Baleage Workshop - showcasing the hay operation at Delta Dairy in Baskin, LA

Friday, July 18th, Louisiana GLCI held a baleage workshop, hosted by Delta Dairy in Baskin, LA, where 20 attendees learned all about the hows and whys of making baleage, including a feature of all the equipment Ted Miller and his family use to get the job done. Delta Dairy's nutritionist, Matt Jewart with Innovative Dairy Nutrition, alongside Ted, laid out the reasons why baleage is a good fit for the operation. PTI Equipment brought a hay cutter and McHale baler, to showcase the features of each. Hustler unroller rep Jared Miller, demonstrated how the dairy unrolls the baleage into rows for the cattle to eat.

A McHale expert opened up the baler to showcase the strong points on the brand, noting that they are made for high-bale count contract baling in Ireland, with little repairs and downtime. Ted Miller showcased a hay hauler and wrapper that he had purchased many years ago that are still in production. Producers who were in attendance also contributed their input about experiences with baling and with questions.

The Miller family and nutritionist, Matt, agree that baleage is the best hay for their New Zealand-style dairy for many reasons.

First, the process of making baleage agrees with Louisiana weather. Instead of waiting and hoping for a dry period of time, baleage can be baled and wrapped within hours of cutting, with an aim of 50-70% that Matt recommends.

Second, baleage holds the same value in which it was CUT, and the fermentation can often increase digestibility and palatability. This means that great forage made into baleage continues to be great forage when it's fed. It's the best groceries they can feed their cows, second only to standing green forage. Having baleage available keeps their fall-calving cows' milk production going strong through the dormant growth seasons.

Third, there's little waste. Since the hay can be cut and almost immediately baled, a little rain shower doesn't wreck the hay crop.

At the workshop, two tractors with cutters baled about a 20 acre patch of grass, and due to low humidity, immediately began baling, hauling to the wrapper, and wrapping. We were able to see the process from start to finish, smell and touch the hay, and estimate the forage quality, while visiting with producers and experts who use baleage on a regular basis.

Dr. Han from the LSU Forage testing lab showed us the process for submitting hay samples to their lab as well. Dr. Ed Twidwell was on hand for questions. Tractor and implement experts were ready to showcase the equipment, especially the durable McHale baler that the Millers have used for years.

This farmer-to-farmer workshop was coordinated by Louisiana GLCI, with help of Progressive Tractor Louisiana (PTI), Innovative Dairy Nutrition, and Hustler unrollers. It was also a Phase 2 LSU AgCenter Master Farmer qualified credit event. Thanks to all who attended, taught, and participated.

A special thanks goes to the Miller family at Delta Dairy for taking the time to show us, in detail, something that works for them right in here in our state.