MONTOURSVILLE, Pa. — Forage producers learned tips for producing baleage and increasing profits at a March 27 workshop hosted by the Pennsylvania Extension Service.
Dry hay has long been the backbone of forage production in Pennsylvania, but as the weather conditions suitable for dry hay production have shrunk, bales continue to grow in popularity, said Extension Farm Research Program Coordinator. said Ron Huber.
Balage is feed that is baled with a moisture content of 45% to 60%.
Guojie Wang, a forage expert at Penn State University, spoke about forage quality and the importance of choosing the right grass and legume varieties at a hay production workshop held March 27 in Montoursville. Let's talk about sex.
“This allows farmers to stick to their harvest schedule regardless of the weather. Harvesting before the forage dries also significantly reduces the number of field operations and potential field losses during additional operations. We can,” Hoover said.
Fermented feeds like baleage are often tastier, more nutritious, have higher protein levels and are more digestible than dried hay, Huber said.
Still, just like with dry hay, there are important steps to creating a high-quality bale.
At the top of the list is maintaining sugar content in the feed. Sugar feeds microorganisms that promote fermentation, but sugar is reduced each time a crop is harvested.
For Barrage, these steps are not necessary.
“Especially with legumes, you don't want them to lose their leaves,” Huber says. “If you can preserve the leaves, you can increase the protein and make it more available.”
Moisture content is also key to creating a bale that ferments properly. If the feed is too dry, it will not pack properly into the bales, allowing air to enter and reducing fermentation.
Huber said it's also important to wrap moisture-rich bales quickly to minimize exposure to oxygen.
“Don't leave them out for more than 24 hours. But if you're really serious, pack them within an hour or two of packing,” he said.
Huber recommended six to eight wraps of one-millimeter-thick plastic per bale. Applying more wrap probably won't add any value to the bale, he said.
For farmers who prefer to grow dry hay, proper cutting height, proper adjustment of conditioning rolls, and equipment upgrades can reduce drying time.
“Some growers may or may not have heard of disc-vine quick-change knives, even though this technology has been available from multiple manufacturers for at least five years. “, says Garin Ingalls, livestock and dairy production specialist at New Holland Agriculture.
Maximizing profits is the goal for producers who sell hay.
Andrew Frankenfield, an agricultural educator with Pennsylvania Extension, offered some tips to smooth out your transactions and increase your profits.
He said he could save as much as $1 per bale by selling the bales directly from the field rather than auctioning them off.
Bale size also affects financial returns.
“When we switched to accumulators, we started using longer bales with an average weight of 50 pounds,” Frankenfield said. “The weight per bale has increased by about 15% and we have increased the price by 50 cents.”
Horse owners, an important market for hay producers, typically want high-quality hay with minimal weeds.
“If you sell hay, you have to do some weed control, otherwise your customers will find it,” Frankenfield said.
Weeds not only reduce the feed value of hay, Frankenfield said, but some species can be harmful to horses. Millet can cause problems with your horse's gums.
To control foxtail in your hayfield, you need to start the battle early in the season. Because millet germinates from early April to June, Professor Frankenfield recommended two herbicide treatments during that period.
“I don't mind spending $40 an acre on herbicides if I end up getting $100 a ton more,” he says. “If you're selling hay, especially if you're selling to an equine customer, you need to clean it before you make the squares.”
He warned that selling hay could also come with risks and producers needed to protect themselves.
It's important to judge new customers and take steps to ensure payment is completed after receiving the hay.
Frankenfield said some hay producers are turning to electronic payment methods such as Venmo, which allows customers to pay on the spot from their bank account.
“You don't have to worry about them not having cash or having a check that won't clear,” he says. “If you're a first-time customer, you want to make sure you're getting your money's worth.”
