8
CURING
Before proper curing has taken place, wide variations in moisture content should be
expected in both recently baled hay and hay in the windrow. These variations will be
exposed by meter readings taken on different parts of the windrow or bale.
The higher
the moisture range, the wider are the variations. The more curing has been
allowed to take place, the greater uniformity in moisture distribution can be
expected.
The validity of the meter readings is closely related to the care spent in sampling the hay to
be tested. Whether hay in the windrow or baled hay is tested, the number of tests made
should be increased whenever the initial readings show considerable variations.
DENSITY
The calibration of the moisture testers applies to bales of normal “average” density.
Generally:
Denser bales may yield readings 1-2% points higher
Looser bales tend to yield 1-2% point lower
Tests in stacks usually yield readings 2%-3% lower
Tests on grass hay may yield readings about 3% lower
Baling should be done according to the lower meter reading.
When testing baled hay, drive the prod across the slices of the bale, not between them.
This will ensure firmer and more uniform contact.
USE OF PRESERVATIVES
Hay preservative or stabilizers may also have an effect on meter readings. Normally a bale
of hay treated with preservative will read higher than a bale of the same hay that had not
been treated. The readings typically increase by 2-4% points, and 24-48 hours after
treatment, the readings between the bales tends to equalize.
Occasional higher readings may occur if, in addition to the effect of the increased
conductivity due to the stabilizer, the bales tested also show an increase in temperature and
“sweating.” As the stabilizer becomes more thoroughly absorbed and the sweating
subsides, the meter readings recede to the initial level and will continue to decrease,
assuming that the bale becomes progressively dryer.
SAMPLE SIZE
When testing baled hay, it is essential to take readings at several different points in the
bale. Hay moisture may vary a great deal in the same bale. For example, at one point bale
moisture may be 20% and at another over 35%.
More tests must be made whenever the variations among readings are greater. If there is a
possibility of high moisture areas, samples from these locations should be taken. Areas of
high moisture content will spoil, resulting in loss.
It is extremely important to note the high readings and the frequency at which they occur.
