Grab a bag of grass or clover seed at your local supplier, and that seed likely has an origin in Oregon. In fact, around 90 percent of all the cool-season forage seeds used in the U.S. originate from the Willamette River Valley south of Portland.

When forage yield is higher than expected or yields are at a lower quality than expected, storing forages like silage or haylage could require using a temporary location, especially when trying to segregate forages by quality.

Here’s a look back at just a few of the operations featured in Progressive Forage.

Why work hard and spend money to produce a quality product – and then throw a quarter of it away? That is what many producers do by not investing in quality storage options for their harvested hay.

Our girls have been practicing the songs for their Christmas program for church. Their Sunday school teachers kindly gave us a disc with all four of the songs on it, which was promptly pushed into the CD player in my car (because that is the only CD player we own). I love their sweet little voices singing “Hark! The Herald Angels Sing,” but listening to the same four songs for the next three weeks is likely to make me lose my mind.

Ideally, well-fermented silage should not have a strong odor because the main organic acid from the fermentation – lactic acid – is nearly odorless.