Making and storing quality hay (1993)
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The most important factors affecting the quality of hay are: moisture content at baling and time of storage; stage of maturity at baling; storage conditions; and the forage species. This guide has information on the first three factors as well as on hay preservatives. It does not deal with forage species.
Archive version. For the most recent information see extension.missouri.edu.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.