Alfalfa growing in the field is 50 percent stem and 50 percent leaf. Most of the feed value is in the leaf and getting those leaves into the bale is critical to maximizing relative feed value, ...
ST. JOHN – Most years, Jordan Hickel would be waiting for the right conditions to get out his baler – waiting around for the perfect humidity. But it’s 3 p.m. on a hot July day, and the Stafford ...
Freshly baled hay with more than 20% moisture will heat up and actually reduce the energy level of the hay. There is a great misconception that once hay is “dry” and baled it is plain and devoid of ...
Improve forage quality with baleage. Learn the best moisture levels, wrapping times, and bale density tips from Ohio State ...
Individuals living on farms or in rural areas may find that hay baling offers the chance to make a small profit. There is a demand for hay on farms and other producers of livestock. Uses of hay ...
NEVADA, Mo. — Up to 25 percent of the leaves on alfalfa plants can be lost during hay baling, Ryan Lock, a University of Missouri research specialist, told farmers at an alfalfa meeting held Jan. 23 ...
Farms in Kansas grow a variety of hay, from legumes to grasses, and storing and preserving that hay is important. “Different types of hay can have very different levels of protein and energy because ...
In the dead calm of a summer night, even agriculture sleeps—but not David Hinman. Minutes past midnight, the Wheatland, Wyo., producer wakes up and checks humidity levels via weather apps, slips out ...
It’s that time of year when farmers are baling hay. It's a tough job. You spend long hours out in the sun, and if something goes wrong, that just makes your day even longer. Mack Farmer knows all ...
A farm manager has developed a machine, the DewPoint 6110, that frees farmers from relying on Mother Nature to make their hay suitable for baling. Until Dave Staheli and his firm Staheli West, Cedar ...
Kansas—Demand remained strong this past week as new crop alfalfa harvest progresses and first cutting yields come in below ...
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