Making Quality Baleage

Key factors for making quality wrapped forage.

  • Start with a quality forage; plastic wrap does not make poor forage better.
  • Higher sugar content promotes production of lactic acid which preserves and limits growth of unwanted bacteria. 
  • Proper moisture content; 45-65% is a safe range.
  • Do not bale over 67% as that can cause a build up of toxins such as clostridia bacteria that cause clostridium and botulism in cattle.
  • Lower than 40% will greatly decrease the fermentation of forage.
  • Density of bale is important, as dense as possible keeps out more oxygen and creates a more uniform bale.
  • Wrap hay as soon as possible after baling to promote lactic acid and limit oxygen entering bale.
  • Store bales in an area where the wrap will not be damaged, i.e.: puncture by stubble or by source of feed for rodents or deer.
  • Patch any holes in wrap as soon as they are found to prevent spoilage.
  • Allow bales to ferment around 5 weeks before feeding.

Its a wrap, in how the numbers stack up.

Dry Matter Retention

Dry Matter lost when storing a Wrapped Baleage bale.
0 %
Dry Matter lost when storing a Hay bale unprotected.
0 %
Amount lost per acre per year with a 6 t/ac yield at $180/ton *
$ 0

* Loss is greater when the hay that remains is of a lower quality therefore a lower value.

Protein measured at time of baling.
0 %
Protein of uprotected bale after 4 months.
0 %
Protein of Wrapped Baleage after 4 months
0 %
Better protein in Baleage over 4 months **
0 %


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