How Good is our Kentucky Haylage? A Summary of 2017-18 Farm Results

The ability to harvest moist forage as hay gives Kentucky producers many advantages, including timely harvest, higher forage quality, and less weathering loss over hay systems. The baleage system allows producers to utilize commonly available forage equipment (mowers, rakes, balers) rather than requiring choppers and silo structures or bags. Making high quality baleage requires timely access to bale wrappers

Making Round Bale Silage – Lessons Learned From an On-Farm Survey of Baleage in Kentucky

The ability to make silage in round bale packages allows producers to avoid rain damage and produce high quality stored forage. The proliferation of bale wrappers (both individual and inline types) has made this technology more available to producers. Although the process for making baleage is well documented, producers have experienced poor fermentation and in some cases botulism toxicity from baleage. The parameters of good silage are well known and include pH below 5.0 and lactic acid concentrations above 3% on a DM basis. However, tests of farmer- produced baleage reveals that often these target values are not achieved. To better understand the fermentation characteristics of Kentucky baleage, a survey was conducted of round bale silage samples from several Kentucky counties in 2017, 2018 and 2019. Moisture content (MC) at baling was the greatest determinant of fermentation success as measured by pH and lactic acid concentration. Moisture contents were highly variable, with more outside the recommended range of MC (40 to 60%) than within. Farmer practices including wilting time and equipment used were recorded for the 2019 samples. All the well-accepted practices for making baleage were confirmed in this survey (cutting on time, wilting to proper MC, dense bales, achieving and maintaining anaerobic storage conditions). Baleage samples exceeding 65% MC had elevated butyric acid concentrations, indicating secondary fermentation by clostridial bacteria

Round Bale Silage – Farmer Results in Kentucky

The ability to make silage in round bale packages allows producers to avoid rain damage and produce high quality stored forage. The proliferation of bale wrappers (both individual and inline types) has made this technology more available to producers. Although the process for making baleage is well documented, producers have experienced poor fermentation and in some cases botulism toxicity from baleage. The parameters of good silage are well known and include pH below 5.0 and lactic acid concentrations above 3% on a DM basis. However, tests of farmer produced baleage reveals that often these target values are not achieved. To better understand the fermentation characteristics of Kentucky baleage, a survey was conducted of round bale silage samples from several Kentucky counties in 2017, 2018 and 2019. Moisture content (MC) at baling was the greatest determinant of fermentation success as measured by pH and lactic acid concentration. Moisture contents were highly variable, with more outside the recommended range of MC (40 to 60%) than within. Farmer practices including wilting time and equipment used were recorded for the 2019 samples. All of the well‐accepted practices for making baleage were confirmed in this survey (cutting on time, wilting to proper MC, dense bales, achieving and maintaining anaerobic storage conditions). Baleage samples exceeding 65% MC had elevated butyric acid concentrations, indicating secondary fermentation by clostridial bacteria

Pratiques et lieux du e-commerce alimentaire

La pratique du e-commerce est largement diffusée dans la population française. Si les produits culturels, l’habillement, l’électroménager sont aujourd’hui fréquemment achetés en ligne, les achats alimentaires sur Internet demeurent une niche malgré une augmentation significative ces dernières années. La gamme des produits alimentaires que l’on peut acheter sur Internet tend par ailleurs à s’élargir tout comme leur mode de livraison et de retrait. En particulier, le point de retrait devient une alternative forte à la livraison à domicile dont les contraintes logistiques en font un modèle fragile et de plus en plus spécifique. En analysant les formes de e-commerce alimentaire en France et leurs modalités en termes de réorganisation des chaînes logistiques et de mobilités des consommateurs, nous proposons d’éclairer les enjeux territoriaux liés à ces nouvelles pratiques d’achat

Online food and grocery shopping: New logistics, new mobilities?

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