Description
Locally cut and baled mini baleage. Ideal for most animals.
The process of making baleage typically starts with mowing the grass at a higher moisture content compared to traditional dry hay. The forage is then raked and formed into bales using a baler. Unlike dry hay, baleage contains more moisture, typically ranging from 40% to 60% moisture content.
After baling, the individual bales are wrapped tightly in multiple layers of plastic film. The wrapping process ensures that oxygen is excluded, creating an anaerobic environment inside the bale. This anaerobic environment promotes the fermentation process, where natural bacteria and enzymes break down the plant sugars in the forage, converting them into organic acids. These organic acids help preserve the forage by lowering the pH and inhibiting the growth of spoilage-causing microorganisms.
The plastic wrap also acts as a barrier, preventing air and water from entering the bale and protecting it from weather elements, such as rain. This allows baleage to be stored outdoors without substantial spoilage.
Baleage offers several advantages over traditional dry hay. It allows forage to be harvested at higher moisture levels, reducing the risk of rain damage. The fermentation process in baleage preserves more nutrients compared to dry hay, resulting in higher-quality feed. It is also more palatable for livestock, as the fermentation enhances the taste and aroma of the forage.
