Tama’s Quick Guide to Baling Jargon
Swath versus windrow: what’s the difference?
These terms are sometimes used interchangeably to refer to a row of cut crop left behind after your windrower (swather/rake) has passed over. Technically, a swath is the band of crop left behind after initial mowing, while a windrow is a band of crop that’s been raked into a higher, narrower row ready for baling.
Tedding before baling
Tedding means “fluffing up” or lifting and spreading your mowed crop to dry it faster before raking and baling. This typically involves using a rotary tedder. This step isn’t always necessary if your forage is already close to its ideal moisture level, but it can save time in narrow weather windows or help re-dry a crop that has been rained on before baling.
Wilting and DM
Wilting hay or silage crops is the process of leaving them out to dry further after cutting, depending on their moisture levels at harvest. This is an important part of long-term preservation in the bale, and different crops need to be baled at different dry matter (DM) values.
For example, round-baled grass silage needs to be baled at approximately 35–40% DM (meaning it contains 35–40% dry matter and 60–65% moisture) to ensure that it ferments properly and that you lock in as much nutrition as possible. Aim for approximately 28–32% DM for silage fermentation in the clamp.
Fixed chamber balers, variable chamber balers, square balers and combi balers
When it’s time to bale your cut crop, there are several baler options to choose from. These are worth knowing about even if you’re hiring contractors. First, there’s the obvious difference between square balers, which produce rectangular bales in small or large sizes, and round balers, which produce the typical cylindrical bales.
Round balers can be further divided into:
- Fixed chamber balers, which always produce bales of the same diameter. These are good for baling a single type of crop but not for switching between hay and silage.
- Variable chamber balers, which can be adjusted to produce bales of different diameters and densities. These are useful for mixed baling operations.
- Combi balers (combined baler wrappers) combine baling and wrapping in a single operation. This gets bales wrapped quickly and removes the need for a second machine.
Fermentation, inoculants, clamp versus bale silage
Our last few terms focus on what happens after you bale. Fermentation is the process in which lactic acid bacteria transform the sugars in your cut crop into lactic acid, a natural preservative. Importantly, this process needs an anaerobic (oxygen free) environment to work. Many farmers choose to add inoculants to speed up the fermentation process. These are additives that contain lactic acid bacteria and that jump-start fermentation.
Fermentation can take place either in the bale or in a concrete storage pit called a silage clamp. To ferment in the bale, you need high-quality silage wrap that protects your round bale against damage and keeps oxygen out. Silage fermented in a clamp also needs to be kept anaerobic, so high quality clamp covers are essential for long term preservation.
That’s a wrap
There’s a lot more to unpack when it comes to baling terminology, but these basics should set you on the right track. For more information on baling best practice, techniques, and products, keep an eye on our blog or visit Tama’s Knowledge Centre.
