Principles of Haymaking Using Tropical Grasses and Legumes
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Irenie Chakoma, Godfrey Manyawu, kasirayi gwezuva, Lovemore Gwiriri. (31/12/2016). Principles of Haymaking Using Tropical Grasses and Legumes. Nairobi, Kenya: International Livestock Research Institute (ILRI).
Hay is a very popular form of forage preservation which can be a very important source of feed in the smallholder farming sector where veld (natural rangeland) is becoming limited. Hay is commonly made from fresh grass but forage legumes such as cowpeas, (Vigna anguiculata) Velvet bean (Mucuna pruriens) and Lablab (Lablab purpureus) can also be turned into hay. During hay-making forage is harvested by cutting and left to sun-dry up to a moisture content of about 20% dry matter (DM), at which stage, it can be stored away safely.