| 1. |
We field cut select prime alfalfa at just the right state of growth. The alfalfa is left in the windrow and wilted to 20-40% moisture content. The alfalfa is then field chopped at these high moisture levels to retain more leaves, thus maintaining the nutrients found in alfalfa. University research has conclusively proven that harvesting or baling alfalfa at too low a moisture level can destroy much of the feeding value due to the loss of leaves.
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| 2. |
Less field drying saves leaves, enabling us to guarantee 17% protein in the final product.
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| 3. |
The partially dried hay is run through a forage harvester. Length of chop ranges from 1" to 5", averaging 2-3. The long stem should appeal to horse owners who want to feed alfalfa that has more roughage characteristics than is available in alfalfa pellets and cubes.
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| 4. |
The long particles also make it easier for users to evaluate quality. We could not mix in any low-quality alfalfa or grass without it being visible, which can be done in pelleting or cubing of alfalfa.
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| 5. |
The chopped hay is taken to a dehydrator, where it is dried to 6 - 8% moisture level. The alfalfa then goes through a specially built cooler. Cooling prevents condensation and other problems in storage.
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| 6. |
Alfalfa is metered into baling equipment that compresses it into 47-50 lb. bales. The bales normally measure 12 x 15 x 22, although the length can vary up to 24". The bale density is 20-22 lbs/cu. ft. Each bale is wrapped in four-mil polyethylene that prevents leaves from shaking loose and maintains stable moisture content.
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