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Forage Production

Whether you graze, chop, ensile, bag or bale forage, we offer practical information for your hay, silage and pasture needs.

LATEST

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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When you hear the word “matchmaker,” your first thought probably is not about farm equipment; however, over the years I have seen firsthand the issues that can arise when one does not pay heed to the fact farm equipment has to match up.

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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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Jerry Baker started Baker Angus in 1982. What started out as a small plot of land that had housed his father’s dairy has, after 45 years, grown to 900 acres of hay and cropland that comprises the home ranch in Vale, Oregon.

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