haymaking

Haymaking is the agricultural practice of harvesting grasses or legumes to cure into hay, a dry forage stored for livestock feed. It is distinct from silage, which is fermented and stored at higher moisture.

In temperate regions, hay is typically produced from perennial grasses or clovers. The crop is cut with a mower, sometimes conditioned to crush stems and speed drying. After cutting, the material is left to dry in the field, often aided by turning with a tedder and then raking into windrows to improve airflow. When the forage reaches the appropriate moisture level, usually around 15–20 percent, it is baled or stored as loose hay.

Baling can be done in square or round shapes. Hay is stored off the ground in barns or sheltered stacks to reduce moisture uptake and spoilage; outdoor storage is possible with tarps or coverings but increases risk of weather damage. Losses come from rain, dew, wind, and handling.

Quality depends on weather during drying and handling; rain during drying lowers leaf content and nutritional value, while excessive moisture at baling can cause heating and spoilage. Proper timing, wind exposure, and ventilation are important to prevent mold and spontaneous heating.

Haymaking has long been a central component of farm feed systems in many regions. Advances in machinery and storage have improved efficiency, while alternative forage preservation methods such as silage or haylage provide options when weather or storage conditions are unfavorable.