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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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When forage yield is higher than expected or yields are at a lower quality than expected, storing forages like silage or haylage could require using a temporary location, especially when trying to segregate forages by quality.

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For producers in the western U.S., winter comes with a few nuisances especially reserved for states containing numerous herds of wildlife.

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Why work hard and spend money to produce a quality product – and then throw a quarter of it away? That is what many producers do by not investing in quality storage options for their harvested hay.

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Ideally, well-fermented silage should not have a strong odor because the main organic acid from the fermentation – lactic acid – is nearly odorless.

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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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