teding

Teding, also called tedding, is the agricultural practice of spreading and turning freshly cut forage such as hay, grass, or alfalfa to speed moisture loss and reduce the risk of spoilage during drying. The goal is to expose both sides of the forage to sun and air to promote even drying and to minimize fermentation and mold formation.

In operation, a tedder attached to a tractor uses tines on rotating arms to lift and spread the cut material. There are rotary and drum-type tedder designs, with adjustable height and spread to control the fluffing and airflow. Tedding is typically performed after mowing and before baling or ensiling, weather permitting. The timing depends on sunshine, wind, and humidity; the material is turned and spread to create a thin, airy layer. If weather is dry and windy, tedding may occur several times a day to speed drying; in damp conditions it may be delayed to avoid windrow matting.

Effect on quality: proper tedding can improve drying rate, preserve leaf content, color, and nutritional value, and reduce the chance of mold in bale storage. However, excessive tedding or improper timing can cause leaf shattering or nutrient loss and may introduce dirt.

Historically, tedding became widespread with agricultural mechanization in the 19th and 20th centuries. Modern tedders range from small, pull-type units to large self-propelled machines used in commercial hay production.