{"id":5685,"date":"2025-11-10T17:34:48","date_gmt":"2025-11-10T17:34:48","guid":{"rendered":"https:\/\/extraplast.com.br\/?p=5685"},"modified":"2025-12-02T00:11:17","modified_gmt":"2025-12-02T00:11:17","slug":"o-que-pode-dar-errado-no-seu-pre-secado-e-como-resolver-antes-que-gere-perdas","status":"publish","type":"post","link":"https:\/\/extraplast.com.br\/en\/blog\/o-que-pode-dar-errado-no-seu-pre-secado-e-como-resolver-antes-que-gere-perdas\/","title":{"rendered":"What can go wrong in your pre-drying process and how to fix it before it leads to losses"},"content":{"rendered":"

Pre-drying has a guaranteed place on farms that seek productivity and cost control.<\/span>\nHowever, those who already produce it know that it does not forgive carelessness.<\/span>\nIn many cases, the weather cooperates and the cutting is well done. Even so, a simple handling or sealing error can jeopardize part of the work. When this happens, the problem rarely comes from the field and almost always lies in the details of the process. After all, the technique works because it preserves the nutritional value of the forage and reduces dependence on weather conditions.
\nHowever, it only delivers the expected result when each stage is carried out with precision. Therefore, moisture, protection, and storage become decisive factors for the final quality. These three points determine whether the feed will remain in good condition for months or begin to deteriorate even before reaching the trough.\nShall we understand them better?<\/span><\/p>\n

Factors that influence the quality of pre-drying<\/span><\/h2>\n

Moisture<\/strong><\/h3>\n

The first risk to the quality of pre-drying<\/span>\nIt is extremely important to pay attention to the moisture ranges of the forage to be stored!<\/span>\nFermentation decreases significantly when the forage has moisture below 50%. Under these conditions, the bales start to mold quickly after being opened. Therefore, you must increase the number of layers to improve sealing and better preserve the material.\n\nIn practice, out-of-range moisture is the most frequent problem. Many producers, trying to save time, bale the forage while it is still wet. As a consequence, uncontrolled fermentation occurs, with internal heating and protein loss. These effects cause the bale to darken, change its smell, and reduce the nutritional value of the feed.\n\nDuring the baling process, it is essential to make the bales as dense as possible. This density increases the amount of dry matter per volume and, at the same time, reduces the oxygen inside the bale. Thus, losses from respiration, heating, and forage quality drop after baling and wrapping are diminished.\n\nWrap the bales with stretch film as quickly as possible to reduce damage caused by heating.<\/span>\nStudies show that unwrapped bales maintain internal temperatures of 49 to 55\u00b0C for more than 3 weeks after baling, with significant protein and NDF losses.<\/span><\/p>\n

Application of Agricultural Film<\/h3>\n

It is always recommended that the bale wrapping process be carried out in an area close to the storage site, which must be clean, dry, and well drained, so that the bales undergo minimal handling, avoiding holes and damage that could allow air to enter.<\/span>\nBefore starting the process, it is important to check whether the wrapper machine maintenance is up to date. Also verify if the rollers are clean, as they often accumulate adhesive and cause excessive increase in pre-stretching.\n\nDuring preparation, adjust the machine\u2019s pre-stretching unit to align the film with the bale\u2019s horizontal and central axis. Then, check the degree of pre-stretch by measuring the width of the film applied on a flat surface of the bale.\n\nAvoid applying the film in the rain. Its tackiness may be reduced, allowing oxygen to enter later, causing deterioration. Regardless of the intended storage time, a minimum of 6 layers must be applied. Follow the 2+2+2 method, meaning apply 6 complete wraps with 50% overlap.\n\nUsing fewer layers of film reduces the coverage thickness of the bale silo, which favors oxygen entry and, consequently, heating, loss of quality, and the development of fungi and toxins.<\/p>\n

Transport and stacking<\/strong><\/h3>\n

Even with a well-executed process in the field, losses can reappear during transport and storage if these stages are not carried out correctly. Therefore, pay extra attention when beginning to handle the bales. Avoid using grabbers without pressure adjustment, as they increase the risk of damage. Excessive force breaks the bale\u2019s compacted layers, allowing air to enter and accelerating the forage degradation process. As a result, part of the feed\u2019s nutritional value is lost even before it is used.<\/p>\n

Storage<\/b><\/h3>\n

Stack the cylindrical bales with a high dry matter content in a horizontal position, with the sides facing downward. In this case, it is possible to stack up to three units. For wetter, denser, and heavier bales, also keep them in a horizontal position, but limit the stack to two units on top of each other.<\/p>\n

How to prevent losses and keep the pre-dried forage protected at every stage<\/span><\/h2>\n

The choice of materials, the time between cutting and sealing, the storage method \u2014 all of this impacts the final result.<\/span>\nAnd that\u2019s exactly where <\/span>Extraplast<\/b> solutions make a difference. After all, they don\u2019t change the process, but they provide security at every stage,<\/span>\nprotecting the feed against the most common mistakes.<\/span><\/p>\n

Here are some ideal solutions for pre-dried forage:<\/span><\/p>\n