Proven Performance
It’s 2 a.m. in central Oregon, and James Warkentin is baling alfalfa on a clear June night. Here, despite the old...
From The Archives
Trial, Error, Win
Trial, Error, Win It didn’t take long for Lee Gilmore to learn how to produce award-winning hay. After just four...
Rebaled Means Revalued
Rebaled Means Revalued Solid, yes. Dependable and best in class, for sure. Yet, there’s nothing necessarily magical about the Hesston...
The Big Tradeoff: Walking the Line of Hay Quality and Yield
According to University of California Alfalfa and Forage Specialist Dan Putnam, ensuring a high enough quality for your alfalfa crop is...
One Bale At A Time
Custom baler Reuben Wood turns out around 20,000 large square bales and up to 200,000 small square bales annually. But he...
Small Hay Operations Have Big Needs
Most days, from 5 a.m. to 1:30 p.m., you can find Galen Hammann working what might be called his first...
Two Generations of Experience
As a custom baler for more than 25 years, Peter Friesen has at least one piece of sage advice. That is...
First In Its Class
Nearly all of us are looking for ways to reduce costs—producers, suppliers, end users. To that end, researchers at Iowa...
A Windrower that Gets More Done in Less Time
“Increased power, more comfort and greater versatility—the new WR9900 Series windrower offers that and more,” says Zach Quintana, Massey Ferguson hay marketing...
Caring for Hay Fields
Drought, too much rain, disease, insects, weeds, even normal wear and tear can all take a toll on your hay...