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This publication addresses aspects of hay production as a method of conserving forage crops.
This planting guide provides the best available information about planting rates, depths, and stand evaluation for forage crops commonly grown in North Carolina.
This publication offers fertilizer suggestions for a variety of crops, including field, pasture and hay crops, tree fruit, small fruit, ornamental plants and vegetable crops.
This publication discusses the basic concepts of stockpiling as a forage management practice, including the purpose of stockpiling, which grasses can be stockpiled, nutritive valued of stockpiled tall fescue, and fertilization management.
This publication discusses appropriate fertilizer application for forages in North Carolina.
This publication provides an overview of the differences in forage quality by reviewing a summary of forage hay samples submitted to the N.C. State Fair Forage Contest over a 20 year period. It also discusses tools for ranking the quality of forages.
In this publication, we describe the factors that affect forage quality and discuss prediction indices that can be used to assign a science-based measure of quality to forages.
This publication is an overview of forage species and their use in livestock production systems in North Carolina.
Forages can be conserved in the form of hay, baleage, and silage. It is important to keep in mind that, at best, conserved forages can rarely match the nutritive value of fresh forage. Some losses of highly digestible nutrients start immediately after cutting and are unavoidable. The goal in forage conservation is to focus on minimizing losses.
This publication discusses a study to compare five winter pea genotypes to crimson clover and hairy vetch for biomass production in mixture with various small grains.
Grazing management can have profound impact on how forage mixtures develop and persists over time. It is the art and science of grazing management that determines whether a potentially good forage, or mixture of forages, will actually be a good one.