This is a lesson worth learning by all farmers aspiring to make the best forages to take to the market. Once you have learned these tips, making Hay Bales for sale in Connecticut becomes a very easy thing to do. Just make sure that you follow the tips without skipping anything, and you will be good to go.
The first thing to do is to assess the crops. Forage is normally cut when about ten percent of the crop is flowering. This is the time when most of the nutrients and proteins are highly concentrated in the plant. In order to make the best forage for commercial purposes, make sure that the crop has a high flower to stem ratio. This is the only way to be sure that the nutrient concentration is highest in the crop.
There is a way in which the mowing is supposed to be done. Remember that a sharp instrument should be used to perfectly cut the crop. The cut should be somewhere just above the crown. The measuring to be made perfect since any mistake could damage the plant therefore making it unable to regenerate.
Do the conditioning after cutting the forages. Once you have done the conditioning, the livestock will get to ingest the high concentration of nutrients into their body with ease. The conditioning squishes the nutrients and brings them closer so that once the cows ingest it, it is quickly digested and absorbed into their blood stream.
Drying is done to the cut hay so that it can be as nutritious as possible. The low humidity and the presence of sunlight is the best environment to ensure that enough drying takes place. When the forage is thoroughly dried, the crop stops to carry out any biological process which would lead to molding. On the other hand, drying enhances the concentration of nutrients by stopping the metabolic processes.
Raking is then done to the forage to prevent it to get blown around the paddock. Once you can make them dry, then you will need to carry out this process. It is normally the placing of the bale into huge rows known as the windrows. The best qualities of bales are the ones which are raked thoroughly.
Bailing is the next step which is equally crucial in the making of forage. When a farmer wants to maintain certain moisture content in the forage, then bailing is the way to go. The moisture must be sufficient to ensure that the bale is compact and not very dry. Hence, there is a way in which it must be done since very dry forage are not very good for livestock.
The next thing to do is to ensure that the forage is safely stored for suture consumption by the livestock. When made in the right way, forages can last for many years as long as they are kept under the right condition. This is how to make forage with the motive of selling them to clients for their livestock.
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