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Friday Feature: Protecting Hay Quality at Harvest Part 2

Friday Feature:  Protecting Hay Quality at Harvest Part 2

In early October we shared the first two videos in the “A Cut Above the Rest” video series produced by Massey Ferguson, that features Dennis Hancock, UGA Forage Specialist.  This week we share the third and fourth videos in this series that provides helpful tips for protecting the quality of your hay at harvest.

Part 3  focuses on the final step of the harvest process: baling your hay and forage. The video addresses the key questions: How to measure hay and forage moisture?  How does that impact overall quality? and How to meet different customer needs, what are they looking for in hay, and their livestock requirements?  How to utilize hay baler settings for optimum field operations?

Part 3 Bailing Hay and Forage

 

The fourth and final video in the series focuses on agronomic insights and best practices needed to replenish the nutrients lost throughout the season. Learn more about the methods used to measure hay and forage nutrients, and how that impacts the overall quality  Learn about the importance of timing your last cutting to prepare for winterization and a healthy spring crop.

Part 4 Fertilization & Crop Winterization

 

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If you enjoyed these videos, you might want to check out the featured videos from previous weeks:  Friday Features

If you come across a humorous video or interesting story related to agriculture, please send in a link, so we can share it with our readers. Send video links to:  Doug Mayo

 

 

 

PG

Author: Doug Mayo – demayo@ufl.edu

Lead Editor for Panhandle Ag e-news – Jackson County Extension Director – Livestock & Forages Agent. My true expertise is with beef cattle and pasture management, but I can assist with information on other livestock species, as well as recreational fish ponds.
http://jackson.ifas.ufl.edu

Panhandle Agriculture

Permanent link to this article: http://walton.ifas.ufl.edu/newsletters/2017/11/17/friday-feature-protecting-hay-quality-at-harvest-part-2/