Dry hay preservatives, A healthy future in farming

In today's competitive age of farming even the slightest variation in crop quality can affect one's end gain - enter 'preservatives' research.

The development of innovative ways of treating forage has huge potential for farmers coping with crop losses. Buffered organic acids have emerged as proven means of minimizing harvest and storage losses, and also maximizing profitability. Yet this topic remains on the debating table among forage growers and end users.

According to OMAFRA, "there are a number of losses associated with the production of dry hay. Because the leaves contain about half of the dry matter and two-thirds of the protein, leaf loss has significant impacts on yield and quality." OMAFRA also reports dramatic loss in protein per acre and digestibility in hay when experiencing heavy rainfall.

Typically Ontario's climate and weather are quite unpredictable. For hay growers it can be very difficult to harvest and store top quality dry bales under less than ideal weather conditions. This is where preservatives become a vital tool for local farmers.

Joel Bagg, forage specialist in field crops at OMAFRA, explains some of Ontario's forage problems. As he states, "We live in a high humidity climate with frequent rain so sometimes the window for dry time isn't the best." As Bagg explains, ideally farmers want the drying process to work as quickly and thoroughly as possible.