(View product guide)

Wholecrop cereals have become increasingly popular in many winter diets. The rapid expansion in the use of wholecrop is due to the nutritional, agronomic and environmental benefits that this versatile crop provides. Wholecrop is a good alternative forage in marginal maize growing areas and a useful complementary forage for grass and maize systems.

The maximum benefits of fermented wholecrop will be realised if good management is observed during the harvesting and, more importantly, ensiling period. The target dry matter for fermented wholecrop cereals is around 35-45%.

At this stage there should be starch in the grain, but the crop should still be moist enough to consolidate effectively. Wholecrop silage is relatively easy to preserve, however, its higher starch and sugar content mean that it is vulnerable to aerobic spoilage (heating).

Using wholecrop gold together with good consolidation and sheeting minimises any losses and can improve animal performance.