Hay is grass, legumes, or other herbaceous plants that have been cut, dried, and stored for use as animal fodder. It is primarily fed to livestock like cattle, horses, sheep, and goats when pasture grazing is unavailable due to weather or seasonality. Hay supports the beef and dairy industries, accounting for a large portion of agricultural economic activity. Producing high-quality hay requires careful planning and precision from planting through final storage.
Selecting the Right Crop and Preparing the Field
Selecting the appropriate forage species is guided by local climate, soil characteristics, and the nutritional needs of the livestock. Legumes like alfalfa and clover are prized for their high protein content and ability to fix atmospheric nitrogen, making them excellent choices for dairy cattle. Horses thrive on grass hays like Timothy or orchardgrass, which offer a more balanced nutrient profile and are less rich than alfalfa.
Soil testing provides the data necessary for proper field preparation and should be conducted every two to three years. Results dictate whether soil pH adjustments are needed, as many hay crops, such as alfalfa, require a near-neutral pH (6.5 to 7.0) for vigorous growth. If the soil is too acidic, liming must be applied well in advance of seeding.
After amendments are made, the field requires primary tillage, such as heavy discing, to break up the soil structure. Secondary plowing or harrowing follows to create a firm, finely textured seedbed, ensuring optimal seed-to-soil contact and retaining moisture for germination. Seeds are typically planted using a drill for precise placement at a shallow depth (about a quarter-inch), though broadcasting followed by rolling can also be effective.
Managing the Established Hay Stand
Once established, management focuses on maximizing yield and retaining forage quality over multiple seasons. Maintaining soil fertility is continuous, especially because harvesting hay removes significant nutrients from the field. Soil test recommendations guide the application of fertilizer, which is often needed after each cutting to replace removed nutrients and prevent declining yields.
Grass hay stands usually require nitrogen fertilization for strong growth, while legume-dominant stands require less or no supplemental nitrogen due to their natural fixing ability. Weed control is an ongoing concern, as unwanted plants compete directly with the forage for light, water, and nutrients. A vigorous, dense hay stand is the first defense against weeds, but targeted management is often required.
Mowing weeds before they set seed is an effective cultural control method, especially for annual and upright broadleaf species. Herbicides are also used, but selection must be based on the specific weeds and the forage crop, since some chemicals can harm legumes. In regions without sufficient rainfall, irrigation is necessary to prevent drought stress, which stunts growth and reduces yield.
The Sequential Steps of Harvesting
Harvesting begins by timing the cut to maximize nutritional content, ideally just before or during the early bloom phase for legumes. Cutting too late allows plants to mature, increasing indigestible fiber content and lowering protein and feed value. Mowing is often done with a conditioner, which crimps or crushes stems to promote faster, uniform drying.
Curing reduces the moisture content of the cut forage in the field, typically over one to three days, depending on weather. Sunlight and air movement drive this process, and the hay is spread into wide swaths to increase exposure. To ensure even drying and accelerate the process, a tedder is often used to invert and fluff the hay.
Once sufficiently cured, raking gathers the loose forage into long, continuous piles called windrows, preparing it for the baler. Raking must be timed carefully; raking when the hay is slightly moist or covered with dew helps prevent the loss of nutrient-rich leaves, which shatter easily when dry. Baling is the final field operation, where the hay is compressed and tied for handling and storage.
Before baling, the moisture level in the windrow must be tested using a probe meter, as this is the most critical factor for preservation. Hay baled too wet (generally above 18 to 20% moisture for small square bales) risks spoilage, mold growth, and spontaneous combustion due to internal heating. Baling at the correct moisture level ensures the forage retains its nutritional quality. Bale type (small square, large square, or round) is determined by the farm’s handling capabilities and storage logistics.
Proper Storage and Preservation
After baling, the focus shifts to protecting the hay from environmental damage and maintaining quality until feeding. Storing hay off the ground prevents moisture wicking from the soil, which leads to spoilage and mold development in the bottom layers. Placing bales on pallets, gravel, or a concrete pad minimizes contact and maintains dry matter integrity.
The ideal storage location is an enclosed structure, such as a barn or shed, offering complete protection from rain, snow, and excessive sunlight. If hay must be stored outdoors, cover the stacks with a waterproof, UV-resistant tarp and place them in a well-drained area. Adequate ventilation must be maintained around the stored hay to allow trapped moisture to escape and prevent heat buildup that could trigger a fire.
Regular monitoring of hay stack temperature is a preventative measure against spontaneous combustion, which occurs if hay was baled with excessive moisture. Temperatures above 150°F signal a problem, and a long-stem thermometer or probe should be used to check various points within the stack. Proper storage minimizes the loss of feed value, ensuring the harvest translates into a high-quality feed source for livestock.