They're Putting It
Under Wraps

by: Bobby McDonald

Junior Hinton, right, holds grandson Shane Hinton, while son Ty looks on, next to the hay wrapping
operation on their farm in the Reilly Springs Community.

In a year when farmers all across Northeast Texas are seeking ways to get the most out of the forage, because of drought conditions, Junior and Ty Hinton are preserving forage in a new and unique way to maximize protein content. "We really approached the idea before the drought conditions became apparent," denoted Ty Hinton. "But, now that all forage is so 'precious,' the idea even makes more sense."

"The idea of wrapping our forage was born in an effort to ensile the forage so that it would have more moisture content and encourage cattle to eat it during the summer months when production and feed intake seem to always drop," states Junior Hinton. "Most dairy farmers in this area suffer in production when the humidity is high and cows do nothing but stand in the shade. We were hoping to produce some forage that would encourage them to come out of the shade and eat, thereby increasing production."

"The cows like the ensiled hay and have increase feed consumption and production," denotes Ty Hinton. "And, now that we have produced so little forage this year, it is nice to know that we have preserved every available straw."

According to Ty Hinton, who his father proclaims as the "wrapping expert," the wrapping process involves bringing freshly baled round bales to the wrapper just as quickly as they come out of the baler, for maximum moisture content. "We'd like to have 50 % or more moisture and have someone behind the baler picking up the bale as it drops out," states Ty. "And, the process involves extra labor for someone wrapping and it takes three people cutting, raking, and baling hay, so it's labor intensive!"

The final product after the hay has been wrapped looks something like a roll of sausage.

"And, it isn't cheap," denotes Junior Hinton. "It costs about $3.00 a roll to wrap the hay and another $3.00 a roll in equipment expense. But, it is worth it in increase production and the forage savings."

Ty Hinton advises that approximately 11 wraps are made around a the typical round bale of hay and this seals the hay in the plastic to promote the ensilage process. The forage must be left in the plastic for a minimum of 21 days to complete the process of converting the forage into silage.

"This summer we haven't had any problem with getting too much moisture content," quips Ty. "We have been having to rush to get the forage baled and to the wrapper to make certain it has enough moisture, with the weather that we have been having."

The typical round roll receives 11 wraps of plastic to adequately
seal the moisture in the stack.

"The cows seem to love the forage that has been ensiled," denotes Ty Hinton. "You'll see them leaving the shade and going to eat, when typically they'd be under the shade tree. That is a 'good thing'!"

"With hay and forage being extremely short on our farm and across the area, this summer, I really am proud that we approached this idea," states Junior Hinton. "We're able to produce a more palatable forage and save every bit of it!"

Junior and Ty Hinton check on forage that has completed the ensilage process and marvel at the
quality and smell of the forage. "No wonder the cows like it, the way it smells," exclaims Junior
Hinton. However, Shane isn't quite sure that he likes the smell!

"I've been involved in the dairy industry for almost 40 years and the summer of 2005 will go down as one of those summers that we had a real problem producing enough forage," states Junior Hinton. "But, I think maybe we've 'stumbled' on to something that will continue to have a permanent place in our forage production, and that is called baleage!"