Harvesting High Quality Hay or Forages

There are lots of parameters when making high-quality forage, but one of the most important issues centers around a fast dry down. Other than letting moisture evaporate or drying, only bad things happen to a forage crop between cutting and baling or chopping. The only way to shrink the chances of product degradation is to shorten the wilting time.

Everybody needs to remember that most standing forage is about 75% to 80% moisture. That means that between mowing or cutting and baling, over 1,000 to 1,200 pounds of water needs to be squeezed or evaporated out of a ton of freshly cut forage to get it to optimum baling moisture.

During this drying process, plants continue the natural process of respiration, breaking down stored sugars to create energy and carbon dioxide. We strive to limit the respiration time as the longer the forage continues to perform respiration in the field.

Reducing respiration time saves both dry matter and forage quality and it centers on dry down speed.

Good hay making requires 3 distinct periods

Step 1- Involves moisture loss from the leaves.

This happens through the leaf surface or Stomata (holes in the leaves), that allow for moisture and gas exchange between the leaf and the outside air. These holes are open in daylight and closed in darkness. After a forage is mowed or cut, these holes still open and close but gradually decline until the moisture content has fallen below 60%.”

Quick drying during this initial period to lose the first 15 to 20 % units of water will greatly reduce the loss of starch and sugar.  This preserves more dry matter and total digestible nutrients in the forage.

To facilitate dry-down time during this period, spreading the crop out to solar radiation is essential. This is done by laying the crop into a wide swath, at least 60-70% of the cutting width.  This will increase the forage temperature, reduce the humidity, and allow for moisture loss.  This encourages fast and more even drying immediately after cutting.

Step 2 - Moisture loss involving both leaves and stems.

Using a mower/conditioner helps the next process.  Once the stomata's close and respiration ceases, moisture becomes held in the plant. This is the phase where conditioning the forage is a benefit to speed drying. Over the years there have been several; types of conditions developed.  For alfalfa or clover or other legumes, a roller type conditioner is preferred to avoid leaf loss.

            Step 3- Removal of moisture that is held in the stems.

Stems generally have lower area to volume, fewer stomata, and many have a waxy cuticle that minimizes water loss, so conditioning and a little extra air flow is critical to enhance drying during this period.  When you are determining overall moisture content of the harvest able forage do not forget to check the stems.

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Here are a few other basic tips that can help speed drying.

These include:

·       Cut alfalfa or other legumes at a 2- to 3-inch height and cool-season grasses at 4 inches. This will elevate the cut forage off the ground, which improves airflow. A higher cutting height also keeps you from “scalping the soil” and leaves an area to enhances regrowth rate and stand persistence.  Some people have tried to harvest all they can, and found that it can be equipment in rocky areas and been detrimental to the long term productivity of the stand.

·       Mow during the mid- to late morning after the dew has dried off. This allows the forage to dry down and cease respiration before nightfall on the first day. It can also reduce the wear and tear on the equipment as the forage flow ability throw the machine may improve. 

·       Ted and rake forage when moisture levels are still high enough to avoid leaf loss and preserve forage quality. Make sure the tines of either piece of equipment are not touching the ground to avoid soil contamination in the forage and scratching the surface pulling on plants. 

·       Get reliable meteorological reports. A poorly timed cutting can severely impact what you do.  Operate with quality equipment, as breakdowns and repairs not only cost you money for parts and time but can impact the quality of the forage produced.

 When you try to do all that is possible to speed drying will go a long way toward the goal of producing high-quality forage and the livestock or your hay sales customers will love it and perform at higher levels.