Forage Buying Guide: Part 2

Written by Briony Witherow MSc RNutr. FHEA

In last month’s blog we discussed what to buy, in part 2 we discuss when to buy and how best to communicate your requirements to your supplier/producer.

Location

Due to the supply and demand of forage by its nature being very seasonal, in the UK demand typically reduces (along with price) from April onwards, until September where demand and price grows. However, it cannot be stressed enough that this trend is very dependent on weather and the previous year’s supply– for example if the previous year’s harvest was poor, the subsequent year would not have a drop-in price around April due to reduced yields and therefore stocks from the previous harvest.  While a poor harvest will typically be reflected in that year’s prices, it is important to consider that prices may then remain higher for the following few seasons to recoup losses without producers pricing themselves out of the market. Due to climate differences within the UK, price can also be region dependant which is likely to change year on year. Considering regional differences, when sourcing in bulk, there are some instances where it may be more economical to source and transport forage from outside of your region.

Timing

If you have the storage available to buy early (April time - where the previous year’s harvest has been good) or the means to collect straight from the field at harvest, prices are often most competitive. When buying straight from the field, often due to reduced costs for producers (e.g. transport and storage) pricing can be more competitive. If buying hay straight from the field, be aware that it may not always be safe to feed immediately. If the dry matter is lower than 86%, microbial activity may still be occurring, making it unsafe to feed. Unless accurate analysis is available to confirm this, it is best to wait 4-6 weeks before feeding. Likewise, haylage requires time for the fermentation process to complete, again a good guide is at least 6 weeks before feeding.

Communication with your supplier

Clear communication between horse owner and supplier is essential when trying to source the most appropriate forage. For this to be effective, being familiar with terminology is key.

Cut:Forage is often advertised described by ‘the cut’ – early or late, first or second. The first or second (or even third) cut refers to whether it is the first crop taken or a subsequent cut from a particular field. This tends to refer to more intensively grown grass crops which are cut once (usually very early in May), then left for 30-45 days and what is regrown is then cut again (July time). While cut ‘number’ can have some bearing on nutritional content, the maturity of the grass when it is cut is more significant. In the crudest sense, late or early cut refers to whether the grass is cut earlier in a more vegetative (growing) state which is typically more digestible (better for the poor doer), or later in a more mature state which is typically more fibrous and less digestible (more suitable for the good doer).

Yield: How much crop (i.e. Grass) you get out of a given area.

Batch: Forage that was harvested at the same time out of the same field and under the same conditions.

Seed hay/haylage: A crop of grass that is specifically sown and harvested for forage production. Often single or limited grass species are included.

Meadow hay/haylage:A crop of grass harvested for forage production that is from permanent pasture and often more diverse in grass species.

Questions to ask your forage supplier:

Whether visiting a forage producer in person or just investigating a potential supplier over the phone, ensuring you get a good understanding of what they produce and how, can help you to make an informed decision.

• How mature was the forage when cut (late/early cut)?
• How long has the forage been stored since it was cut and how has it been stored? Bales stored inside will tend to have a lower incidence of wastage due to mould.
• What grass species does the hay/haylage contain?
• How much hay/haylage is available from the same or a similar batch?
• What practices are in place to reduce the incidence or foreign objects and poisonous plants?
• Do you have a typical analysis available for your products?
• How much hay/haylage do you bale each year? This should give you an idea of availability and consistency of potential supply.
• What sizes/shapes of bale are available (and typical weights)? This will give you an idea of how long a bale is likely to last and therefore a good idea on suitability of price.
• Is storage an option? For those without adequate storage, investigate whether your supplier/producer offers storage options.