Producing good hay quality is not easy. A lot of work, deployment of machines and a lot of experience are required. Changing climatic conditions also play a major role.

All these factors have resulted in hay production being no lucrative business model for agriculture. Precisely because the current market prices barely cover the costs.

Stable and horse owners are finding it increasingly difficult to hay in the right quantities. As a buyer you have little influence on the roughage offered – poor quality hay is increasingly being fed – with consequences for the health of the horses.

The most common health problems arise in the respiratory tract and the digestive tract. Many horse owners soak or steam the hay to counteract this problem.

What happens when soaking in water?

Dirt, dust and fungi are partly washed out, unfortunately also vitamins, trace elements and minerals. It also involves a lot of work and water consumption. Washed hay cannot be stored and must be freshly prepared before each meal.

What happens with steaming?

The hay is well hygenized and can be stored for several hours. However, the latest studies have shown a very strong decrease in the digestibility of crude protein and amino acids in the small intestine. The essential important amino acids lysine, methionine and threonine are largely lost and must be compensated in the total diet.