Production and Harvesting

Forage crops are grown specifically for grazing by livestock or harvested to help make up seasonal shortfalls between feed demand and supply. They form a vital part of livestock production.

Use Penn State Extension’s vast selection of resources on forage crops and grazing management of crops such as wheat, alfalfa, fescue, sorghum, corn, rye, canola, clover, and birdsfoot trefoil. Find tips on determining pasture yield, no-till crop management, crop rotation, silage, haylage, and baleage.

Growing Forage Crops

Forage crops play an important role in agriculture. However, there are many different factors to consider if you want to reap maximum benefits from growing forage crops. Use Penn State Extension’s Forage Management Calendar to find out the recommendations for each month of the year and join the Forage Management Workshop that covers the basics of forage management.

There are many different species and varieties of forage crops, each with its own growing requirements. Perennial warm-season grasses perform well on soils with low moisture-holding capacity, low pH, and low phosphorus levels. Midsummer is the best time to plant "fall-seeded" alfalfa because it allows sufficient time for seedlings to germinate and sufficient root reserves to develop before the first frosts. Late summer/early fall is the best time for seeding cool-season perennial forages, as the weather is still warm enough to encourage successful forage crop establishment and boost growth. It’s also important to identify common forage species in the Mid-Atlantic region.

Forage crops such as grains are commonly stored and used on a farm for feed. You can also use legumes, with the added ability to leave nitrogen in the soil for the benefit of any subsequent crops.

Grazing Management

You can maximize forage utilization with well-planned grazing systems. Manage where and when livestock graze on forages and it can improve land and pasture conditions and help make livestock production more efficient.

In the late summer and early fall, you should avoid grazing too low as there is a dramatic reduction in the growth of forage crops such as cool-season perennials. You should take care when grazing cattle during periods of wet weather as there is a risk of damaging pasture stands and soil structure.

It’s possible to get the most out of the grazing season with careful selection of forage crops. Sow brassica crops in the spring as a supplement to perennial cool-season pasture or sow in the summer to extend the grazing season. Interest in grazing alfalfa is growing, in spite of the higher level of management it requires. Tall grass grazing is another popular forage option for beef cattle that can also be applied to dairy grazing.

Penn State Extension’s Pasture Workshops and Grazing 101 online courses provide all the resources you need to sustainably manage livestock on pasture and understand variables concerning grazing systems, fencing, paddocks, and forage quality.

Harvesting Forage Crops

Producers mechanically harvest forages and use them as stored feed. The 3 most basic forage harvest systems are dry hay, silage, and wet hay or baleage. Whichever system you use, there are principles or guidelines you should consider and follow if you want to minimize losses and keep forage quality as high as possible.

For legume forage crops, frequent cutting produces high-quality forage whereas less frequent cutting generally leads to increased stand longevity. Birdsfoot trefoil can persist for many years if properly managed. A cutting height of not less than 3 inches is recommended.

Alfalfa is a forage crop that can yield more than 7 to 8 tons of hay equivalent per acre, if properly managed. You can also maintain it successfully for four to five years, depending on cutting management.

Red clover has the potential to yield 4 to 5 tons of good quality forage, but normally only lasts two to three years. You can improve the persistence and yields of red clover with proper cutting management.

Cereal rye is used to make pre-cut rye straw. Cutting takes place after heading but before seed formation. The cut rye requires rain to bleach it from green to white or yellow, after which it is raked and baled.

Hay Production

Forage crop producers face a number of challenges if they want to consistently produce high-quality hay. Penn State Extension Hay Production Workshop addresses some of these challenges.

Time is of the essence when it comes to baling hay. It’s crucial that you bale the hay before bad weather arrives. You can reduce the drying time of cut forage with the use of chemical conditioners. Several factors can affect the quality of baleage such as timely wrapping, moisture, forage maturity, and density.

Haylage and Silage

Silage is a staple forage on dairy farms, but high-level silage management and sizable financial outlay is necessary if you want to efficiently produce, harvest, store, and feed silage. Round bale silage is one storage method, but it does have both strengths and weaknesses. Problems can arise when using silage as part of your feed management system. Evaluating the quality of your silage is crucial.

Forage Shrink

This is a problem that forage crop producers have to face. Forage shrink can be as much as 40% but you can reduce this loss if you follow sound baleage making principles. You can minimize forage shrink by properly storing any silage crops, ensuring a dense silage pack, keeping silage coverings in place, using a silage facer, and managing removal rates based on the season.