Keeping Hay Fresh, Green, and Mould-Free

Jul 19, 2024
By Farms.com

Photo Credit – Nuhn Forage

Maximize nutrient value and freshness with this hay preservative.

By: Nevan Hagarty,
Nuhn Forage

High quality hay is a key aspect in keeping livestock healthy – are you looking to keep your hay fresh, green, and mold-free for longer? The Juice - a buffered propionic and citric acid hay preservative designed by Nuhn Forage is designed to fully maximize the quality of baled hay while in storage.

Nutritional value is one of the most important parts of keeping high quality hay. The Juice hay preservative promotes leaf retention, allowing more nutrients to remain in the crop for longer.

The Juice also acts as a mould inhibitor, preventing the discoloration and drop in quality that comes as a result of mould growth in untreated hay. Hay treated with this preservative will keep a fresh green colour, further promoting the value of a hay producer’s product.

Available as:

200 KG Drum, 1000 KG Tote (Canada)
450 LB Drum (USA)
2400 LB Tote (Canada & USA)

As time is a valuable asset for any farmer, another important feature of The Juice is the ability for farmers to safely bale at a higher humidity level – extending the baling window beyond that of untreated hay. The Juice also penetrates the entire hay stem using a dispersing agent that guarantees even application.

This harvesting season, save time and end with a higher quality product with the help of The Juice by Nuhn Forage.

Video: Finding a Balance of Innovation and Regulation - Dr. Peter Facchini

Regulations help markets and industry exist on level playing fields, keeping consumers safe and innovation from going too far. However, incredibly strict regulations can stunt innovation and cause entire industries to wither away. Dr. Peter James Facchini brings his perspective on how existing regulations have slowed the advancement of medical developments within Canada. Given the international concern of opium poppy’s illicit potential, Health Canada must abide by this global policy. But with modern technology pushing the development of many pharmaceuticals to being grown via fermentation, is it time to reconsider the rules?

Dr. Peter James Facchini leads research into the metabolic biochemistry in opium poppy at the University of Calgary. For more than 30 years, his work has contributed to the increased availability of benzylisoquinoline alkaloid biosynthetic genes to assist in the creation of morphine for pharmaceutical use. Dr. Facchini completed his B.Sc. and Ph.D. in Biological Sciences at the University of Toronto before completing Postdoctoral Fellowships in Biochemistry at the University of Kentucky in 1992 & Université de Montréal in 1995.