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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...
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Fermentation is inevitable for fresh hay, and spontaneous combustion is its unpredictable consequence. Hay moisture and harvesting weather change from year to year, even from field to field. It is a real risk for even the most experienced and most cautious farmer.
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