Heat spoils the fodder

Hay fermentation does not only create fire risks, but it also reduces hay quality. Once hay has reached a temperature of 50°C (120°F), its digestibility and nutritional values are significantly and irreversibly lowered. Continuous temperature monitoring over the fermentation period provides a quality indicator for individual hay bales. 


Effects on hay

>85 °C

Hot spots or fire pockets are likely. Alert fire services of a possible hay fire incident. Stop all air movement around the hay.

75-85 °C

Extremely dangerous temperature and a high risk of fire. Protect the surrounding area.

65-75 °C

Hay is entering the danger zone. Disassemble stacked hay bales to promote air circulation and cool the hay.

55-65 °C

Hay begins to turn brown due to sugar caramelization. Nutritional value of hay is reduced.

45-55 °C

Abnormal fermentation. Heating reduces digestibility of protein, fiber, and carbohydrate compounds.

Quality adds well-being

Dairy cattle fodder quality is proven to have a direct correlation with the milk quality, which in turn affects the milk price obtained. Fodder quality is especially important for animals like horses and goats, as their digestion has a very low tolerance for poor quality hay.

Quality is about profitability

The temperature history provides a quality certificate, adding traceability to your business operations and enabling more appropriate fodder management. You can prevent fodder loss by optimizing the consumption order, schedule and usage purpose of the hay, bale by bale.