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Wrapping Time to Save Quality

What happens during the first 24 hours after a bale of silage is formed but not yet wrapped? Can forage quality be improved if the bale is wrapped even sooner than 24 hours after baling? The short answer: yes.

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Baled silage, or baleage, is forage baled at a higher moisture content than dry hay and then stored in sealed plastic wrap. The high moisture level and air-tight environment create favorable conditions for anaerobic fermentation and production of lactic and acetic acids that preserve the forage.

Baled silage is potentially higher in quality, protein and palatability than dry hay – and if managed correctly before, during and after harvest, results in less waste.

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Taking Charge of Baled Silage

Jessica Williamson, Hay and Forage Specialist, AGCO

Attention to detail is key to making great quality hay. Throughout the hay-making process, reducing dry matter yield losses and conserving forage quality is key for optimal hay production. During baling, there are a few important factors to take into account to help ensure success when it comes to harvesting hay with your operations’ goals in mind. .

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Get Better Quality Hay During the Baling Process

Jessica Williamson, Hay and Forage Specialist, AGCO

Attention to detail is key to making great quality hay. Throughout the hay-making process, reducing dry matter yield losses and conserving forage quality is key for optimal hay production. During baling, there are a few important factors to take into account to help ensure success when it comes to harvesting hay with your operations’ goals in mind. .

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How (and When) to Rake to Get Your Best Hay

Jessica Williamson, Hay and Forage Specialist, AGCO

In the process of making hay, there are a few harvest management tactics that can greatly affect forage quality at feeding. The raking process can be the most critical to identify and conduct proper management practices to help conserve the available nutrients in the crop and reduce crop losses.

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How to Get High-Quality Hay During Mowing

Jessica Williamson, Hay and Forage Specialist, AGCO

The hay-making process can be challenging. In combination with the necessity of ideal weather and harvest timing at the targeted stage of growth, maintaining the nutritional quality of the crop found while it is standing in the field throughout the harvest process adds an additional challenge. 

There are some management practices that can be done during the mowing phase to help optimize forage quality and preserve the nutrients found in the crop.

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How to Measure the Nutritive Value of Your Forage

Jessica Williamson, Hay and Forage Specialist, AGCO

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