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Harvest & Storage

Forage quality doesn’t increase after harvest, so it’s critical to achieve optimal harvest and store it right to reduce loss. Let our experts tell you how.

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This year’s growing season is a great example of how forage yield and quality can vary across the country and from year to year.

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Last time I described a popular method of scoring forages called relative feed value (RFV). But RFV has severe limitations. RFV ignores protein content and does not account for differences in fiber digestibility.

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This article is not legal advice.

As summer slowly fades to fall, some harvesters may have already swathed and baled hay – and unfortunately, customers might not have paid for these services.

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To bring added value to a hamburger, you might add cheese or barbecue sauce. To bring added value to a dairy, you could expand to make your own yogurt. To bring added value to a ranch, you could offer hunting licenses or agritourism.

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Forage testing is done to estimate the intake and performance by livestock. Low-quality hay does not allow a high-producing animal to consume enough digestible energy to be highly productive.

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Most people consider death and taxes as the only two “certainties” in our human existence. Most dairy or beef producers would probably add a third “certainty” to the list: cattle do not like to eat dirt.

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