As mentioned above, silage is a feed that has many advantages over other feeds. However, making and using silage is a process that requires being conscious. Since the silage is moist, an incorrect application may cause the product to deteriorate, be out of use or not to see the expected benefits from the product. Points to be considered in silage making 1- Harvest (shape) period of the product; The plant to be silaged should be harvested in the most appropriate maturity period. The early form causes the dry matter level of the product to remain low and the late form causes the woody structure of the product to increase and the quality of the silage to decrease. 2- The humidity of the plant; The humidity of the plant to be silaged should be around 30-40% during the harvest period. If the humidity is too high, silo water will exit, this is a loss. If the humidity is low, it will be difficult for the product to ferment. 3- Minced meat size; The plant to be silaged should be chopped in 2-4 cm dimensions. If it is minced in smaller sizes, the silo water output increases, the digestion time is shortened in animals, the benefit of the animal from silage decreases. If the shores are larger, the product will not be well compacted, air will remain in the product, fermentation will not be good and the quality of the silage will decrease. 4- Compression; The plant to be silaged should be well compacted in the silo. With the compression, there is no air in the silage, the activity of the oxygen-breathing bacteria that try to spoil the silage stops, instead, the oxygen-free bacteria respiration that allows fermentation begins. Thus, it is fermented. 5- Silage should not get air; The silo should be closed in a way that it will not take air and the contact of the silage with the outside air should be completely cut off. As stated above, if the silage does not take in air, oxygen-free breathing bacteria work, the silage is fermented and kept intact for years. If the silage gets air, oxygen-breathing bacteria work, the plant first gets hot and then molds. Thus, silage may become unreadable. 6- Fermentation process; After the silage is filled into the silo, the fermentation process should be waited. In this process, bacteria breathing without oxygen (LAB) break down the sugar in the plant for silage, lactic acid emerges, lactic acid silage yeasts and quality silage is produced. This process takes 20-60 days depending on the plant, the temperature of the air and the structure of the silo. 7- Conscious consumption: silage should be consumed consciously. In order to see the above-mentioned benefits, quality silage should be made, and the silage that meets the daily needs of the animals should be mixed with other roughages and fed to the animals. As can be seen, silage making requires a conscious production from harvest period to minced meat size, from compression to silo, from fermentation to consumption. Silage making is a production chain. Failure to be made in a link of the chain may cause the silage to deteriorate, not to feed or to see the expected benefit from silage. In this case, how will the farmers who do not know the silage, have no land, the climate is not suitable for growing silage plants, do not have machinery equipment, and in short, do not have the infrastructure to make silage? The answer to this question is; It is to make and use PACKAGED BALE SILAGE.

WHAT ARE THE BENEFITS OF MAKING PACKAGED BALE SILAGE?