It was marketed as “Rice of the Prairies” by the company Wedge Farms Nutrition, Manitoba, (now Smart & Natural Foods) which commercially introduced the product in early 2009. 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.
AC Gehl has a similar taste to rice, but it has twice the protein, high antioxidant content, and a low glycemic index. This oat was featured at an AAFC Savour Canada event at the 2010 Winter Olympics in Vancouver, and was served to world leaders at the G-20 Summit in Toronto in summer 2010.
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.
AC Gehl was well received in China, where it grows well on a variety of soil types, including saline soils. China has millions of hectares of saline soils that are not in use, and AC Gehl could improve food production and availability there.
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. He was also active in the celiac community and contributed knowledge to the development of a system of field inspections and lab tests to ensure that growers can make uncontaminated, gluten-free oats using the AC Gehl variety.
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