RE: Haymaking: Method of fodder preservation.

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Thanks for this very instructive blog. I have a question with the following:

In this sense, some researchers, such as Esperance (2005), point out that fresh pastures contain a percentage of moisture that varies between 70 and 80% and when moisture is reduced to values between 15 and 25% through the drying process, it can be easily preserved without deterioration as long as it is protected from precipitation or any humidity factor.

So, haystacks seem to carry a pretty decent amount of humidity (15%-25% from what you wrote). How come this does not deteriorate them with time? Thanks in advance for your answer.

Cheers, and have a nice week-end!



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Greetings dear friend @lemouth, through dehydration a large amount of water is lost from the tissues to leave a very low percentage of approximately 15%, with this low percentage of moisture some pathogenic microorganisms do not proliferate.

Therefore, it should be stored in cool places with low humidity, because if that humidity increases and the temperature also creates the ideal conditions for the proliferation of microorganisms and we will observe the presence of molds.

When the humidity is above 20%, some producers use some additives, which are generally not used in the area where I am.

Thank you for your valuable comment and have a great weekend.

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OK I see. With such a low-enough percentage, moisture can grow but in a somewhat controlled way. Thanks for the clarifications.

Cheers!

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