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Sweet Haylage


Sweet Haylage: Revolutionising Dairy Nutrition with Innovative Feed Technology

The dairy industry is no stranger to innovation, and the emergence of “Sweet Haylage” as a new feed technology stands as a testament to the continuous efforts to enhance livestock nutrition. As green forage availability becomes scarce in regions like the UAE, Saudi Arabia, and Bahrain, the need for alternative feeding solutions has never been more critical. Sweet Haylage offers a game-changing approach that not only preserves forage but also boosts its nutritional value and palatability, making it a boon for dairy farmers facing forage scarcity.

Introduction to Sweet Haylage

Sweet Haylage represents a revolutionary advancement in livestock feeding practices. This innovative technology aims to address the challenges posed by limited green forage availability in regions where dairy farming thrives. By combining traditional hay with carefully selected ingredients, Sweet Haylage not only preserves feed but also enhances its nutritional content, making it a versatile and palatable option for dairy cattle.

Traditional Haylage: A Need for Innovation

In areas like the UAE, Saudi Arabia, and Bahrain, the scarcity of green forage poses a significant challenge for dairy farmers. Reliance on hay and fiber feeds becomes essential, but traditional methods of preservation often fall short in maintaining nutritional quality. Sweet Haylage steps in to bridge this gap by introducing a novel approach to forage preservation and enhancement.

Sweet Haylage
Sweet Haylage 2

The Making of Sweet Haylage

The process of creating Sweet Haylage involves blending dry hay with sugar/sugar syrup/jaggery, along with probiotics, enzymes, and water. This mixture is carefully managed to maintain optimal moisture levels (around 55%) and a balanced pH of 6. The resulting blend is then pressed and tightly packed, allowing it to undergo a curing process. During this period, the fiber content, particularly Acid Detergent Fiber (ADF), degrades into more digestible carbohydrates, and protein remains protected. The addition of sugar not only enhances palatability but also contributes to increased metabolizable energy.

Advantages of Sweet Haylage

The benefits of Haylage are multifaceted. By preserving and enhancing the nutritional value of hay, dairy farmers gain a reliable and nutritious feed source even in the absence of abundant green forage. The increased palatability due to added sugar and improved aroma further encourages livestock consumption. With heightened metabolizable energy and improved protein protection, dairy cattle can thrive on Sweet Haylage as a sustainable alternative to traditional forage.

Tailoring the Formula for Success

To ensure optimal results, the formula for Sweet Haylage can be tailored to incorporate various fibrous feeds that are readily available. Ingredients such as Alfalfa hay, wheat bran/dust, soya husk, canola husk, dry grass, and other fibrous options can be integrated, enhancing the feed’s nutritional profile and adaptability.

The Process Plant: From Chopping to Packing

The production process of Sweet Haylage involves several key steps. The grass is chopped to appropriate sizes, after which it is coated or mixed with sugar/syrup, probiotics, enzymes, and water. A hydraulic press is utilized to achieve high pressure (around 450 psi), compacting the mixture. The resulting product is then shrink-packed or placed in airtight bags, ensuring optimal preservation until feeding.

Future Prospects and Industry Impact

The introduction of Haylage holds immense promise for regions grappling with forage scarcity. Its potential to provide an effective, nutrient-rich, and palatable alternative to traditional forage makes it a game-changer for dairy farmers. As this technology gains traction, further refinements and adaptations can be explored, paving the way for a more resilient and sustainable dairy industry.


Haylage emerges as a beacon of innovation in the dairy farming landscape. With its ability to enhance forage preservation, nutritional content, and palatability, it offers a solution to the challenges posed by limited green forage availability. As this technology finds its place in the dairy industry, it holds the potential to transform feeding practices, ensuring the well-being and productivity of dairy cattle even in the face of forage scarcity.

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