Foraggi

Foraggi is the plural form of foraggio in Italian, referring to plant-based feeds produced or gathered to feed livestock. In agricultural usage, foraggi denote roughages that provide dietary fiber and nutrients, especially to ruminant animals such as cattle, sheep, and goats. They are typically contrasted with concentrates, which supply energy and protein in smaller volumes.

Foraggi can be categorized as green forage, hay, and silage. Green forage includes pasture grasses and legumes harvested for immediate feeding or early storage. Hay is dried forage produced by curing cut plants, usually grasses or legumes, to preserve nutrient content. Silage is forage that has been chopped and fermented under anaerobic conditions to preserve it for storage.

Common forage crops include alfalfa (lucerne), clover, perennial grasses such as ryegrass and timothy, and cereals like oats or maize that are grown for silage. The choice of forage depends on climate, soil, and farm management. Nutritional value is affected by species, maturity at harvest, and storage; key metrics include crude protein, energy, and fiber fractions (NDF, ADF) and digestibility.

Quality and yield influence animal performance and farm economics. Harvesting and storage practices affect losses and spoilage; poor preservation can lead to mycotoxins, nitrates, or fermentation issues. Sustainable forage systems emphasize soil fertility, biodiversity, and efficient utilization of available forage resources.