The choice of crop should be based on the properties of the land, plant rotation and destination of the silage. Different crops have different characteristics both as feed and in the fermentation process. Some are easy to ferment and some are considered difficult. Crops can be divided into 4 groups: grass, legumes, maize and whole crop, within these groups are then differences between different crops.

The crop

Select the crop for your needs, but remember the effects on the silage process. Easily fermented crops (grass and maize) have high sugar levels. Crops difficult to ferment, such as clover, has a higher proportion of proteins making it more difficult to lower the pH, they have a high buffering capacity.

Legumes are considered to be more difficult to ferment than grass. This is primarily because legumes have lower sugar content (WSC) than grass, and a higher buffer capacity. Buffer capacity is a measurement of the amount of acid needed to lower the pH of the silage. With the combination of low sugar and high buffering capacity the use of additives is highly recommended to silages with a high proportion of legumes. Legumes in feed, in comparison with grass, have a higher content of crude protein and are more palatable. Legumes do not require any nitrogen fertilization due to the fact that they can fixate nitrogen themselves. When mixing grass and legumes select varieties that fit together in terms of maturity and harvest time.

Maize and whole crop are, unlike grass and legumes, harvested only once a year. Maize provides high yields, with high energy value but is low in protein. For the maize to fit in the diet, without large purchases of expensive protein feed, a very good grass silage as a complement is required.