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 Forage
harvesters - silage
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Although usually consumed fresh, forage crops may be harvested in several ways for storage
and future use. The type of harvesting depends on many factors such as species, use, local conditions, machinery,
logistics...:
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Silage (fermentation)
Silage applies mainly to grass and corn since making
silage from alfalfa can be a bit tricky (all crops with high nitrogen content are
difficult to ensile). Silage making is an easy though heavy operation: good digestibility relies on appropriate
chopping (especially with corn), which requires high power levels. Most choppers will do well as long as they
are fitted with grain crackers (for corn). The silo has to be made properly. ICS can design the appropriate
one based on quantities and conditions.
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Silage quality
Silage is a conservation process. It refers to products preserved by lactic acids, either added or locally produced
by fermentation (anaerobic bacteria present in the forage). By lowering the product's pH, all forms of life are stopped
and the silage is perfectly preserved (as long as it isn't in contact with air, of course). Apart from classic factors
such as the Relative Feed Value (RFV), silage quality then depends on its life-time, i.e on the type of acid produced.
Harvest practices must therefore be chosen in order to increase the work of silage bacteria.
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