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University News Release
This information was provided by a university news service.
Latest Stories
Hay
Minimizing Storage and Feeding Losses of Round Bale Hay
There’s no one “right way” for everyone when it comes to hay storage.
November 15, 2020 03:26 PM
·
University News Release
Hay
Mississippi: 2014 Hay Production may not Satisfy Demand
High demand for hay last winter, a wet spring and heavy insect pressure have all challenged the state’s pastureland, which means hay may be scarce this winter.
November 15, 2020 03:25 PM
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University News Release
Hay
Fall Seeding Alfalfa
There are several considerations to make when planting alfalfa in the fall.
November 15, 2020 03:25 PM
·
University News Release
Hay
Minimizing Storage Losses in Hay
Storage planning is necessary to help limit hay losses.
November 15, 2020 03:25 PM
·
University News Release
Hay
Timing is Right for Summer Alfalfa Seeding
Long-term effects of winterkill in alfalfa fields include reduced yields and shorter stand life.
November 15, 2020 03:25 PM
·
University News Release
Hay
What’s Your Hay Inventory Like?
With the weather finally taking a turn towards warmer days, many farm operators are turning their thoughts to cutting hay.
November 15, 2020 03:25 PM
·
University News Release
Hay
Beware of Wet Hay
Hay that is baled and stored when it’s too wet could heat up enough to start a barn fire, a Purdue Extension forage specialist warns.
November 15, 2020 03:25 PM
·
University News Release
Hay
Getting the Quality out of 2nd Cutting Fescue Hay
Second-cutting fescue makes quality hay when stems and seed heads were cut earlier.
November 15, 2020 03:25 PM
·
University News Release
Hay
Tips for Safe Hay Baling
Maintenance is the name of the game when it comes to hay baling safety.
November 15, 2020 03:25 PM
·
University News Release
Hay
June Grass Growth Doubles May’s Low Hay Production
Grass grows in June just like it should have in May, says Rob Kallenbach, University of Missouri Extension forage specialist.
November 15, 2020 03:25 PM
·
University News Release
