Dry Forages: Production Process and Techniques for Optimal Quality

Dry forages are produced by reducing moisture to prevent spoilage and maintain nutritional quality. High moisture causes mould, the Maillard reaction, and enzymatic degradation. Tedding increases sun exposure, reducing drying time and losses. Turning at 45–50% moisture preserves quality. Nighttime rowing limits water reabsorption and enhances drying. Optimal cutting is at early heading for grasses and early blooming for legumes. Delayed cutting increases dry matter and accelerates drying. Target moisture for hay is 15% (85% DM). Cutting height affects regrowth; cutting too low reduces regrowth vigour. Field conditioning can increase water loss by up to 30%. Drying in fields or drying rooms preserves quality, with drying rooms optimal. Final baling and storage follow. Supported by the OK-Net EcoFeed project and AIAB.