Silage: From Crop to Nutrition

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Full transcript

Silage starts with harvesting fresh, nutrient-rich crops at peak maturity. The crop is chopped into small pieces to release sugars needed for fermentation. Packed tightly into a silo, oxygen is forced out to create an anaerobic environment. Lactic acid bacteria thrive, converting sugars into lactic acid and preserving nutrients. pH drops, halting spoilage and locking in proteins, energy, and vitamins. The result is high-quality feed that delivers balanced nutrition to livestock year-round.

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