Tama Assist Simple Steps to Avoid the Most Common Silage Baling Mistakes
The silage making process can be tricky, and small missteps can lead to nutritional quality losses. From fungal contamination to tearing silage bale wrap, silage producers face many issues during baling silage. These avoidable errors include poor harvest timing, baling technique, and bale handling.
Besides optimal harvest maturity and using inoculants, silage making also benefits from good weather, a reliable baler and proper bale wrap. Here are some of the most common mistakes and how to avoid them.
Old, dead material left in the field feeds mould spores, which may contaminate silage bales. This affects fermentation and increases the risk of mycotoxins produced by harmful bacteria and fungi. Also, don’t cut the crop too low, as this increases soil and slurry contamination.
Tama tip: Remove leftover plant material before cutting to ensure cleaner forage at harvest and start the silage making process with a freshly cut crop.
The nutritional quality of silage is also determined by digestibility, which decreases at stem formation and heading. Delaying harvest for a higher yield is tempting, but silage digestibility reduces as the crop matures.
Tama tip: If you’re harvesting a mature crop, apply extra layers of stretchfilm to protect against stem punctures. This improves the airtight seal, which is vital for successful baling silage.
Thick, narrow swaths slow down wilting and can trap heat and moisture, creating ideal conditions for bacteria and fungi to flourish.
Tama tip: Spread grass over 80% of the field as soon as possible after mowing. Faster, even wilting results in a drier crop, which is key to a quality silage making process.
Applying silage wrap (Stretchfilm) straight after baling saves time, but dropped bales may get punctured by stubble or stones. Even small holes allow oxygen to spoil the fermentation process.
Tama tip: If you’re baling silage in the field, inspect baled silage thoroughly before stacking. Look for film damage and punctures, especially when using combi-wrappers.
Moving bales after fermentation increases the chance of wrap damage or vacuum-related air ingress, both of which may increase microbial spoilage.
Tama tip: Move wrapped silage bales to storage as soon as possible and leave them undisturbed until feedout. Minimising handling maintains the airtight seal critical to baling silage success.
Using a spike to move bales reintroduces oxygen and damages bale structure. This can slow fermentation and increase spoilage risk.
Tama tip: Always use a soft grab to move bales and ensure a smooth storage surface away from sharp objects and pests.
Limiting mistakes when baling silage can significantly improve forage quality and reduce waste. For expert advice and dependable crop baling products, reach out to Tama UK to support you every step of the way.