COLUMBIA CITY, Ind. — I think we all agree it’s high time for the spring rains to stop to allow fields to dry out. Farmers have a lot of work to do. As we look ahead, those who raise beef and feed hay will also be looking for dry, sunny days in order to properly harvest and store hay to maximize its nutritional benefit. Two Purdue University experts recently made available some short videos that address quality and quantity issues associated with hay harvest.
The videos were developed by Ron Lemenager, Purdue Extension beef specialist, and Keith Johnson, Purdue Extension forage specialist.
“Most beef producers rely on harvested forages as a primary feed resource during at least part of the winter-feeding period and when dry weather during the growing season reduces pasture growth,” Lemenager said.
The first video, “Timing of Hay Harvest,” examines proper cutting techniques for common grasses and legumes — including tall fescue, orchardgrass, alfalfa and red clover. It provides tips on how to determine proper bale moisture content and monitor internal bale temperature to reduce fire risk. It can be downloaded from Purdue Extension’s The Education Store, at www.edustore.purdue.edu. Search for item number AS-655-WV.
“To make excellent quality hay, the forage needs to be cut at the right growth stage and packaged into a bale at the right moisture content without incidence of rain damage,” Johnson said. “Baling hay too wet can result in mold formation, reduced quality and the possibility of spontaneous combustion. When the hay is baled too dry, leaf loss occurs which results in less yield and quality.”
The second video, “The Process of Making Dry Hay,” includes step-by-step tips on the proper use of equipment needed to make dry hay. Topics include modern mowing technologies, when and how to use tedders, and proper raking techniques. It covers the advantages and disadvantages of small square, large square and round bales. Search for item number AS-654-WV at The Education Store.
Finally, many beef producers have taken advantage of recent in-person trainings on Beef Quality Assurance (BQA), offered by Purdue Extension and partner organizations. Those who were unable to attend a session can also earn the certification online at www.BQA.org.
Only one person from each operation is required to be certified to ensure the entire operation follows BQA standards. However, everyone who handles and manages fed cattle is encouraged to become BQA certified.
BQA is a nationally coordinated, state-implemented program that provides information to beef producers and consumers on how common-sense husbandry techniques can be paired with scientific knowledge to raise cattle. Its programs include best practices around ensuring end-product safety and wholesomeness, protecting herd health and animal well-being, and good recordkeeping.
— Purdue University Extension, Whitley County
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