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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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The old saying, “If it works the way it is, why change it,” might not be making life any easier for farmers. After all, if you could change the way you put up hay to reduce the number of days in the field, why wouldn’t you?

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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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