Pastures and Forages: July 2007 Archives

Fresh cut forage material continues to respire (a process which breaks down sugars and releases water) as it decreases in moisture content from around 80 percent to the less than 20 percent needed for storage as baled hay. During this respiration process some heat is generated and released from the forage. It is best for hay quality and safety if most of this heat can dissipate prior to the hay being baled. Being too quick to bale hay and store it in the barn can result in loss of hay quality and possibly result in a barn fire as well.

How much should I (charge/pay) for some hay that I (have to sell/need to buy) is a common question that we get around the Extension office. The problem with trying to set a price on hay is that you are often are comparing apples to pears or so to speak.

This year and last Extension Agents in Rains, Smith, Van Zandt, and Wood Counties conducted result demonstrations to help find economical and effective control products and rates for blackberries, which can be one of the more difficult to control pasture weeds.