Start with the animal
Define livestock class, production target and use—grazing, cut-and-carry, hay or silage—before choosing a variety.
Use the full forage picture
Do not select on crude protein alone.
- Dry-matter yield and seasonal distribution
- Digestibility and fiber at harvest
- Intake, palatability and mineral balance
- Persistence under the planned defoliation
Test what is fed
Published quality values are useful screening ranges. Use forage analysis and nutrition advice for the actual crop.