haydrying

Haydrying is the process of reducing the moisture content of harvested forage to produce hay for long-term storage and animal feeding. The goal is to preserve nutritional value while preventing spoilage and heat damage during storage.

In field curing, forage is cut and laid out in swaths or windrows to dry in the sun and air. Drying time depends on plant species, weather, and cut size, typically ranging from one to several days. Farmers may turn or rake the material to expose both sides to air and speed drying. Dry hay generally reaches a moisture content of about 15-20% before baling and storage. If rain interrupts the process or drying is too slow, mold growth and nutrient loss can occur.

Alternative drying methods employ mechanical or infrared heating to accelerate moisture removal, especially in wet climates or when field conditions are unfavorable. These systems include hay dryers or forced-air units that blow warm, dry air through the forage. Mechanical drying can increase reliability but adds energy costs and may affect leaf retention and nutritional quality.

Quality and storage considerations include aiming for uniform moisture content and a high leaf-to-stem ratio for better digestibility. Safe storage usually requires hay to be below roughly 18-20% moisture to reduce the risk of spontaneous combustion, mold, and spoilage. Proper baling, weatherproof storage, and proper stacking also help preserve forage quality.

Environmental and safety notes include managing dust, minimizing nutrient loss due to overheating, and avoiding prolonged exposure to rain or excessive humidity during curing.