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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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Losses begin at cutting: That’s the most basic hay and forage fact in relation to quality. Once the blade slices a hay stem, the quality race is on!

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Farmers deal with many variables when it comes to raising a crop, be it changes in the weather or changes in unsettled markets, but the act of harvesting can be one ray of stability when left to professional custom harvesters.

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Custom harvesting of forage crops today is akin to the old thrashing days when a community would pool its money and buy a community thrasher because no farmer could afford to own it by himself.

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The weather has been two sides of the coin lately. The Northeast and Canada are still in the center of cool temperatures while the South is much warmer. It is a naturally occurring oscillation based on the temperatures of the water in the Pacific and Atlantic oceans.

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In the Midwest, the primary factor that influences quality of harvested dry forage is weather. In many instances, wet spring weather delays the first cutting, resulting in mature hay that is decreased in quality, palatability and digestibility.

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In today’s challenging economic times, it is more important than ever to know the value of the alfalfa forage you feed your dairy or beef cattle.

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