Hay - key points to ponder
Hay is the oldest and most widely used form of conserved feed on New Zealand farms. It’s relatively easy to make, store and transport, and livestock usually enjoy eating it. But quality varies widely, and during feed shortages, it pays to be cautious before you hand over any money.
Why Hay Still Matters
There are several good reasons to keep hay on hand, especially for winter or dry summer conditions:
Livestock like it, even when quality is average
The high fibre content supports healthy digestion
It can help reduce the risk of bloat
Easy to store, transport and feed out
Convenient to buy or sell
Simple to make in small quantities
Best made during settled summer weather
Conventional small bales are easy to weigh and handle
The Downsides of Hay
Hay has its limitations, especially when compared to fresh pasture or balage:
Quality is highly variable and depends on the original crop
As much as 80 percent of the original nutrients can be lost
Weather during cutting and drying makes a big difference
Hay must be protected from rain and moisture
Poor-quality hay may contain weeds or low-nutrition grasses
Mould is a risk to both animals and humans
Poorly stored hay can overheat and catch fire
How to Make Good Hay
Haymaking is part art, part science. Success depends on timing, weather, and the quality of the pasture being cut. Here are some key guidelines:
Choose a paddock with a strong ryegrass and clover mix (about 70/30)
Remove weeds like ragwort, docks and thistles well before cutting
Cut when 15 to 20 percent of the crop shows seed head
Don’t wait too long—nutritional value drops quickly after maturity
Pasture is cut at about 75 to 85 percent moisture, and baled at 16 to 25 percent
After cutting, condition the crop to spread it evenly and speed drying
Watch for green patches that weren’t turned properly - they will mould
Bale as soon as the crop is evenly dry
If bales seem slightly green, stack with air gaps and monitor for heating
Bale Types and Sizes
Small conventional bales are ideal for lifestyle farmers. At around 25 kg, they’re easy to move and feed out. However, many contractors now prefer large square or round bales, which reduce their costs.
Large square bales are easier to deal with than round ones, as you can cut the strings and pull off manageable sections. Round bales are harder to stack, cannot be pulled apart easily, and pose a safety risk due to rolling. If you have a choice, avoid round bales unless you have the right gear to handle them.
What to Look for When Buying Hay
If you’re buying hay, especially during a shortage, take the time to check what you’re getting:
Open a bale and inspect the contents
Good hay should be green and sweet smelling
Look for ryegrass seed heads and intact clover leaves
Avoid hay full of docks, thistles or dead ragwort (which remains toxic)
Mouldy or dusty hay with a musty smell should be rejected
Weigh a few small bales to check for consistency
Older hay will often be lighter, and loose strings can indicate lost quality
Hay can be a valuable part of your feed strategy, but only if you understand how to judge quality. Whether you’re making your own or buying in, a few checks now can save a lot of problems later.
